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Panera Autumn Squash Soup Recipe

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This Panera Autumn Squash Soup Recipe is inspired by the much-loved soup served at its namesake bakery cafe. Much like the original, with a few healthy twists, it is a delicious bowl of creamy, velvety, pureed squash soup. With all of the season’s best flavors.

Side view of Panera Autumn Squash Soup Recipe in a white bowl with pumpkin seeds and coconut sugar

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Before the fall leaves even begin to turn, I’m looking for excuses to make pumpkin soup and butternut squash soup. And yes, I’m among the first in line for a Pumpkin Spice Latte.

So when my mother asked me if I had tried Panera Autumn Squash Soup, I was surprised to find a pumpkin soup I hadn’t tried. Stories of how much my aunt loves this soup, who is a wonderful cook, only made it more enticing.

Of course, before the day was over, I had indeed tried their delicious soup. And as the season progressed, my love of squash soup remained most definitely intact.

So much so that I had to begin making it at home and found ways to make it a bit healthier than the original but just as tasty and delicious.

You’ll have to let me know how I did!

Top view of two bowls of Panera Autumn Squash Soup in white bowls on a wood cutting board

What to Love About This Copycat Panera Autumn Squash Soup

  • Ready in 30 minutes or less
  • Healthier ingredients let me enjoy the soup anytime the mood strikes.
  • Hearty soup, perfect for chilly days.
Top view of Panera Autumn Squash ingredients on a parhment lined wood board

Copycat Panera Autumn Squash Soup Recipe Ingredients

The ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you will need to make this oh-so-delicious soup!

  • Olive oil for sauteing the onion
  • Vegetables: onion (I prefer a yellow onion), cubed butternut squash, and carrots.
  • Broth: I prefer vegetable broth, but you could also use chicken broth in a pinch.
  • Seasonings: curry powder, ground cinnamon, and nutmeg, plus salt and pepper to taste.
  • Pumpkin puree: be sure to use pure pumpkin and not pumpkin pie mix
  • Butter for velvety texture
  • Brown sugar (or coconut sugar) for a hint of sweetness, like the original recipe.
  • Unsweetened coconut milk for creaminess. Heavy cream could be a substitute here.

Kitchen Tools

You will need a large soup pot or Dutch oven and either an immersion or standard blender to puree the soup. And a ladle is handy, too!

You can find some of my favorite’s on my Kitchen Master List!

How to Make Panera Squash Soup

Step-by-step instructions are in the recipe card below, but here is a quick overview of how to make this easy squash soup recipe.

Step 1: Saute the onions

Heat oil over medium-high heat in a large soup pot or Dutch oven. Add onions and saute until softened.

Top view of butternut squash, carrots, onions, and spices in a white Dutch oven ready for cooking

Step 2: Cook the soup

Stir in butternut squash in 1-2 inch cubes, carrots, broth, curry, cinnamon, and nutmeg. Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until the squash and carrots are soft. Remove from the heat and stir in pumpkin puree, butter, and brown sugar.

Top view of pureed Panera Autumn Squash Soup Recipe in a white Dutch oven.

Step 3: Blend the soup

Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt and additional sugar if desired.

How to Serve Panera Squash Soup

Before serving, reheat the soup if necessary and stir in the coconut milk. If desired, serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar.

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Top side view of Panera Autumn Squash Soup in a white bowl with coconut milk, pumpkin seeds and coconut sugar
Side view of Panera Autumn Squash Soup Recipe in a white bowl with pumpkin seeds and coconut sugar

Panera Autumn Squash Soup Recipe

This Panera Autumn Squash Soup Recipe is inspired by the much-loved soup served at its namesake bakery cafe. Much like the original, with a few healthy twists, it is a delicious bowl of creamy, velvety, pureed squash soup. With all of the season's best flavors.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 3/4 cup onion chopped
  • 6 cups chopped butternut squash
  • 1 cup carrots chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • pinch nutmeg
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • salt and pepper to taste
  • 1/2 cup unsweetened coconut milk

Instructions

  • In a large soup pot or Dutch oven, heat oil over medium high heat. Add onions and saute until softened.
  • Stir in butternut squash in 1-2 inch cubes, carrots, broth, curry, cinnamon, and nutmeg. Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until the squash and carrots are soft. Remove from the heat and stir in pumpkin puree, butter, and brown sugar.
    Top view of butternut squash, carrots, onions, and spices in a white Dutch oven ready for cooking
  • Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt, and additional sugar if desired.
    Top view of pureed Panera Autumn Squash Soup Recipe in a white Dutch oven.
  • Before serving, reheat the soup if necessary and stir in the coconut milk. Serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.

Video

Notes

Slow Cooker Method: If you want to make this soup in a crockpot, add all of the ingredients (except the coconut milk) into the slow cooker and cook for 5 hours on LOW, or 3 hours on HIGH. Puree the soup until creamy and smooth, season as necessary. Just be fore serving, stir in the coconut milk.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 521mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16307IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: American
Keyword: pumpkin soup, Panera Squash Soup Recipe

4 Comments

  1. I love this recipe!!! I only put a pinch of cinnamon, double-triple the curry and leave out the nutmeg. I add a 1/2 c of applesauce for sweetness. Yummy!!

    1. Hi Didi, the soup will keep in an airtight container for 3-4 days in the refrigerator. Since it’s made with coconut milk it will freeze a bit better than if made with cream or dairy milk. After thawing, the soup’s texture will be a bit different then when it was first made.

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