This copycat recipe for Panera autumn squash soup is so delicious, that it will be on rotation all year long!

Rich and creamy with all the fall flavors of butternut squash, pumpkin, and apple juice, this soup is so flavorful. When autumn is in the air, there is nothing like a rich and creamy bowl of this cozy soup! Serve it to guests, and they will be asking for seconds!

plated Copycat Panera Autumn Squash Soup with bread slices

Copycat Panera Autumn Squash Soup

  • Autumn squash soup made with butternut squash is so inviting, every cup or bowl is pure edible comfort! And that little kick of curry flavor makes it extra belly-warming!
  • Make ahead by roasting squash up to 3 days in advance, or make the entire soup in advance because the flavors will blend more, making the soup taste even more delicious!
  • This soup is loaded with nutrition and fiber, gluten-free, and vegetarian.
  • Autumn soup is a hearty weeknight dinner and an energizing, lower calorie option for a workday lunch served with a light salad and some Instant Pot bread! Or serve it with gingerbread for an extra special lunchtime treat!

process of adding ingredients together and blending to make Copycat Panera Autumn Squash Soup

Ingredients for Autumn Squash Soup

SQUASH: Choose butternut squashes that are heavy and free of blemishes. Canned pumpkin and puree are the same things, but be sure they aren’t pre-seasoned or called pumpkin pie filling. Other sweet squashes to use are delicata and acorn, or use a combination! Some markets even sell peeled, cubed squash, which is a huge timesaver!

SOUP BASE: The better the ingredients, the better the result! Choose coconut milk over half & half for a non-dairy version. Low-sodium versions of the broth can be used as well!

TOPPINGS: Autumn soup is even better with a selection of toppings! A dollop of sour cream or some toasted pumpkin seeds can be sprinkled on top.

pot of Copycat Panera Autumn Squash Soup with a spoon

How to Make Autumn Squash Soup

  1. Roast squash per recipe directions below.
  2. Blend squash, pumpkin, apple juice, and broth in a large stockpot with a hand blender until smooth.
  3. Add remaining ingredients and simmer until heated through.
  4. Serve with breadsticks or dinner rolls, if desired.

Storing Autumn Squash Soup!

  • Keep Autumn squash soup covered in the refrigerator for up to 5 days in the refrigerator, if the chicken broth is used. If vegetable broth is used, it will keep in the refrigerator for a few extra days.
  • This is the perfect soup for freezing because the flavors or texture aren’t compromised once it’s thawed and reheated. Freeze in zippered bags for up to 6 weeks. Reheat on the stovetop and whisk in extra half and half or coconut milk to make it velvety smooth again.

bowls of Copycat Panera Autumn Squash Soup

More Soup Recipes

plated Copycat Panera Autumn Squash Soup with bread slices
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Copycat Panera Autumn Soup

This Panera autumn soup is a creamy and comforting meal, that is sure to take the edge off that Fall chill.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5
Author Holly

Equipment

baking dish
hand blender

Ingredients  

  • 1 large butternut squash
  • ½ yellow onion cut in 1" chunks
  • 2 tablespoon oil
  • 15 ounces pumpkin puree
  • 1 cup apple juice
  • 3 cups chicken or vegetable broth
  • 1 ½ cups half and half or coconut milk
  • 1 teaspoon curry powder
  • ½ teaspoon cinnamon
  • salt and pepper to taste

Instructions 

  • Preheat oven to 450°F.
  • Peel squash, remove seeds, and cut in chunks. Place in a baking dish with onion and drizzle with oil. Sprinkle generously with salt and pepper.
  • Bake for 25-30 minutes or until fork tender.
  • In a large stock pot, add roasted squash, pumpkin, apple juice, and vegetable broth.
  • Using a hand blender, blend mixture until smooth and creamy. Add in half and half (or coconut milk).
  • Add curry, cinnamon, salt and pepper and heat through, about 10-15 minutes at a low simmer.

Notes

If you don’t have a hand blender, the soup can be blended in a regular blender in batches. Be sure not to seal the lid when using a regular blender, or the steam can build up causing it to burst open. Leave the lid open just enough to allow steam to escape.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 281kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 579mg | Potassium: 909mg | Fiber: 6g | Sugar: 15g | Vitamin A: 29448IU | Vitamin C: 41mg | Calcium: 190mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine American

REPIN the Panera Autumn Squash Soup Recipe

pot of Copycat Panera Autumn Squash Soup with writing

bowls of Copycat Panera Autumn Squash Soup with a title
Copycat Panera Autumn Squash Soup in the pot and plated with writing

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Comments

  1. I have had this recipe bookmarked for a while now and I am finally going to make it to celebrate the first day of fall. I just wanted to know if it is gluten free. I have a couple of co-workers who can eat gluten. Can’t wait to make it! Thank you!

    1. Hi Georgie, I would confirm your ingredients are gluten-free, and as long as your ingredients are gluten-free this soup is a great option! Enjoy!

  2. I’ve been looking for a really “autumn” meal and I’ve found it! Thanks for the find and the thorough directions 🙂