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!
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!
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.
How to Make Autumn Squash Soup
- Roast squash per recipe directions below.
- Blend squash, pumpkin, apple juice, and broth in a large stockpot with a hand blender until smooth.
- Add remaining ingredients and simmer until heated through.
- 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.
More Soup Recipes
- Instant Pot Sausage and White Bean Soup – Creamy
- Instant Pot Buffalo Chicken Soup – Hearty
- Hungarian Mushroom Soup – Light & creamy
- Instant Pot Cajun 15 Bean Soup – Comforting
- Instant Pot Lasagna Soup – So easy & cheesy!
Copycat Panera Autumn Soup
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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