• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Us
  • Shop
  • Contact
    • Privacy Policy/Disclaimer
×

Home » Copycat Recipes » Panera Bread

Copycat Panera Autumn Squash Soup

Published: Sep 10, 2021 by Brooke · This post may contain affiliate links, which can earn us a commission.

460 shares
  • 37
Jump to Recipe Print Recipe

Can't get enough of the autumn squash soup at Panera? Experience the delicious taste of fall with this velvety smooth recipe that's filled with some of the best of fall's produce.

If you are a fan of fall-inspired soups, you'll want to check out our copycat wild rice and our pumpkin sweet potato soups.

person holding a bowl of Panera autumn squash soup
Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Variations
  • Expert Tips
  • Recipe
  • Comments

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

Ingredients

glass bowls of ingredients for Panera autumn squash soup

All the ingredients for our copycat Panera autumn squash soup are easy to find in a large grocery store. To save time, we used canned plain pumpkin puree and frozen cubed butternut squash. Let's talk about some of the key ingredients.

  • Aromatics: We used shallots, garlic, and ginger paste.
  • Vegetables: We used carrots, butternut squash, and pumpkin in this copycat autumn squash recipe.
  • Liquids: We used vegetable broth, apple juice, and lemon juice from concentrate.
  • Spices: We used kosher salt, curry, cinnamon, onion powder, garlic powder, white pepper, nutmeg, coriander, and turmeric.
  • Dairy: We used cream cheese and heavy cream to make this Panera autumn squash copycat recipe taste creamy.

How to Make

To get started, gather all the ingredients for our copycat Panera autumn squash soup.

sauteeing veggies and adding spices and deglazing
  1. Saute the shallots and carrots until they are softened and have a bit of color. Add the minced garlic and the ginger puree and cook until fragrant, stirring constantly. Bloom the spices by sprinkling them on top of the aromatics and stirring for 30 seconds to a minute.
  2. Deglaze the pot by pouring in ½ cup of vegetable broth and releasing the fond by scraping the bottom of the pot with a wooden turner.
pouring broth into a pot and adding veggies

3. Slowly pour in the rest of the vegetable broth.

4. Add the cubed butternut squash and the apple juice concentrate. Mix well, then cover and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.

adding other ingredients to soup and pureeing

5. Remove from the heat and add the pumpkin puree, butter, honey, cream cheese, and brown sugar. Stir until well combined.

6. Puree it in small batches until velvety smooth. Be careful not to burn yourself, as the liquid is very hot. Transfer the autumn squash soup back into the pot.

adding cream and lemon juice and serving soup

7. Stir in the cream and lemon juice concentrate. Taste and adjust seasonings, if necessary.

8. Enjoy our copycat Panera autumn squash soup while it's still hot with a sprinkle of pepitas.

Recipe FAQs

What does autumn squash soup taste like?

This Panera copycat soup is lightly sweet with the help of brown sugar and honey while its unique combination of spices gives it a depth that is very satisfying. The soup is pureed until it is velvety smooth and is rich and creamy.

How many calories are in a bowl of squash soup from Panera?

For a 12 ounce (1 ½ cup) serving size, there is 330 calories, 16 g fat, 41g carbs, 5 g fiber, and 8 g protein.

For the same serving size, our copycat recipe has 431 calories, 27.7g fat, 46.2g carbs, 6.1g fiber, and 5.4g protein. For more nutrition information, please scroll to the end of the recipe card.

Is the autumn squash soup at Panera gluten-free?

In theory, this Panera soup is gluten-free, but they state on their website that since their food is served in a bakery cafe, traces of gluten can be present. To be absolutely sure, it's best to make your own with gluten-free vegetable broth. Follow our copycat Panera autumn squash recipe, and you will not be disappointed.

Can I make copycat autumn squash soup in a slow cooker?

Yes, you absolutely can! For the best flavor and results, follow the recipe steps 1 to 3 on the stovetop, then transfer to a slow cooker and add the rest of the ingredients, except the cream cheese, heavy cream and lemon juice. Stir everything together, then cover and cook on high for 3 ½ hours or on low for 6 hours.

During the last half hour add the softened cubed cream cheese and stir. After the full cooking time, puree the soup then stir in the heavy cream and lemon juice. Taste and adjust spices to your liking. Serve hot with a sprinkle of Pepita seeds.

Serve

  • Panera gives you the choice of a bag of kettle chips, a piece of baguette, or an apple to go with your order.
  • At home, this Panera copycat autumn squash soup would taste wonderful with any crusty bread, a crunchy green salad, or a fruit salad.

Store

  • Make ahead: This Panera copycat autumn squash soup recipe works perfectly to make ahead. Storage is outlined below for both the refrigerator and freezer.
  • Leftovers: Store in an airtight container in the fridge for up to 4 days.
  • Reheat: To reheat leftover copycat Panera autumn squash soup, place it in a heavy-bottomed pot on the stovetop over medium-low heat, stirring often to prevent it from boiling.
  • Freeze: For best results, freeze before adding any cream cheese or heavy cream then when ready to eat, reheat on the stovetop, mix in the dairy and adjust seasonings.

Variations

  • Need this vegan? Use vegan butter, vegan cream cheese, agave nectar, and full-fat coconut milk.
  • Need this gluten-free? Make sure the vegetable broth is gluten-free.
  • Need this lower in fat? Use reduced-fat cream cheese (or Neufchâtel) and evaporated milk.
  • Want this less sweet and spicier? Half the honey and brown sugar and increase the curry by ½ teaspoon, and add 1 tablespoon of red curry paste.
  • Can't find plain pumpkin puree? Roast a small sweet pie pumpkin.

Expert Tips

  • To save time, use canned pumpkin puree and frozen cubed butternut squash.
  • For the creamiest taste, use full-fat cream cheese and heavy cream.
  • For the best flavor, take the time to saute the aromatics, bloom the spices, and deglaze the pot.
  • Let the steam escape from the lid of the blender by removing the center insert and covering the hole with a folded kitchen towel.
  • For the best texture, puree the our autumn squash soup until it is velvety smooth.

More Soup Recipes You'll Love

  • Cock-a-Leekie Soup
  • Hamburger Barley Soup
  • Chick-fil-A Chicken Tortilla Soup
  • The Best Creamy Wild Rice Soup

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated.

Recipe

bowl of Panera autumn squash soup

Copycat Panera Autumn Squash Soup

Our copycat Panera vegetarian autumn squash soup recipe is easy and quick to make on a stovetop or in a slow cooker.  It is creamy, rich, and velvety smooth, and has a special blend of warm spices to make this your new favorite soup for a chilly autumn day.  Gluten-free.
4 from 5 votes
Print Pin FavoriteSaved! Rate
Course: Soups
Cuisine: American
Keyword: autumn squash soup panera recipe, butternut squash soup, Panera Autumn Squash Soup calories
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 9 cups
Calories: 279kcal
Author: Brooke

Ingredients
 

Aromatics

  • 2 tablespoons olive oil
  • 1 cup shallots, diced
  • 1 cup carrots, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons ginger puree

Spices

  • 1 teaspoon kosher salt
  • 1 teaspoon curry
  • 1 teaspoon cinnamon
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon coriander
  • pinch of turmeric, for color

Other Ingredients

  • 4 cups vegetable broth
  • 6 cups butternut squash, cubed
  • ¼ cup frozen apple juice concentrate, thawed
  • 1 cup canned pumpkin puree
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 2 ounces cream cheese, softened
  • 3 tablespoons brown sugar, packed
  • 1 cup heavy whipping cream
  • 1 tablespoon frozen lemonade concentrate, thawed
  • 2 tablespoons pepitas

Instructions

  • Heat the oil in a Dutch oven over medium high heat until it is shimmering, then saute the shallots and carrots for 5 minutes, stirring frequently with a wooden spoon.  Add in the garlic and ginger puree and cook until fragrant, stirring constantly.
  • Sprinkle the spices onto the aromatics and let them bloom by stirring for a minute.
  • Pour ½ cup of vegetable broth and scrape off the brown fond from the base of the pot with a wooden turner.
  • Add the rest of the vegetable broth, cubed butternut squash, and concentrated apple juice.  Mix well, then cover and bring to a boil.  Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  • Remove the pot from the heat and add the canned pumpkin puree, butter, honey, cream cheese, and brown sugar. Mix well.
  • In small batches, puree the soup until velvety smooth in a blender.  Be careful not to burn yourself.  Return the pureed mixture back to the pot.
  • Stir in the cream and lemonade concentrate, then taste and adjust seasonings, if necessary.  (It should taste sweet, and have dominant pumpkin and cinnamon flavors, like Panera's.)
  • Ladle into bowls and garnish with a sprinkle of pepitas on top of each serving.

Slow Cooker

  • Follow the recipe steps 1 to 3 as written above on the stovetop.
  • Transfer to a slow cooker and add the rest of the ingredients, except the cream cheese, heavy cream, and lemon juice.
  • Stir everything together, then cover and cook on high for 3 ½ hours or on low for 6 hours.
  • During the last half hour add the softened cubed cream cheese and stir.
  • After the full cooking time, puree the soup then stir in the heavy cream and lemon juice. Taste and adjust spices to your liking.
  • Serve hot with a sprinkle of Pepita seeds.

Notes

  • For time saving techniques, use canned pumpkin puree and frozen cubed butternut squash.
  • For the creamiest taste, use full fat cream cheese and heavy cream.
  • For the best flavor, take the time to saute the aromatics, bloom the spices and deglaze the pot.
  • For your safety, let the steam escape from the lid of the blender, by removing the center insert and covering the hole with a folded kitchen towel.
  • For the best texture, puree the soup until velvety smooth.

Nutrition

Calories: 279kcal (14%)Carbohydrates: 32g (11%)Protein: 4g (8%)Fat: 17g (26%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 44mg (15%)Sodium: 734mg (32%)Potassium: 641mg (18%)Fiber: 4g (17%)Sugar: 17g (19%)Vitamin A: 17356IU (347%)Vitamin C: 35mg (42%)Calcium: 106mg (11%)Iron: 2mg (11%)

Our Copycat Panera autumn squash soup recipe was originally published on Sept. 10, 2021.

« Soft Honey Cookies
Taboon Bread »

Reader Interactions

Comments

  1. Alex

    September 10, 2021 at 12:25 pm

    5 stars
    This creamy and slightly sweet fall soup tastes like autumn and has lots of flavor. This reminds me of warm pumpkin pie! ❤

    Reply
    • Emma

      September 10, 2021 at 12:28 pm

      Thank you, Alex!

      Reply
  2. Beth

    September 10, 2021 at 12:24 pm

    5 stars
    This squash soup is pumpkiny and creamy with fall spices. It is very similar to the Panera soup in flavor and color.

    Reply
    • Emma

      September 10, 2021 at 12:28 pm

      I'm glad you enjoyed it, Beth!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies smiling

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

More about us →

logos of companies and newspapers

Try This Big Game Day Appetizer!

person holding a plate of garbage bread slices

Game Day Recipes

  • Chipotle Tomatillo-Green Chili Salsa (Copycat)
  • Chipotle Tortilla Chips Copycat
  • Buffalo Chicken Dip Recipe
  • Southern Pimento Cheese

Popular Posts

  • Copycat Chick-fil-A Kale Crunch Salad
  • Blue Lagoon Mocktail
  • Avocado Lime Ranch - Chick-fil-A Copycat
  • Panera Bread 10 Vegetable Soup
  • Homemade Cuban Bread (Pan Cubano)
  • Panda Express Eggplant Tofu Copycat Recipe

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2023 Savor the Flavour