There’s something so comforting about a warm bowl of Panera’s Autumn Squash Soup. It’s rich and creamy, with hints of cinnamon and curry, a touch of apple sweetness, and that signature golden color that makes you feel like fall has arrived — even if it’s 80 degrees outside.
This Panera Autumn Squash Soup copycat recipe delivers that same cozy, café-style experience right in your own kitchen.
It’s made with wholesome ingredients like butternut squash, pumpkin, apple, and carrots — all blended to velvety perfection with just the right mix of warm spices and a touch of cream.
Whether you’re making it for lunch, dinner, or meal prep, this soup will have you reaching for another spoonful.
Why You’ll Love This Recipe
This soup is rich and flavorful without being too heavy — a perfect balance of savory, sweet, and subtly spiced. It’s made from scratch, but with an easy process and a short ingredient list that delivers tons of flavor.
It’s also kid-friendly, freezer-friendly, and naturally gluten-free. Whether you’re serving it with crusty bread or a grilled cheese sandwich, this is one cozy bowl everyone can agree on.
What You’ll Need
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups peeled and cubed butternut squash
- 1 cup carrots, chopped
- 1 apple (peeled and chopped – Honeycrisp or Fuji preferred)
- 2 cups vegetable broth
- ½ cup canned pumpkin puree
- ½ cup coconut milk or heavy cream
- 1 tbsp honey or maple syrup
- ½ tsp ground cinnamon
- ¼ tsp curry powder
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
- Optional: roasted pepitas (pumpkin seeds) and extra cream for garnish
Pro Tips
- Use pre-cut butternut squash to save time and effort (especially on busy weeknights).
- An immersion blender makes cleanup easier, but a regular blender will give you the creamiest texture.
- Taste and adjust the sweetness — depending on your apple and squash, you may want more or less honey.
- Make a double batch and freeze the extra — it reheats beautifully.
- Garnish for texture — pepitas, a swirl of cream, or even a grilled cheese crouton takes it to the next level.
Tools You’ll Need
- Dutch oven or large soup pot
- Immersion blender (or standard blender)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Airtight containers for storage
Substitutions & Variations
- Coconut milk vs. cream: Both work! Coconut milk keeps it dairy-free and adds a subtle tropical note.
- No pumpkin puree? Sub with extra butternut squash or sweet potato.
- Make it vegan: Use coconut milk and maple syrup instead of honey.
- Add spice: A pinch of cayenne or red pepper flakes gives it a warming kick.
- Boost protein: Stir in a scoop of plain Greek yogurt or some cooked white beans.
Make Ahead Tips
This soup is perfect for meal prep. You can make it up to 4 days in advance and store in the refrigerator.
It also freezes well for up to 3 months — just cool completely before freezing and thaw overnight in the fridge before reheating.
Instructions
1. Sauté Aromatics
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion and garlic. Cook for 3–4 minutes until soft and fragrant.
2. Add Squash, Carrots & Apple
Add the cubed butternut squash, chopped carrots, and apple. Cook for 5 minutes, stirring occasionally.
3. Add Broth and Simmer
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are very tender.
4. Blend Until Smooth
Remove from heat. Use an immersion blender to blend until very smooth. (If using a blender, let the mixture cool slightly before blending in batches.)
5. Stir in Cream and Spices
Return soup to low heat. Stir in pumpkin puree, coconut milk or cream, honey or maple syrup, cinnamon, curry powder, nutmeg, salt, and pepper. Simmer for 5 more minutes, stirring often.
6. Serve
Ladle into bowls and garnish with roasted pepitas, a swirl of cream, or chopped herbs.
Leftovers & Storage
Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
For longer storage, freeze for up to 3 months and reheat as needed — it holds up beautifully.
Recipe FAQs
1. Can I use frozen squash?
Yes! Frozen butternut squash works great — no need to thaw first, just increase simmer time slightly.
2. Is this soup spicy?
Not at all! It’s gently spiced with warm flavors like cinnamon and curry. Feel free to add heat if desired.
3. What can I serve with it?
Crusty bread, grilled cheese, roasted chickpeas, or even a fall salad with apple and walnuts.
4. Can I make this in a slow cooker?
Yes! Add all ingredients except cream and spices to your slow cooker and cook on low for 6–8 hours. Blend and stir in the remaining ingredients at the end.
The Final Ladle
This Panera Autumn Squash Soup copycat is everything cozy should be — creamy, comforting, and full of fall flavor.
Whether you’re curled up with a blanket or setting the table for a crowd, this golden bowl of goodness is sure to bring smiles and second helpings.
Try it this week and let me know how it turned out — or what creative twist you added!