Autumn Squash Soup (Panera Copycat)
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Published Oct 02, 2024
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This Panera autumn squash soup combines butternut squash, carrots, pumpkin, apple and warming spices for a creamy, velvety smooth soup that tastes like fall in a bowl! It’s even better than Panera!
If you haven’t noticed by now, I love recreating recipes from my favorite food chains! I have this Olive Garden Zuppa Toscana soup, Starbucks healthy lemon loaf, Chick-Fil-A baked chicken nuggets and today I’m sharing this Panera autumn squash soup!
It’s hands down one of my favorite fall soups to make when I’m craving something cozy, creamy and full of autumn flavors. It’s inspired by Panera’s autumn squash soup, but with my own healthy spin using better-for-you ingredients and less sugar. I will say, the Panera version is much sweeter than my recipe, so if you’re a fan of the sweetness you might want to add a bit more honey or brown sugar to the soup.
This is the perfect soup to serve alongside a protein like this maple turmeric chicken or air fryer date glazed salmon for a full meal. It would also be delicious served alongside my fuji apple salad, which is another Panera copycat!
Table of Contents
Why You’ll Love This Recipe
- Cozy – With ingredients like butternut squash, pumpkin, cinnamon, and ginger, this soup brings all the warm, comforting fall flavors in one bowl.
- Creamy – The coconut milk and cream cheese create a super creamy texture without making it too heavy. Perfect for those chilly autumn days.
- Healthy – This soup is not only delicious but loaded with nutrient-dense veggies like carrots, butternut squash and pumpkin!
Ingredients Needed
- butternut squash – you’ll need 1 medium-sized whole butternut squash for this soup. Look for a squash that is heavy for its size, has smooth, firm skin without many cuts or bruising. The bigger the base of the squash, the more seeds there will be.
- pumpkin puree – adds extra creaminess and that signature fall pumpkin flavor. Make sure you’re using 100% pumpkin and not pumpkin pie filling! You can use store-bought or make homemade pumpkin puree.
- carrots, yellow onion and garlic cloves – the additional veggies in this soup that add nutrients and flavor!
- fresh ginger – love adding ginger for that warm, slightly spicy flavor. It really complements the sweetness of the veggies.
- honey and coconut sugar – just a touch of sweetness to balance out the savory ingredients.
- cinnamon and nutmeg – these warm, cozy spices are what give the soup that perfect fall flavor.
- apple juice – adds a little extra sweetness and pairs so well with the squash and pumpkin.
- vegetable broth – brings plenty of flavor and acts as the base for the soup. I typically opt for low-sodium vegetable broth so I can control the amount of sodium in my soup.
- coconut milk – this contributes to the creamy texture of the soup and the flavor pairs perfectly with the natural sweetness of the butternut squash and pumpkin. I used full-fat coconut milk, but feel free to use light coconut milk if you prefer.
- cream cheese – Panera’s version has cream cheese, which adds a bit of tang and more creaminess.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Coconut milk: If you’re not a fan of coconut milk or don’t have any on hand, you can swap it out with heavy cream for an extra rich and creamy soup. If you’re looking for a lighter option, almond or cashew milk could work, though the texture won’t be quite as thick.
- Make it dairy-free: For a dairy-free option, you can leave out the cream cheese or use a dairy-free cream cheese alternative.
- Don’t have pumpkin? Make this butternut squash soup or sweet potato soup instead!
How to Make Autumn Squash Soup
Step 1: Add oil to a large pot or dutch oven and heat on medium. Sauté for a few minutes until they become translucent.
Step 2: Add the minced garlic and ginger to the cooked onion and sauté for an additional minute.
Step 3: Add the carrots, butternut squash, honey, brown sugar, salt, cinnamon, and nutmeg to the pot. Stir to combine.
Step 4: Pour in the broth and apple juice to the pot of veggies.
Step 5: Add the coconut milk and pumpkin puree. Bring the mixture to a boil then reduce heat to a simmer and cook for 40-45 minutes, until the veggies are soft. Stir in the cream cheese.
Step 6: Use an immersion blender (or regular blender) to blend the soup until it becomes smooth and creamy.
Brittany’s Tips!
- Roast your veggies: If you have a little extra time, try roasting the butternut squash and carrots before adding them to the soup. It brings out their natural sweetness. I love the caramelization you get from roasting!
- Blend in batches: If you’re using a blender, be sure to blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
How to Serve
I love serving this soup for light lunch with a crusty whole-grain or sourdough bread or crackers (these almond flour crackers are great). It would also be delicious with this vegan cornbread or pumpkin cornbread muffins!
This squash soup also makes for a great starter or appetizer to dinner. Here are some pairing ideas: fuji apple salad, chicken protein bowl and roasted harvest bowls.
How to Store
I love making soup for meal prep because you can make one pot and enjoy it for a few days. Here’s how to store this squash soup:
- In the fridge: This soup keeps well in the refrigerator for 4-5 days. Ensure it’s cooled down before transferring to an airtight container and placing it in the fridge.
- In the freezer: For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Remember to leave some space at the top as the soup will expand when frozen.
- Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator (if frozen), then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even warming.
Frequently Asked Questions
I love using an immersion blender because it’s quick and easy, plus there’s no need to transfer hot soup in batches. But if you don’t have one, a regular blender works just as well — just be careful when blending hot liquids.
This recipe is a healthier, homemade version of Panera’s autumn squash soup. While Panera’s is delicious, it’s made with more cream and sugar. My version uses natural sweeteners like honey and coconut sugar, and it includes both coconut milk and cream cheese for creaminess.
I recommend using butternut squash for its sweet, nutty flavor, but if you can’t find it, you can substitute with kabocha squash or even acorn squash. Just make sure it’s a squash that softens well when roasted.
Popular Soup Recipes to Try
- Tomato Basil Soup
- Easy Vegetable Soup
- The Best Minestrone Soup
- Lightened Up Broccoli Cheddar Soup
- White Bean Soup
Be sure to check out my full collection of healthy soup recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Autumn Soup (Panera Copycat)
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon salt, divided
- 3 medium carrots, peeled and chopped
- 1 medium butternut squash, peeled and cubed (about 5-6 cups)
- 2 Tablespoons honey
- 2 Tablespoons coconut sugar or brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup apple juice
- 3 cups low sodium vegetable broth
- 1 15 oz can pumpkin puree
- 1 15 oz can coconut milk, I used full-fat
- 4 oz cream cheese, softened and cut into small chunks
- Black pepper, to taste
Instructions
- Add oil to a large pot or dutch oven and heat on medium. Once hot add onions and ½ teaspoon salt. Sauté until onions are translucent and fragrant, about 4-5 minutes. Add ginger and garlic and sauté for 1 more minute.
- Add carrots, butternut squash, honey, brown sugar, remaining ½ tsp salt, cinnamon, and nutmeg to the pot. Stir to combine so the seasonings coat the veggies.
- Add broth, apple juice, pumpkin and coconut milk. Bring to a boil, then reduce heat to a simmer, cover and cook until veggies are fork-tender, about 40-50 minutes.
- Once veggies are soft add cream cheese and stir until cream cheese has melted. It’s okay if there are still some cream cheese chunks visible since we’re blending the soup.
- Use an immersion blender to blend soup until smooth Or if you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
- Once smooth, taste and add any additional salt or pepper if desired. Serve warm with a sprinkle of cinnamon, crack of fresh black pepper and roasted pepitas.
Notes
- Storing: This soup keeps well in the refrigerator for 4-5 days. Ensure it’s cooled down before transferring to an airtight container and placing it in the fridge. For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Remember to leave some space at the top as the soup will expand when frozen.
- Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator (if frozen), then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even warming.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooo good especially on a cold winters day and love that it’s a healthier version, thank you EBF!
I’m so glad you enjoyed this recipe, Kim! Thanks for making it and for coming back to leave a review. I so appreciate it!
100% better than Panera!
If, like me, you realize you don’t have apple juice, I tossed in a cut up apple with the veggies and just added a cup of water and the soup still tasted amazing!
Roasted pepitas on top are pretty and added nice crunch. This soup paired perfectly with your Fall Quinoa Spinach Salad, Brittany! Thank you!
Yay!! This makes me so happy to hear. Thanks for making it and for coming back to leave a review. I so appreciate it!!
Loved this soup! Made it for 16 servings, but wanted to make it for 8 instead. Recipe has the same amount of squash for both sizes?
Yay! So glad you loved this soup! Thanks for making it. It must be a glitch with the 2x the recipe as you would want to double the squash. I’ll look into this! Thanks for pointing it out.
Absolutely delicious!! Will definitely make again!
So glad you loved this recipe, Kari! Thanks for the review!
I wanted to make this because I LOVE Panera’s version. This version is better! I absolutely love it and telling everyone I know. It is so full of flavor and the texture is perfect. Another great recipe from Brittany.
WOO! This is so great to hear, Bridget. I am excited to hear that you are loving this soup and it turned out great for you. Thank you for sharing your review & star rating, it means so much to me!
Hi, I have a question. I bought fresh mushrooms as opposed to dried. Would boiling them fresh for the broth yield similar results?
Also, I’d love to win the book because I’m a newlywed that’s in her first year of learning meal planning, and learning to cook seasonably would help me with my goal to cook nutritionally and economically. My cookbook collection consists of only the America’s Test Kitchen Cook Book and a book of diner recipes, so this book would be a great inspiration for trying to cook more healthy.
Yes, I bought fresh as well when I made it and it turned out fine! 🙂
Oh my god, this soup was nuts. Unbelievably rich flavor and so filling, thank you!
Isn’t it awesome? I’m so glad you enjoyed it.
So glad you’re enjoying your CLEAN FOOD creations, Brittany! Good luck with your new job and keep me posted and wishing you a very happy, healthy and delicious Thanksgiving! Eat clean live well!
Terry
Thank you so much for commenting Terry! I love the cookbook and can’t wait to try more of the recipes!! 🙂
I am so making this for dinner!! Perfect Fall comfort food!!
Looks like a great cookbook. Love soup recipes, especially this time of year!!!
Thanks for all the great recipes. I just spent a week with a single HS classmate who eats out of the freezer section of the grocery store and I realized that I cannot remember the last time I ate a “healthy” packaged dinner. We stayed with my also single sister who cooked every night and my friend was just amazed that we do that. Eating clean has worked for me and I would love the new cookbook.
my kinda book!!
I would love to win this cookbook because I am very passionate about eating a clean diet! I also want to learn new recipes to make for my family 🙂
The cookbook looks great- I recently moved into my own apartment and could use some new recipes! Just voted for you, too 🙂
I love to cook! I just made soup today too! I would love a copy of this cookbook because I am vegetarian and I’d like to make new recipes during the upcoming holiday season that my family will love to eat 🙂
I would love a copy of this cookbook because I love to cook! I also enjoy eating a clean diet and I would love to learn new recipes 🙂
I would love to win this cookbook! I have really gotten into cooking over the past year and I am in need for some new clean recipes. The soup looks incredible. Definitely bookmarking it. Thanks for the giveaway!
Ohhh I wanna win that cookbook! comfort foods without a lot of calories are right up my alley 😉
I would love a copy of this book. I am trying to transition myself and my family to clean eating and it sounds like this is the book for it! I am totally going to try that soup too!
My husband and I have both been trying to eat better. This would help!
I am always on the look out for more vegan recipes that use less fat, sugar and refined flour. This book would fit right in at our house! (And it’s new to me, I haven’t heard of it before!)
I would love to win the Clean Food cookbook because I enjoy cooking and eating healthy! I’ve been in a cooking rut lately so getting new ideas from Terry’s cookbook would be awesome!
I have looked at her cookbooks so many times and never broken down and bought one! Getting one now would be perfect timing because I’ve committed to eating a clean, plant-based diet as part of my goals this month and so far I’ve been doing really well. This cookbook would be perfect for some inspiration when I don’t feel like ‘creating’ something from scratch! Plus, that soup looks fantastic!
I would love to win because it has gluten free variations (I have Celiacs) and the recipes look delicious! I will vote now! 🙂
That soup sounds delicious! I’d love to win it.. I love trying new recipes 🙂 going to vote for you now!
Hi ~
I’ve been reading your awesome blog for about 2 months and I love it. I’m trying to lose weight and improve my health. I joined WW and am doing their Simply Filling plan, which is basically lean meats, vegies, grains and fruits. This cookbook would help me to continue my quest for a healthier me by using clean, healthy food.
Thanks for being an inspiration!
Congratulations on your new job. Can’t wait to try the soup and the other recipes from the book if I win. 🙂 happy Friday everyone!
Would love to try new “clean” recipes! Good luck – I voted for you!!
I would like to win a copy of this book because i love eating clean and new recipes would come super handy at this time. Im in the process of helping someone lose weight and recipes like this would help a lot. thanks
Soup looks so good! Going to vote for you now!
I have been exploring the concept of clean eating for about a year but can’t afford to buy cookbooks so I end up parking myself in the local bookstore drooling over the cookbook section. I would love a copy of this book so I can stop embarassing myself in the bookstore 🙂
I’ve been thinking about soup too! I’d like a copy to learn more about healthy snack options and the different substitutions.
Love your blog and the recipes you share. Voted for you!
This soup looks fantastic! Clean but hearty. I definitely voted for you girl! Good luck!!
I recently started reading Clean Eating Magazine and have really enjoyed making and reading about clean recipes. I would love to win the Clean Food revised cookbook because I know I would enjoy it just as much!
I’d love the cookbook because (1) I love clean eating (2) It looks more vegetarian friendly than most and (3) I haven’t bought a new cookbook in over a year!