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

Easy and Delish logo

  • About
    • Meet Denise!
    • COOKBOOK
    • Contact
    • Press
  • All Recipes
  • BRAZILIAN FOOD
  • Conversions
    • How Many Sticks of Butter in a Cup?
    • How Many Teaspoons in a Tablespoon?
    • Temperature Conversion (Chart & Calculator)
    • US Cups to Ounces to Grams for Common Ingredients (Charts)
    • Volume Conversions (Table for Dry & Liquid Ingredients)
    • Baking Substitutions (with Charts & Tables)
  • Shop
  • Videos
  • Português
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Página Inicial
  • About
  • Sobre Mim
  • All Recipes
  • Todas as Receitas
  • Shop
  • Conversions
  • Vídeos
  • Português
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home > Quick & Easy Recipes

    Published: Nov 4, 2020 · Modified: Nov 22, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 2 Comments

    Panera Autumn Squash Soup Recipe

    Gluten FreeDairy FreeVegetarian

    Jump to Recipe ↓

    Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop. It is creamy, hearty, and delish! Save big bucks by making yours at home… and shave off some calories too!

    close up of Panera Autumn squash soup in a bowl

    I used to go to Panera Bread every fall to savor a good bowl of this autumn squash soup with a hard-crusted bread… until I found what ingredients go into it.

    Panera’s website lists them. That is when I had the idea of creating a copycat version of the soup. I know of other sites that have done the same, but with variations.

    Ours is denser because it calls for a fresh apple instead of apple juice-- yet is just as creamy as Panera’s. But I found ours to be even more delicious. Try it and compare!

    A real plus is that you can save a lot of bucks and also gain the chance to make it dairy-free if you want or need to.

     Reasons to make this autumn squash soup

    1. Good for you: This is a healthy soup recipe full of fiber and vitamins A and C.
    2. Mess-free: This soup is one of those one-pot meals, so you won’t wind up with a sink full of pots and pans to wash.
    3. Budget-friendly: A single portion costs about $ 1.30, compared to $6.59 at Panera.
    4. Fewer calories than the original recipe: Panera Autumn squash soup has about 340 calories while ours has 271 calories per portion.
    5. It can be quick and easy to make: it takes about 10 minutes to cook in the Instant Pot or pressure cooker. If you skip the roasting process for the butternut squash, you’ll save about 30-40 minutes. Although roasting the squash will make the soup more delicious, it is not required. You will still have a flavorful soup to eat.

    Ingredients and Substitutions

    The original Panera butternut squash soup calls for more or less the same ingredients as those listed below with slight variations, as follows: 

    • Butternut squash – it’s the main ingredient of this soup. The recipe calls for roasted squash but you can skip the roasting step in order to make a quicker meal and still wind up with a tasty soup. For a variation, make this roasted delicata squash to replace the roasted butternut squash.
    • Pumpkin purée – we used canned pumpkin (not pumpkin pie mix) but you are welcome to use fresh peeled pumpkin. To vary this recipe, you can make Instant Pot acorn squash. Then, instead of stuffing it, simply use the cooked and mashed pulp or flesh instead of pumpkin purée.
    • Apple – I used a Granny Smith apple to add a touch of tartness to the soup and balance out the sweetness of the pumpkin and squash. But if you prefer a sweeter soup, use a Honeycrisp apple. Panera’s original recipe calls for apple juice. If you want to use apple juice instead of apple, add about ¼-⅓ cup to the soup. 
    • Onion – to boost flavor. Although you can replace it with 2-3 minced garlic cloves, I prefer not to so that it won’t overpower the soup.
    • Cinnamon – this adds a warm, cozy touch.
    • Curry powder – this adds an earthy flavor that pairs so well with fall and deepens the yellow-ish color of the soup.
    • Vegetable broth – this was used to keep the dish vegetarian, but if you are not on a vegetarian diet you may replace it with chicken broth.
    • Salt and pepper – they add a savory touch and balance the sweetness.
    • Honey – the recipe calls for a small amount. If you prefer yours more on the savory side, just go ahead and skip it. Use real maple syrup for a vegan version.
    • Heavy cream – it adds creaminess while balancing sweetness. If you prefer, replace it with Greek yogurt (or with a dairy-free yogurt if you’re on a vegan or dairy-free diet). Although you can use coconut milk, I prefer not to. The canned milk will impart a strong flavor to the soup while the carton coconut milk is not as creamy as heavy cream or yogurt.
    • Pepitas – they make a garnish for the dish and add a crunch that contrasts with the creamy soup.

    two bowls of soup with bread on the side

    How to peel butternut squash

    Is peeling butternut squash necessary for this soup? Yes, because we will be using the flesh to make this Autumn squash soup. Butternut squash is the star of our soup!

    But don’t worry! I will show you how simple it is to peel and cut butternut squash, as follows:

    1. Wash squash thoroughly using a vegetable brush. This will help to prevent contaminating the vegetable peeler! Then, pat dry to keep from making the peeling process slippery.
    2. Next, cut off the ends and slice the squash in half crosswise. This will allow you to place each half upright in a steady position on the cutting board.
    3. Using a vegetable peeler or a sharp knife, peel off all the skin.
    4. Cut halved squash in quarters and then remove both the seeds and attached strings using a spoon or ice cream scoop.
    5. At this point, cut the squash into ¾ to 1-inch cubes or chunks.

    As for pumpkin, the co-star of this soup, our recipe calls for canned pumpkin purée but if you want to replace it with fresh pumpkin, see how to peel pumpkin easily. 

    How to make Panera Autumn Squash Soup

    photo collage showing how to make Panera Autumn squash soup in 6 steps

    1. Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and string using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
    2. (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check our tutorial on how to cut and cook butternut squash.
    3. If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once and a while. SEE PIC. 1 Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. SEE PIC. 2 and 3 Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
    4. Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. SEE PIC. 4 If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will prevent an unpleasant texture. But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. SEE PIC. 5 Serve with pepitas on top. SEE PIC. 6
    5. If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
    6. If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring  every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.

    soup being spooned

    Is this soup healthy?

    Yes! Butternut squash and pumpkin, the main ingredients of this soup, are good sources of fiber, vitamins A and C,  and potassium. This soup has about  23 net carbs per portion and is not so keto-friendly. For a more low carb-friendly version, replace apple with unsweetened apple juice. If you are on a keto diet, you may consume the soup in small amounts.

    Is Panera Autumn Squash Soup Vegan?

    On its website, Panera Bread lists sweet cream as one of the soup's ingredients and states it is vegetarian. Just as Panera’s, our copycat recipe is not vegan either. But you can adapt the recipe and use dairy-free yogurt instead of heavy cream and also maple syrup instead of honey for a vegan version.

    Storage

    Store Autumn squash soup in an airtight container in the fridge for up to 3 days. Because it has dairy (heavy cream), freezing is not recommended because it may turn grainy when thawed and reheated.

    An alternative would be to separate the amount of soup you want to freeze and only add cream once the soup is thawed and reheated. If you follow this step, you can freeze the soup for up to 2 months. 

    Either way, reheat soup over low heat on the stovetop, especially if it has cream.

    Other easy soup recipes great for cold weather:

    • Black bean soup
    • Ham and cabbage soup
    • Ravioli soup
    • Cabbage soup
    • Healthy pumpkin soup
    • Cauliflower soup
    • Fish soup
    • Coconut noodle soup
    • Winter soups

    PIN & ENJOY!

    oone bowl of Panera copycat Autumn Squash Soup

    close up of Panera Autumn squash soup in a bowl
    Print SAVE Saved Recipe! Pin
    4.15 from 7 votes

    Panera Autumn Squash Soup Recipe

    Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop. It is creamy, hearty, and delish! Save big bucks by making yours at home… and shave off some calories too!
    Course:Entree
    Cuisine:American
    Keywords:Autumn squash soup, soup recipe
    Prep Time 1 hour 10 minutes
    Cook Time 10 minutes
    Total Time 1 hour 20 minutes
    Servings 6 people
    Calories271 kcal
    Author Denise Browning
    Cost $1.30 per person

    Equipment

    • Instant Pot or pressure cooker
    • cutting board
    • knife
    • wooden spoon

    Ingredients

    • 2 tablespoon olive oil
    • ½ white onion diced
    • 1 Granny Smith apple peeled, cored, and diced
    • 4 cups cubed butternut squash preferably roasted
    • 2 cups pumpkin puree canned
    • ½ teaspoon cinnamon
    • 1 teaspoon curry powder
    • 3 ½ cups vegetable broth
    • 1 tablespoon honey
    • ¾ cup heavy cream
    • ½ teaspoon salt and pepper each
    • 2 tablespoon pepitas roasted and salted

    Instructions

    • Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
    • (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check out our tutorial on how to cut and cook butternut squash.
    • If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
    • Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will avoid developing an unpleasant texture.  But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. Serve with pepitas on top.
    • If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
    • If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.

    Recipe Video

    YouTube video

    Recipe Notes

    Storage
    Store Autumn squash soup in an airtight container in the fridge for up to 3 days. Because it has dairy (heavy cream), freezing is not recommended because it may turn grainy once thawed and reheated.
    An alternative would be to separate the amount of soup you want to freeze and only add cream once the soup is thawed and reheated. If you follow this step, you can freeze the soup for up to 2 months. 
    Either way, reheat soup over low heat on the stovetop, especially if it has cream.
    Is Panera Autumn Squash Soup Vegan?
    On its website, Panera Bread lists sweet cream as one of the soup ingredients and states it is vegetarian. As Panera’s, our copycat recipe is not vegan either. But you can adapt the recipe and use dairy-free yogurt instead of heavy cream and also maple syrup instead of honey for a vegan version.  

    Nutrition

    Calories: 271kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 763mg | Potassium: 592mg | Fiber: 6g | Sugar: 12g | Vitamin A: 23377IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

    « Instant Pot Brussels Sprouts Recipe
    How to Cook Brussels Sprouts (6 Ways) »

    Filed Under: American Recipes, Easy Dairy-Free Recipes, Easy Dinner Recipes, Easy Gluten-Free Recipes, Easy One Pot Meals, Easy Pressure Cooker Recipes, Easy Vegetarian Recipes, Quick & Easy Recipes

    Subscribe

    for your weekly recipe fix.

    Please read our privacy policies before subscribing

    Reader Interactions

    Comments

    1. Raymund says

      November 10, 2020 at 4:04 pm

      5 stars
      This is perfect for a cold day! Love the recipe

      Reply
      • Denise Browning says

        November 10, 2020 at 10:52 pm

        Yes, this Panera autumn squash soup is very popular and quite delciious. Ours costs a fraction of the price and has lees calories.

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




     

    Primary Sidebar

    Hi, I'm Denise Browning!

    photo of Denise Browning smiling
    I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

    About Me

    ORDER NOW!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    GET YOUR COPY NOW!

    The easy keto dessert ebook cover
    Subscribe for FREE Email Updates
    Receive EASY & DELISH recipes for free every week! Please check our PRIVACY POLICY!

     

    Marketing by
    Click here & join us on PINTEREST
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
    • PortuguêsPortuguês
    Portrait of Denise Browning, author of Easy and Delish

    Hi, I'm Denise Browing a professional chef and cookbook author. My mission is to help you cook budget-friendly, healthy global meals for your family with some occasional splurges. They are sure to bring a lot of excitement to your table

    More about me →

    Popular

    • Easy & Juicy Beef Brisket Recipe
    • The BEST Cabbage Soup Diet Recipe and 7-Day Diet Soup Chart (Printable)
    • One Pot Shrimp in Coconut Sauce
    • Honey Garlic Butter Shrimp Skillet Recipe (5-Ingredient)

    Order Now!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    Get Your Copy Now!

    The easy keto dessert ebook cover
    Click Here & Join Us on Pinterest

    Seasonal

    • Air Fryer Garlic Bread
    • Sourdough Bread Pudding
    • 20 Grilling Cheeses and Grilled Cheese on a Stick Recipe
    • Caprese Pasta Salad

    Footer

    ↑ back to top

    Recipes | Brazilian Recipes | Contact | Privacy Policy

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Easy and Delish