Why This is One of the Best Butternut Squash Recipes Ever!

Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop.

This Butternut Squash Soup is creamy, hearty, and delish!

Why This Is One of The Best Recipes Ever

Save big bucks by making this at home. A single portion costs about $ 1.30, compared to $6.59 at Panera.

It has fewer calories than the original recipe: Panera Autumn squash soup has about 340 calories while ours has 271 calories per portion.

Olive Oil Onion Granny Smith Apple Butternut Squash Pumpkin Puree Cinnamon Curry Powder Vegetable Broth Honey Heavy Cream Salt And Pepper Pepitas Roasted And Salted

Ingredients

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!

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.

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