Copycat Panera Autumn Squash Soup Recipe
on Sep 22, 2014, Updated Oct 21, 2020
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If you are needing a perfect fall soup recipe, this Copycat Panera Autumn Squash Soup is going to be perfect. Soup during the fall is a staple in our household. I purchase cans of soup for the kiddos to make a quick lunch with and also make some soups for the family to enjoy. I shared quite a few soups with you last fall like our Slow Cooker Bean Soup and also our Copycat Panera Broccoli Soup too! This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! I think I told all of my friends and extended family how tasty it was and how they would NEED to make this soup this fall. I have enjoyed Panera Autumn Squash Soup at Panera a few times in the past with a side salad. I just never thought to make it on my own at home. My hubby is great with copycat recipes so I had him make this one for us. He took a trip to Panera and immediately decided to make his copycat version after tasting all the flavor profiles. I will now be enjoying Autumn Squash Sup at home and saving some $$’s.
Copycat Panera Autumn Squash Soup Recipe
The ingredients you will need to make your Autumn Squash Soup are quite simple. I grabbed a small Butternut squash while shopping at Kroger and I had everything else on hand in my pantry. So this soup was quite inexpensive.
INGREDIENTS
1 Butternut Squash
1 small Onion
2 tbsp Olive Oil
15 oz Pumpkin Puree
2 cup Vegetable Broth
1 1/2 cup Apple Cider
1 1/2 cup Heavy Cream
2 tbsp Honey
1/4 tsp Curry Powder
1/2 tsp Cinnamon
2 tsp Salt
1/2 tsp Black Pepper
Pumpkin Seeds (for garnish)
DIRECTIONS
Preheat oven to 450.
Peel and seed squash and cut into chunks.
Peel and quarter onion
Toss squash and onion in olive oil and salt and pepper to taste.
Cook for 20 minutes.
Allow to cool at least 10 minutes.
Puree in blender or food processor.
In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
Bring to a low boil over medium heat.
Add honey and spices and simmer for 10 minutes.
Garnish with pumpkin seeds.
Copycat Panera Autumn Squash Soup Recipe
Ingredients
- 1 Butternut Squash
- 1 small Onion
- 2 tbsp Olive Oil
- 15 oz Pumpkin Puree
- 2 cup Vegetable Broth
- 1 1/2 cup Apple Cider
- 1 1/2 cup Heavy Cream
- 2 tbsp Honey
- 1/4 tsp Curry Powder
- 1/2 tsp Cinnamon
- 2 tsp Salt
- 1/2 tsp Black Pepper
- Pumpkin Seeds, for garnish
Instructions
- Preheat oven to 450.
- Peel and seed squash and cut into chunks.
- Peel and quarter onion
- Toss squash and onion in olive oil and salt and pepper to taste.
- Cook for 20 minutes.
- Allow to cool at least 10 minutes.
- Puree in blender or food processor.
- In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
- Bring to a low boil over medium heat.
- Add honey and spices and simmer for 10 minutes.
- Garnish with pumpkin seeds.
This is an excellent copy of the Panera soup. My family loved it!
This recipe is spot on. I did not have cider side had to substitute apple juice, but it was absolutely fabulous! This is a keeper, and I will make this again and again.
What size of squash? Also, would frozen squash work?
Hi, if I purchase pre-diced butternut squash, about how many cups of diced butternut squash should I use?
I looked it up online and I read that a 3-pound squash yields 4½ cups uncooked 1-inch cubes. So, is that what you recommend?
As a follow-up, I found this info online, so I’m assuming I should use approximately 4 1/2 cups of pre-diced butternut squash. Do you agree with this?
https://www.howmuchisin.com/produce_converters/butternut-squash
Can this be frozen?