Copycat Panera Autumn Squash Soup Recipe
on Sep 22, 2014, Updated Oct 21, 2020
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.
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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.
Hey, Jen! Just wanted to let you know that we loved your Copycat Panera Autumn Squash Soup Recipe so much when you shared it at the #HomeMattersParty last week, we’ve FEATURED it THIS WEEK! Hope you can check it out when you get a sec. Happy Friday!!!
https://lifewithlorelai.com/2017/10/05/home-matters-linky-party-156/
~Lorelai
Life With Lorelai / Home Matters Linky Party
This is my favorite soup and I look forward to it every fall. I’ve often thought about making my own version, but haven’t tried yet. Thanks for sharing this at #HomeMattersParty I’m definitely going to try your version!!!
My boyfriend and I have made this twice and it has been fantastic with the colder weather. We are both novices at making soup, so we love the simplicity and deliciousness of this recipe! Thank you!
Great recipe. I added a couple sweet potatoes to make it thicker. I couldn’t find the curry powder because I live in a very small town, but it still tasted good. I’ll have to try it with the curry powder as soon as I can find it!
I need to restrict sugar and dairy, so I subbed unsweetened apple sauce for cider, coconut milk for heavy cream, and increased broth to about 3 1/2 to 4 cups rather than 2. I took this soup as my contribution to a pitch-in Thanksgiving meal. Everyone loved it **I am a transplanted Yankey to the deep, Deep South…they do not “cotton” to Paleo down here so their compliments were taken to heart.
This soup was delicious. I’ve made a few squash bisque recipes and this was by far the best! I forgot the cider so I used more vegetable broth and it still tasted great- the spices and honey added just enough sweetness. Will be making this again soon for sure!
The onion threw off the taste… Not as sweet or savory as Panera.
Did you actually try this in a blender, because it didn’t work for me. It was way too thick to blend. I had to add a lot of the broth to get it to even blend all, and then I had to keep stopping the blender and pushing it down with a spoon – which turned out to be super messy and only a little bit effective. I would skip this recipe if you don’t have a food processor.
Made this tonight. It was delicious!!
So disappointed that it didn’t turn out for me :) I doubled the recipe but only halved the onion and yet the onion flavor was very overpowering. I didn’t even taste the pumpkin, butternut or apple cider. Won’t make again unfortunately.
Never mind!!! Thank God I did misread this recipe. Been awhile since I’ve had such a major cooking Fail! Apple cider does not equal apple cider vinegar. ??
Just did the same!!! omg I’m horrified with myself.
This soup looked so good! We followed the recipe and absolutely hated it :(
The apple cider flavor was overwhelming.
Excellent Autumn flavors. I used two roasted apples as I had no cider, chicken broth (no vegetable broth), almond/coconut milk (no heavy cream), and added a garnet sweet potato for color . It’s great.
Amazing, until I added the apple cider vinegar! Really think about cutting it out or only putting in a bit.
It was apple cider. Not apple cider vinegar…..
Delicious and so easy! I am in Korea and it is only September 1st, so I couldn’t find any Apple cider, so I blended some cinnamon applesauce with my roasted squash, and replaced the liquid with equal parts veggie broth…it is soooo yummy! Thanks for the awesome recipe! Being in South Korea, I often miss my panera:-)
I made this tonight for my book club and found out it makes 8 servings. Delicious recipe, everyone really enjoyed it.
made this tonight us by a large butternut squash. Even with the extra squash (so extra vegetable stock and cream) it was too sweet. Added extra curry and cinnamon accordingly, and almost on point but still a bit in the too sweet side. Li think next time I’ll stick to 1/2 cup cider and see how that goes, but not a bad starting point.
I used only 1/2 cup of the cider vinegar and it still seemed like to much ( and I love cider vinegar) I’m going to start with even less next time and add more if needed.
I believe the recipe calls for Apple CIDER, NOT apple cider VINEGAR.
Apple cider…not apple cider vinegar.
The recipe calls for Apple Cider, the juice….not apple cider vinegar
Just made this recipe and mine turned out too apple-y (it’s a bit overpowering) :( I’m going to try to add more squash and see what happens.
I just made this and its absolutely delicious! Once I added the curry powder, apple juice and cinnamon, I did not feel like I needed the honey. To me, the curry powder makes the dish. Excellent balance of flavors. Furthermore, I substituted the heavy whipping cream with coconut cream…AMAZING!!!! Thank you!
I am curious too about how many servings are made from the recipe. Thanks!