Copycat Panera Autumn Squash Soup
Panera Autumn Squash Soup. A copycat of a Panera favorite – made with butternut squash, pumpkin, and savory seasonings. This velvety, autumn soup is made completely in a slow cooker, is so easy, and the perfect soup for fall and winter!
I get so excited about soup – it’s easily one of my favorite things to make when the weather gets cooler. I’m currently obsessed with this delicious Panera Autumn Squash Soup – inspired after the famous Panera Bread soup. This easy slow cooker soup is loaded with flavor, and is a must-try soup when that crisp fall air comes around.
A bowl full of savory autumn flavors, velvety texture, and tastes JUST like the classic Panera Bread soup we all know and love. Serve with a side salad and a side of bread to complete this delicious meal!
Ingredients You’ll Need For Autumn Squash Soup
- Butternut squash
- Pumpkin Puree
- Vegetable Broth
- Yellow onion
- Coconut sugar/brown sugar
- Heavy cream
What Are Good Spices to Add to Butternut Squash Soup?
Butternut squash goes well with many seasonings. Some staple seasonings for butternut squash soup is: cayenne pepper, allspice, nutmeg, ginger, salt and pepper. Herbs that go well with this soup are sage, rosemary, thyme, and parsley.
Tips for Making Panera Autumn Squash Soup
- Elevate this dish by using my easy instant pot homemade vegetable broth in this recipe – or use high-quality vegetable broth for deep flavor.
- Dairy free option: If you would like to make this recipe dairy-free, you can opt out the heavy cream at the very end of the recipe.
- For quicker results: Set your slow cooker to HIGH and cook for 3 hours rather than LOW for 5 hours.
This easy autumn squash soup is packed with vegetables, has a smooth velvety consistency, and will be the perfect addition to your fall menu.
Frequently Asked Questions
Is Panera Autumn Squash Soup Vegan? This recipe is vegetarian and vegan friendly, you can leave out the heavy cream or swap for coconut milk.
How Long Can You Keep Homemade Soups in the Fridge? Properly stored, cooked vegetable soup will last for 3 to 4 days in the refrigerator. To further extend this time, freeze soup in covered airtight containers or heavy-duty freezer bags.
Other Delicious Soups to Try:
- 30-Minute Leek and Potato Soup
- Creamy Roasted Broccoli and Cheese Soup
- Healthy Tomato Basil Soup
- Healthy Vegetarian Tortilla Soup
- Tuscan White Bean Soup
- Creamy Cauliflower Soup
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Panera Autumn Squash Soup. A copycat of a Panera favorite - made with butternut squash, pumpkin, and savory seasonings. This velvety, autumn soup is made completely in a slow cooker, is so easy, and the perfect soup for fall and winter!
- 3 cups vegetable broth
- 1 small yellow onion chopped
- 1 medium-large butternut squash peeled and cubed
- 2-3 carrots peeled and chopped (or a little over 1 cup)
- 1/2 15 oz. can organic pumpkin puree
- 2 Tbsp coconut sugar (or brown sugar)
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/2 cup heavy cream
- 1/2 tsp cinnamon
- pinch nutmeg
Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover - let cook for 5 hours. If you would like this to cook faster, you can set your cooker to high for 3-4 hours.
After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until consistency is velvety smooth. Stir in heavy cream and adjust taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy!