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!
Today we are focusing on this delicious Panera Autumn Squash Soup – inspired after the famous Panera Bread soup. This soup is made with butternut squash, carrots, and pumpkin. It’s made completely in a slow cooker, is loaded with flavor, and is a delicious vegetarian soup for fall time!
In just a couple hours you have a savory, silky soup with so many autumn flavors, 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!
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
- Use high-quality vegetable broth in this recipe for the most flavor.
- 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 autumn squash soup is gluten free, can easily be made dairy-free, and a great vegetarian soup!
Is Panera Autumn Squash Soup Vegan? This recipe is vegetarian and vegan friendly, just either leave out the heavy cream added at the end 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.
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Slow cooker autumn squash soup that is inspired a Panera fall favorite. A savory, satisfying, and velvety soup loaded with vegetables and autumn flavor!
- 3 cups vegetable broth
- 1 small yellow onion chopped
- 1 medium-large 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 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, brown 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 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!