Copycat Panera Autumn Squash Soup

Name: Copycat Panera Autumn Squash Soup
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Ingredients: 3 1/2 cups vegetable broth; 1 small yellow onion (chopped); 2-3 garlic cloves; 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 canned coconut milk ((unsweetened)); 1/2 tsp cinnamon; pinch nutmeg; pinch of cayenne (*optional); pumpkin seeds for topping (*optional)

Updated: Nov 17th, 2020

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This Panera autumn squash soup is the perfect fall recipe! It has a velvety smooth consistency, is made completely in a slow cooker, and is filled with some of the best fall produce.

If you know me at all at this point, you know I love soup! I could eat it for every meal and be completely happy.

Soup is such a seasonal food and can be made year round in so many different variations as the produce changes. And this butternut squash soup is perfect for the fall season! It’s filled with some of the best fall produce such as pureed pumpkin, butternut squash, carrots, and onions.

This recipe came about after trying Panera Bread’s classic squash soup. I thought it was too delicious to not try and whip up my own version of it!

The flavors of this soup are sweet & savory, the consistency is perfectly creamy, and it’s all made easy in a slow cooker. So you’ll find this soup to not only be delicious but very easy to make! All around a win-win situation.

Ingredients You Need

You’ll need just 10 ingredients to make this slow cooker soup happen. Here’s everything you need: carrots, pureed pumpkin, vegetable broth, yellow onion, coconut sugar, salt & pepper, cinnamon, nutmeg, garlic cloves, coconut milk, and butternut squash.

How to Make Panera Autumn Squash Soup

First, prepare vegetables. Then add all of ingredients (minus milk) to slow cooker.

Stir ingredients together, cover, and cook in a slow cooker/crockpot for 5 hours on LOW or 3 hours on HIGH.

Ingredients for butternut squash soup in a slow cooker. — 2

A wooden spoon stirring butternut squash soup ingredients in black slow cooker. — 2

When soup is finished cooking, use a hand-immersion blender or high-powered blend and puree soup until a smooth consistency.

Serve with a drizzle of almond milk, pumpkin seeds, and additional seasonings.

Extra Soup Tips

Tip

velvety soup in seconds

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Use homemade broth: whenever I have it on hand, I love using homemade vegetable broth in this recipe to elevate the flavor even more.
Use a blender to puree soup: if you don’t have a hand-immersion blender, use a high-powdered blender to puree the soup (you may have to do several batches depending on the size).
Additional spices you can add: to add a little bit more herbs and spices to your soup we recommend a pinch of curry powder, sage, rosemary, thyme, or ground ginger.

How to Store Leftovers & Freeze

Keep leftovers fresh: store soup in airtight container in fridge for 3-4 days for ultimate freshness.

Freeze: store cooled soup in an airtight container or freezer-friendly ziplock bag for up to 2 months. Thaw at room temperature and reheat.

Other Delicious Soups to Try:

If you tried this Copycat Panera Autumn Squash Soup recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.