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 creamy autumn 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
- Carrots
- Vegetable Broth
- Yellow onion
- Coconut sugar/brown sugar
- Heavy cream
- Cinnamon
- Nutmeg
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
velvety soup in seconds
Our Favorite Hand-Held Blender
Save yourself the hassle of having to transfer your hot soup into a blender. This hand-held immersion blender is SO easy to use and safely blends your soup right in the pot within seconds! We use it in soups, sauces, and so much more.
- 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
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.
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!
Ingredients
- 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
Instructions
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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.
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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!
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Tools Used To Make This Recipe
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Bethany this was so delicious!! The perfect soup for fall too!
Right?! Perfect for fall. Thank you!
Eating this while writing this review. Literally tastes EXACTLY like panera’s!!! ❤️❤️❤️ thank you so much for this!
Thank you so much, Denise! I’m so so happy to hear that. 🙂
What size of the can for pumpkin purée?:)
15 oz. can of pumpkin puree! 🙂
How much cinnamon and nutmeg? Thanks!
Ahhh – so sorry about that. Just added the measurements!
What is the serving size ?
While this is a VERY good soup, I would not say exactly like Panera. Its missing…..something….I added a pinch of curry, but I am not sure that’s it. Thank you for posting.
Glad you liked it! While this isn’t the EXACT soup – it’s my interpretation of it. Thank you, Dee! 🙂
Do you think it’d also work if I used a stand mixer?
Great fall soup! Used delicata squash from my garden.
so happy you like it!
This soup is delicious! Tastes so similar to Panera’s!
So glad to hear 🙂
The ingredients are in my slow cooker as I type for dinner. But I just read the nutritional facts. I’m using low sodium broth – what else am I missing that makes this so high in sodium so I can adjust next time? Thank you!
Hi Terri! I’m bummed to say the nutrition label platform I use does not have the option for low sodium broth – which is what I always recommend. So ignore the sodium levels if you are using “low sodium broth” – it is significantly lower than what is shown! Hope that helps.
I was hoping my kids and I would like this as were trying to go more vegetarian but it did not go over well at all:( Not the OPs fault at all!
I’m so sorry to hear that! But I completely understand – I personally think this soup can be an acquired taste. I’m obsessed with soup and can say that 🙂 I have many other vegetarian soups that are kid friendly that are linked in this post. Feel free to check them out!
Sooooo good!
yay!
This is absolutely wonderful! Made pretty much as written. Used brown sugar. Omitted the nutmeg. It was fantastic. Even better the next day!
Thanks so much, Stephanie! When leftovers are better it is always a win. 🙂
I made this soup. I cooked it overnight in my crockpot on low. Worked great. The only thing I will change next time is I would skip the carrots and use the whole can of pumpkin . I never know what to do with a half can left over. It was yummy.
Super glad to hear!
If you have a dog, pumpkin is a great healthy treat for them. My dog loves when I make this soup because she gets the left over pumpkin purée😊
Couldn’t agree more! I just made cookies with pumpkin and my dog was quite happy to lick the spoon when we were done. 😉
The autumn squash soup at Panera is my favorite and this looks just as amazing! Can’t wait to try it out this weekend. I wanted to let you know I featured this in my recent post: https://amysenter.com/january-pinterest-roundup/
This is so good and just like Panera’s soup. I love it and will be making this soup again and again. Thank you so much!
Yay! So happy to hear. Thanks, Laurie!
Loved this recipe, my daughter loved it too. Thanks for sharing!
So happy to hear!
I don’t have a slow cooker. I have a pressure cooker. What do I do
Hi Anita, It should only need about 20 minutes to cook in your pressure cooker!
Made this last night. Added 2 peeled, chopped Granny Smith apples and substituted a sweet onion for the yellow. I sautéed the onion first and put all ingredients (up to cream) in Instant Pot and cooked it on high pressure for 12 minutes; let the pressure release naturally (took about an hour from start to finish) I’ve tried about a half dozen copy cat recipes and I think this is the closest match to Panera’s soup out there. Thank you for posting!
I agree it was good but not the same as Panera. I pulled up the ingredients on the label and added 1/2 to cup of applesauce, a couple good squeezes of lemon., tablespoon of honey, half block of cream cheese. It was great. I also added a little pumpkin coffee creamer to my individual bowl . Enjoy!! Fully loaded
Very yummy. I added 2 apples to it and used honey instead of sugar.
awesome idea! Thank you, Kathy!
Have you tried this with frozen butternut squash? I’m wondering how many cups of squash you will need. I know fresh is best, but I have several bags of frozen squash that I want to use for this.
I’ve not tried with frozen, it should work out fine. My only thought is frozen squash may have a bit more moisture to it once cooked, so you may have to lessen the broth if so. Let me know if you try it!
Fantastic soup. I used chicken broth instead of vegetable broth, because that is what I had. Having it tonight with a salad and rolls. Would definitely make this again.
Wonderful! Thank you, Kathleen!
Loved it after some tweaks! Used a whole can of pumpkin, a TON more salt and pepper, some garlic powder, and a tiny bit of basil.
Glad you could adjust it to your liking! Thanks for sharing, Lexi!
Not Panera Soup. In my opinion, it needs apple cider to give it that sweet taste. It’s not yellow. I think I would use acorn squash instead and not use carrots. This soup is still good though.
So delicious!! Taste just like the Panera soup. I just added more brown sugar and cinnamon. Will definitely make this again