Copycat Panera Autumn Squash Soup

Updated: Dec 1st, 2023 · By Bethany Kramer
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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.

Orange autumn squash soup in a white bowl with pumpkin seeds and cinnamon on top, with a spoon in the bowl. The bowl of soup is sitting on a wooden background with pumpkin seeds scattered and a napkin arranged next to it.

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 recipe are sweet & savory, the consistency is perfectly creamy, and it’s all made easy in a slow cooker. You’ll find it not only delicious but very easy to make! All around a win-win situation.

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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.

Ingredients for butternut squash soup arranged on white counter.

How to Make Panera Autumn Squash Soup

  1. 1

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

  2. 2

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

  1. 3

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

  2. 4

    Serve with coconut milk, pumpkin seeds, and additional seasonings.

Extra Soup Tips

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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.

A hand holding a spoon in a bowl of orange autumn squash soup that's in a white bowl. The soup is sitting on a wooden background with pumpkin seeds and a napkin arranged around it.

How to Store Leftovers & Freeze

Keep leftovers fresh: store soup in an airtight container in the 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.

Serving Suggestions

This soup goes wonderfully with homemade bread – like our no-knead cranberry walnut bread or cinnamon raisin! You can also serve it with a seasonal fall salad like our Apple Pomegranate Harvest Salad or Warm Brussels Sprout Salad – you can’t go wrong with either!

Other Delicious Soups to Try:

Copycat Panera Autumn Squash Soup

4.79 from 56 votes
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.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Serves 6 people

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

Instructions

  • Prepare vegetables: peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.
  • Cook: Add all of the ingredients (except coconut milk) to slow cooker/crockpot – vegetable broth, onion, garlic, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together. Set slow cooker time for 5 hours on LOW or 3 hours on HIGH.
  • Puree soup: after soup has cooked, use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.
  • Season to taste and serve: before serving soup, taste it and adjust with salt & back pepper or additional spice if desired. Stir in 1/2 cup coconut milk and then serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.

Notes

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.
Course Main Course, Soup
Cuisine American
Keyword butternut squash soup, panera autumn squash soup, slow cooker butternut squash soup
Freezer Friendly Yes
Author A Simple Palate

Nutrition

Serving: 1cup | Calories: 102kcal | Carbohydrates: 22g | Protein: 1.5g | Fat: 0.6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 746.2mg | Potassium: 7mg | Fiber: 2.6g | Sugar: 8.6g | Vitamin A: 93IU | Vitamin C: 25mg | Calcium: 3mg | Iron: 0mg

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Recipe Rating




150 Comments

  • Michelle McCary says:

    5 stars
    I have never rated a recipe, so this is the first! The soup tastes like the Panera bread soup! I used lowfat evaporated milk in place of the coconut milk, won’t use the cayenne pepper again as mine is a little spicy but I just added some more evaporated milk. With my swap, much less points on Weight Watchers and so delicious!!!

  • Roberta coelho says:

    I have to make this for the fall

  • Suzy Lancaster says:

    5 stars
    This is the best squash soup I have ever had. Better than Panera! It has so much flavor.

  • Sandy says:

    5 stars
    This was fantastic! Thank you for sharing this recipe!

  • Sheila says:

    5 stars
    The best soup ever! Make double batches and freeze some or later. I add coconut milk after Emulsifying.

  • Laurie says:

    5 stars
    Close to Penara breads.. I added a little more spice n brown sugar but my squash may have been more going in pot. Love how easy it is to make! And delicious!

  • Julie Kramer says:

    5 stars
    We will be making this every Autumn! So easy to make and tasted great.

  • Allison says:

    5 stars
    Loved your recent email! I also really, really love British Bake off! I’m so glad I found your blog! ❤️ I’m making your minestrone tomorrow and this Saturday. Thanks so much for these great recipes!

    • Bethany Kramer says:

      ahhh I’m so happy to hear it. Isn’t that show THE best?! It’s currently on repeat. I hope you love the minestrone soup – Thank you so much, Allison💛

  • CH says:

    5 stars
    Yummy! I substituted Pink Banana Squash for the Butternut, added 2 apples, and used 1 can coconut milk instead of almond. Turned out awesome! Canning the leftovers (I made a batch for 12 and only 6 showed for dinner). Will be doing this again

  • Casey says:

    5 stars
    Turned out beautifully! I followed the recipe exactly and used all the suggested spices you mentioned above the recipe…I also had some fresh apple cider in the fridge and used 1/2 cup in the recipe…TOTALLY RECOMMEND doing this and making this recipe! Thank you 🙂 can’t wait to try your other soups!

    • Bethany Kramer says:

      Love that idea with the apple cider! Thank you, Casey! I’m super glad to hear it was such a success 🙂

  • Annie says:

    5 stars
    Delicious! This is easy to make and tastes wonderful. I love soup in Fall and Winter and this makes good use of seasonal produce.

  • Tracy says:

    5 stars
    This soup is very delicious. I cooked it in the InstaPot for an hour but it probably didn’t need that long. I did add a little extra brown sugar to mine after tasting.

    • Bethany Kramer says:

      Happy to hear it! I’ve not cooked it in an instant pot, but the cook time could probably be 20-30 minutes in it. 🙂

    • Deanna says:

      5 stars
      I followed the recipe but made it in a pressure cooker. I sautéed the onion and garlic and then added everything else minus the coconut milk. It Only takes 8-10 minutes to cook in the pressure cooker and then blend and add the milk. Tastes great!

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