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.

14 Cozy Winter Soups

Stay warm and try something new. Get my top winter soup recipes right to your inbox.

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

1

First, prepare the vegetables. Then add all of the ingredients (minus milk) to slow cooker.
2

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.

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

3

When soup is finished cooking, use a hand-immersion blender or high-powered blend and puree soup until a smooth consistency.
4

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

Extra Soup Tips

Our Favorite Hand-Held Blender

velvety soup in seconds

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.

Buy Now →

If you click this link and make a purchase, we may earn a commission at no additional cost to you.

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 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: