Copycat Panera Autumn Squash Soup

A white bowl on a brown wooden board with orange butternut squash soup in it with pumpkin seeds sprinkled on top.

Copycat Panera Autumn Squash Soup

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.

Course Main Course, Soup

Cuisine American

Keyword butternut squash soup, panera autumn squash soup, slow cooker butternut squash soup

Freezer Friendly Yes

Prep Time 10

Cook Time 5

Total Time 5 10

Servings people

Calories 102kcal

Author A Simple Palate

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.

Nutrition