Put That Fresh Fall Produce To Good Use With Copycat Panera Autumn Squash Soup

One of the best things about autumn’s arrival is the abundance of squash I can find at the grocery store and farmers’ market. From our favorite butternut and acorn squash, to spaghetti and Hubbard, it’s their time to shine.

Butternut is one of the most popular varieties to roast and eat, but guess what else you can do with it? Make a big pot of delicious soup—and not just any soup, a copycat of a restaurant favorite.

Panera Autumn Squash Soup is super easy, will warm you up on a cold day and is the perfect way to use fall’s favorite gourd!

Related: 30 Best Acorn Squash Recipes

For years, a sign of fall’s arrival has been when the butternut squash soup appears on the Panera menu once again. Usually in September, this customer favorite is always welcomed back with enthusiasm.

Related: 100 Best Fall Soups

What Is in Panera Autumn Squash Soup?

This soup has a pretty basic ingredient list that leads to big flavor:

• butternut squash
• pumpkin
• vegetable broth
• apple juice
• cinnamon
• curry
• sweet cream
• roasted pumpkin seeds

For this make-at-home version, there will be a few differences, but the end result will still be very close to the original.

• I omitted the curry due to little eaters.
• I used chicken broth, so this is not vegan.
• I didn’t have pumpkin seeds, so I garnished with croutons, much like Panera does with their French Onion Soup.
• We like a thicker squash soup, but this can be made thinner like the restaurant’s, too.

Related: 55 Best Fall Salads

Ingredients Needed

• butternut squash
• carrots
• onion
• apples
• garlic
• chicken broth
• vegetable oil
• garlic
• cinnamon
• ginger
• brown sugar
• cream
• pumpkin
• salt and pepper

Tools Needed

• Dutch oven/stock pot
• wooden spoon
• rimmed baking pans
• parchment paper
• measuring cups/spoons
• sharp knife
• vegetable peeler
• immersion blender

How To Make Panera’s Autumn Squash Soup

1. Preheat oven to 425. Lay squash on one baking pan. Lay carrots and onion on the other. Drizzle with oil. Roast for 20-30 minutes until fork tender.

2. While veggies roast, combine apple, garlic and 2 tablespoons water in Dutch Oven. Cook over medium heat for about 10 minutes until apples are soft. Remove from heat.

 3. When vegetables are fork tender, transfer to Dutch oven. Add broth and stir well.

  4. Using an immersion blender, puree mixture until smooth.

5. Place pot over medium heat. Add pumpkin, cinnamon, ginger, brown sugar and cream. Stir well. Cook for 10 minutes until heated through. Season with salt and pepper.

6. If soup is too thick, add more broth or cream for your desired consistency. Serve immediately.

Panera Squash Soup is the stick to your ribs, warms you with every bite kind of meal that a cold fall day begs for. Imagine coming inside after raking leaves or a trip to the pumpkin patch to a bowl of this delicious copycat recipe. Be sure to take advantage of all the seasonal squash now while the produce section is overflowing with them!

Best Tips

• Vegetable broth can be used instead of chicken.
• Garnish with croutons, roasted pumpkin seeds or other nuts.
• We like this soup thick (think split pea) but you can thin it out with extra broth, cream or both.
• Roast the vegetables ahead to save time.
• If you don’t have an immersion blender, puree vegetables in batches in a blender.
• Add a pinch of curry and cayenne for some heat.
• A melon baller is perfect for removing seeds from squash. (This is a great tip for pumpkin carving too!)

What To Serve With Panera Autumn Squash Soup

• Holiday Dinner Rolls
• Lemon Herb Dinner Rolls
• Hearts of Palm Salad
• Homemade Potato Bread
• Egg Salad Sandwiches
• Fall Pear Salad

More Copycat Recipes To Try Next

• Copycat Panera Broccoli Cheese Soup

• Copycat Olive Garden Salad
• Copycat Red Lobster Cheddar Biscuits
• Copycat Bob Evans Chicken and Noodles
• Copycat Cracker Barrel Macaroni and Cheese
• Copycat Olive Garden Chicken Gnocchi Soup
• Copycat KFC Famous Bowls
• Copycat Wendy’s Chili

Copycat Panera Autumn Squash Soup 

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 medium yellow onion, chopped
• 3 large carrots, peeled and chopped
• 2 apples, peeled and chopped
• 3 cloves garlic, minced
• 3 tbsp vegetable oil
• 3 cups chicken broth, more if desired
• 1 (15-oz) can pumpkin puree
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 tbsp brown sugar
• 1/2 cup heavy cream, more if desired
• salt and pepper

1. Preheat oven to 425.
2. Line two large rimmed baking sheets with parchment paper.
3. Add squash to one baking sheet and onions and carrots to the other.
4. Drizzle 1 tablespoon oil over carrots and onion.
5. Drizzle 2 tablespoons oil over squash.
6. Roast for about 20-30 minutes until vegetables are fork tender.
7. While vegetables roast, mix apples, garlic and 2 tablespoons water in a large Dutch oven or stock pot.
8. Cook over medium heat about 10 minutes, stirring constantly until apples are soft. Set aside.
9. When vegetables are roasted, add to Dutch oven.
10. Add chicken broth and mix.
11. Using an immersion blender, puree mixture until smooth.
12. Place pot on stove over medium heat.
13. Add cream, ginger, cinnamon, brown sugar and pumpkin.
14. Stir well.
15. Cook 10-15 minutes, until smooth and heated through.
16.  Season with salt and pepper.
17. If too thick, add more cream or broth for desired consistency.
18. Serve immediately.