Copycat Panera Autumn Squash Soup perfectly captures the essence of the cozy, fall season. With its creamy texture, subtle sweetness, and a hint of spice, this soup is a true crowd-pleaser.
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Copycat Panera Autumn Squash Soup is a beloved seasonal soup containing the perfect blend of creamy butternut squash, fragrant spices, and a touch of sweetness. This copycat recipe allows you to recreate this comforting dish right in your own kitchen. Get ready to cozy up with a bowl of homemade goodness that tastes just like the real deal!
If you’re looking for more comforting soup recipes, try Nona’s Pasta Fagioli Soup, Instant Pot Potato Soup and Chicken Corn Noodle Soup.
Why We Love Copycat Panera Autumn Squash Soup Recipe
Indulge in the captivating flavors of Panera’s autumn squash soup recipe, right in the comfort of your own home! Our love for this soup stems from its amazing blend of sweet and savory notes, creating a heartwarming dish that leaves a lasting impression.
- Amazing Copycat: With this recipe, you don’t have to venture outside your home to enjoy this beloved soup. Save money by making it yourself, and impress your family with your culinary skills.
- Family Friendly: The smooth and creamy texture, combined with the delightful sweetness of the squash, appeals to all ages. It’s an excellent way to sneak some nutritious vegetables into your kids’ meals!
- Vegan Alternatives: Use coconut milk and a butter alternative to make a vegan Autumn Squash soup.
This Panera Baja Chicken Bowl is another one of my favorite copycat recipes from Panera.
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
Ingredient Notes for Copycat Recipe for Butternut Squash Soup
- Squash: Squash is the star of this recipe, bringing a rich and creamy texture to the soup. This versatile ingredient works well in soups due to its natural sweetness and ability to blend smoothly when cooked.
- Pumpkin Seeds: The pumpkin seeds, also known as pepitas, serve as a fantastic crunchy topping for the soup. They add a nutty and toasty flavor element.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make this Panera Bread Copycat Soup
Take your culinary adventure to the next level with exciting variations and substitutions for our autumn squash soup. Embrace your creativity in the kitchen and explore these fantastic alternatives to customize your soup exactly the way you like it.
- Croutons: To switch up the texture and add a crunchy element to the Autumn Squash soup, use croutons instead of pumpkin seeds as a topping. You can easily make your own croutons or use store-bought ones for convenience.
- Apple Juice Substitution: You can substitute sweet apple juice with apple cider vinegar. The vinegar will bring a subtle acidity to the soup, balancing the natural sweetness of the squash.
- Cooking variation: You can easily make this soup in a slow cooker. Simply add all the ingredients to the slow cooker, set it on low heat, and let it simmer for several hours until the squash is tender.
- Warm Spices: Nutmeg or other pumpkin pie spices to make a batch of this soup.
How to Make Copycat Panera Squash Soup
These are the basic steps for making Copycat Panera Autumn Squash Soup. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Cook Onion and Tomato Paste
Heat olive oil in a stock pot over medium heat and cook chopped onions until they become translucent. Add the butter and tomato paste to the pot. Cook for about a minute until the paste covers the onions completely.
Step 2: Add Liquid Ingredients, Veggies, and Seasonings
Stir in the apple juice and vegetable broth, followed by chopped squash, carrots, and celery. Add in the cornstarch, cinnamon, curry powder, and lemon juice. Stir again, making sure to completely combine all ingredients.
Step 3: Bring the Mixture to a Boil and Simmer
Increase the heat to medium-high and let the mixture come to a boil, then reduce the heat to medium-low and allow the mixture to simmer for about 15 minutes or until the squash becomes soft.
Step 4: Bake Pumpkin Seeds
While the soup is simmering, bake the pumpkin seeds in a pan at 350 degrees F for 10 minutes.
Step 5: Add Pumpkin Puree and Honey
Stir in the pumpkin puree and honey to the simmered mixture.
Step 6: Blend Soup and Serve
Use an emulsifier or an immersion blender to puree the soup until smooth. Adjust the seasoning according to your taste preferences, and top the soup with the toasted pumpkin seeds.
Recipe FAQs for Autumn Squash Soup
Expert Tips for Making This Panera Squash Soup Recipe
These insights will take your Panera squash soup recipe to new heights! These handy tips will help you achieve a soup that is bursting with flavor and delivers an amazing dining experience.
- Chicken Broth: Add a splash of chicken broth to the soup while simmering. The broth complements the sweetness of the squash and enhances the overall taste.
- Cream Cheese: To achieve a more velvety and creamy consistency, incorporate a dollop of cream cheese into the soup while blending.
- Swirl Cream on Top: Take your presentation to the next level and serve the Autumn Squash Soup with a beautiful swirl of cream on top. You can use heavy cream or coconut cream for a dairy-free alternative.
What to Serve with Copycat Panera Autumn Squash Soup
Copycat Panera Autumn Squash Soup
Equipment
- Blender/Emulsifier
Ingredients
- 1 tablespoon Olive oil
- ⅓ cup Onions, chopped
- 1 tablespoon Butter, unsalted
- 1 tablespoon Tomato paste
- 2 cups Vegetable broth
- 1 cup Apple juice
- 3 cups Squash, chopped
- ½ cup Carrot, chopped
- ¼ cup Celery, chopped
- ¼ teaspoon Cinnamon
- ¼ teaspoon curry powder
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- ¼ cup Pumpkin puree
- ½ cup Pumpkin seeds, salte, roasted
Instructions
- Heat the olive oil and onion in a pot over medium heat until the onions turn translucent.
- Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.
- Add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything.
- Add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together.
- Raise the heat level to medium high and bring the pot to a boil. Then, lower the heat to medium low and allow the pot to simmer for 15 minutes or until the squash has achieved a softened consistency.
- As the pot simmers, take a pan and place the pumpkin seeds on it, then bake them for 10 minutes at 350 degrees Fahrenheit.
- Mix together the pumpkin puree and honey in the pot, ensuring they are thoroughly incorporated.
- Use an emulsifier to blend the soup or transfer it to a blender and blend until it reaches a smooth consistency.
- Top with the toasted pumpkin seeds and serve.
Expert Tips
- Chicken Broth: Add a splash of chicken broth to the soup while simmering. The broth complements the sweetness of the squash and enhances the overall taste.
- Cream Cheese: To achieve a more velvety and creamy consistency, incorporate a dollop of cream cheese into the soup while blending.
- Swirl Cream on Top: Take your presentation to the next level and serve it with a beautiful swirl of cream on top. You can use heavy cream or coconut cream for a dairy-free alternative.
This was a great recipe. It said to add corn starch but nit how much. So I winged it.
I also added a diced up apple. I will definitely make this again. I don’t like having to get out all the items and clean up fora small amount, so I tripled it.
Hmm hmm good!