Panera Autumn Squash Soup Recipe (Copycat)

Craving a bowl of Panera’s famous autumn squash soup but don’t want to leave home? This Panera Autumn Squash Soup Recipe (Copycat) is absolutely dreamy: luxuriously creamy, naturally sweet, and perfectly spiced.

You’ll fall in love with the silky blend of butternut squash, pumpkin, and golden carrots, all kissed with warm cinnamon and a swirl of cream. Every spoonful is pure comfort—like autumn in a bowl!

What makes this recipe a must-try? It’s so simple, comes together in under an hour, and tastes just like the restaurant version (maybe even better!). Whether you need a weeknight dinner, a cozy lunch, or something special for a fall gathering, this soup delivers.

Inspired by my obsession with Panera’s seasonal soups, this homemade version brings those nostalgic flavors right to your kitchen. Trust me, this is one you’ll crave year-round!

Why You'll Love This Recipe

• Ultra-creamy texture without heavy cream overload
• Rich, sweet, and savory flavors just like the Panera classic
• Easy one-pot recipe that’s weeknight friendly
• Naturally vegetarian and easy to make gluten-free
• Perfect for meal prep or impressing guests

Key Ingredients for Panera Autumn Squash Soup Recipe (Copycat)

See recipe card below for full list of measurements, ingredients, and instructions.

Butternut Squash

This is the star of the soup, providing a velvety, sweet base that’s both hearty and nutritious. Peel and cube your squash into even pieces for even cooking. If you’re short on time, pre-cut butternut squash from the store works just as well. Acorn squash or kabocha squash are nice substitutes, though they’ll slightly change the flavor profile.

Pumpkin Puree

Pumpkin puree adds extra creaminess and that signature autumn flavor. Use pure canned pumpkin (not pumpkin pie filling). You can swap in homemade pumpkin puree if you have it on hand, or even try sweet potato puree for a slightly earthier twist.

Carrots

Carrots add subtle sweetness and a lovely orange hue to the soup. Peel and chop them into small rounds or chunks for quick, consistent cooking. If you don’t have carrots, parsnips can offer a similar sweetness but with a slightly different flavor.

Apple Cider

Just a splash of apple cider brightens the soup and balances the rich squash flavor with natural tartness. If you’re out of apple cider, unsweetened apple juice is a good stand-in, or try a squeeze of fresh orange juice for a citrusy note.

Vegetable Broth

Vegetable broth acts as the flavorful base and keeps the soup vegetarian. Opt for a low-sodium broth to control the soup’s saltiness. Chicken broth works if you don’t need it to be vegetarian, and if you’re watching sodium, water can be used (though the flavor will be less robust).

Instructions for Panera Autumn Squash Soup Recipe (Copycat)

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the garlic and cook another 1 minute, just until fragrant (don’t let it brown).

Add the Vegetables

Toss the cubed butternut squash and chopped carrots into the pot. Cook, stirring occasionally, for about 5 minutes. This helps develop the natural sweetness and deepens the flavor.

Simmer the Soup

Pour in the vegetable broth and apple cider. Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the squash and carrots are very tender when pierced with a fork.

Blend Until Silky Smooth

Remove the pot from heat. Add the pumpkin puree, honey or maple syrup, cinnamon, curry powder, nutmeg, salt, and pepper. Use an immersion blender to puree the soup right in the pot until perfectly smooth and creamy. (Alternatively, let the soup cool slightly and blend in batches in a countertop blender.)

Finish with Cream

Stir in the heavy cream (or coconut cream for dairy-free) until well combined. Taste and adjust salt and pepper as needed. If the soup is too thick, add a splash more broth.

Serve and Garnish

Ladle the soup into bowls. Garnish with a swirl of cream and a sprinkle of roasted pumpkin seeds (pepitas) for crunch. Serve hot and enjoy the autumn comfort!

Recipe Variations

Make It Vegan

Simply swap the heavy cream for coconut cream or your favorite unsweetened non-dairy creamer. Be sure to use maple syrup instead of honey for a totally plant-based bowl.

Spice It Up

Love a little heat? Add a pinch of cayenne pepper or smoked paprika along with the curry powder. It’ll give your soup a gentle kick and even deeper flavor.

Gluten-Free Option

This soup is naturally gluten-free as written! Just double-check that your broth and pumpkin puree are certified gluten-free if you have an allergy.

Add More Veggies

Feel free to toss in sweet potatoes, parsnips, or even a peeled apple for extra sweetness. Roasted red bell pepper also adds a lovely depth and color.

Make it Lighter

For a lower-calorie version, swap the heavy cream for half-and-half or plain, unsweetened almond milk. The soup will still be velvety and delicious.

Serving Suggestions

This soup pairs beautifully with a thick slice of crusty bread or a warm baguette. For a heartier meal, serve it alongside a crisp green salad with apples and walnuts, or a classic grilled cheese sandwich. Don’t forget to top each bowl with a swirl of cream and a handful of crunchy pumpkin seeds for picture-perfect presentation.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, stirring occasionally until warmed through. If the soup thickens upon standing, just add a splash of broth or water to loosen it up. This soup also freezes beautifully—cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Frequently Asked Questions About Panera Autumn Squash Soup Recipe (Copycat) (FAQ)

Q: Can I use frozen butternut squash instead of fresh?
A: Absolutely! Frozen butternut squash works great and saves prep time. You may need to adjust the simmering time slightly since frozen cubes can cook a bit faster.

Q: How do I make this soup dairy-free?
A: Swap the heavy cream for coconut cream or any unsweetened non-dairy milk you like. Coconut cream adds the richest texture and blends beautifully with the soup’s flavors.

Q: Can I make this ahead of time?
A: Yes! This soup actually tastes even better the next day as the flavors meld. Prepare it in advance, refrigerate, and reheat gently when ready to serve.

This Panera Autumn Squash Soup Recipe (Copycat) is everything cozy and comforting, with unbeatable fall flavor you’ll crave all year long. Give it a try, and don’t forget to leave a comment or rating to let me know how yours turns out—happy soup making!