Copycat Panera Autumn Squash Soup

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Want to enjoy Panera’s famous autumn squash soup at home? This copycat recipe lets you make it yourself! You can whip up a big batch of this creamy, cozy soup in just over an hour. It’s packed with roasted butternut squash, pumpkin, and warm fall spices.

The recipe is easy to follow and uses simple ingredients you can find at any grocery store. You’ll love how the flavors of butternut squash, apple cider, and spices like cinnamon and nutmeg blend together. It’s perfect for chilly autumn days when you want something warm and comforting.

Exact Ingredients List

Here’s what you’ll need to make this yummy copycat Panera autumn squash soup:

• 1 large butternut squash (5-6 cups when cubed)
• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 large carrot
• 3 cloves garlic
• 1 inch piece of ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground turmeric
• 4 cups vegetable or chicken broth
• 1 cup apple cider
• 1 can (15 oz) 100% pumpkin puree
• 1 cup heavy cream or coconut milk
• 1-2 tablespoons honey or maple syrup
• Salt and pepper to taste
• Pumpkin seeds for garnish

Make sure to peel, seed, and cube your butternut squash before getting started. Dice the onion, chop the carrot, and mince the garlic and ginger too.

You can adjust the sweetness by adding more or less honey. Feel free to swap heavy cream for coconut milk if you want a dairy-free version.

Instructions

Start by roasting the squash. Heat your oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender.

While the squash roasts, warm olive oil in a large pot. Add diced onion and carrot, cooking until soft. Toss in garlic, ginger, and spices. Cook for 1-2 minutes until fragrant.

Add the roasted squash, broth, and apple cider to the pot. Bring to a boil, then simmer for 15-20 minutes.

Take the pot off the heat and stir in pumpkin puree. Blend everything until smooth using an immersion blender or regular blender.

Mix in cream and honey. Taste and add salt and pepper as needed. Warm the soup for 5 more minutes on low heat.

Serve your soup hot. Top each bowl with a swirl of cream and some pumpkin seeds. Enjoy your homemade Panera-style soup!

Possible Substitutes List & Recipe Variations

You can easily adapt this soup to fit your tastes or dietary needs. Try swapping butternut squash for pumpkin or sweet potato for a different flavor. If you’re out of apple cider, use apple juice or more broth instead.

For a dairy-free version, replace heavy cream with coconut milk. It adds a subtle tropical twist! You can also use almond milk or cashew cream for a nutty flavor.

Spice things up by adding a pinch of cayenne pepper or red pepper flakes. For a sweeter soup, increase the honey or try brown sugar instead.

Here’s a quick list of substitutes:

• Vegetable broth → Chicken broth
• Heavy cream → Coconut milk, almond milk, or cashew cream
• Honey → Maple syrup or brown sugar
• Butternut squash → Pumpkin or sweet potato
• Apple cider → Apple juice or extra broth

Want to make it heartier? Add some cooked quinoa or wild rice before serving. You can also top your soup with crispy bacon bits or croutons for extra crunch.

Tips, Tricks & Storing

To save time, buy pre-cut butternut squash. You can find it in most grocery stores near the fresh produce section. This cuts down on prep work and makes the recipe even easier.

For extra flavor, try roasting the squash before adding it to the soup. Toss cubes with olive oil, salt, and pepper, then bake at 400°F for about 25 minutes. This brings out the natural sweetness.

Don’t have apple cider? Use apple juice instead. It adds a similar sweet flavor that balances the savory spices nicely.

Make this soup vegan by using coconut milk instead of heavy cream. It gives a rich, creamy texture without dairy.

Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave, stirring often.

You can freeze this soup too! Let it cool completely, then pour into freezer-safe containers. It keeps well for up to 3 months. Thaw in the fridge overnight before reheating.

For a fun twist, serve the soup in hollowed-out mini pumpkins. It makes a great presentation for fall dinner parties or Thanksgiving.