Warm yourself to the bone with this Copycat Panera Autumn Squash Soup. Filled with slow roasted butternut squash, carrots, and flavorful seasonings, this soup will make your tongue sing. Top with pumpkin seeds for the ultimate crunchy finish!
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This Copycat Panera Autumn Squash Soup Recipe really caught me off guard. I made it for a friend and honestly wasn't expecting it to be a showstopper. But I ended up falling in love with it!
This Copycat Panera Autumn Squash Soup is:
- Packed with fall flavor.
- Rich and creamy.
- Perfect for a weeknight dinner.
- A family friendly recipe.
- Vegetarian friendly.
And it pairs perfectly with some Copycat Macaroni Grill Rosemary Bread or Copycat Restaurant Breadsticks. Of course, a hearty sandwich is never a bad idea either. However you decide to eat this soup, you’ll definitely have a happy tummy!
How to Make Panera Autumn Squash Soup
- Roast - Prep the squash and roast it for 40–45 minutes. Scrape the flesh from the skin when cool. Set aside.
- Saute - Saute some olive oil with the onions, garlic, carrots, and shallots. Add curry and cinnamon. Cook for another minute.
- Simmer - Add juice, broth, and salt. Let simmer for 30 minutes or so.
- Blend - Add the roasted squash and cream to the pot. Blend until smooth. Let simmer for a bit.
- Make the seeds - Melt the butter in a skillet. Add the seeds, stir to coat. Add the cinnamon and paprika.
- Serve - Ladle into bowls, top with pumpkin seeds and fresh parsley, and enjoy!
Scroll down for the printable recipe card with detailed instructions and measurements.
Tips and Variations
- Storage - Place in a sealed container to store in the fridge for up to 5 days. Store in an airtight container for up to 2–3 months.
- Reheating - Reheat in the microwave, over the stove, in the slow cooker, or even the instant pot.
- Skip the pumpkin seeds - You can either put just plain pumpkin seeds on top of the soup without roasting them or skip them altogether. You can also roast them without the spices if preferred.
- Topping suggestions - Fresh herbs, diced onions, chives, a swirl of heavy cream, a sprinkle of bread crumbs, etc. are all delicious topping ideas.
- Make it thicker - If you want the squash soup to be a bit thicker, you can reduce the broth by half. You can also leave the soup uncovered and simmer it longer to evaporate some extra liquid.
- Make it spicy - You can add some crushed red pepper to the soup to give it a nice little kick.
Is Autumn Squash Soup Good for You?
When bought from Panera Bread, the soup is pretty high in carbs and sodium. Although it's healthier than most fast food or restaurant choices, it’s still not near as healthy as the homemade version.
It’s very delicious, but I personally think this copycat version is way better and richer in flavor. Plus, you get leftovers and it’s a more frugal choice, too!
Is the Autumn Squash Soup at Panera Gluten Free?
Yes, the Autumn Squash Soup from Panera Bread is technically gluten free. This homemade version is gluten free as well.
Of course, just because the ingredients are gluten free, that doesn’t mean there won’t be cross-contamination. This easily happens in a kitchen that’s not solely gluten free. That's another reason why I love making this homemade version - so I don’t have to guess about the ingredients.
If you decided to give this Copycat Panera Autumn Squash Soup Recipe a try, please let me know in the comments below or on social media!
Other Recipes You Might Like:
Be sure to browse my other copycat restaurant recipes while you're here, or check out these other tasty ideas:
- Copycat Macaroni Grill Rosemary Bread
- Copycat Panera French Onion Soup
- Copycat Cheesecake Factory Pumpkin Cheesecake
Copycat Panera Autumn Squash Soup
- 1 Butternut Squash
- 1 Onion chopped
- 1 Large Carrot diced
- 1 Shallot chopped
- 4 Cups Vegetable Broth
- ½ Cup Cranberry Peach Juice
- ½ Cup Heavy Cream
- ¼ Cup Pumpkin Seeds
- 2 Tablespoons Butter
- 1 Tablespoon Garlic minced
- 2 Teaspoons + ½ Teaspoon Curry Powder
- 1 Teaspoon Cinnamon
- ½ Teaspoon Paprika
- Olive Oil
- Salt & Pepper to taste
- Preheat the oven to 400°F and line a baking sheet with tin foil. Drizzle tin foil with olive oil.
- Slice the butternut squash in half, length wise, and scoop out the seeds.
- Place the butternut squash, flesh down, on the prepared baking sheet. Bake for about 40–45 minutes, or until the butternut squash is fork tender.
- While the squash is roasting, heat a drizzle of olive oil in a dutch oven over medium heat.
- Add onions, garlic, carrots, and shallots. Saute for 5 minutes.
- Add curry and cinnamon. Cook for about another minute or until fragrant.
- Add juice, broth, and salt, then bring to a boil. Reduce heat to a simmer and let cook for about 30 minutes.
- Remove squash from the oven and let rest until cool enough to touch.
- Once the squash is cool, scoop the flesh from the skin and add it to the Dutch oven, along with the heavy cream.
- Using an immersion blender or normal blender, blend the soup until smooth.
- Let the soup simmer to thicken while you prepare the pumpkin seeds.
- Heat the butter over medium heat, in a skillet. Add the pumpkin seeds and coat well in the melted butter.
- Add the spices while stirring the seeds, then let roast for around 5 minutes.
- By this time, your soup should be thickened enough for serving.
- Top with the prepared pumpkin seeds and a sprig of fresh parsley. Enjoy!