There’s something magical about that first spoonful of warm, velvety squash soup on a crisp fall day. If you’ve ever savored Panera’s famous Autumn Squash Soup and wished you could recreate that sweet-savory magic at home, you’re in for a treat. This copycat recipe captures all the comforting flavors that make the original so beloved, but with the satisfaction of making it yourself—and maybe even improving it along the way!
Why This Recipe is Awesome
This Autumn Squash Soup copycat isn’t just another soup recipe—it’s a game-changer for several reasons.
First, it perfectly balances sweet and savory notes with that signature butternut squash base, warming curry spices, and subtle apple sweetness. Unlike many restaurant copycat attempts, this version truly captures the silky-smooth texture and complex flavor profile of Panera’s fan favorite. What makes this recipe extra special is its versatility.
You can easily adjust the sweetness, make it dairy-free, or even prep it ahead for busy weeknights. Plus, it’s substantially more affordable than buying it by the bowl or cup at Panera, especially during peak soup season when we all crave it most!
Equipment needed: Large pot, blender or immersion blender, vegetable peeler, sharp knife, measuring cups and spoons
Autumn Squash Soup
Ingredients
- 1 large butternut squash about 3-4 pounds, peeled, seeded and cubed
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 large apple Honeycrisp or Gala, peeled, cored and chopped
- 1 medium yellow onion diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup apple cider not apple cider vinegar
- ½ cup heavy cream or coconut milk for dairy-free option
- 3 tablespoons brown sugar
- 1 tablespoon curry powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- Pepitas pumpkin seeds for garnish
Instructions
- Prepare the vegetables. Peel and cube the butternut squash into 1-inch pieces (this ensures even cooking). Dice the onion and peel and chop the apple.
- Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes, stirring occasionally to prevent browning.
- Add the squash and apple. Add the cubed butternut squash and chopped apple to the pot, stirring to combine with the onions. Cook for 5 minutes, allowing the squash to slightly soften.
- Incorporate the spices. Add the curry powder, cinnamon, and nutmeg to the pot. Stir continuously for 30 seconds until the spices become fragrant—this blooms their flavors before adding liquid.
- Add liquids and pumpkin. Pour in the vegetable broth and apple cider. Add the pumpkin puree and brown sugar, then stir to combine all ingredients thoroughly.
- Simmer until tender. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes or until the squash is completely tender when pierced with a fork.
- Blend until smooth. Remove from heat and let cool slightly. Carefully transfer to a blender in batches (never fill more than halfway) or use an immersion blender to puree until completely smooth.
- Finish with cream. Return the pureed soup to the pot over low heat. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for 2-3 minutes without boiling.
- Serve with style. Ladle into bowls and garnish with a swirl of cream, a sprinkle of pepitas, and a tiny dusting of cinnamon for that authentic Panera presentation.
Notes
- For a time-saving shortcut, you can use pre-cut butternut squash from the produce section.
- The soup thickens as it cools—if reheating leftovers, you may need to add a splash of broth to reach desired consistency.
- This soup freezes beautifully for up to 3 months. Freeze before adding cream, then add fresh cream when reheating.
- For a deeper flavor, roast the butternut squash cubes in the oven at 400°F for 25 minutes before adding to the soup.
- The sweetness level can be adjusted—taste before adding all the brown sugar, especially if your squash and apple are particularly sweet.
Calories & Nutritional Info
- Calories per serving: Approximately 275 calories per cup
- Protein: 3g per serving
- Carbohydrates: 41g per serving
- Fat: 12g per serving
- Fiber: 6g per serving
- Gluten-free and can be made dairy-free with coconut milk substitution
- Contains tree nuts if using coconut milk alternative
Common Mistakes to Avoid
- Under-blending the soup – For that signature Panera silky texture, blend thoroughly and strain if necessary to remove any fibers.
- Boiling after adding cream – This can cause the cream to separate and give the soup a grainy texture. Keep heat low after adding dairy.
- Using pumpkin pie filling instead of plain pumpkin puree – The pie filling has added sweeteners and spices that will throw off the flavor balance.
- Skipping the curry powder – This subtle background note is key to replicating the authentic Panera flavor profile.
- Not adjusting seasoning at the end – Squash varieties can vary in sweetness, so always taste and adjust seasonings before serving.
Alternatives & Substitutions
- Dairy-free option: Replace heavy cream with full-fat coconut milk or cashew cream for an equally rich texture.
- Lower sugar version: Reduce or omit brown sugar and use a naturally sweeter apple like Fuji.
- Vegan version: Use vegetable broth and coconut milk instead of cream.
- Butternut squash alternatives: Substitute with acorn squash, sweet potatoes, or a combination of both.
- Apple cider substitute: Use apple juice with a splash of apple cider vinegar, or additional vegetable broth with 1 tablespoon honey.
- Time-saving option: Use frozen butternut squash cubes instead of fresh.
FAQs
Can I make this soup in advance?
Absolutely! This Autumn Squash Soup actually tastes even better the next day as the flavors meld. Make it up to 3 days ahead and store in the refrigerator. Just reheat gently and add the cream just before serving for best results.
How do I get my soup as smooth as Panera’s?
The secret is thorough blending and the right tools. Use a high-powered blender rather than an immersion blender for the silkiest results. For extra smoothness, pass the blended soup through a fine-mesh sieve before adding the cream.
Can I freeze this soup?
Yes! Freeze before adding the cream for best results. The soup will keep for up to 3 months frozen. Thaw overnight in the refrigerator, reheat gently, and add fresh cream just before serving.
What can I serve with this soup to make it a complete meal?
This Autumn Squash Soup pairs beautifully with a crusty baguette, a fall salad with apples and walnuts, or a half sandwich for a perfect Panera-style combo meal. A grilled cheese with apple slices is particularly delicious alongside it!
Why does my soup taste different from Panera’s?
Flavor variations can come from the sweetness of your squash and apple, or the brand of curry powder used. Try adjusting the brown sugar and spices to match your memory of Panera’s version. Also, make sure you’re using both butternut squash and pumpkin puree for authentic flavor.
Final Thoughts
This Autumn Squash Soup copycat brings all the comfort of Panera’s seasonal favorite right to your kitchen. With its perfect balance of sweet and savory flavors, it’s sure to become a fall tradition in your home. Don’t be surprised if friends and family start requesting it by name—and the best part is, you can enjoy it any time of year, not just when it’s on Panera’s seasonal menu!
