This copycat Panera autumn squash soup is the perfect cozy, fall, easy soup recipe that tastes exactly like the original version! It's ready in just about an hour and only has four steps, making it a delicious easy soup to add to your rotation. It's also extra great served with some toasty bread!
If you're looking for a comforting takeout option like Panera, but craving a homemade option, then this fall soup is for you! It's extremely easy but also equal parts delicious and satisfying. It tastes just like the original version and we love dipping in some toasted bread to make it extra good.
When trying to recreate this homemade version, we studied the original Panera one extensively until we were sure we nailed this copycat! It has the classic ingredients you'd suspect from a fall soup, but also a couple surprising additions like apple juice and curry powder. This soup is so perfect for a chillier fall night or if you're looking for a dinner option to reheat during the week!
If you're looking for another cozy autumn recipe, we think you'll love our Pappardelle Carbonara with Pumpkin, or if you're looking for another copycat recipe, you'll be obsessed with our Four Cheese Pasta!
Why You'll Love this Soup
- It tastes just like the original. Not only does this one look a lot like the Panera version, it also tastes pretty spot on to the original! We love doing a side by side taste test and highly recommend you try one too.
- It's a simple soup recipe. While we always love a soup, sometimes they can seem like they have endless steps! This one only has four and couldn't be much simpler.
- It's ready in just a little over an hour! Including the simmering time, this is a relatively quick recipe which is full of flavor.
Ingredients for this Autumn Squash Soup
The ingredients for this soup were based primarily on the ones we found from the Panera ingredients list, in hopes of making this version taste as identical as possible!
- Butter - Just a little for sautéing the onion and rosemary.
- Onion - Adds a little flavor and blends so well with the other ingredients.
- Rosemary - The best herby addition to this soup!
- Butternut squash - Key in this recipe, of course! I love buying the pre-peeled kind just to make it a little easier to prep everything.
- Carrots - If you're like me you might be surprised at this addition, but you can't really taste them and they just add some extra vegetables and a little more flavor!
- Vegetable broth - Could be substituted for chicken broth but I like using vegetable to just pair with the other ingredients.
- Apple juice - The Panera version definitely has a slight apple flavor so the juice adds so much!
- Parmesan cheese - Just a ¼ cup to add a subtle cheesiness!
- Brown sugar - Adds a little sweetness that you can't really taste at all.
- Curry powder - The original version has curry powder in the ingredient list which adds the best spiced flavor.
- Toasted salted pumpkin seeds - The best topping! Totally optional if you don't have them or want them, but they are a great salty and crunchy topping.
See recipe card below for quantities.
Step by Step Instructions
This is an easy soup recipe that is ready in just a little over an hour! It's super simple and made primarily in one pot.
Step 1: Cook the onions and rosemary. In a large pot or dutch oven, melt butter over medium heat. Add chopped onions and rosemary and sauté until onions begin to soften, 5-7 minutes.
Step 2: Simmer the ingredients. Add the butternut squash, carrots, vegetable broth, and apple juice, bring to a boil, then reduce heat to a low simmer and cover. Cook for 20-25 minutes until the squash and carrots are softened.
Step 3: Blend and finish the soup. Once softened, use an immersion blender or carefully transfer the mixture to a blender (see note) to blend until smooth, then return to pot. Stir in parmesan, brown sugar, curry powder, kosher salt (with the amount depending on whether you used salted broth), and black pepper.
Step 4: Serve the soup with pumpkin seeds. Spoon into bowls and top each with toasted salted pumpkin seeds and additional black pepper. Serve with toasted bread if desired.
Tips for Making this Squash Soup
- If you want it to taste like the original I definitely recommend trying to use all the ingredients listed! While some of them might not seem totally necessary, they do add to the overall flavor.
- As mentioned in the notes, be careful if you're using a blender to blend the soup ingredients! It can be a little tricky when everything is really hot so just make sure to use caution.
- Whether you're using a blender or immersion blender, be sure to blend everything until it's really smooth, as this makes for the creamiest soup!
Yes absolutely! We tried to base the recipe, ingredients, and presentation off of the original version, and we think all 3 are pretty spot on!
If you don't love carrots, I (personally) totally understand, but they add a little bite to the soup which pairs so well with the milder butternut squash! If you don't have any on hand though they could be omitted.
I love having this soup with toasted bread, or better yet toasted bread topped with some melted cheese! This would also be an amazing soup to have with a simple grilled cheese for dipping.
Storing and Freezing
This soup keeps very well in the refrigerator in an airtight container for 3-4 days. It can easily be reheated in the microwave.
It also freezes well for up to 3 months. If you're planning on freezing it, it can also be reheated in the microwave or in a pot on the stove which is my personal favorite option. If it's too thick, you can stir in a bit of additional vegetable broth to thin it out.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
Copycat Panera Autumn Squash Soup
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1 teaspoon rosemary fresh, chopped
- 3 pounds butternut squash peeled and cubed
- 1 cup carrots peeled and chopped
- 2 cups vegetable broth
- ½ cup apple juice
- ¼ cup parmesan cheese grated
- 1 teaspoon brown sugar
- ⅛ teaspoon curry powder
- kosher salt
- black pepper
- toasted salted pumpkin seeds for topping
In a large pot or dutch oven, melt butter over medium heat. Add chopped onions and rosemary and sauté until onions begin to soften, 5-7 minutes.2 tablespoons butter, 1 medium onion, 1 teaspoon rosemary
Add the butternut squash, carrots, vegetable broth, and apple juice, bring to a boil, then reduce heat to a low simmer and cover. Cook for 20-25 minutes until the squash and carrots are softened.3 pounds butternut squash, 1 cup carrots, 2 cups vegetable broth, ½ cup apple juice
Once softened, use an immersion blender or carefully transfer the mixture to a blender (see note) to blend until smooth, then return to pot. Stir in parmesan, brown sugar, curry powder, kosher salt (with the amount depending on whether you used salted broth), and black pepper.¼ cup parmesan cheese, 1 teaspoon brown sugar, ⅛ teaspoon curry powder, kosher salt, black pepper
Spoon into bowls and top each with toasted salted pumpkin seeds and additional black pepper. Serve with toasted bread if desired.toasted salted pumpkin seeds