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    Double the Spoonfuls » Recipes » Soups & Salads

    Copycat Panera Autumn Squash Soup

    Oct 6, 2023 by Jackie Murphy · This post may contain affiliate links · 7 Comments

    274 shares
    Jump to Recipe
    4.77 from 17 votes

    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!

    Copycat Panera autumn squash soup.

    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!

    Jump to:
    • Why You'll Love this Soup
    • Ingredients for this Autumn Squash Soup
    • Step by Step Instructions
    • Tips for Making this Squash Soup
    • FAQs
    • Storing and Freezing
    • 📖 Recipe

    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.
    Finished soup in bowls topped with pumpkin seeds.

    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!

    Panera autumn squash soup ingredients.
    • 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.

    Simmering ingredients in pot.

    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.

    Pureed soup.
    Parmesan and other ingredients added to pureed soup.

    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.

    Finished soup with pumpkin seeds and cheesy bread.

    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!
    Butternut squash and carrot soup in bowls.

    FAQs

    Does this taste like the Panera version?

    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!

    Can I leave out the carrot?

    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.

    What would pair well with this soup?

    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.

    Finished soup in bowls topped with toasted pumpkin seeds.

    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.

    📖 Recipe

    Copycat Panera autumn squash soup.

    Copycat Panera Autumn Squash Soup

    This copycat Panera autumn squash soup is the perfect cozy, fall, easy soup recipe that tastes exactly like the original version!
    4.77 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course, Soup
    Cuisine American
    Servings 6

    Ingredients
      

    • 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

    Instructions
     

    • 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

    Notes

    The serving size is between 4-6 servings depending on if you'll be having this as a main meal or with any sides.
    Make sure to be very careful blending the ingredients if you're using a blender. If using a blender, I like to pour in the ingredients then wait a few minutes to let some of the steam release. Once ready to blend, be sure to tightly hold the lid, and once blended, carefully remove it to let the steam release.
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

      4.77 from 17 votes (17 ratings without comment)

      Leave a star rating and comment, ask a question, or share a tip! Cancel reply

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      Recipe Rating




    1. Sherry Brumbach

      January 22, 2024 at 10:48 pm

      5 stars
      Delicious and easy to make! I enjoy the autumn soup at Panera and believe this is just as tasty. Thank you

      Reply
      • Jackie Murphy

        January 23, 2024 at 6:13 pm

        So happy to hear you liked it, Sherry, and thank you so much for the kind words!

        Reply
    2. Luci

      March 06, 2024 at 11:39 am

      4 stars
      So glad I found you! I made it for a church supper and there was none left.

      Reply
      • Jackie Murphy

        March 11, 2024 at 10:31 pm

        So happy to hear you liked it Luci, and thank you so much for the kind comment!

        Reply
    3. Anonymous

      September 29, 2024 at 4:29 pm

      4 stars

      Reply
    4. Nathan

      November 14, 2024 at 1:58 am

      4 stars
      Taste is GREAT! However, needed to add 2 additional cups of broth and 2 additional cups of apple juice/water mixed half and half to get a soup like consistency. I did add 1/2 can of pumpkin puree as well but doubt that thickened it up to an almost mashed potato consistency. Wife loves it as this is one of her favorites from Panera.

      Reply
      • Jackie Murphy

        November 14, 2024 at 5:11 pm

        Hi Nathan, thank you so much for trying this recipe and for the feedback!! 🙂

        Reply

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    Jackie and Samantha.

    Hi, We're Jackie and Samantha! We're two sisters who are obsessed with trying, making, baking, and sharing as many sweet and savory eats as we can. Our blog is full of our unique meals and treats that are fun to make and eat, easy, and perfect for sharing with family and friends.

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