Autumn Squash Soup

Ingredients & Substitutions

Here I explain the best ingredients for my autumn squash soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

The Panera squash soup ingredients are publicly available on their website. I based my recipe on theirs, but simplified it for home cooking. Mine skips the brown sugar and cream cheese, and uses cumin and cinnamon instead of a curry blend.

• Butternut Squash – This is the main squash I use for its sweet, nutty flavor. You have a few options here:
  • Whole squash: I look for squash that feels heavy for its size, which means it’s fresh and ripe. Peel it, remove the seeds, and cut it into similar-size cubes, about 1 inch across. My roasted butternut squash post has step-by-step photos and tips on how to do this.
  • Pre-cut: If you want a shortcut, I can usually find pre-cut squash cubes at my local grocery stores in the fall.
  • Frozen: Plain frozen butternut squash cubes work, too. I add them from frozen, but keep in mind the pot usually takes longer to come back to a simmer.
  • Roasted: For a deeper flavor, you can roast the butternut squash and cut the soup simmer time to just 10 minutes.
  • Other winter squash: Acorn, kabocha, buttercup, or delicata squash can work if you have one of those.
• Pumpkin Puree – You want plain canned pumpkin like this — don’t confuse it with sweetened pumpkin pie filling. Homemade pumpkin puree works too, or you can even use leftover mashed sweet potatoes, although the flavor will be different.
• Heavy Cream – Makes the autumn squash soup creamy and rich. For a dairy-free version, substitute the same amount of unsweetened coconut cream or full-fat canned coconut milk. You’ll taste the coconut, but the flavor pairs well! For a closer copycat recipe, reduce the cream to 1/2 cup and melt 2-4 ounces of plain cream cheese into the soup.
• Apple Juice – I recommend 100% juice with no added sugar. I prefer this one which is organic and not from concentrate. You can also use plain apple cider, but definitely don’t use apple cider vinegar!
• Vegetable Broth – When I retested this Panera squash soup this year, I increased the broth from 3 to 4 cups for a better texture. Vegetable broth keeps it vegetarian, but chicken broth or even homemade bone broth works if that doesn’t matter to you.
• Aromatics – I use yellow onion and fresh minced garlic for a mild, savory base. White or sweet onion works, too. If you want your soup to taste closer to Panera’s, add a diced carrot or two at the same time.
• Olive Oil – For sauteing the onion. You can substitute avocado oil, coconut oil, or even butter for more richness.
• Honey – This is optional, for a sweeter autumn squash soup. Panera Bread does include this in theirs! I prefer to use natural sugar-free honey, but regular honey also works.
• Cumin & Cinnamon – I use a small amount of cumin for an earthy, savory note and cinnamon for warmth. You could also add nutmeg, ground ginger, or even a pinch of cayenne pepper or curry powder for a subtle kick.
• Sea Salt & Black Pepper – The amount you need depends on how salty your broth is. I adjust these after blending.
• Pumpkin Seeds (Pepitas) – Optional, but that crunchy topping is part of the Panera experience!

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How To Make Copycat Panera Autumn Squash Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the aromatics. Heat the olive oil in a large Dutch oven over medium heat. Cook the onion until translucent. Then, add the garlic and saute until fragrant.
2. Simmer the squash. Add the butternut squash, pumpkin puree, broth, apple juice, honey (if using), cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the butternut squash is fork tender.

3. Blend until smooth. Puree the autumn squash soup with an immersion blender right in the pot, or use a regular blender in batches. Keep blending until there are no visible squash pieces and the texture is silky.

4. Finish with cream. Stir in the heavy cream, then adjust salt and pepper to your taste. I like to add the pumpkin seeds to each individual bowl of this autumn squash soup, so they stay crunchy.

What To Serve With Fall Squash Soup

I like this sweet, creamy soup with a salad or sandwich for lunch, because it reminds me of the meals at Panera. Try it with these options, or you can also serve a cup as a starter before dinner.

• Fall salads – My kale crunch salad or broccoli cranberry salad adds crunch beside the smooth soup. If you’ve got extra squash, try my butternut squash salad for a warm-and-cool pairing.
• Sandwiches – For a Panera-style lunch at home, I like to pair it with grilled cheese or a chicken salad sandwich.
• Extra toppings – Along with the pepitas, you can add a swirl of cream, a light sprinkle of cinnamon, or even Parmesan crisps.