Copycat Panera Autumn Squash Soup

COPYCAT PANERA AUTUMN SQUASH SOUP

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This Copycat Panera Autumn Squash Soup is the ultimate healthy alternative! It tastes like the original Panera autumn squash soup while being lightened up! This soup is made with a  combination of pumpkin and butternut squash mixed with apple, ginger, and spices. There is a small amount of light cream cheese for added creaminess. This Panera copycat autumn squash soup is silky smooth, creamy, luscious, and balanced.

Why You Will Love Autumn Squash Soup

  • This soup is vegetarian and gluten-free!
  • It has the same delicious flavors as the original while being healthier.
  • There is no heavy cream in this recipe.
  • This soup is incredibly flavorful and creamy.

What Is Panera Autumn Squash Soup?

Panera autumn squash soup is a popular soup that you can get at the chain restaurant café, Panera Bread. Also, this soup can be found in the refrigerated section of many grocery stores. The soup contains butternut squash, pumpkin, and more autumn flavors. This copycat autumn squash soup recipe is much healthier than the original, while still being incredibly creamy and delicious.

Autumn Squash Soup Panera Copycat

Copycat Panera Autumn Squash Soup Ingredients

Ingredients For Copycat Panera Autumn Squash Soup
  • Butternut Squash: Use one pound of peeled and chopped butternut squash.
  • Carrots: Peel and chop the carrots.
  • Celery: Chop the celery stalks.
  • Onion: Slice half of a large sweet onion.
  • Olive Oil: A small amount of olive oil is used for roasting.
  • Pumpkin Puree: Use pumpkin puree in this recipe, not pumpkin pie filling.
  • Applesauce: Unsweetened applesauce adds apple flavor to the soup.
  • Sweetener: Sweeten this soup with maple syrup. You can add more to taste if you want a sweeter soup.
  • Cream Cheese: Use light or fat-free cream cheese. The cream cheese adds creaminess to the soup.
  • Light Cream Cheese: The cream cheese adds creaminess to the soup.
  • Seasonings: To add flavor to the soup, use curry powder, nutmeg, cinnamon, ground ginger, salt, onion powder, and garlic powder.
  • Vegetable Broth: Helps make the soup a smooth consistency. Use low-sodium vegetable broth.

How To Make Panera Autumn Squash Soup

First, add the chopped butternut squash, peeled and chopped carrots, and chopped celery to a sheet pan. Then, drizzle olive oil and sprinkle some salt and pepper over these ingredients.

Ingredients On Sheet Pan

After that, roast the butternut squash, carrots, and celery at 375 degrees Fahrenheit for 20 minutes. Then, carefully add the sliced onions to the sheet pan and continue to roast for another 20-30 minutes.

Roasted Ingredients For Soup

Next, add the pumpkin puree, unsweetened applesauce, maple syrup, light cream cheese, curry powder, nutmeg, cinnamon, ground ginger, salt, onion powder, and garlic powder to a high-powered blender. After that, add the roasted ingredients and vegetable broth to the blender.

Ingredients In Blender

Then, blend the soup until smooth.

Soup In Blender

After that, heat the soup in a large saucepan on the stove over medium-low heat until warm.

How To Serve

Once the soup is warm, serve it in bowls and enjoy! Some optional toppings are roasted pepitas/pumpkin seeds, red pepper flakes, and Greek yogurt. This soup is delicious on its own or with some crispy toasted bread, our brussels sprout salad, carrot apple salad, or Caesar salad.

Autumn Squash Soup Copycat

Tips For Making Panera Autumn Squash Soup

  • How To Chop The Vegetables: Chop the carrots and celery into 1-inch pieces. Don’t chop them too small. The butternut squash takes time to cook, and you don’t want the carrots and celery to cook too fast. So, about 1-inch chops are perfect so they cook at the same rate.
  • Add The Onions Later: Let the butternut squash, carrots, and celery roast for 20 minutes before adding the sliced onions. Otherwise, the onions will burn because they take less time to cook than the other ingredients. Make sure to carefully add the onions to the sheet pan.
  • Make The Soup Sweeter: The original Panera autumn squash soup is sweet. When making this copycat soup recipe, we liked it less sweet than the original. However, if you want your soup to taste even more like the original, add more maple syrup or sweetener of choice to taste.
  • Roast Butternut Squash: If you don’t want to peel and chop the butternut squash into cubes, you can roast it whole instead. Just cut the butternut squash in half, scoop out the seeds, and roast it on a sheet pan at 375 degrees Fahrenheit for 45-55 minutes, or until done. Then, scoop out the butternut squash for this recipe.

How To Store And Reheat Soup

To Store: First, let any leftover soup cool. Then, add it to an airtight container and store it in the refrigerator. This autumn squash soup will last 3-5 days in the refrigerator. We don’t recommend freezing it because the cream cheese will alter the consistency of the soup.

To Reheat: When ready to enjoy this soup again, warm it up in a saucepan on the stove over medium-low heat.

Autumn Squash Soup Recipe Variations

  • Adjust The Sweetener: We liked this soup less sweet and felt that it was balanced with one tablespoon of maple syrup. If you want your soup to be sweeter, like the original Panera version, you can add more maple syrup to taste.
  • What Sweetener To Use: You can sweeten this soup with maple syrup, sugar-free maple syrup, honey, or the sweetener of your choice.
  • What Cream Cheese To Use: You can use any cream cheese you like in this recipe. We used light cream cheese. To further lighten up this soup, you can use fat-free cream cheese.
  • Chopped Butternut Squash: You can peel the butternut squash and cut it into cubes yourself or buy pre-chopped butternut squash.
  • How Many Carrots To Use: For this recipe, you will need 2-3 medium carrots, depending on the size of the carrots. We used 3 carrots because they were small.

Frequently Asked Questions

How Long Does Autumn Squash Soup Last?

This soup will last 3-5 days in an airtight container in the refrigerator.

Is Panera Autumn Squash Soup Healthy?

This copycat Panera autumn squash soup is much healthier than the original Panera version. We have lightened it up while keeping the delicious flavors of the original soup! Our version contains way less sugar, is made with simple ingredients, doesn’t contain any heavy cream or milk, and is lower in calories.

Is Autumn Squash Soup Vegetarian?

This copycat autumn squash soup recipe is vegetarian!

Does Panera Autumn Squash Soup Have Dairy?

Yes, the Panera autumn squash soup contains dairy. The Panera version contains milk, heavy cream, and cream cheese. Our copycat version also contains dairy but is lightened up and does not contain any milk or heavy cream, only a small amount of light cream cheese.

Is Panera Autumn Squash Soup Vegan?

Both the Panera autumn squash soup and this copycat version are not vegan. To make this soup vegan, omit the cream cheese altogether. Or, replace the cream cheese with tofu or unsweetened vegan plain yogurt.

Is Autumn Squash Soup Gluten-Free?

This autumn squash soup is naturally gluten-free!

More Recipes To Try Next!

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you. We hope you enjoy this copycat Panera autumn squash soup!

COPYCAT PANERA AUTUMN SQUASH SOUP

4.8 from 6 votes
Recipe by Shawna Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

116

kcal

This Copycat Panera Autumn Squash Soup is the ultimate healthy alternative! It tastes like the original Panera autumn squash soup while being lightened up!

Cook Mode

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Ingredients

  • 1 lb peeled and chopped butternut squash

  • 2-3 carrots, peeled and chopped

  • 2-3 stalks of celery, chopped

  • 1/2 of a large sweet onion, sliced

  • 1 TSP olive oil, for roasting

  • 15 oz can of pumpkin puree

  • 1 CUP unsweetened applesauce

  • 1 TBSP maple syrup or more to taste

  • 2 oz light or fat-free cream cheese

  • 1/2 TSP curry powder

  • pinch of nutmeg

  • 1/8 TSP cinnamon

  • 1/8 TSP ground ginger

  • 1/2 TSP salt

  • 1/4 TSP onion powder

  • 1/2 TSP garlic powder

  • 2 CUPS low-sodium vegetable broth

  • Optional: roasted pepitas/pumpkin seeds on top

Directions

  • Peel and chop the butternut squash or use pre-chopped butternut squash. Then, peel the carrots and chop them into 1-inch pieces, don’t chop them too small. Also, chop the celery into 1-inch pieces.
  • Add the chopped butternut squash, peeled and chopped carrots, and chopped celery to a sheet pan. Drizzle the olive oil over these ingredients. Also, sprinkle some salt and pepper over the ingredients.
  • Roast the butternut squash, carrots, and celery at 375 degrees for 20 minutes. Then, carefully add the sliced onions to the sheet pan and continue to roast for another 20-30 minutes, or until the butternut squash is cooked through.
  • Add the pumpkin puree, unsweetened applesauce, maple syrup, light cream cheese, curry powder, nutmeg, cinnamon, ground ginger, salt, onion powder, and garlic powder to a large high-powered blender. Then, add the roasted ingredients and vegetable broth to the blender.
  • Place the lid on the blender and blend the soup until smooth. Or, you can place all the ingredients in a large pot and use an immersion blender to blend until smooth.
  • Heat the soup in a large saucepan on the stove over medium-low heat until warm. Then, serve the soup in bowls, optional: top with pumpkin seeds, and enjoy!

Recipe Video

YouTube video

Notes

  • This recipe makes about 6-7 cups of soup.
  • WW Points™: 2 points per serving *if you use maple syrup and light cream cheese; you can further reduce the points by using fat-free cream cheese and sugar-free maple syrup
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

6 servings per container


  • Amount Per ServingCalories116
  • % Daily Value *
  • Total Fat 2.5g 4%
    • Saturated Fat 1.2g 5%
  • Cholesterol 5mg 2%
  • Sodium 322mg 14%
  • Total Carbohydrate 22.5g 8%
    • Dietary Fiber 4.6g 16%
    • Sugars 12.2g
  • Protein 2.7g 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    4 Comments

    1. This was yummy! I made it the night before surgery to have a hearty soup available for afterwards. The spicing is just right. I just thined it a little more, mostly because my squash was bigger then the recipe called for.

      • Hi Karen, thanks for leaving a comment! We are so happy that you enjoyed the soup, thanks for sharing! I am glad you were able to thin it out.

    2. Sharon Walton

      Where is all the sodium coming from, using just 1/2 tsp salt? I have to watch sodium. How can I reduce that number. Thanks.

      • Hi Sharon, thanks for reaching out! Since there is only 1/2 teaspoon of salt, the majority of the sodium in this recipe comes from the vegetable broth. I would recommend using a low-sodium vegetable broth to reduce the amount of sodium. Or, you could even use a low-sodium chicken broth. I hope this helps and you enjoy the soup!

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