panera autumn squash soup recipe

Written BySheba G Updated On
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The Best panera autumn squash soup recipe

I love making this Panera autumn squash soup recipe at home because it tastes just like the one from the restaurant but costs a lot less. My kids actually ask for this soup every fall when the weather gets cool. It is packed with vitamins from butternut squash and sweet potatoes which makes me feel good about serving it to my family. This soup is perfect for a cozy dinner or even for Thanksgiving as a starter. The best part is how creamy and smooth it turns out without using heavy cream.

Panera Autumn Squash Soup Recipe

4.8 from 509 votes

This creamy and flavorful soup is a perfect copycat of the Panera autumn squash soup. Made with roasted butternut squash, sweet potatoes, and a touch of apple cider, it is a comforting fall staple.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

4 cups butternut squash, peeled and cubed
2 cups sweet potato, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1/2 cup apple cider
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 cup coconut milk
Salt and pepper to taste

👨‍🍳Directions

1In a large pot, combine butternut squash, sweet potato, onion, garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
2Add apple cider, curry powder, ginger, and cayenne pepper. Stir well and cook for another 5 minutes.
3Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4Stir in coconut milk and season with salt and pepper. Heat through and serve warm.

🔧Equipment

Large pot
Immersion blender or regular blender
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 6g❤️Cholesterol: 0mg🧂Sodium: 550mg🌾Total Carbs: 48g🥦Dietary Fiber: 7g🍬Sugars: 12g🥩Protein: 5g

📝Notes

For a thicker soup, add less broth. You can also use pumpkin in place of butternut squash.

Watch Video Of How Panera Autumn Squash Soup Recipe Works

This Panera autumn squash soup recipe is always a good idea for any fall gathering or a simple weeknight dinner. It is warm, satisfying, and everyone in my family loves it. I hope you enjoy making this soup as much as I do.

❓ Frequently Asked Questions About Panera Autumn Squash Soup

1. Can I freeze this soup?

Yes, this soup freezes very well. Let it cool completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator and reheat on the stove.

2. Can I make this soup dairy free?

This recipe uses coconut milk which is dairy free. It is naturally vegan and dairy free as written.

3. What can I use instead of apple cider?

You can use apple juice or even a grated apple if you do not have cider. It adds a bit of sweetness and acidity.

4. How do I make this soup spicier?

Add more cayenne pepper or a pinch of red pepper flakes. You can also add a little extra curry powder for more warmth.

5. Can I use frozen squash instead of fresh?

Yes, frozen butternut squash works great. Just thaw it first and reduce the cooking time slightly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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