Autumn Squash Soup is the best fall soup and so easy! Vegetarian and full of butternut squash and pumpkin!
One of my other favorite Panera soups is the Chicken and Wild Rice Soup!
I had the best barbecue over the weekend at Black’s BBQ down in Austin.
I was down there on Friday morning for a work thing and then when it was time to come home and get the kids, I realized I wasn’t ready to be back in Fort Hood so I grabbed them and we drove back to Austin and had barbecue and ice cream and stayed out way past bedtime.
The brisket was seriously spectacular. And the mac & cheese? Absolutely incredible.
And then the ice cream was from Spun Ice Cream which I’ve been dying to visit for months. They do the liquid nitrogen thing and I think it is the coolest thing ever. Plus, they use local dairy and only the best ingredients.
I had the horchata ice cream (I’m obsessed with horchata right now) with peanut brittle. So good. And they gave me a punch card which means I now have to stop every time I’m down in Austin.
Right?
Keeping with the restaurant theme, my alltime favorite soup is Panera’s Autumn Squash Soup. I think I went there 3 times a week last fall for a cup. It’s an addiction.
But I finally got the recipe just right! It tastes exactly like Panera’s soup.
I went through this batch in 2 days.
By myself.
Gonna make it again tomorrow.
Ingredients
- Avocado oil – I prefer avocado oil but you can use olive oil or coconut oil
- Onion
- Garlic
- Butternut squash – I like to buy the pre-peeled and cubed butternut squash to make preparing this soup really easy. You can also use frozen!
- Pumpkin puree – pure pumpkin, not the pumpkin pie filling!
- Vegetable broth – you can use chicken broth if you aren’t worried about it being vegetarian
- Apple juice – this adds a wonderful apple flavor and just a hint of sweetness
- Honey
- Curry powder – just a tiny bit to give it the best flavor
- Cinnamon
- Heavy whipping cream – this makes the soup so creamy and luxurious
- Pumpkin seeds – get the kind out of the shell
How To Make Autumn Squash Soup
- Cook aromatics. Saute onion in olive oil until softened. Add garlic.
- Add remaining ingredients. Add cubed butternut squash, pumpkin puree, vegetable broth, apple juice, honey, curry powder, cinnamon, and salt and pepper.
- Simmer. Simmer for 15 minutes.
- Blend. Use an immersion blender and blend until smooth.
- Add cream. Stir in heavy cream and heat through.
- Serve. Garnish with pumpkin seeds before serving.
Can You Freeze Autumn Squash Soup?
Yes, you can freeze Autumn Squash Soup. Make sure you put the soup in an airtight, freezer-safe container and consume within 3 months. These soup containers are my favorite.
To defrost, you can leave it in the fridge overnight and reheat on the stove or slow cooker.
How Long Is Autumn Squash Soup Good For?
Autumn Squash Soup will be good in the refrigerator for up to a week. Make sure to store it in an airtight container like these soup containers.
I don’t recommend adding pumpkin seeds added of time though. They will soften as they sit in the soup and you’ll lose that great crunch!
To reheat, just put on medium heat in a soup pot and let simmer for about 5 minutes.
More Comforting Soup Recipes
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Autumn Squash Soup (Panera Copycat)
Autumn Squash Soup is the best fall soup and so easy! Vegetarian and full of butternut squash and pumpkin!
Ingredients
- 1 teaspoon avocado oil (or cooking oil of choice)
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups cubed butternut squash
- 1 cup pumpkin puree
- 3 cups vegetable broth
- 1 cup apple juice
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- salt and pepper
- ½ cup heavy whipping cream
- pumpkin seeds, for serving
Instructions
- In a large soup pot, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and translucent. Add garlic and cook until fragrant, about 30 seconds.
- Add butternut squash, pumpkin puree, vegetarian broth, apple juice, honey, curry powder, cinnamon, and salt and pepper. Bring to a boil, cover and lower to a simmer. Cook about 15 minutes, until the butternut squash is fork tender. Use an immersion blender or a regular blender to blend until smooth. Stir in heavy cream. Heat through.
- Garnish with pumpkin seeds before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 403mgCarbohydrates: 42gFiber: 10gSugar: 14gProtein: 5g
Kim says
I just made this soup, thought I followed directions to a tee and it was awful:(. I’m so disappointed.
Steph says
This was really delicious, and the easiest of all the recipes I looked at. Never added the heavy cream, didn‘t need it.
Thank you so much, I grabbed a screenshot.
Steph says
Oh, and I used half a cup of applesauce and an extra half cup of vegetable broth because I didn‘t have apple juice.
Annette says
This soup is amazing…amazingly simple to make, amazingly tasty, amazingly disappointing when it’s all gone. Easy enough to make on a weeknight, the recipe doesn’t make a massive quantity of soup. There are just enough leftovers for…well, there might not be any leftovers. I get three decent servings of this recipe. I’ve made this so many times in the last few months that I have the recipe memorized. Once I made it for someone who is dairy free and used coconut milk instead of cream. You can barely tell the difference, although it’s silkier with cream. Since I rarely have pumpkin on hand or do not want a partial can left over, I’ve been using a baked sweet potato instead of the pumpkin. Oh, and I’ve never put the honey in it. This is also delicious served right out of the pot, standing at the stove with a spoon in hand. No need to dirty an extra bowl! You need to go make this soup!
Karen says
Thank you for the recipe! I am making this as part of Christmas dinner, how many does the recipe serve??
Julie Means says
I am lactose intolerant, but LOVE butternut squash soup. Is there something I could substitute the heavy cream with, without compromising the taste?
amanda says
I’ve done this with full-fat coconut milk but you can taste the coconut – I don’t mind it but if you don’t like coconut, it might bother you. A nut-based half and half would probably work well, too.
Steph says
Just skip it – I didn‘t add it, and the soup is wonderful.
Rachael Koch says
Silk makes an almond and cashew blend that is similar in texture to cream. Get the original/unsweetened and try it in this soup. Overall taste shouldn’t be affected.
Lori H says
I made this tonight. It was so good! Tastes just like Panera if not better! I did make some changes and additions though. I roasted a whole butternut squash (cut lengthwise placed flesh side down on pan) along with 4 carrots cut into chunks with some olive oil at 400° for 35 minutes. Followed the rest of recipe except I used the whole can of pumpkin, 4 cups of chicken broth and instead of heavy cream I used 1 cup of whole milk. Boiled and simmered for 20 minutes and used my immersion blender. Served with a baguette toasted in the oven with salted butter. So so Good! Thanks for the recipe!
Sara Stenger says
One of my friends suggested using those pumpkin carving kits for cutting squash and scraping seeds. They work well. The person with all the pumpkin puree should just try it with all pumpkin. Let everyone know how it tastes. Be curious and brave. I support you. Have not tried the recipe yet, but will try soon. Loved Panera’s today. I’m a soup fiend.
Anne says
Will make this again and again! Since my squash yielded 8 cups of cubes, I increased everything my 1/3. It turned out not quite as thick as Panera, but still very good. Next time a little less chicken broth if the squash yields too much
Melissa Leach says
I have made this delicious soup numerous times. I LOVE it. I finally found the pumpkin seeds for a garnish. I made a batch to take to our girls weekend!!! Thanks for sharing.
Susan says
I’ve used pine nuts & walnut pieces too
, both good. Also used sour cream instead of sweet cream. Makes it less sweet.
Annie Fitt says
I love Panera’s squash soup and am dying to make this! Is the pumpkin purée canned?
amanda says
You can use either canned or homemade but you may need to adjust the liquid if you use homemade.
Marie says
Do you use canned? would there be more liquid in homemade puree?
Lori says
Very delicious! Thank you. I like this one better than Panera’s. I find theirs to be way too sweet and this was just right.
amanda says
Yay! So glad to hear it!
Lynn Boutwell says
Reviews are so promising, but this did not taste like my Panera’s soup. This was thin, and the curry was overpowering. (My local Panera’s soup is very thick.) Next time, I will reduce the broth (by half?) and omit the curry altogether.
Susan says
Made this soup this week it was delicious and easy. The hardest part is cutting the butternut squash.
amanda says
Yay, so glad you enjoyed it! I’ve started buying the precut squash because I HATE cutting it. Makes life so much easier.
Lori says
If you microwave the squash a little first, it’s easy to cut. There’s instructions online for that.
Cheryl says
I just had oral surgery and can only have soft foods and I just had this soup hold the seeds. Now I’m craving it.
Sammi says
I have soooo much pumpkin puree could I just substitute the squash for all pumpkin do you think? It will not be the same but may still be good :) Your thoughts?
Maggie says
Has anyone tried freezing this? I want to keep this in the freezer in portions, maybe without the cream, adding it after thawing and eat immediately. Any thoughts?
Stephanie says
This looks wonderful! I would like to make this for a holiday luncheon I am having at my house and I would love to make it the day before. Do you have any suggestions for how to go about rewarming it? Do you suggest a little extra broth or apple juice so it doesn’t reduce too much?
Havilah says
Made this tonight and wow! Truly a copycat recipe. My entire family loved it. Sourdough bread on the side made it perfect. ❤ So thankful to have this recipe!
Jessica @ A Kitchen Addiction says
We love Panera’s squash soup! Can’t wait to try this!
Alice @ Hip Foodie Mom says
Hope you are out of your funk and are doing better. . your photos are making me wish I went to BlogHer Food in Austin. . dang, that brisket looks so good!!! Texas knows how to do meat! Keep your chin up, girlfriend. Hugs!