Copycat Panera Autumn Squash Soup Recipe

I have a weakness for soups that make the whole kitchen smell like fall before I even sit down to eat. This Copycat Panera Autumn Squash Soup is one of those recipes for me. It is creamy, a little sweet, savory enough to keep things interesting, and packed with squash, pumpkin, carrots, and warm spices.

I also really like that I can put almost everything into the slow cooker and walk away. I have made plenty of soups where I needed to stand over the stove stirring every few minutes, and honestly, I don’t always have the patience for that. This one is much more relaxed.

The first time I made it, I was a little unsure about the pumpkin. I thought the butternut squash would be the main flavor and the pumpkin might make it taste too sweet. That wasn’t really the case. The pumpkin gives the soup a deeper fall flavor and helps make the finished soup thick and silky.

What Makes This Soup Taste So Cozy

I think the balance is what makes this soup work. Butternut squash brings natural sweetness, pumpkin adds another layer of earthy flavor, and carrots make everything just a little sweeter. Then I have onion, garlic, black pepper, cinnamon, nutmeg, and an optional little pinch of cayenne to keep it from tasting like dessert.

I learned pretty quickly not to go too heavy on the cinnamon. A small amount is enough. The same goes for nutmeg. I want to notice the warm spice in the background, not feel like I am drinking a pumpkin candle.

The coconut milk is added after blending, which is one of the little things I prefer about this recipe. It makes the soup creamy without making it feel overly heavy. I use unsweetened coconut milk because the squash and pumpkin already bring plenty of sweetness.

For the smoothest texture, I like using an immersion blender directly in the slow cooker. It saves me from transferring hot soup into another container, which is one of those kitchen jobs I somehow always make messier than necessary.

Ingredients I Used for the Recipe

• 3 1/2 cups vegetable broth: I use this as the flavorful liquid base for the soup. Homemade broth is especially nice when I have some ready.
• 1 small yellow onion, chopped: This gives the soup a savory base and keeps all the sweetness from becoming too much.
• 2-3 garlic cloves: I use fresh garlic for a little more savory flavor.
• 1 medium-large butternut squash, peeled and cubed: This is the main vegetable and gives the soup its rich color, body, and naturally sweet flavor.
• 2-3 carrots, peeled and chopped: I cut mine into roughly 1/2-inch pieces so they cook down easily.
• 1/2 of a 15-ounce can pumpkin puree: I use plain pumpkin puree, not pumpkin pie filling. It adds earthy pumpkin flavor and helps with the creamy texture.
• 2 tablespoons coconut sugar or brown sugar: I use this to gently bring out the sweetness of the squash and pumpkin.
• 1 teaspoon salt: This helps bring all the flavors together.
• 1/2 teaspoon cracked black pepper: I like the slight bite it adds to the otherwise mellow soup.
• 1/2 teaspoon cinnamon: This gives the soup that warm fall character without taking over.
• A pinch of nutmeg: I use just enough to add warmth.
• A pinch of cayenne, optional: I add this when I want a tiny bit of heat in the background.
• 1/2 cup unsweetened canned coconut milk: I stir this in after blending for a creamy finish.
• Pumpkin seeds, optional: I sprinkle these over each bowl for crunch because the smooth soup really benefits from something crisp on top.

How to Make Copycat Panera Autumn Squash Soup?

Step 1 – Cut the Vegetables

I start by peeling the butternut squash and cutting it into roughly 1 to 2-inch cubes. I don’t worry about making every piece exactly the same, but I do try not to leave any huge chunks behind.

Then I slice the carrots into about 1/2-inch pieces and chop the onion. I peel the garlic cloves too. This is probably the most hands-on part of the recipe, and after that things get very easy.

Step 2 – Add Everything Except the Coconut Milk

I add the vegetable broth, chopped onion, garlic, squash, carrots, pumpkin puree, coconut sugar, cinnamon, nutmeg, cayenne if I am using it, salt, and pepper directly into my slow cooker.

I give everything a good stir. I don’t add the coconut milk yet. I used to think adding it at the beginning would make no difference, but I prefer the flavor and texture when it goes in at the end.

Step 3 – Let the Slow Cooker Do the Work

I cover the slow cooker and cook the soup for 5 hours on LOW or about 3 hours on HIGH. I usually choose LOW when I have the time because it fits better into my day and gives me plenty of time to let the vegetables become really tender.

There is no need to keep opening the lid and checking on it. I know it is tempting, especially when the kitchen starts smelling good, but I try to leave it alone.

Step 4 – Check the Vegetables

When the cooking time is finished, I check a piece of squash and carrot with a spoon. Everything should be very soft. If I still feel resistance when I press into a piece of squash, I give the soup a little more cooking time.

This matters because blending is much easier when the vegetables are completely tender. It also helps me get that smooth, creamy texture without fighting stubborn chunks.

Step 5 – Blend Until Smooth

This is my favorite part. I use an immersion blender right in the slow cooker and blend until the soup looks velvety and smooth.

I move the blender around slowly instead of rushing it. The first time I made this, I blended too quickly and managed to splash orange soup on the counter. Not a disaster, obviously, but also not something I needed to repeat.

If I don’t have an immersion blender, I can use a regular high-powered blender instead. I work in batches and take care with the hot soup. I never fill the blender too full because hot liquid can be unpredictable.

Step 6 – Stir in the Coconut Milk

Once the soup is smooth, I stir in 1/2 cup of unsweetened coconut milk. This is where the texture becomes especially creamy.

I taste the soup after that. Sometimes it needs another little pinch of salt. Other times I want more black pepper or a tiny bit more cinnamon. I don’t automatically add more sugar because the squash and carrots can taste sweeter once everything has been blended together.

Step 7 – Finish Each Bowl

I ladle the soup into bowls while it is warm and add pumpkin seeds over the top. A little cracked black pepper is nice too.

If I am serving it for dinner, I like putting bread alongside it. A simple loaf works perfectly. I want something I can tear off and dip into the soup because leaving that last bit of creamy squash soup sitting in the bowl feels like a waste.

Little Things I Learned While Making It

I used to think the exact size of the squash cubes didn’t matter at all, but I have found that reasonably small, even pieces make the whole process easier. They cook more consistently and blend faster at the end.

I also prefer butternut squash here over swapping in whatever squash happens to be around. Other squash can work in soups, but the flavor isn’t always the same. When I tried making a similar soup with a different squash once, the finished flavor was noticeably less sweet and balanced.

Homemade vegetable broth is another small upgrade I really enjoy. I don’t make broth every week, so I use store-bought when that is what I have. But when there is homemade broth in my freezer, this is one of the recipes where I notice the difference.

I sometimes add a little extra spice depending on what I am serving with the soup. Sage, thyme, rosemary, or a tiny pinch of ground ginger can work well. Curry powder is another option, although I keep that addition small because I still want the squash and pumpkin to be the main flavors.

And I don’t feel like the soup needs to be perfectly sweet. That was a realization for me. The goal is not to make pumpkin soup that tastes sugary. I want sweet vegetables balanced by salt, garlic, pepper, and warm spices.

Tips

• Use pumpkin puree, not pumpkin pie filling. Pie filling already contains sweeteners and spices, which can throw off the flavor.
• Don’t skip the taste test. I always taste after blending because the flavors can change quite a bit once the vegetables are pureed.
• Start with less cayenne. I can always add more heat, but it is much harder to fix a soup that suddenly tastes too spicy.
• Use an immersion blender when possible. It is quicker, easier, and means I don’t have to transfer hot soup between containers.
• Cut the squash into manageable pieces. Very large chunks can take longer to become soft enough for easy blending.
• Keep the coconut milk unsweetened. The vegetables already provide plenty of natural sweetness.
• Add toppings for contrast. Pumpkin seeds are my favorite because the crunch breaks up the very smooth texture of the soup.
• Serve it with something hearty. I like warm bread, a fall salad, or even a simple sandwich when I want to turn the soup into a fuller meal.
• Store leftovers in the refrigerator for 3-4 days. I keep the soup in an airtight container and reheat individual portions when I need an easy lunch.
• Freeze cooled soup for up to 2 months. I use a freezer-safe container or bag, leaving a little room for expansion. I thaw it before reheating and give it a good stir.

The Way I Like to Serve This Soup

I usually make this soup when the weather starts cooling down and I want something comforting without spending the entire afternoon cooking. Since the slow cooker handles most of the work, it is especially nice on days when I know I will be busy.

For lunch, I am happy with a bowl of soup and some toasted bread. For dinner, I might add a fall salad with apples or roasted vegetables on the side. The soup is soft and creamy, so I like serving it with something that has a little crunch.

I also think this is one of those recipes that is better the next day. The spices seem to settle into the squash and pumpkin, and the leftovers make a very easy lunch. I just reheat what I need, taste it again, and add a little black pepper if it needs waking up.

What I like most about this Copycat Panera Autumn Squash Soup is that it doesn’t require much fuss to taste special. I get that creamy texture, the sweet squash and pumpkin, the gentle cinnamon and nutmeg, and just enough savory flavor from the onion and garlic. It feels like a fall soup without making me work too hard for it, which is exactly how I like my cozy recipes.

Print Recipe

Copycat Panera Autumn Squash Soup Recipe

Author: Kelsey Perez Cooking Method: Blending, Slow cooking Cuisine: American Courses: Soup

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 30 hrs

Servings: 6 Estimated Cost: $ 12 Calories: 180

Best Season: Fall, Winter

Description

I make this creamy autumn squash soup with butternut squash, pumpkin, carrots, warm spices, and unsweetened coconut milk for a cozy fall bowl. I love that the slow cooker handles most of the work while the finished soup stays smooth, savory, and gently sweet.

ingredients

Servings

• 3 ¹⁄₂ cups vegetable broth
• 1 small yellow onion (chopped)
• 2-3 cloves garlic
• 1 medium-large butternut squash (peeled and cut into 1 to 2-inch cubes)
• 2-3 carrots (peeled and cut into roughly 1/2-inch pieces)
• ¹⁄₂ 15-ounce can pumpkin puree (plain pumpkin puree, not pumpkin pie filling)
• 2 tablespoons coconut sugar or brown sugar
• 1 teaspoon salt
• ¹⁄₂ teaspoon cracked black pepper
• ¹⁄₂ teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch cayenne (optional)
• ¹⁄₂ cup unsweetened canned coconut milk (stir in after blending)
• pumpkin seeds (optional, for serving)

Instructions

1. Step 1 - Cut the Vegetables

   Peel the butternut squash and cut it into roughly 1 to 2-inch cubes. Slice the carrots into about 1/2-inch pieces, then chop the onion and peel the garlic.
   Try to keep the vegetable pieces reasonably similar in size so they cook evenly.

2. Step 2 - Add Everything Except the Coconut Milk

   Add the vegetable broth, onion, garlic, butternut squash, carrots, pumpkin puree, coconut sugar or brown sugar, salt, black pepper, cinnamon, nutmeg, and optional cayenne to the slow cooker. Stir to combine.
   Keep the coconut milk out until after blending.

3. Step 3 - Cook the Soup

   Cover and cook on LOW for about 5 hours or on HIGH for about 3 hours, until the squash and carrots are very tender.
   Avoid opening the slow cooker unnecessarily while the soup cooks.

4. Step 4 - Check the Vegetables

   Press a piece of squash and carrot with a spoon to make sure they are completely soft. If they still resist, continue cooking until tender.
   Very tender vegetables blend more easily into a smooth soup.

5. Step 5 - Blend Until Smooth

   Use an immersion blender directly in the slow cooker and blend slowly until the soup is velvety and smooth.
   If using a regular blender, work in small batches and handle the hot soup carefully. Do not overfill the blender.

6. Step 6 - Stir in the Coconut Milk

   Stir 1/2 cup unsweetened coconut milk into the blended soup until creamy and fully combined. Taste and adjust the salt, pepper, cinnamon, or cayenne if needed.
   The soup may taste sweeter after blending, so add extra sugar only if necessary.

7. Step 7 - Finish and Serve

   Ladle the warm soup into bowls and top with pumpkin seeds and a little cracked black pepper if desired. Serve with warm bread, a fall salad, or another hearty side.
   Pumpkin seeds add a pleasant crunchy contrast to the smooth soup.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 3.5 gg6%

Saturated Fat 2.8 gg14%

Trans Fat 0 gg

Cholesterol 0 mgmg0%

Sodium 650 mgmg28%

Potassium 650 mgmg19%

Total Carbohydrate 37 gg13%

Dietary Fiber 8 gg32%

Sugars 14 gg

Protein 4 gg8%

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Calcium 70 mg mg

Iron 2 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use plain pumpkin puree rather than pumpkin pie filling. Keep the coconut milk unsweetened because the squash, carrots, and pumpkin already provide natural sweetness. Taste the soup after blending and adjust seasoning as needed. Store leftovers in an airtight container in the refrigerator for 3-4 days. Cooled soup can be frozen for up to 2 months; thaw before reheating and stir well. Nutrition is an estimate and does not include optional pumpkin seed topping.

Keywords: Copycat Panera Autumn Squash Soup, autumn squash soup, Panera soup copycat, butternut squash soup, pumpkin soup, slow cooker soup, fall soup, creamy squash soup