Autumn Squash Soup (Panera Copycat)

This Panera autumn squash soup combines butternut squash, carrots, pumpkin, apple and warming spices for a creamy, velvety smooth soup that tastes like fall in a bowl! It’s even better than Panera!

If you haven’t noticed by now, I love recreating recipes from my favorite food chains! I have this Olive Garden Zuppa Toscana soup, Starbucks healthy lemon loaf, Chick-Fil-A baked chicken nuggets and today I’m sharing this Panera autumn squash soup!

It’s hands down one of my favorite fall soups to make when I’m craving something cozy, creamy and full of autumn flavors. It’s inspired by Panera’s autumn squash soup, but with my own healthy spin using better-for-you ingredients and less sugar. I will say, the Panera version is much sweeter than my recipe, so if you’re a fan of the sweetness you might want to add a bit more honey or brown sugar to the soup.

This is the perfect soup to serve alongside a protein like this maple turmeric chicken or air fryer date glazed salmon for a full meal. It would also be delicious served alongside my fuji apple salad, which is another Panera copycat!

A bowl of autumn soup topped with cracked black pepper, and pepitas.

Why You’ll Love This Recipe

Cozy – With ingredients like butternut squash, pumpkin, cinnamon, and ginger, this soup brings all the warm, comforting fall flavors in one bowl.
Creamy – The coconut milk and cream cheese create a super creamy texture without making it too heavy. Perfect for those chilly autumn days.
Healthy – This soup is not only delicious but loaded with nutrient-dense veggies like carrots, butternut squash and pumpkin!

Ingredients Needed

Ingredients measured out to make Autumn Squash Soup: black pepper, salt, ginger, apple juice, vegetable broth, carrots, coconut milk, butternut squash, honey, garlic, olive oil, cream cheese, coconut sugar, pumpkin, onion, nutmeg and cinnamon.

butternut squash – you’ll need 1 medium-sized whole butternut squash for this soup. Look for a squash that is heavy for its size, has smooth, firm skin without many cuts or bruising. The bigger the base of the squash, the more seeds there will be.
pumpkin puree – adds extra creaminess and that signature fall pumpkin flavor. Make sure you’re using 100% pumpkin and not pumpkin pie filling! You can use store-bought or make homemade pumpkin puree.
carrots, yellow onion and garlic cloves – the additional veggies in this soup that add nutrients and flavor!
fresh ginger – love adding ginger for that warm, slightly spicy flavor. It really complements the sweetness of the veggies.
honey and coconut sugar – just a touch of sweetness to balance out the savory ingredients.
cinnamon and nutmeg – these warm, cozy spices are what give the soup that perfect fall flavor.
apple juice – adds a little extra sweetness and pairs so well with the squash and pumpkin.
vegetable broth – brings plenty of flavor and acts as the base for the soup. I typically opt for low-sodium vegetable broth so I can control the amount of sodium in my soup.
coconut milk – this contributes to the creamy texture of the soup and the flavor pairs perfectly with the natural sweetness of the butternut squash and pumpkin. I used full-fat coconut milk, but feel free to use light coconut milk if you prefer.
cream cheese – Panera’s version has cream cheese, which adds a bit of tang and more creaminess.

Find the full ingredient list with measurements in the recipe card below.

Recipe Substitutions

Coconut milk: If you’re not a fan of coconut milk or don’t have any on hand, you can swap it out with heavy cream for an extra rich and creamy soup. If you’re looking for a lighter option, almond or cashew milk could work, though the texture won’t be quite as thick.
Make it dairy-free: For a dairy-free option, you can leave out the cream cheese or use a dairy-free cream cheese alternative.
Don’t have pumpkin? Make this butternut squash soup or sweet potato soup instead!

How to Make Autumn Squash Soup

Step 1: Add oil to a large pot or dutch oven and heat on medium. Sauté for a few minutes until they become translucent.

A large pot of translucent onion with chopped garlic and ginger added to it.

Step 2: Add the minced garlic and ginger to the cooked onion and sauté for an additional minute.

Diced butternut squash, chopped carrots, cinnamon, nutmeg, and brown sugar added to a large pot.

Step 3: Add the carrots, butternut squash, honey, brown sugar, salt, cinnamon, and nutmeg to the pot. Stir to combine.

Broth being poured into a large pot of squash, carrot, onions, ginger, garlic, and other warm spices.

Step 4: Pour in the broth and apple juice to the pot of veggies.

Coconut milk and pumpkin puree added to a large pot of autumn soup.

Step 5: Add the coconut milk and pumpkin puree. Bring the mixture to a boil then reduce heat to a simmer and cook for 40-45 minutes, until the veggies are soft. Stir in the cream cheese.

An immersion blender blending all ingredients for an autumn soup in a large pot.

Step 6: Use an immersion blender (or regular blender) to blend the soup until it becomes smooth and creamy.

Brittany’s Tips!

Roast your veggies: If you have a little extra time, try roasting the butternut squash and carrots before adding them to the soup. It brings out their natural sweetness. I love the caramelization you get from roasting!
Blend in batches: If you’re using a blender, be sure to blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!

An autumn soup in a bowl topped with pepitas and black pepper.

How to Serve

I love serving this soup for light lunch with a crusty whole-grain or sourdough bread or crackers (these almond flour crackers are great). It would also be delicious with this vegan cornbread or pumpkin cornbread muffins!

This squash soup also makes for a great starter or appetizer to dinner. Here are some pairing ideas: fuji apple salad, chicken protein bowl and roasted harvest bowls.

How to Store

I love making soup for meal prep because you can make one pot and enjoy it for a few days. Here’s how to store this squash soup:

In the fridge: This soup keeps well in the refrigerator for 4-5 days. Ensure it’s cooled down before transferring to an airtight container and placing it in the fridge.
In the freezer: For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Remember to leave some space at the top as the soup will expand when frozen.
Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator (if frozen), then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even warming.

Frequently Asked Questions

What’s the best way to blend the soup?

I love using an immersion blender because it’s quick and easy, plus there’s no need to transfer hot soup in batches. But if you don’t have one, a regular blender works just as well — just be careful when blending hot liquids.

What’s the difference between this soup and Panera’s version?

This recipe is a healthier, homemade version of Panera’s autumn squash soup. While Panera’s is delicious, it’s made with more cream and sugar. My version uses natural sweeteners like honey and coconut sugar, and it includes both coconut milk and cream cheese for creaminess.

What type of squash should I use?

I recommend using butternut squash for its sweet, nutty flavor, but if you can’t find it, you can substitute with kabocha squash or even acorn squash. Just make sure it’s a squash that softens well when roasted.

Popular Soup Recipes to Try

Be sure to check out my full collection of healthy soup recipes.

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Add oil to a large pot or dutch oven and heat on medium. Once hot add onions and ½ teaspoon salt. Sauté until onions are translucent and fragrant, about 4-5 minutes. Add ginger and garlic and sauté for 1 more minute.
Add carrots, butternut squash, honey, brown sugar, remaining ½ tsp salt, cinnamon, and nutmeg to the pot. Stir to combine so the seasonings coat the veggies.
Add broth, apple juice, pumpkin and coconut milk. Bring to a boil, then reduce heat to a simmer, cover and cook until veggies are fork-tender, about 40-50 minutes.
Once veggies are soft add cream cheese and stir until cream cheese has melted. It’s okay if there are still some cream cheese chunks visible since we’re blending the soup.
Use an immersion blender to blend soup until smooth Or if you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
Once smooth, taste and add any additional salt or pepper if desired. Serve warm with a sprinkle of cinnamon, crack of fresh black pepper and roasted pepitas.

Storing: This soup keeps well in the refrigerator for 4-5 days. Ensure it’s cooled down before transferring to an airtight container and placing it in the fridge. For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Remember to leave some space at the top as the soup will expand when frozen.
Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator (if frozen), then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even warming.

Nutrition information is automatically calculated, so should only be used as an approximation.