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Cozy Butternut Squash Soup: Panera Copycat Fall Favorite

A creamy, silky smooth butternut squash soup inspired by Panera’s popular autumn squash soup, featuring roasted butternut squash, pumpkin, carrots, warming spices, and a touch of sweetness.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • 4 pounds butternut squash, halved lengthwise and seeds removed
  • 1 1/4 teaspoon kosher salt, divided
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons butter, divided
  • 1 medium apple, peeled, cored, and chopped
  • 1/2 medium onion, chopped
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup apple cider or apple juice
  • 1 cup water
  • 1/2 tablespoon brown sugar or maple syrup
  • 1–2 cups vegetable or chicken broth
  • 3/4 cup canned unsweetened coconut milk
  • Optional toppings: sautéed apples, pepitas, coconut milk, or yogurt

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Halve the butternut squash lengthwise and remove seeds. Place on a baking sheet and roast until tender, about 25-30 minutes.
  3. In a large pot, melt 1 tablespoon butter over medium heat. Add chopped onion and sauté until soft, about 3-4 minutes.
  4. Add chopped apple, dried sage, curry powder, cinnamon, ginger, garlic powder, and cayenne pepper. Stir and cook for 1-2 minutes until fragrant.
  5. Add roasted butternut squash, apple cider, water, brown sugar, and broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes to meld flavors.
  6. Use an immersion blender or regular blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches and reheat after blending.
  7. Stir in coconut milk and remaining butter. Season with salt and pepper to taste.
  8. Serve hot, garnished with optional toppings like sautéed apples, pepitas, or a drizzle of coconut milk or yogurt.

Notes

Roasting the butternut squash enhances the soup’s natural sweetness and depth of flavor. For a vegan version, substitute butter with olive oil and use vegetable broth. Adjust sweetness by varying the amount of brown sugar or maple syrup.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Method: Soup, Appetizer
  • Cuisine: American

Nutrition

  • Calories: 180
  • Sugar: 12g
  • Sodium: 450mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 15mg