Copycat Panera Autumn Squash Soup

Last Updated on October 10, 2025 by Chef Josie

There is nothing quite like a bowl of Copycat Panera Autumn Squash Soup to make you feel cozy and satisfied. Creamy, sweet, and perfectly spiced, this slow cooker version captures the same flavor and texture as the beloved Panera favorite. Made with roasted butternut squash, carrots, pumpkin puree, and warm fall spices, this soup is the definition of comfort food.

If you love Soup Recipes that taste indulgent but are simple to prepare, this recipe is the one to keep in your collection. Just add everything to your Crockpot and let it simmer into silky perfection. It’s a wholesome, restaurant-quality meal that’s ideal for fall and winter.

Click to Access the Table of Contents:

Table of Contents

Print

Why You’ll Love This Recipe

• Creamy and smooth: Velvety texture with just the right balance of sweetness and spice.
• Easy Crockpot preparation: Set it and forget it for hands-free cooking.
• Healthy ingredients: Packed with vegetables, vitamins, and fiber.
• Perfect for fall and winter: A standout among Fall Soup Recipes and Winter Soup Recipes.
• Freezer-friendly: Make a big batch and store portions for later.

Ingredient Breakdown

1 medium butternut squash (about 2 pounds), peeled and cubed – The base of the soup and source of its creamy sweetness.
2 large carrots, peeled and chopped – Adds color and earthy sweetness.
1 small onion, diced – Enhances flavor depth.
3 garlic cloves, minced – Provides aromatic richness.
1 can (15 oz) pumpkin puree – Adds body and that signature autumn taste.
4 cups low-sodium vegetable broth – The liquid base that keeps it light and flavorful.
1 cup coconut milk or heavy cream – Creates a rich, creamy texture.
2 tablespoons maple syrup or honey – Balances the natural sweetness of the vegetables.
1 teaspoon curry powder – Adds warmth and a subtle spice.
1/2 teaspoon cinnamon – Brings that classic fall aroma.
1/4 teaspoon nutmeg – Deepens the flavor.
Salt and black pepper to taste
Optional toppings: roasted pumpkin seeds, a drizzle of cream, or a sprinkle of paprika.

Substitutions:

• Substitute coconut milk with half-and-half for a more traditional creamy flavor.
• Use frozen cubed squash for convenience.
• For a vegan version, use coconut milk and maple syrup.

Step-by-Step Instructions

1. Add ingredients to the Crockpot
   Place butternut squash, carrots, onion, garlic, pumpkin puree, and vegetable broth in your slow cooker.
2. Add seasonings
   Stir in curry powder, cinnamon, nutmeg, salt, and pepper until well combined.
3. Cook until tender
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the vegetables are soft and easily mashed.
4. Blend until smooth
   Use an immersion blender directly in the slow cooker or transfer to a regular blender. Blend until creamy and smooth.

1. Add creaminess
   Stir in coconut milk or heavy cream and maple syrup. Blend again briefly or stir well to combine.
2. Taste and serve
   Adjust seasoning if needed. Serve hot, garnished with roasted pumpkin seeds and a drizzle of cream.

Notes and Top Tips

• Use a ripe butternut squash for maximum sweetness.
• An immersion blender makes the process easier and less messy.
• Adjust the sweetness to taste by adding more or less maple syrup.
• The soup thickens as it cools. Add a little broth or milk when reheating if necessary.
• Make it spicy by adding a pinch of cayenne or smoked paprika.

Serving Suggestions and Variations

• Serve with: Crusty bread, grilled cheese, or a light green salad.
• Add protein: Top with roasted chickpeas or crumbled feta for texture and balance.
• Flavor variation: Add a small apple to the mix for extra natural sweetness.
• Vegan option: Use coconut milk and skip the honey for a plant-based version.

Storage and Reheating Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze up to 3 months in portioned containers. Thaw in the refrigerator overnight before reheating.
• Reheat: Warm gently over medium heat on the stovetop, adding broth or milk to thin if needed.

Why You’ll Make It Again

This Copycat Panera Autumn Squash Soup combines the ease of slow cooking with the warmth of seasonal ingredients. It’s smooth, fragrant, and perfectly balanced between savory and sweet. Whether you serve it for a family dinner, holiday gathering, or weekly meal prep, it’s a Soup Recipe that everyone will ask for again and again.

FAQs

Can I use pre-cooked squash?
Yes. Add cooked or roasted squash in the last hour of cooking to blend easily.

Can I make this on the stove instead?
Yes. Simmer all ingredients for about 30 minutes on medium-low, then blend and stir in cream.

Can I make it ahead of time?
Absolutely. This soup tastes even better the next day as the flavors deepen.

For more delicious recipes follow me on :

Medium: @RecipesByJosie

Instagram: @RecipesByJosie

Pinterest: @RecipesByJosie