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Easy Panera Autumn Squash Soup Recipe

This Easy Panera Autumn Squash Soup Recipe is made with butternut squash, green apples, and is perfect for fall. This dish is vegetarian, vegan, and dairy-free. You can even serve it roasted for added flavor!

Panera copycat autumn squash soup in a white bowl with seeds and bacon

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I have loved Panera for years. Their Pick Two was my go-to lunch for a long time. I love all of their soups and enjoy having the option to pair a cup along with fresh salad or warm sandwich.

Because of this, I’ve also fallen in love with making my own versions of the recipes at home. It’s cheaper and works so great when you’re following a meal prep routine!

This is a foolproof dump and start recipe. You don’t want to miss this one!

Granny Smith apples, coconut milk, and fresh butternut squash on a wooden cutting board
chopped onions, garlic, cinnamon, curry, salt, pepper, and honey on a wooden cutting board
sliced Granny Smith apples on a wooden cutting board

How to Cut and Prepare the Squash

  1. Start by cutting the stem and the bottom off the squash.
  2. Use a vegetable peeler and remove the skin from the squash.
  3. From there, slice the squash in half horizontally.
  4. Scoop out the inside flesh and seeds.
collage photo showing how to cut a butternut squash and remove seeds

Can You Eat Butternut Squash Seeds

Yes! The seeds actually have nutritional value. You can eat them just like you would pumpkin seeds.

How to Roast it

I like to use the air fryer if I’m going to make roasted soup. Slice it up and then drizzle it with a little olive oil and then air fry it for 12-15 minutes on 400 degrees.

If using the oven, slice it up and bake the squash for 25-30 minutes on 400 degrees.

How to Make Panera Butternut Squash Soup

  1. Saute onions in the Instant Pot along with olive oil.
  2. When translucent and fragrant, add in the garlic and cook for about 2 minutes.
  3. Add in the cut squash, green apples, broth, coconut milk, cinnamon, curry, honey, salt, and pepper.
  4. Stir and pressure cook for 15 minutes.
  5. Use an immersion blender to blend.
uncooked Panera autumn squash soup in an Instant Pot

Stove Top Instructions

  1. Add onions and oil to a large pot or Dutch oven on medium-high heat. Saute until fragrant and translucent and add the garlic.
  2. Add in the cut squash, green apples, broth, cinnamon, curry, honey, salt, and pepper. Bring the mixture to a boil and then cover and simmer on medium-low heat for 30 minutes.
  3. Use an immersion blender to blend.

What to Top the Soup With/Toppings Ideas

  • Seeds from the squash
  • Heavy cream or Sour Cream
  • Greek Yogurt (plain, non-fat)
  • Bacon (cooked and crumbled)
  • Chives
  • Croutons
cooked Panera butternut squash in an Instant Pot

How Many Calories and Carbs

One cup of soup has 138 calories and 25 net carbs.

What to Serve and What Goes Well With Butternut Squash Soup

Air Fryer Grilled Cheese Sandwiches
Panera Thai Chicken Salad
Pan Seared Salmon
Keto Stuffed Chicken

Panera autumn squash soup in a white bowl with a grilled cheese sandwich

Freezer Tips

Freezing soup is one of my favorite things to do! It works wonderfully for meal prep. I freeze the soup using these soup molds from Amazon. The soup will freeze for up to several months.

To defrost I throw a frozen cube into this CrockPot warmer. The soup is usually ready within 2 hours.

Panera copycat autumn squash soup in a white bowl with seeds and bacon

More Instant Pot Soup Recipes

Instant Pot Panera Broccoli Cheddar Soup
Homestyle Chicken Noodle Soup
Instant Pot Ramen
Instant Pot White Chicken Chili
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Chicken and Dumplings
Instant Pot Potato Soup
Creamy Pumpkin Soup with Canned Pumpkin
Instant Pot French Onion Soup
Chicken Lasagna Soup
Sweet Potato Soup
Instant Pot Tomato Soup
Ham Potato and Vegetable Soup

Panera copycat autumn squash soup in a white bowl with seeds and bacon
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4.85 from 33 votes

Easy Panera Autumn Squash Soup Recipe

This Easy Panera Autumn Squash Soup Recipe is made with butternut squash, green apples, and is perfect for fall. This dish is vegetarian, vegan, and dairy-free. You can even serve it roasted for added flavor!
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword Instant Pot butternut squash soup, Panera autumn squash soup, Panera butternut squash soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 cups
Calories 138kcal

Ingredients

  • 2 pounds butternut squash
  • 1 teaspoon olive oil
  • 2 green Granny Smith apples Peeled and cored, sliced into chunks.
  • 1/2 cup chopped onions I use white onion.
  • 3-4 garlic cloves minced
  • 3 cups broth Vegetable or chicken
  • 13.5 oz can of coconut milk I used full fat
  • 1 teaspoon honey
  • salt and pepper to taste
  • 1/2 teaspoon cinnamon
  • 1 teaspoon curry

Instructions

Instant Pot Pressure Cooker

  • Saute the onions in the Instant Pot along with the olive oil. When translucent and fragrant, add in the garlic and cook for about 2 minutes.
  • Add in the cut squash, green apples, broth, coconut milk, cinnamon, curry, honey, salt, and pepper.
  • Stir and pressure cook for 15 minutes, Manual > Pressure Cooking.
  • When the pot indicates it has finished, quick release the steam.
  • Open the pot and use an immersion blender to blend until creamy. Be careful. You may consider waiting until the soup has cooled to blend. You can also try using a high-powered blender.

Stove Top

  • Add onions and oil to a large pot or Dutch oven on medium-high heat. Saute until fragrant and translucent and add the garlic.
  • Add in the cut squash, green apples, broth, cinnamon, curry, honey, salt, and pepper.
  • Bring the mixture to a boil and then cover and simmer on medium-low heat for 30 minutes.
  • Use an immersion blender to blend the soup until creamy. Be careful. You may consider waiting until the soup has cooled to blend. You can also try using a high-powered blender.

Video

Notes

  • You can save some time for this recipe by using pre-cut squash chunks found in some grocery stores I’ve spotted it at Trader Joe’s. 
  • Roasted squash will add a lot more flavor.
  • Roasted squash and fresh will follow a similar cook time.
  • You can substitute coconut milk for heavy cream or a mix of 1/2 almond milk and 1/2 cream. I find that almond milk only is too watery. If you use either of these, add them in before you puree the soup, as opposed to before pressure cooking.
  • You can omit the honey if you wish.

STOVE TOP INSTRUCTIONS

  1. Add onions and oil to a large pot or Dutch oven on medium-high heat. Saute until fragrant and translucent and add the garlic.
  2. Add in the cut squash, green apples, broth, cinnamon, curry, honey, salt, and pepper. Bring the mixture to a boil and then cover and simmer on medium-low heat for 30 minutes.
  3. Use an immersion blender to blend.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Hillary

Wednesday 10th of November 2021

I'd been wanting to make a butternut squash soup and was so excited to see this one! Used my instant pot and roasted the squash, absolutely delicious!

staysnatched

Friday 12th of November 2021

Wonderful! I'm glad you enjoyed it!

Adriana

Saturday 6th of November 2021

I made a crockpot butternut squash soup about 3 years ago and it turned me off from ever trying again. I love the Panera butternut squash soup so I've been dying to find a recipe at home... I was casually scrolling on Instagram and saw this recipe! I had all the ingredients in my kitchen so I got off the couch and went to work. about hour later I had an amazing Panera copy cat soup! Brandi does it again! I made it on the stovetop and blended it in the blender. it can out so smooth. smells & tastes divine! this will be a staple in my house going forward.

staysnatched

Saturday 6th of November 2021

I'm glad to hear it will be a staple!

Mary Latrick

Friday 5th of November 2021

I made this tonight for friends and they loved it. I especially love this combination of flavors. The spices, apple, and honey compliment the squash perfectly. Besides the amazing flavors Brandi always brings, her detailed recipes and tips set her apart and will never steer you wrong. Thank you for the delicious soup that will now be a go to for me.

staysnatched

Saturday 6th of November 2021

I'm glad to hear it will be a go-to.

Anne D

Monday 18th of October 2021

I had to come back and leave a second comment on this soup. I made it again last week and took leftovers to my parents, because you know seniors love their soup! My father, who never initiates a phone call, left me a voice mail about how good the soup was, and if I wanted to make some more, he would be happy to take it! :) So easy and such a crowd pleaser!

staysnatched

Friday 22nd of October 2021

I'm laughing at your father!

Nielle

Tuesday 12th of October 2021

Seriously the best butternut squash soup I’ve ever made. The sweetness of the apple and honey take this soup to the next level. Definitely one I’ll be making again and again.

staysnatched

Thursday 14th of October 2021

I'm so happy to hear it's the best!