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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
Instant Pot White Chicken Chili
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Chicken and Dumplings
Instant Pot Potato Soup
Instant Pot French Onion Soup
Chicken Lasagna Soup
Sweet Potato Soup

Panera copycat autumn squash soup in a white bowl with seeds and bacon
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4.77 from 21 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.
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Recipe Rating




Shannon

Wednesday 16th of December 2020

Made this last night-- so tasty! I roasted the squash first and then cooked it on the stovetop and it was really really delicious. Perfect for the start of winter!

staysnatched

Thursday 17th of December 2020

Yay! I'm so glad you enjoyed the recipe.

Mari Dominguez

Sunday 13th of December 2020

I have had this soup before and I liked it. This was the first time I made it. In all the supermarket the Granny Smith apple were huge; 2 apples are too much. The apple taste was overwhelming and the soup was too sweet. It took 3 teaspoons of Himalayan pink salt to take the sweet away; adding the honey was too much.

staysnatched

Monday 14th of December 2020

I love the recipe just as it is. I hope you find something that suits you.

Christiane DeSalvo

Friday 11th of December 2020

Another amazingly delicious and full of flavor recipe! I made this soup today for lunch while working from home, that is how easy this is - do not sleep on Brandi's recipes y'all! Her passion for delicious food comes through in every recipe.

I roasted the butternut squash in the oven while on a conference call and was ready to go post call to finish up the rest. Easily done in a pressure cooker, set and (almost) forget :) The flavors were so comforting, the aroma so pleasant. I look forward to enjoying this soup regularly and it will definitely be added into my January Whole 30 rotation with the honey omitted to make it compliant.

staysnatched

Monday 14th of December 2020

I'm glad you enjoyed the recipe!

Caitlin

Wednesday 18th of November 2020

This was delicious! Followed the recipe, but stirred in a bit of cream cheese at the end and topped with crispy pancetta.

staysnatched

Thursday 19th of November 2020

oh that sounds good! I'm glad you enjoyed it.

Yavonne Carter

Tuesday 17th of November 2020

My first time trying butternut squash soup. I am beyond impressed. The soup is full of flavor It just doesn't disappoint at all.

staysnatched

Wednesday 18th of November 2020

Wonderful! So glad your first time was a hit.