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

Nutrition

Serving: 1cup | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g