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Autumn Soup (Panera Copycat)
5 from 21 votes

Autumn Soup (Panera Copycat)

This Autumn Soup blends butternut squash, carrot, and pumpkin puree into a creamy, smooth texture with warming spices like cinnamon and nutmeg. Sweetened lightly with honey and coconut sugar, it balances savory and sweet flavors. The addition of cream cheese enriches the soup, creating a velvety finish. It’s a comforting seasonal dish that can be served warm as a starter or light meal during cooler months.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 8
Calories: 241 kcal
Course: Soup, Lunch
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced, fresh
  • 1 teaspoon salt divided
  • 3 medium carrot peeled and chopped
  • 1 medium butternut squash peeled and cubed (about 5-6 cups)
  • 2 Tablespoons honey
  • 2 Tablespoons coconut sugar or brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup apple juice
  • 3 cups vegetable broth low sodium
  • 1 oz pumpkin puree canned
  • 1 oz coconut milk I used full-fat, can
  • 4 oz cream cheese softened and cut into small chunks
  • black pepper to taste

Instructions

    Cup of Yum
  1. Add oil to a large pot or dutch oven and heat on medium. Once hot add onions and ½ teaspoon salt. Sauté until onions are translucent and fragrant, about 4-5 minutes. Add ginger and garlic and sauté for 1 more minute.
  2. Add carrots, butternut squash, honey, brown sugar, remaining ½ tsp salt, cinnamon, and nutmeg to the pot. Stir to combine so the seasonings coat the veggies.
  3. Add broth, apple juice, pumpkin and coconut milk. Bring to a boil, then reduce heat to a simmer, cover and cook until veggies are fork-tender, about 40-50 minutes.
  4. Once veggies are soft add cream cheese and stir until cream cheese has melted. It’s okay if there are still some cream cheese chunks visible since we’re blending the soup.
  5. Use an immersion blender to blend soup until smooth Or if you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
  6. Once smooth, taste and add any additional salt or pepper if desired. Serve warm with a sprinkle of cinnamon, crack of fresh black pepper and roasted pepitas.

Notes

  • Cool the soup thoroughly before refrigerating to maintain freshness up to 4-5 days.
  • For longer storage, freeze in containers leaving space for expansion; keep up to 3 months.
  • Reheat gently on the stovetop or microwave, stirring often for even warming.

Nutrition Information

Serving 1/8 of recipe Calories 241kcal (12%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Cholesterol 14mg (5%) Sodium 337mg (14%) Potassium 521mg (11%) Fiber 2g (8%) Sugar 16g (32%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 241

% Daily Value*

Serving 1/8 of recipe
Calories 241kcal 12%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 337mg 14%
Potassium 521mg 11%
Fiber 2g 8%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.