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5.0 from 21 votes

Autumn Soup (Panera Copycat)

This Panera autumn squash soup combines butternut squash, carrots, pumpkin, apple and warming spices for a creamy, velvety smooth soup that tastes like fall in a bowl! It's even better than Panera!

Prep Time
5 mins
Cook Time
5 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 fresh ginger minced
  • 1 teaspoon salt divided
  • 3 medium carrots 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 low sodium vegetable broth
  • 1 oz can pumpkin puree
  • 1 oz Can coconut milk I used full-fat
  • 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

  • Storing: This soup keeps well in the refrigerator for 4-5 days. Ensure it’s cooled down before transferring to an airtight container and placing it in the fridge. For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Remember to leave some space at the top as the soup will expand when frozen.
  • Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator (if frozen), then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even warming.
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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 Monounsaturated Fat 3g Cholesterol 14mg (5%) Sodium 337mg (14%) Potassium 521mg (15%) Fiber 2g (8%) Sugar 16g (32%)

Nutrition Facts

Serving: 8Serving

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.