Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Panera Bread’s Autumn Squash Soup

Teresa Ambra
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Gluten Free Living – 2014

Panera Bread’s Autumn Squash Soup – copycat recipe–it’s crazy good! This soup is to die for! No kidding. This recipe is everything you could want in a butternut squash soup. It’s thick and creamy, it has just a hint of cinnamon and just a touch of curry to provide opposite flavors.

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This one uses wholesome ingredients like pumpkin–yes, it has both butternut squash and pumpkin–honey, half-and-half and apple juice. It also uses vegetable broth and extra virgin coconut oil along with being garnished with fresh pumpkin seeds. It is an explosion of flavors that can’t be beat!

I love using butternut squash in recipes. I especially like it in soups including my Spicy Vegan Butternut Squash Soup, Butternut Squash-Bartlett Pear Soup, Sweet and Savory Butternut Squash Soup, and Acorn and Butternut Squash Soup. It’s also delicious in this Butternut Squash and Pear Gratin recipe, in Butternut Squash, Sweet Potato and Peach Bake, Savory Butternut Squash Bake and my favorite holiday casserole, Butternut Squash Bake. But I’ve used it most in my Squash and Apple Bake recipe throughout the years. That recipe always seems to be on one of our holiday menus. I even have a recipe called Tips For Preparing Butternut Squash for those who’ve never used this wonderful squash in recipes before. Yes, I really enjoy using butternut squash.

Butternut Squash is wonderful added to soups and casseroles, and while peeling and cutting the squash up can be a chore, the results are so fantastic it’s worth a little manual labor to get the squash to the point where you can roast, boil or cook it. The nice thing about Panera Bread’s Autumn Squash Soup is that it’s gluten free. The soup can actually be thinned more with the half-and-half if necessary, but it certainly doesn’t need any thickening ingredients like flour.

When we were on vacation in Vermont and Boston a week ago we stopped in at a couple of Panera restaurants for lunch. It was the first time I tried their Autumn Squash Soup. Oh, my. I began scouring the Internet immediately to see if I could find a copycat recipe.

I found several, but one that I wanted to try because it had the ingredients that most closely matched what I tasted when I ate the soup. I planned to make this soup the day after we got home (which is what I did). Wow. It was fantastic. While maybe not an exact match to Panera’s soup, it’s wonderful in its own right and delicious all the same. I loved this recipe and made only a few changes. This recipe can easily be made vegan by substituting Almond Breeze or coconut milk for the half-and-half in the recipe.

If you’re looking for a spectacular copycat recipe for Panera Bread’s Autumn Squash Soup, then look no farther than this lovely soup recipe. If you enjoy butternut squash soup recipes you will love this one with a touch of cinnamon and a hint of curry powder. It’s a great soup for what ails ya and an incredibly delicious comfort food now that fall is here.

Panera Bread has changed their recipe for Autumn Squash Soup (2016). Their newer version is much sweeter and without the spiciness of the older version. I’ve made another Butternut Squash Soup that is much closer to the original version here.

Panera Bread’s Autumn Squash Chowder has been featured on Recipe Lion, here.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

 Panera Bread’s Autumn Squash Soup copycat recipe is one of the most awesome soups you will ever eat!

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

I made a double batch of this recipe because I knew I would want to eat it for lunches for several days. 

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

The roasted pumpkin seeds added a wonderful crunch to Panera Bread’s Autumn Squash Soup.

Here’s what I did.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

I used these ingredients. The large gallon jar contains extra virgin coconut oil.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Peel the squash. Cut into cubes and place on baking sheet or in large baking dish. Sprinkle with salt and pepper. Drizzle with coconut oil.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Bake at 450 for 25-30 minutes or until fork tender. Mash squash with a potato masher.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Transfer mashed butternut squash to a large stock pot. Add pumpkin and vegetable broth.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Add apple juice.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Add half-and-half cream. Or use almond milk, Almond Breeze or coconut milk if you’re vegan or dairy intolerant.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Puree ingredients with an immersion blender until creamy.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Add cinnamon, curry powder, salt, pepper and honey. Stir to combine. Simmer over low to medium heat for about 10-15 minutes to combine flavors.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Once heated through, ladle soup into serving bowls.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Garnish soup with toasted pumpkin seeds. Serve with your favorite homemade bread.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

You will savor every mouthful of this incredible soup.

Here’s the recipe.

PANERA BREAD’S AUTUMN SQUASH SOUP

(Recipe adapted from Homemade Cravings which is no longer a viable food blog.)

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Panera Bread's Autumn Squash Soup

Teresa Ambra
Fabulous copycat recipe of Panera Bread's Autumn Squash Soup. This one's filled with butternut squash, pumpkin, apple juice, half-and-half, vegetable broth and seasoned with cinnamon and curry. Garnish with roasted pumpkin seeds. This soup is gluten free.
4 from 24 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 227 kcal

Equipment

  • 1 large roasting pan or cookie sheet, to roast squash
  • 1 Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 potato masher
  • 1 immersion blender
  • 1 soup ladle

Ingredients
  

  • 1 extra large butternut squash
  • 2-3 tbsp. extra virgin coconut oil
  • 1 tsp. Salt and pepper to taste
  • 15 oz. can pumpkin
  • 1 1/2 cups apple juice
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups half-and-half or substitute almond milk or coconut milk if vegan
  • 1 1/2 tbsp. honey
  • 1/4 tsp. curry powder
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. sea salt or kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup roasted pumpkin seeds for garnish

Instructions
 

  • Preheat oven to 450°.
  • Peel squash.
  • Remove seeds and cut in chunks.
  • Place in baking dish or on cookie sheet and drizzle with oil.
  • Sprinkle generously with salt and pepper.
  • Bake at 450° for 25-30 minutes or until fork tender.
  • Mash squash with a potato masher and place in a large stock pot.
  • Add pumpkin, apple juice, half-and-half and vegetable broth.
  • Puree ingredients with an immersion blender until well mixed.
  • Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
  • To serve, garnish bowls of soup with roasted pumpkin seeds.

Notes

NOTE: Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash.
 
Recipe adapted from Panera Bread.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 16mgSodium: 652mgPotassium: 612mgFiber: 4gSugar: 13gVitamin A: 18403IUVitamin C: 23mgCalcium: 120mgIron: 2mg
Keyword butternut squash, gluten free, pumpkin, soup, vegan
Tried this recipe?Let us know how it was!

 

[b]Panera Bread’s Autumn Squash Soup[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: American
Author: Teresa Ambra adapted from [url href=”http://homemadecravings.com/panera-autumn-squash-soup/” target=”_blank” title=”panera autumn squash soup”]Homemade Cravings[/url]
Prep time:
Cook time:
Total time:
Serves: 8
Fabulous copycat recipe of [url href=”https://www.panerabread.com/en-us/craftsmanship/recipes.html#Soups-&-Salads” target=”_blank” title=”panera bread”]Panera Bread’s[/url] Autumn Squash Soup. This one’s filled with butternut squash, pumpkin, apple juice, half-and-half, vegetable broth and seasoned with cinnamon and curry. Garnish with roasted pumpkin seeds. This soup is gluten free.
Ingredients
  • 1 extra large butternut squash
  • 2-3 tbsp. extra virgin coconut oil
  • salt and pepper, to taste
  • 1 15-oz. can Libby’s Pumpkin
  • 1 ½ cups apple juice
  • 1 ½ cups vegetable broth
  • 1 ½ cups half-and-half
  • 1 ½ tbsp. honey
  • ¼ tsp. curry powder
  • ½ tsp. cinnamon
  • 1 ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • roasted pumpkin seeds for garnish
Instructions
  1. Preheat oven to 450°.
  2. Peel squash.
  3. Remove seeds and cut in chunks.
  4. Place in baking dish or on cookie sheet and drizzle with oil.
  5. Sprinkle generously with salt and pepper.
  6. Bake at 450° for 25-30 minutes or until fork tender.
  7. Mash squash with a potato masher and place in a large stock pot.
  8. Add pumpkin, apple juice, half-and-half and vegetable broth.
  9. Puree ingredients with an immersion blender until well mixed.
  10. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
  11. To serve, garnish bowls of soup with roasted pumpkin seeds.
Notes
Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash.
Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

I loved the hint of cinnamon and curry in Panera Bread’s Autumn Squash Soup.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Panera Bread’s Autumn Squash Soup copycat recipe is terrific for cool, fall nights. It’s so smooth, creamy and delectable.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Panera Bread’s Autumn Squash Soup is perfect for chilly fall nights. It’s great served with a Crusty Bread.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

I’m ready to dig in!

You  may also enjoy these delicious recipes!

Butternut Squash-Bartlett Pear Soup

Butternut Squash-Bartlett Pear Soup | Can't Stay Out of the Kitchen | this #soup is absolutely awesome! #Butternutsquash & #pears never tasted so well together. It's easy to make and healthy, low calorie #clean-eating #glutenfree & #vegan.

Sweet and Savory Butternut Squash Soup

Sweet and Savory Butternut Squash Soup | Can't Stay Out of the Kitchen | this delicious #soup is wonderfully comforting. It's filled with veggies & #butternutsquash for a healthy, clean eating #glutenfree & #vegan recipe you will enjoy down to the last drop!

Spicy Vegan Butternut Squash Soup

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen
Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Panera Bread’s Autumn Squash Soup

Teresa Ambra
Fabulous copycat recipe of Panera Bread’s Autumn Squash Soup. This one’s filled with butternut squash, pumpkin, apple juice, half-and-half, vegetable broth and seasoned with cinnamon and curry. Garnish with roasted pumpkin seeds. This soup is gluten free.
4 from 24 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 227 kcal

Equipment

  • 1 large roasting pan or cookie sheet, to roast squash
  • 1 Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 potato masher
  • 1 immersion blender
  • 1 soup ladle

Ingredients
  

  • 1 extra large butternut squash
  • 2-3 tbsp. extra virgin coconut oil
  • 1 tsp. Salt and pepper to taste
  • 15 oz. can pumpkin
  • 1 1/2 cups apple juice
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups half-and-half or substitute almond milk or coconut milk if vegan
  • 1 1/2 tbsp. honey
  • 1/4 tsp. curry powder
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. sea salt or kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup roasted pumpkin seeds for garnish

Instructions
 

  • Preheat oven to 450°.
  • Peel squash.
  • Remove seeds and cut in chunks.
  • Place in baking dish or on cookie sheet and drizzle with oil.
  • Sprinkle generously with salt and pepper.
  • Bake at 450° for 25-30 minutes or until fork tender.
  • Mash squash with a potato masher and place in a large stock pot.
  • Add pumpkin, apple juice, half-and-half and vegetable broth.
  • Puree ingredients with an immersion blender until well mixed.
  • Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
  • To serve, garnish bowls of soup with roasted pumpkin seeds.

Notes

NOTE: Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash.
 
Recipe adapted from Panera Bread.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 16mgSodium: 652mgPotassium: 612mgFiber: 4gSugar: 13gVitamin A: 18403IUVitamin C: 23mgCalcium: 120mgIron: 2mg
Keyword butternut squash, gluten free, pumpkin, soup, vegan
Tried this recipe?Let us know how it was!

158 Comments

  • Edith Ellis

    January 16, 2022 at 4:56 pm

    Thank you, thank you for sharing this. It is delicious. I love Panera’s Autumn Soup and now I can make it whenever I want. I didn’t have pumpkin and took a chance with using sweet potato and it worked. After reading some of the comments, I did add nutmeg, and ginger. This is an excellent recipe!!!

    Reply

    1. Teresa

      January 17, 2022 at 7:57 am

      Hi, Edith. So glad you enjoyed the recipe. I bet it would work with butternut squash too!

      Reply

      1. Edith

        January 19, 2022 at 11:56 am

        It did work. I used butternut squash and used the sweet potato to replace the canned pumpkin because I didn’t have any. I will be making this again very soon.

        Reply

        1. Teresa

          January 19, 2022 at 3:14 pm

          So glad everything worked out.

          Reply

  • Marlene

    October 31, 2021 at 1:55 pm

    Me again….I looked through the comments to see if anyone made this in a slow cooker but didn’t see any. Would it work and for how long?

    Reply

    1. Teresa

      November 1, 2021 at 7:45 am

      Hi Marlene. I’m sure it will. I would guess between 4-6 hours.

      Reply

  • Marlene

    October 26, 2021 at 1:03 pm

    Do you have to use coconut oil in this recipe or can you use canola oil?

    Reply

    1. Teresa

      October 28, 2021 at 5:04 am

      Hi, Marlene. You can use canola oil. I was trying to keep it healthier.

      Reply

  • Appealing To Your Autumn Appetite – DiAnn Mills

    October 4, 2021 at 7:00 pm

    […] Panera Bread’s Autumn Squash Soup […]

    Reply

  • marie johson

    October 25, 2019 at 11:14 am

    This is the perfect fall recipe <3 Thanks for sharing 🙂

    Reply

    1. Teresa

      October 26, 2019 at 7:33 am

      Thanks, Marie.

      Reply

  • Heather

    December 22, 2018 at 2:20 pm

    I love the older version of Panera’s Autumn squash soup, so was excited to find this recipe.

    I made sure I used a very ripe butternut squash. An organic farmer friend of mine said you basically want any squash to give slightly when pressed, that’s how you know you have a ripe squash. If its rock hard, it will likely cook up flavorless and pithy tasting. I purchased a squash at the store and let it sit on top of my pantry for 2 months and its just now gotten to that slight give stage of things to make the soup.

    I don’t have an immersion blender so used my Vitamix instead. The soup is silky and delicious. I also added more curry powder and included both a bit of ginger powder and fresh ground nutmeg to boost the spicy flavor. I over measured on the veggie stock, so its a bit thinner than Panera’s version is but the flavors are there. I am going to take a small amount and try adding some cider vinegar to get that “zing” someone else mentioned. It still needs a little tweaking for my pallet, but overall it’s a great recipe and I’m so grateful that you shared it with us. I didn’t realize that the flavor I loved in the soup, is actually the curry powder!!

    Reply

    1. Teresa

      December 23, 2018 at 4:59 pm

      Hi, Heather, thanks so much for stopping by and sharing your comments with me. I love all the additions and the next time I make it, I will probably consider incorporating many of them. Thanks again. Have a Merry Christmas.

      Reply

  • P.

    November 8, 2018 at 6:19 pm

    Cardamon was mentioned. It has an odd taste,. How much do you use? And why?!

    Reply

    1. Teresa

      November 9, 2018 at 12:47 pm

      There is no cardamom in this recipe. Not sure where you got that information.

      Reply

  • Jane

    October 9, 2018 at 11:59 am

    Hey! I’ve seen other recipes use apple for theirs. I don’t keep apple juice on hand, but I have apples. Do you know a way to incorporate those? Thanks! Excited to try this tonight!

    Reply

    1. Teresa

      October 9, 2018 at 4:22 pm

      Hi, Jane. I would probably just mash them really well.

      Reply

  • Ceege

    November 28, 2017 at 12:11 pm

    Hi

    I would like to know how many cups of squash does it amount to. I have roasted, mashed butternut in my freezer from when it was so plentiful, but have no idea how many bags to pull out. I am planning a Ladies Christmas Brunch and want to server this soup as a starter.

    Thanks for your help.

    Reply

    1. Teresa

      November 28, 2017 at 10:07 pm

      Hi, Ceege. I think I used a large butternut squash. I bet the yield was about 3-4 cups. But that is a guestimate. I’m sorry I can’t give you a better amount. The next time I use butternut squash I’ll measure how much I get from a large one. Thanks for stopping by. Have a great week.

      Reply

    2. Phyllis

      January 14, 2018 at 2:47 pm

      I was in Panera Bread a week ago and asked about the Autumn Soup.
      She found the Manager who said she could tell me what was in the soup, but not the amounts, because their recipe was to feed 200+.

      Reply

      1. Phyllis

        January 14, 2018 at 2:49 pm

        To continue, they gave me a list of the ingredients. Their recipe she said has butternut, acorn and pumpkin in it. She said the butternut was the largest portion of the squashes.

        Reply

        1. Teresa

          January 15, 2018 at 7:37 am

          Hi, Phyllis. Well if your manager can give me even the list of ingredients, I would love to work with it to try to come up with something even closer than this recipe. If they give you the other ingredients, please let me know. For that matter, if they give it to you for 200+ servings I can always break it down to something more manageable. Thanks for sharing.

          Reply

          1. Elaine

            January 7, 2023 at 5:17 pm

            5 stars
            Great recipe. I am the only one that eats it and was wondering if it can be frozen

          2. Teresa

            January 9, 2023 at 7:04 am

            Hi Elaine. I don’t see why not. I would surely give that a try. It will also keep a week or longer in the refrigerator.

        2. Anonymous

          October 6, 2018 at 6:49 pm

          Just made a second time….added a “touch” of apple cider vinegar
          less than1 Tbl to full pot…brings the “bite” that Panera soup has…
          try it!

          Reply

          1. Teresa

            October 7, 2018 at 7:30 am

            What a great idea. I’ll have to try it that way the next time I make it.

      2. Teresa

        January 15, 2018 at 7:37 am

        Thanks for the tip, Phyllis. See my note on your other comment.

        Reply

  • Sue

    November 25, 2017 at 7:13 pm

    Good soup recipe. Made it tonight for dinner. Lacks the depth of flavor of Paneras though. Wish we could get their recipe and see the differences. Thank you!

    Reply

    1. Teresa

      November 25, 2017 at 10:01 pm

      Thanks, Sue. I’d love to get the original recipe too! Their new version is much sweeter than their original version of several years ago.

      Reply

  • LoriJean

    October 31, 2017 at 8:27 pm

    I have made this recipe at least 5 times and it has turned out great every time. Just a little different depending on what I had on hand. I have leftover baked butternut squash (with onion and garlic) in the freezer, either chicken broth or vegetable broth (I have a vegan daughter), applesauce (homemade without sugar) or apple cider (only used about 1 cup) and increased the curry powder to about 2 tsp. I use coconut milk every time. I have made it with and without honey depending on who was going to eat it (vegans don’t use honey). I made it tonight to bring to a newly widowed friend, but I have saved some out for myself!

    Reply

    1. Teresa

      November 1, 2017 at 8:54 pm

      So glad you love the recipe, Lori Jean. This is certainly one of those recipes you can ad lib with a lot. I really like the idea of increasing the curry powder. Thanks for sharing your tips.

      Reply

  • Jean

    October 19, 2017 at 5:45 am

    This soup was delicious but we found it to be a bit too sweet. We could eliminate the honey but we thought that would not be enough. Any recommendations? The apple juice has 26 grams of sugar. Has anyone tried reducing the apple juice and increasing the vegetable broth?

    Reply

    1. Teresa

      October 19, 2017 at 11:10 am

      Hi, Jean. I’ve noticed that the newer version of this soup at Panera is sweeter too. I’m sure you could cut out the honey and that would help sufficiently.

      Reply

  • Sergio

    September 20, 2017 at 2:45 pm

    I have to try this recipe, I was a BIG fan of Panera but they started to drop quality and also my favorites so this is just what I was looking for, do you have a youtube channel or something?

    Reply

    1. Teresa

      September 20, 2017 at 3:08 pm

      Sorry, Sergio, I don’t have a YouTube channel at the moment. This is a delicious recipe. I also have one called Gingered Butternut Squash Soup that is excellent. You might consider giving it a try too. Just use the search option on my blog.

      Reply

  • Jenifer Steere

    August 13, 2017 at 7:33 am

    This soup looks delicious. I will try is this week for my kids!

    Reply

    1. Teresa

      August 13, 2017 at 11:30 am

      Hi, Jenifer, hope you enjoy the soup. Have a great week.

      Reply

  • Elizabeth

    August 5, 2017 at 4:44 pm

    Healthy and delicious in the same time. I managed to follow your recipe precisely so thanks for the detailed information.

    Reply

    1. Teresa

      August 5, 2017 at 9:15 pm

      So glad you enjoyed the recipe, Elizabeth. We really like it too.

      Reply

  • Dawn

    January 12, 2017 at 4:33 pm

    Lovely recipe, thank you! I’m a big fan of Panera’s soup, so your recipe was exactly what my budget and waistline needed, because a visit to Panera never involves just soup 🙂 I didn’t have all ingredients and look forward to trying the “original recipe” very much. My “on hand” version included: a 20 oz portion of pre-diced squash, 1 C unsweetened, organic apple sauce; 1 C half & half; 1 C vegetable broth and no pumpkin. Salt used was to taste. I’m a sugar/sweet fiend and the sweetness from the apple sauce was likely more mild than the juice, but it made the soup plenty sweet and quite hearty (even the 2nd batch where I ran out of half and half and used milk). I added only 1-2 teaspoons of honey. Again, thank you for taking your time to share this recipe with everyone.

    Reply

    1. Teresa

      January 12, 2017 at 4:50 pm

      Hi, Dawn. Thanks so much for letting me know how much you enjoyed the recipe. This is a great recipe to improvise on. I also have another that is very similar to Panera’s newer version of Autumn Squash Soup. Mine’s called Gingered Butternut Squash Soup. You may enjoy it too. Thanks for stopping by. Have a great holiday weekend.

      Reply

  • Barbara

    December 28, 2016 at 5:24 pm

    Can’t wait to try this recipe with the squash I have. I had their soup today and agree they have changed the recipe. It was too sweet and not spicy enough. This sounds great. Thanks for all the work you put into this venture.

    Reply

    1. Teresa

      December 28, 2016 at 6:29 pm

      Thanks, Barbara. I have a Gingered Butternut Squash Soup recipe that’s also pretty good.

      Reply

      1. Mary

        January 14, 2017 at 8:07 pm

        Ooh! The Gingerbread Squash Soup sounds tasty too!
        I love this version of Panera’s Autumn Squash Soup! And it is very versatile!
        I’ve substituted 2% milk for the 1/2&1/2, and 20 calorie apple juice for the regular apple juice. Butternut squash have such hard shells and are difficult for me to cut so I microwaved the squash then peeled it and scooped out the seeds instead of baking it. So I left out the coconut oil. I’ve added acorn squash in the past just because I had one. I’ve also doubled the curry for a little more zing, and added cardamom just because I like it. It freezes beautifully. I put a freezer bag in a jar to hold it open then ladle the soup into the bag. Then lay the bags flat on a cookie sheet. Once they’ve frozen they stack nicely in the deep freeze. Thank you for this wonderful recipe! I’ll watch for the Gingerbread Squash Soup recipe, can’t wait to try it!

        Reply

        1. Teresa

          January 15, 2017 at 2:43 pm

          Thanks, Mary. Love all the ideas.

          Reply

  • Rowan

    December 8, 2016 at 7:15 pm

    PSA: Coconut oil contains more saturated fat than butter.

    Reply

    1. Teresa

      December 9, 2016 at 10:14 am

      Hi, Rowan. Thanks for stopping by and making a comment. I tend to cook with both oils. Natural saturated fats in coconut oil increase the healthy good cholesterol (HDL) levels but also convert the bad (LDL) levels to good cholesterols. It’s a medium chain fatty acid (MCFA), and the benefits of coconut oil are astronomical when it comes to fighting off disease. Coconut oil is great for cooking in because it has a high heat tolerance (before it starts to burn). Many oils used commercially change their molecular structure when heating and that causes a lot of damage to the body when consumed over a period of time. Butter, lard, avocado, olive, palm and coconut oils (if not hydrogenated) are some of the safest to cook at for high temperatures even if they have more saturated fat than other oils. I personally use a lot of butter, avocado, olive and coconut oils when cooking or baking. Have a great weekend.

      Reply

  • Diane

    November 21, 2016 at 11:27 pm

    I would like a good recipe for fresh brussel sprouts and also another for fresh green beans and for broccoli for thanksgiving meal.

    Reply

    1. Teresa

      November 22, 2016 at 12:19 pm

      Hi, Diane. I have a Brussels Sprouts with pecans and cranberries that’s really good. Also, my Old-Fashioned Green Beans or Green Beans Amandine are both very good. Also my Broccoli-Onion Deluxe is wonderful. These should give you a good start. I also have several posts that contain Holiday casseroles and side dishes (one of them has over 120 different dishes). If you put “Holiday Casseroles & Side Dishes” in the search engine of my blog, you can locate those posts and may find some other appealing recipes you want to try. Enjoy.

      Reply

  • Sandy

    November 6, 2016 at 5:26 pm

    Great, love this soup at Panera and this recipe nails it!! Thank you

    Reply

    1. Teresa

      November 7, 2016 at 5:35 pm

      Thanks so much Sandy. It is such great comfort food this time of the year.

      Reply

  • Beth

    November 6, 2016 at 7:18 am

    Can you use chicken broth instead of vegetable broth

    Reply

    1. Teresa

      November 7, 2016 at 5:36 pm

      Hi, Beth. Yes you can.

      Reply

  • Sara M

    November 1, 2016 at 10:23 am

    I try to avoid dairy as much as possible so I used almond milk instead and found the soup to be very watery. Would that be because I didn’t use half and half? Any suggestions on how to make it thicker?

    I also used a blender since I didn’t have an emulsifier – would that make a difference in the thickness?

    Regardless still delicious!

    Thanks!!

    Reply

    1. Teresa

      November 2, 2016 at 10:53 pm

      Hi, Sara. I think using almond milk would be liking taking skim milk and watering it down by half! Whipping cream or half and half is very thick and probably helps thicken the soup. You might be able to make a paste with cornstarch and water or flour and water to thicken the soup if you can’t do dairy. I’m not sure the blender would have been such a problem.

      Reply

  • Donna

    October 30, 2016 at 6:36 pm

    I used coconut milk rather than a dairy product..

    Reply

  • Donna

    October 30, 2016 at 6:22 pm

    Teresa,
    I am Auto Immune Paleo and thought I would give this recipe a try. I can not eat Pannera’s soups so I was excited to try this. I followed your recipe to a t- it tastes nothing like Pannera. All I taste is apple juice. I used a pure apple juice no water or sugar added. How do I fix this recipe. Any suggestions?

    Reply

    1. Teresa

      November 2, 2016 at 11:03 pm

      You know Donna, I think Panera’s has changed their soup recipe over the past couple of years. I had some of the soup a couple of months ago and it was very sweet (almost too sweet) and they no longer had a touch of spiciness to it like before. I’ve tried coconut milk in a lot of soup recipes but I actually prefer almond milk as far as the consistency it gives to soups. If you don’t like the apple juice taste, you may consider cutting out part of it, and add it to your personal preference. Hope this helps.

      Reply

  • Elizabeth

    September 25, 2016 at 3:23 pm

    Hi there – have you tried freezing the soup?

    Reply

    1. Teresa

      September 25, 2016 at 5:37 pm

      I have not tried freezing it, Elizabeth. It might do okay, but it also may break down when reheating. You can try it but I can’t guarantee the results.

      Reply

      1. elaine

        September 26, 2016 at 4:52 pm

        did you find out if you can freeze it

        Reply

        1. Teresa

          September 26, 2016 at 6:50 pm

          I would not freeze the recipe, Elaine. But you can certainly try it and see if it works.

          Reply

        2. Anonymous

          October 24, 2016 at 1:39 pm

          I have been freezing butternut squash soup for years. I freeze it in individual portion sizes in a freezer zipper bag. I cook up large batches and freeze single serve sizes. Great way to help your grocery budget being a single person.

          Reply

          1. Teresa

            October 24, 2016 at 6:41 pm

            Great idea. Thanks for sharing.

  • JimP

    September 16, 2016 at 6:40 pm

    Okay, old folks don’t go well with sharp knives and tough old butternuts. Try this: Put the butternut in the microwave for about 5-7 minutes. It will soften enough to make splitting and cleaning it much easier and safer. Then, instead of peeling and cubing it, just roast the thing! About 350°F for 50 minutes or so will do it; test it with a fork, and keep roasting if it isn’t done. When it is, take it out of the oven and let it cool on the baking sheet until you can handle it. Scoop out the roasted butternut, put it in the pot, add the pumpkin, etc., etc., This is a lot less work, and just as delicious.

    Reply

    1. Teresa

      September 16, 2016 at 8:44 pm

      Thanks for the great tips, Jim. I never thought of partially microwaving the butternut squash beforehand. Thanks for sharing.

      Reply

    2. Linda

      December 16, 2016 at 8:17 am

      Really good idea!!! Thanks for sharing! I’m looking forward to making my first batch this evening!

      Reply

      1. Teresa

        December 16, 2016 at 10:33 am

        Hope you enjoy it, Linda.

        Reply

  • Butternut Squash-Bartlett Pear Soup – Can't Stay Out of the Kitchen

    May 22, 2016 at 1:36 am

    […] Panera Bread’s Autumn Squash Soup […]

    Reply

  • Tammie Lewis

    May 1, 2016 at 1:51 pm

    5 stars
    Try adding rosemary….my fave soup of all time!!

    Reply

    1. Teresa

      May 2, 2016 at 9:56 am

      That sounds great, Tammie. I bet it perks up the soup a lot!

      Reply

    2. Cece Mercer

      September 24, 2016 at 7:12 pm

      How much rosemary?

      Reply

      1. Teresa

        September 24, 2016 at 9:38 pm

        Cece this recipe doesn’t have any rosemary.

        Reply

  • Marilisse

    March 22, 2016 at 6:35 am

    Did the Panera soup have onion in it?

    Reply

    1. Teresa

      March 25, 2016 at 7:45 pm

      I’m not sure Marilisse. I found this copycat recipe and I made it pretty close to the original recipe.

      Reply

  • Vegan Pumpkin Soup with Leeks, Pears, and Apples – Can't Stay Out of the Kitchen

    March 1, 2016 at 11:03 am

    […] Panera Bread’s Autumn Squash Soup […]

    Reply

  • This Book Is Making Me Hungry — Thin Ice by Irene Hannon | By The Book

    February 17, 2016 at 7:53 am

    […] Panera Bread’s Autumn Squash Soup […]

    Reply

  • Anonymous

    January 12, 2016 at 5:45 pm

    I try this recipe and was delicious I don’t put honey on it but other than that the soup was very good and i’m doing now that’s way I came again to see it its thumb’s up

    Reply

    1. Teresa

      January 12, 2016 at 6:06 pm

      Thanks. So glad you liked it.

      Reply

  • Karoline

    December 27, 2015 at 11:42 pm

    Hello Teresa, I can’t wait to try this recipe. One question though, where do you get the pumpkin seeds, and are they already roasted, or do you roast them yourself?
    Thanks.

    Reply

    1. Teresa

      December 28, 2015 at 10:56 am

      Hi, Karoline. I usually get pumpkin seeds in the produce section of the grocery store where they have nuts, roasted garlic, dried fruits, and other things like that. Not sure why stores usually carry it with lettuce and all the produce but that’s the only place I’ve been able to find the seeds. I think I was only able to get raw pumpkin seeds, so I had to toast them in the oven. Be prepared for the seeds to pop and hiss a little bit before they are done. You may be able to purchase roasted pumpkin seeds, but when I made this soup the last time, raw seeds were all I could find. I think most of the bigger food chains carry them these days. Ask the produce manager if you don’t see any on display.

      Reply

      1. Jean

        October 19, 2017 at 5:53 am

        I have found the pumpkin seed hearts at Aldi’s but it is a seasonal fall item.

        Reply

        1. Teresa

          October 19, 2017 at 11:11 am

          Hi, Jean. I’m able to get shelled pumpkin seeds pretty routinely at Wal-Mart all year round. We live in Texas, though. I’m not sure if that makes a difference or not.

          Reply

  • Chris

    December 6, 2015 at 8:26 pm

    5 stars
    Wonderful recipe. So close to Panera’s. Love it. I’ll be making this one over and over again.

    Reply

    1. Teresa

      December 7, 2015 at 9:37 am

      Yes, Chris, even though it’s not a perfect replica of Panera’s soup, it really is a delicious soup, in and of itself. So grateful you let me know how much you enjoyed it. Hope you have a Merry Christmas.

      Reply

  • Nannylou

    December 6, 2015 at 8:40 am

    5 stars
    If I could give this recipe 10 stars I would do it!!!
    I made this for Thanksgiving and it was a smash.
    A week later I made it for a vegan friend’s birthday party for her boyfriend. I substituted agave nectar for honey and Silk almond milk for half-and-half.
    Everyone raved and wanted the recipe. Which I gladly shared.
    This recipe will now become one of my holiday standards, thank you so much for sharing.

    Reply

    1. Teresa

      December 6, 2015 at 3:25 pm

      Yay! Nanny Lou, thanks so much for letting me know. Glad everyone enjoyed it, too. Have a wonderful holiday season.

      Reply

  • Kathy

    November 24, 2015 at 8:12 pm

    Can I substitute something else for the curry?

    Reply

    1. Teresa

      November 25, 2015 at 10:27 am

      Hi, Kathy. I really don’t think there’s an adequate substitute for curry. That’s what gives it the spice. That said, you may consider something like turmeric, allspice or even something like a few drops of hot sauce.

      Reply

  • Recipe: Pumpkin Squash Soup – Amanda Plazek

    November 17, 2015 at 10:18 am

    […] And so I give you….an incredibly healthy and cheap pumpkin squash soup recipe. (adapted from Can’t Stay Out of the Kitchen) […]

    Reply

  • Gary

    November 9, 2015 at 3:31 pm

    5 stars
    Enjoyed the simplicity. I subbed in an acorn squash with a small butternut. I will serve with pumpkin seeds and crumbles of goat cheese. Thanks!

    Reply

    1. Teresa

      November 9, 2015 at 8:43 pm

      Sounds wonderful, Gary. Glad you enjoyed it.

      Reply

      1. allison

        November 23, 2015 at 7:55 pm

        Any way this could be done in a crock pot?

        Reply

        1. Teresa

          November 24, 2015 at 11:43 am

          I’m sure you could try it that way, Allison. You may not get the richness of the roasted squash, but I don’t see why you couldn’t do it. I would probably throw everything in at once. Cook it a couple of hours on high and once it’s done, puree it with an immersion blender. Then serve garnished as desired. Or you can cook the squash with the broth until done, then add the remaining seasonings and ingredients, heat through and then puree. I hope it works out for you.

          Reply

  • Sherry

    November 2, 2015 at 3:37 pm

    Teresa,
    I am guessing the bottled apple juice has a lot of sugar. Could I substitute chopping up two granny smith apples and cooking instead of the apple juice? Trying to get away from the bottled apple juice.
    Thank you, Sherry

    Reply

    1. Teresa

      November 3, 2015 at 10:29 am

      I’m sure you could, Sherry. It’s worth giving it a try. You can also find organic apple juice that’s pure 100% juice, no sugar added. Just a thought.

      Reply

    2. Kelly

      November 7, 2015 at 4:56 pm

      I didn’t have apple juice on hand so I used unsweetened applesauce. Added to the creamy consistency of the soup and added the tartness. Very good recipe!

      Reply

      1. Teresa

        November 9, 2015 at 8:44 pm

        Great idea, Kelly. So glad you enjoyed this dish.

        Reply

    3. MaryAnn Coy

      January 27, 2019 at 2:09 am

      Just make applesauce from Granny Smith’s, no sugar! I’ve never sugared any
      applesauce, even when crabapples are in the mix. Try subbing measure for measure with applesauce & hold the honey until you can assess the balance. If it’s still sweet, try adding the apple cider vinegar 1 Tb at a time until it suits. You could increase the butternut & decrease the pumpkin, as an experiment. Pumpkin has a sweeter flavor than butternut. So does acorn squash, If Panera is using both in the soup then honey, that was likely what has made sweeter. Some years back we had a Labor Day frost in New England. Caught every one short. Acorns were already harvested. But Butternut isn’t harvested until mid October. It can withstand lite frost, but heavy frost, no. A big part of crop was lost. Panera might have reformulated the soup to what was available & least expensive. Many people only have winter squash for Turkey day & then it is covered with brown sugar, butter, nuts, lots of spice, & so on. They don’t know what it truly tastes like. So a sweeter soup probably went over well, & they have stuck with the new recipe. My best guess. Any how when you next make the soup, measure the amount & weigh it too. Each squash is different in yield. Canned pumpkin is weighed, it’s on the label. If someone likes a more squash flavor, & less sweet, they might want to manipulate the ratio, more butternut &
      less pumpkin. The Granny Smith is a low sugar apple good for cider, sauce, & baking, as well as eating out of hand. Milk & cream are sweet too. Buttermilk or yogurt can make a difference. Unsweetened Almond milk or Unsweetened Coconut milk might help. Cinnamon is sweet to our taste buds but adding a bit of extra curry would fix that. Pumpkin pie or Apple pie spice mixes might suit some. Ginger sounds great, turmeric, maybe. I would serve this with a dollop of plain yogurt or lite sour cream. I’m not a nut person. But roasted & chopped butternut seeds, would be great.

      Reply

      1. Teresa

        January 27, 2019 at 5:03 pm

        Hi, MaryAnn. Thanks for sharing your thoughts about adjustments to the recipe.

        Reply

  • Jessica

    November 1, 2015 at 12:16 pm

    This recipe was splendid!!! Making it again this week!

    Reply

    1. Teresa

      November 2, 2015 at 9:38 am

      So glad you liked it Jessica. Yes, it’s that time of year to dig out this recipe and make it again!

      Reply

  • Loretta

    October 25, 2015 at 11:53 am

    1 star
    I would have to agree with Heather in that this tasted nothing like Panera’s recipe. Their recipe is much more heavily spiced giving it that to-die-or flavor. Thanks for the recipe but I would not call this a copy cat.

    Reply

    1. Teresa

      October 25, 2015 at 12:55 pm

      Thanks for your comments, Loretta.

      Reply

    2. Anne

      November 1, 2015 at 3:06 pm

      4 stars
      Mines cooking unlike a couple of comenters, I was thrilled that this is less sweet, panera ‘s is to sweet. I lI’ve that it doesn’t have onion or garlic, my husbands allergic. A little numerous garnish a touch of goat cheese or feta for a treat later in the week…it’s a healthy low cal meal…used coconut milk. Think I will roast freeze and puree squash ty o have on hand. It’s good cold too. Thanks

      Reply

      1. Anonymous

        November 1, 2015 at 3:08 pm

        Nutmeg not numerous and love.

        Reply

        1. Teresa

          November 2, 2015 at 9:41 am

          Got it!

          Reply

      2. Teresa

        November 2, 2015 at 9:41 am

        So glad you enjoyed it, Anne. I bet goat cheese or feta cheese sprinkled on top would be wonderful. Thanks for letting me know your family liked the recipe.

        Reply

    3. Karyn

      March 31, 2016 at 9:55 am

      Agreed. Panera bread also has tiny piece of apple. None here.

      Reply

      1. Teresa

        March 31, 2016 at 12:43 pm

        Thanks, Karen.

        Reply

  • Asiago Sun-Dried Tomato Bread – Can't Stay Out of the Kitchen

    October 21, 2015 at 9:02 am

    […] a great bread to accompany any Italian main dish. But why stop at Italian? This will go with any soup, salad or main dish […]

    Reply

  • SusanE

    October 18, 2015 at 9:19 pm

    5 stars
    Thanks for the recipe. It was a very good substitute for Panera’s winter squash soup. Panera’s soup is a little too sweet and rich for my taste so I didn’t add the honey and added less of the apple juice and used nonfat milk instead of half and half with excellent results. I printed the recipe and will definitely use again.

    Reply

    1. Teresa

      October 19, 2015 at 10:10 am

      So glad you enjoyed it, Susan. The wonderful thing about cooking is we can always change up a recipe to suit our particular tastes. I have several other butternut squash soup recipes on my blog. You ought to give them a try too.

      Reply

    2. Michele Simon

      October 20, 2015 at 2:29 pm

      Thank you for sharing your recipe!! I absolutely LOVED the soup!! I DO NOT cook, but plan to attempt this recipe because I Loved it so much!!

      Reply

      1. Teresa

        October 20, 2015 at 4:38 pm

        Hope you enjoy it, Michelle. It’s very tasty.

        Reply

  • Sandy

    October 17, 2015 at 6:29 am

    Delish! But, I did add some freshly grated nutmeg, ginger, and paprika. Also used Apple cider and a can of coconut milk. Didn’t use the curry! Doubled this recipe and was able to freeze 5 quart bags for later and still had enough for dinner for my husband and I. Next time will find the cranberry bread Panera pairs with this. YUM!

    Reply

    1. Teresa

      October 17, 2015 at 1:06 pm

      Hey Sandy I’m so glad you enjoyed the soup, but I hope you’ll make it once with the curry. You won’t believe how sensational it makes it. Just add curry to your taste.

      Reply

  • Penny Laschanzky

    October 11, 2015 at 8:05 pm

    Thank you for sharing this copycat recipe. I’ve only had the Panera version one time 2 days ago. I thought this was very much like it! My son loved the Panera version, so I told him I’d try my hand at it for him. He very much liked it and I know I”ll be making it many more times on his behalf. My daughter follows a Vegan diet, so I used unsweetened original (not vanilla) almond milk. Turned out wonderful. Thanks!

    Reply

    1. Teresa

      October 12, 2015 at 10:03 am

      So glad it was a hit with your family, Penny. I loved this soup, even if it isn’t the exact Panera recipe. Thanks for stopping by.

      Reply

  • Ian

    October 9, 2015 at 12:53 pm

    Was just wondering if the almondbreeze, or coconut milk needs to be plain or can it be vanilla flavored? Just wondering since its what I have on hand

    Reply

    1. Teresa

      October 9, 2015 at 6:31 pm

      I don’t think it matters, Ian. Either way will probably be fine.

      Reply

  • tracey

    October 7, 2015 at 10:35 am

    My grocery sells precut, fresh buttnersquash, which sounds like it will save me a few steps. Do you know appox how many cups of the butternut swuash you need? Hard for me to know big it would have been. Can’t wait to try it!

    Reply

    1. Teresa

      October 8, 2015 at 6:25 am

      I’m going to suggest about 4 cups, but if you had more I’d use it all. Thanks for stopping by, Tracey.

      Reply

  • Trisha

    October 6, 2015 at 4:33 pm

    5 stars
    This was a really good copycat recipe. I added a small amount of ginger and it came out perfect. My squash was a bit small so I downsized and instead of using half and half i used heavy whipping cream and a small bit of milk. It came out amazing and my family loved it. Thank you.

    Reply

    1. Teresa

      October 8, 2015 at 6:22 am

      So glad you enjoyed it, Trisha. It really is a great Butternut Squash Soup recipe. Thanks for sharing.

      Reply

  • Priscila

    October 5, 2015 at 4:51 pm

    3 stars
    I just did it today after having one at Panera. I think this one tasted different not so sweet as Panera but still good. I still like Panera’s more. Anyway thanks for sharing, this soup is still great for this season or for a more healthier thanksgiving menu.

    Reply

    1. Teresa

      October 6, 2015 at 9:45 am

      I agree with you, Priscilla, and if I could find another recipe online that was closer to the Panera original, I’d be on it, believe me! Thanks for commenting.

      Reply

  • Kathryn

    October 5, 2015 at 3:57 pm

    5 stars
    Just made this recipe and had the packaging from the Panera Autumn squash soup I bought at the store. This recipe is pretty darn close! The packaging lists ginger in its ingredients so I added about 1/8 tsp and it adds a little bit to the flavor to bring it closer to the original.

    The panera one also has tiny bits of apple thrown in, so I chopped up half an apple and threw that in as well.

    Reply

    1. Kathryn

      October 5, 2015 at 7:21 pm

      ….and now in hindsight after the flavors have had time to blend… The 1/8 tsp of ginger is a little too much. Provably just do a pinch of ground ginger next time.

      Reply

      1. Teresa

        October 6, 2015 at 9:46 am

        Sounds good. 🙂

        Reply

    2. Teresa

      October 6, 2015 at 9:45 am

      Sounds wonderful Kathryn, I’ll have to give that a try next time I make it.

      Reply

  • Mary

    October 4, 2015 at 7:25 pm

    Hi Teresa. I decided to make this tonight to have for lunch during the week. I’ve never had the Panera’s soup, but I wanted to make a Fall soup. I don’t think it’s going to last all week because I keep eating it tonight! I love the combination of favors. Thank you so much for the recipe. I will be making this a lot!

    Reply

    1. Teresa

      October 5, 2015 at 12:01 pm

      Hi, Mary. Yes, this is one of my favorite recipes. I just love Butternut Squash Soup, and this one isn’t kooky or have weird spices like some recipes do. I’m glad you are enjoying it. It’s probably about that time for me to make another batch of it, too! 🙂 Thanks for stopping by.

      Reply

  • Alex Diaz

    October 3, 2015 at 2:50 pm

    Made this after having it at Panera yesterday. Autumn is my favorite season and I really wanted to duplicate the soup. I followed your recipe and added just a bit of ground ginger and a little molasses. It’s delicious! My family is super excited….seeing as in south Florida there’s not much of what others in the nation recognize as Autumn. LOL thank you!!

    Reply

  • Casey

    October 1, 2015 at 4:04 pm

    How many lbs is an “extra large butternut squash”? 🙂

    Reply

    1. Teresa

      October 2, 2015 at 9:32 am

      Hi, Casey. It was one of the biggest ones you’ll see in the grocery. I’m going to estimate between 3-5 lbs….almost the weight of a 5# bag of sugar. Just get the largest one you can find and not a small one.

      Reply

  • Peach Almond Muffins – Can't Stay Out of the Kitchen

    September 26, 2015 at 8:34 am

    […] sure to love these jewels. They’re great for breakfast, daytime snacks or to serve alongside soup or salad! Plus, if you’re a peach fiend like I am, you’ll drool over anything made with […]

    Reply

  • Clean Start Meal Plan | Lauren Majewski Fitness & Health

    September 21, 2015 at 7:28 pm

    […] To make your own —–>>> NOT CLEAN VERSION.  CLICK HERE: http://cantstayoutofthekitchen.com/2014/10/18/panera-breads-autumn-squash-soup/ […]

    Reply

  • Jane Rouse

    September 20, 2015 at 5:44 pm

    5 stars
    This recipe is excellent! Very close (if not identical) to the Panera Autumn Squash soup that I love.

    Reply

    1. Anonymous

      September 20, 2015 at 5:46 pm

      I added 3 tablespoons of butter to the pot before adding all other ingredients, used a little ground ginger, and didn’t use coconut oil. I drizzled the butternut squash with olive oil before baking.

      Reply

      1. Teresa

        September 20, 2015 at 7:28 pm

        Sounds wonderful!

        Reply

    2. Teresa

      September 20, 2015 at 7:29 pm

      Thanks Jane. We thought it was a pretty great copycat recipe, too. Thanks for stopping by.

      Reply

  • Longfellow's Wayside Inn Corn Muffins – Can't Stay Out of the Kitchen

    April 15, 2015 at 8:55 pm

    […] Corn Muffins at your earliest possibility. They’re great for breakfast or as a side for hot soups–especially in the fall and winter […]

    Reply

  • Heather

    February 26, 2015 at 7:23 pm

    3 stars
    I thought the soup was okay, but honestly thought it tasted nothing at all like Panera’s soup.

    Reply

    1. Teresa

      February 26, 2015 at 8:20 pm

      Hi, Heather, I followed a copycat recipe I found online. I thought it was a great tasting soup, but I doubt we’re going to find an exact copy of Panera’s recipes because they’re probably pretty closely guarded secrets. I’m sorry you didn’t care for it.

      Reply

    2. Mary

      September 20, 2015 at 5:04 pm

      Off the top of my head and using my taste buds. I made mine with Butternut squash, pumpkin, cinnamon, salt, pepper, garlic, white wine, brown sugar and almond milk. Didn’t really measure anything… How I usually cook. Sometimes it works, sometimes not so much. This though came out really good! Not exactly like Paneras but delicious all the same! I figure I can go to Panera if I want their version of Autum Squash soup.

      Reply

      1. Teresa

        September 20, 2015 at 7:30 pm

        Hi, Mary. Sounds like a wonderful combination.

        Reply

  • Taylor

    January 24, 2015 at 5:56 pm

    The printable recipe at the bottom never mentions adding the half and half in the instructions section.

    Reply

    1. Teresa

      January 24, 2015 at 8:18 pm

      Thank you, Taylor, for catching this and bringing it to my attention. I’ve gone in and corrected it. Hope you enjoy it.

      Reply

      1. Anonymous

        January 24, 2015 at 8:56 pm

        Yea, this soup turned out really great! We loved it and can’t wait to make it again!

        Reply

        1. Teresa

          January 24, 2015 at 9:47 pm

          Thank you so much! I thought it turned out well, too. Maybe not as great as Panera’s but it’s really good all the same. Thank you for stopping by and letting me know you enjoyed it.

          Reply

          1. Maureen

            October 15, 2015 at 3:43 pm

            5 stars
            Teresa, you are too hard on yourself. This recipe was the best. No two soups are ever going to be the same – too many variables. The point being, this recipe is a good basis for butternut squash soup.

          2. Teresa

            October 16, 2015 at 1:06 pm

            Thanks, Maureen. I love the taste of a good butternut squash soup. So glad you enjoyed it too.

      2. Marian

        November 1, 2015 at 8:42 pm

        Teresa, this was delicious – not exactly Panera’s, but almost. The consistency was identical. I did add some ginger and will try some of the other suggestions. I truly appreciate your sharing this.

        Reply

        1. Teresa

          November 2, 2015 at 9:42 am

          Thanks so much, Marian. I really enjoyed it as a great Butternut Squash Soup recipe, even if it isn’t exactly like Panera’s version.

          Reply

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