Panera Bread’s Autumn Squash Soup

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

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash

I used these ingredients.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash

Add apple juice.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash

Add half-and-half cream. Or use 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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash

Puree ingredients with an immersion blender until creamy.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash

Once heated through, ladle soup into serving bowls.

Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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)

Print Recipe
Panera Bread's Autumn Squash Soup BigOven - Save recipe or add to grocery list Yum
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.
Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash
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.
Recipe 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.

 

[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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #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 | Amazing #copycat recipe with just a hint of #cinnamon and a touch of curry. This #soup is spectacular. #glutenfree #butternutsquash

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

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

115 Replies to "Panera Bread's Autumn Squash Soup"

  • comment-avatar
    Dawn January 12, 2017 (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.

    • comment-avatar
      Teresa January 12, 2017 (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.

  • comment-avatar
    Barbara December 28, 2016 (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.

    • comment-avatar
      Teresa December 28, 2016 (6:29 pm)

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

      • comment-avatar
        Mary January 14, 2017 (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!

        • comment-avatar
          Teresa January 15, 2017 (2:43 pm)

          Thanks, Mary. Love all the ideas.

  • comment-avatar
    Rowan December 8, 2016 (7:15 pm)

    PSA: Coconut oil contains more saturated fat than butter.

    • comment-avatar
      Teresa December 9, 2016 (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.

  • comment-avatar
    Diane November 21, 2016 (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.

    • comment-avatar
      Teresa November 22, 2016 (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.

  • comment-avatar
    Sandy November 6, 2016 (5:26 pm)

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

    • comment-avatar
      Teresa November 7, 2016 (5:35 pm)

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

  • comment-avatar
    Beth November 6, 2016 (7:18 am)

    Can you use chicken broth instead of vegetable broth

    • comment-avatar
      Teresa November 7, 2016 (5:36 pm)

      Hi, Beth. Yes you can.

  • comment-avatar
    Sara M November 1, 2016 (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!!

    • comment-avatar
      Teresa November 2, 2016 (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.

  • comment-avatar
    Donna October 30, 2016 (6:36 pm)

    I used coconut milk rather than a dairy product..

  • comment-avatar
    Donna October 30, 2016 (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?

    • comment-avatar
      Teresa November 2, 2016 (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.

  • comment-avatar
    Elizabeth September 25, 2016 (3:23 pm)

    Hi there – have you tried freezing the soup?

    • comment-avatar
      Teresa September 25, 2016 (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.

      • comment-avatar
        elaine September 26, 2016 (4:52 pm)

        did you find out if you can freeze it

        • comment-avatar
          Teresa September 26, 2016 (6:50 pm)

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

        • comment-avatar
          Anonymous October 24, 2016 (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.

          • comment-avatar
            Teresa October 24, 2016 (6:41 pm)

            Great idea. Thanks for sharing.

  • comment-avatar
    JimP September 16, 2016 (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.

    • comment-avatar
      Teresa September 16, 2016 (8:44 pm)

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

    • comment-avatar
      Linda December 16, 2016 (8:17 am)

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

      • comment-avatar
        Teresa December 16, 2016 (10:33 am)

        Hope you enjoy it, Linda.

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  • comment-avatar
    Tammie Lewis May 1, 2016 (1:51 pm)

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

    • comment-avatar
      Teresa May 2, 2016 (9:56 am)

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

    • comment-avatar
      Cece Mercer September 24, 2016 (7:12 pm)

      How much rosemary?

      • comment-avatar
        Teresa September 24, 2016 (9:38 pm)

        Cece this recipe doesn’t have any rosemary.

  • comment-avatar
    Marilisse March 22, 2016 (6:35 am)

    Did the Panera soup have onion in it?

    • comment-avatar
      Teresa March 25, 2016 (7:45 pm)

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

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  • comment-avatar
    Anonymous January 12, 2016 (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

    • comment-avatar
      Teresa January 12, 2016 (6:06 pm)

      Thanks. So glad you liked it.

  • comment-avatar
    Karoline December 27, 2015 (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.

    • comment-avatar
      Teresa December 28, 2015 (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.

  • comment-avatar
    Chris December 6, 2015 (8:26 pm)

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

    • comment-avatar
      Teresa December 7, 2015 (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.

  • comment-avatar
    Nannylou December 6, 2015 (8:40 am)

    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.

    • comment-avatar
      Teresa December 6, 2015 (3:25 pm)

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

  • comment-avatar
    Kathy November 24, 2015 (8:12 pm)

    Can I substitute something else for the curry?

    • comment-avatar
      Teresa November 25, 2015 (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.

  • Recipe: Pumpkin Squash Soup – Amanda Plazek November 17, 2015 (10:18 am)

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  • comment-avatar
    Gary November 9, 2015 (3:31 pm)

    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!

    • comment-avatar
      Teresa November 9, 2015 (8:43 pm)

      Sounds wonderful, Gary. Glad you enjoyed it.

      • comment-avatar
        allison November 23, 2015 (7:55 pm)

        Any way this could be done in a crock pot?

        • comment-avatar
          Teresa November 24, 2015 (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.

  • comment-avatar
    Sherry November 2, 2015 (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

    • comment-avatar
      Teresa November 3, 2015 (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.

    • comment-avatar
      Kelly November 7, 2015 (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!

      • comment-avatar
        Teresa November 9, 2015 (8:44 pm)

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

  • comment-avatar
    Jessica November 1, 2015 (12:16 pm)

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

    • comment-avatar
      Teresa November 2, 2015 (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!

  • comment-avatar
    Loretta October 25, 2015 (11:53 am)

    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.

    • comment-avatar
      Teresa October 25, 2015 (12:55 pm)

      Thanks for your comments, Loretta.

    • comment-avatar
      Anne November 1, 2015 (3:06 pm)

      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

      • comment-avatar
        Anonymous November 1, 2015 (3:08 pm)

        Nutmeg not numerous and love.

      • comment-avatar
        Teresa November 2, 2015 (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.

    • comment-avatar
      Karyn March 31, 2016 (9:55 am)

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

      • comment-avatar
        Teresa March 31, 2016 (12:43 pm)

        Thanks, Karen.

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    SusanE October 18, 2015 (9:19 pm)

    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.

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      Teresa October 19, 2015 (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.

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      Michele Simon October 20, 2015 (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!!

      • comment-avatar
        Teresa October 20, 2015 (4:38 pm)

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

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    Sandy October 17, 2015 (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!

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      Teresa October 17, 2015 (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.

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    Penny Laschanzky October 11, 2015 (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!

    • comment-avatar
      Teresa October 12, 2015 (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.

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    Ian October 9, 2015 (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

    • comment-avatar
      Teresa October 9, 2015 (6:31 pm)

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

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    tracey October 7, 2015 (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!

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      Teresa October 8, 2015 (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.

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    Trisha October 6, 2015 (4:33 pm)

    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.

    • comment-avatar
      Teresa October 8, 2015 (6:22 am)

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

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    Priscila October 5, 2015 (4:51 pm)

    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.

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      Teresa October 6, 2015 (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.

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    Kathryn October 5, 2015 (3:57 pm)

    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.

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      Kathryn October 5, 2015 (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.

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        Teresa October 6, 2015 (9:46 am)

        Sounds good. 🙂

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      Teresa October 6, 2015 (9:45 am)

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

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    Mary October 4, 2015 (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!

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      Teresa October 5, 2015 (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.

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    Alex Diaz October 3, 2015 (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!!

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    Casey October 1, 2015 (4:04 pm)

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

    • comment-avatar
      Teresa October 2, 2015 (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.

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    Jane Rouse September 20, 2015 (5:44 pm)

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

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      Anonymous September 20, 2015 (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.

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        Teresa September 20, 2015 (7:28 pm)

        Sounds wonderful!

    • comment-avatar
      Teresa September 20, 2015 (7:29 pm)

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

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    Heather February 26, 2015 (7:23 pm)

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

    • comment-avatar
      Teresa February 26, 2015 (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.

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      Mary September 20, 2015 (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.

      • comment-avatar
        Teresa September 20, 2015 (7:30 pm)

        Hi, Mary. Sounds like a wonderful combination.

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    Taylor January 24, 2015 (5:56 pm)

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

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      Teresa January 24, 2015 (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.

      • comment-avatar
        Anonymous January 24, 2015 (8:56 pm)

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

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          Teresa January 24, 2015 (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.

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            Maureen October 15, 2015 (3:43 pm)

            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.

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            Teresa October 16, 2015 (1:06 pm)

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

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        Marian November 1, 2015 (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.

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          Teresa November 2, 2015 (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.

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