This Copycat Panera Butternut Squash Soup recipe has natural flavor with warm spices from the cinnamon, nutmeg, and ginger. Famous for their soups, salads and sandwiches, Panera Bread makes some truly delicious food.
But did you know you can make some of their most popular dishes just as easily at home? You don’t need to be a star in the kitchen to make Panera’s Butternut Squash Soup, and I’ll show you just how to do it!
Thick, creamy, and velvety smooth, Panera’s Butternut Squash Soup is so good, you won’t believe it’s not more complicated to make. It’s got a stunning golden color, and with a touch of sweetness, it’s simply the perfect soup on a cold day or whenever you need a hug in a bowl.
This butternut squash soup recipe is packed full of flavor! And, with a hint of cinnamon, ginger, and nutmeg, it’s the perfect copycat Panera autumn squash soup.
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How To Peel and Dice Butternut Squash
The most challenging part about this soup is prepping the butternut squash. With an odd shape and a thick peel, it is a daunting vegetable. Chef Sherry to the rescue! Here’s how to break down a butternut squash:
- Use a sharp knife to slice off each end of the squash. Hold the vegetable firmly with one hand while cutting about 1/4 -inch off each end of the squash.
- Hold the squash at the narrow end, and using a sharp vegetable peeler, peel the skin off the butternut squash.
- Stand the peeled squash upright (thicker end down) on a cutting board and use your knife to cut through the squash lengthwise, from top to bottom.
- When the squash is in half, scoop out the seeds.
- Finally, cut the squash in half across the middle. You should now have 4 pieces. Cut each quarter into slices, then turn the squash and cut across the slices to create cubes.
How To Make Panera’s Butternut Squash Soup
Gather all your ingredients to make the butternut squash soup.
In a small saucepan over medium heat, melt the butter and add the flour to create a roux. Cook the roux for two minutes to cook the flour making sure to stir frequently. Set the pan aside and let the roux cool down.
Melt the remaining butter in a 12-quart stock pot. Add the diced onions, carrots, and celery and sauté about 5 minutes until they start to get tender.
Add the diced butternut squash and stir to combine. Cover and continue to cook until the squash pieces start to get tender making sure to stir frequently to prevent burning. This will take about 15 minutes
Add the vegetable broth, spices (ground ginger, cinnamon, and nutmeg), salt, ground white pepper, honey, and Worcestershire sauce. Stir to combine and bring to a boil.
Stir the cooked roux into the liquid and allow it to simmer making sure to stir constantly. Bring back to a low boil and then turn the burner to low heat and let simmer for about 5 minutes. Stir constantly to prevent burning.
To Blend or Not to Blend
It’s your choice on what texture that you want your soup. Leave as it is for a chunky soup. Just use a stick blender for a semi smooth soup or use a China Cap and create a super smooth and creamy squash soup.
Turn off the heat and remove from the burner. Use an immersion blender to puree soup. If you want a perfectly smooth fiber-free soup, use a 3-Piece Stainless Steel China Cap Strainer Set.
Add a touch of heavy cream to the soup if you like and serve hot soup along with your favorite soup toppings.
Taste the butternut squash soup and adjust the seasonings as needed. Serve hot.
My Autumn Squash Soup is too Thick?
If your soup is thicker than you would like, just add in some warm broth until you reach your desired thickness. You can also add in less roux when making your soup to achieve a thinner soup.
Autumn Squash Soup Toppings
One of the best parts about this Panera’s soup is all the tasty garnishes you can add to the top. Garnishes add flavor and texture but also visual appeal. Who doesn’t love a gorgeous soup? Here are some of my favorite ways to top this pureed butternut squash soup recipe:
- A spoonful of sour cream.
- Herb oil (blend herbs and oil, then strain the herbs out of the oil).
- A pinch of red pepper flakes for color and a bit of heat.
- A few garlicky croutons.
- Toasted sunflower seeds.
- Toasted pepitas (roasted pumpkin seeds).
- Fried shallots or crispy onion strings.
What To Serve with Butternut Squash Soup?
This easy butternut squash soup recipe is so satisfying that you don’t need much with it. I love a hot bowlful with a buttered piece of crusty bread or a light salad. Better yet, serve your soup in this amazing bread bowl, and you’ll have a full meal.
Or you could serve a smaller portion as an appetizer. Pair it with other dishes like this succulent holiday turkey, or go Panera style and pair your soup with a sandwich.
How To Store Leftovers
Can you freeze Butternut Squash Soup? You bet you can! Simply package chilled portions into freezer-safe containers or bags and freeze for up to 3 months.
Or just pop leftovers into an airtight container and store them in the fridge for up to 6 days.
Roasted Panera Autumn Squash Soup
Want to make roasted butternut squash soup? After you dice the squash, place on a sheet pan with some extra virgin olive oil. Toss to combine and put in a preheated 350°F oven until the squash is fork tender and nicely roasted. Add to the soup as normal.
Panera’s Autumn Squash Soup Add-Ins
- Use chicken broth instead of vegetable broth.
- Add in some canned pumpkin purée.
- Curry powder, Onion powder, Garlic powder
- Coconut cream or Coconut milk
- A Touch of Maple syrup
Want Other Copycat Panera Bread Soup Recipes?
Try my very popular Cheesy Broccoli Cauliflower Soup cuisine. And my future Homestyle Chicken Noodle Soup.
Panera Butternut Squash Soup – FAQ
It sure can! Feel free to make this 2-3 days ahead of time even, then just reheat it slowly on the stovetop until it’s hot. Then, ladle it into bowls, garnish it however you like, and serve!
Yes, in just about every way! There aren’t many calories in Panera’s squash soup because it is mostly vegetables. It is also low in fat and not super-high in carbs.
We’re using butter and Worcestershire sauce in this version which means it isn’t vegan. Butter is dairy and Worcestershire sauce has anchovies in it, so they’re not vegan ingredients. If you use a vegan butter alternative (like olive oil) and a vegan Worcestershire sauce, then you can make this butternut squash soup vegan.
In an 8 ounce serving of this butternut squash soup, there is 222 calories.
Panera Butternut Squash Soup Recipe
Autumn Squash Soup
This Copycat Panera Butternut Squash Soup recipe has natural flavor with warm spices from the cinnamon, nutmeg, and ginger. It’s got a stunning golden color, and with a touch of sweetness, it’s simply the perfect soup on a cold day or whenever you need a hug in a bowl.
Ingredients
- Roux
- Butter 1 cup
- Flour, All Purpose 1 1/2 cup
- Soup
- Butternut Squash, Cleaned, Small Diced 3 3/4 pounds
- Onion, White, Small Diced (2 medium) 2 1/2 cups
- Celery, Small Diced, (4 stalks) 2 cups
- Carrots, Small Diced (2 large) 1 3/4 cups
- Butter 1/4 cup
- Vegetable Stock 8 cups
- Cinnamon, Ground 1/2 teaspoon
- White Pepper, Ground 1/2 teaspoon
- Ginger, Ground 1/2 teaspoon
- Nutmeg, Ground 1/4 teaspoon
- Salt 2 tablespoons
- Honey 1 tablespoon
- Brown Sugar 1/4 cup
- Worcestershire Sauce 1 tablespoon
Instructions
- In a small saucepan over medium heat, melt the butter. Add the flour to create a roux. Stir with a whisk and cook the roux for two minutes to cook the flour making sure to stir frequently. Set the saucepan aside and let the roux cool down.
- Melt the 1/4 butter in a 10-quart stock pot. Add the diced onions, celery, and carrots and sauté about 5 minutes until they start to get tender. Add the cubed butternut squash and stir to combine. Cover and continue to cook until the butternut squash pieces start to get tender making sure to stir frequently to prevent burning. This will be about 15 minutes
- Add the vegetable broth, spices (ground ginger, ground cinnamon, and ground nutmeg), salt, ground white pepper, honey, and Worcestershire sauce. Stir to combine and bring the soup to a boil.
- Stir the roux into the liquid and allow it to simmer making sure to stir constantly. Bring back to a low boil and then turn the burner to low heat. Let the soup simmer for about 5 minutes, stir constantly to prevent burning.
- Turn off the heat and remove the pot from the burner. Use an stick blender to puree soup. If you want a perfectly smooth soup, use a 3-Piece Stainless Steel China Cap Strainer Set.
- Add a bit of heavy cream to the soup if you like and serve hot soup along with your favorite soup toppings.
- Taste the Panera butternut squash soup and adjust the seasonings as needed.
Notes
- Instead of vegetable broth you can use chicken broth.
- If desired, add in some canned pumpkin purée.
- Add some different spices such as Curry powder, Onion powder, Garlic powder
- Stir in some Coconut cream or Coconut milk for some added flavor.
- Use a touch of Maple syrup in place of the honey.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 222Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 39mgSodium 1311mgCarbohydrates 21gFiber 2gSugar 6gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Beef Barley Soup or Black Bean Chili
Panera Butternut Squash Soup
