Panera’s autumn squash soup, minus the heavy cream. Tastes even better.

The short answer: This autumn squash soup is a Panera Autumn Squash Soup copycat made with roasted butternut squash, pumpkin, apple cider, curry powder, fresh ginger and coconut milk instead of heavy cream. It takes about 50 minutes, it’s vegan as written, and each cup has roughly 8g of sugar, almost all of it from the squash and apple.

It’s cold, you’re tired and the sweet, velvety orange soup from the bakery cafe is calling your name. Then you flip the grocery-store tub over and read the label. Instead, this pot tastes just as cozy, and you know exactly what went in it.

It’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this autumn squash soup works on tired nights

• Roasting builds the sweetness. Caramelized squash tastes rich, so you don’t need brown sugar.
• Coconut milk instead of heavy cream. It’s still silky, plus it’s dairy-free.
• Big, warm spice. Curry, ginger, cinnamon and nutmeg make it taste like fall in a bowl.
• It makes a big pot. Then lunch is handled for days, and it freezes well.

Here’s what’s in the original. Panera’s grocery-store Autumn Squash Soup lists heavy cream, brown sugar, butter, honey and apple juice concentrate among its ingredients. Its 16 oz tub lists about 440 calories, 37g of total sugar, 15g of saturated fat and 1,520mg of sodium. Per cup, that’s about 20g of sugar, and 16g of it is added sugar. The Harvard Nutrition Source explains why added sugar adds up fast. So this version gets its sweetness from roasted squash and a splash of apple cider instead.

The flavor: what makes it taste so good

The original is sweet and mild. So we keep the cozy sweetness but give it real depth: roasted squash, toasted curry and fresh ginger, then a squeeze of lime at the end so it doesn’t taste flat.

• Butternut squash roasted until the edges caramelize
• Curry powder and fresh ginger toasted in olive oil
• A pinch of cinnamon and nutmeg for that cafe-style warmth
• Unfiltered apple cider for gentle, fruity sweetness
• Lime juice and roasted pepitas with smoked paprika on top

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Roasted vegetables: butternut squash, yellow onion, carrots, extra virgin olive oil, sea salt
• Soup: extra virgin olive oil, garlic cloves, fresh ginger, curry powder, ground cinnamon, ground nutmeg, pure pumpkin puree, unfiltered apple cider, vegetable broth, coconut milk, lime, sea salt and black pepper
• Smoky pepitas: raw pepitas, extra virgin olive oil, smoked paprika, sea salt

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make autumn squash soup

First, roast the squash, onion and carrot until golden. Next, toast the garlic, ginger and spices in a pot. Then add the roasted vegetables, pumpkin, cider and broth, simmer, and blend with coconut milk until silky. The full recipe card is below.

Autumn Squash Soup (Panera Copycat)

Roasted butternut squash, pumpkin, apple cider, curry and ginger blended with coconut milk. Vegan, 50 minutes.

50minutes

6gprotein

330calories

6servings

Servings

1x2x3x

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Ingredients Uncheck all

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Roasted vegetables

• 1 large (3 lb) butternut squash peeled, seeded and cubed
• 1 yellow onion cut in wedges
• 2 carrots chopped
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt

Soup

• 1 tbsp extra virgin olive oil
• 4 garlic cloves smashed
• 1 tbsp fresh ginger grated
• 2 tsp curry powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 can (15 oz) pure pumpkin puree
• 1 cup unfiltered apple cider
• 3 cups vegetable broth or chicken bone broth
• 1 can (13.5 oz) coconut milk save a little to swirl on top
• 1/2 lime juiced
• sea salt and black pepper to taste

Smoky pepitas

• 1/3 cup raw pepitas
• 1 tsp extra virgin olive oil
• 1/4 tsp smoked paprika
• 1 pinch sea salt

Instructions

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1. Heat the oven to 425 F. Toss the squash, onion and carrots with 2 tablespoons of olive oil and the salt on a sheet pan. Roast for 30 to 35 minutes, flipping once, until soft and caramelized at the edges.
   Start 35 min timer
2. Meanwhile, toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes until they puff and pop. Toss with the olive oil, smoked paprika and salt.
   Start 4 min timer
3. Warm 1 tablespoon of olive oil in a large pot over medium heat. Add the garlic and ginger and cook for 1 minute, then add the curry powder, cinnamon and nutmeg and stir for 30 seconds.
   Start 1 min timer
4. Add the roasted vegetables, pumpkin, apple cider and broth. Simmer for 10 minutes.
   Start 10 min timer
5. Stir in the coconut milk. Blend until very smooth with an immersion blender, or in batches in a blender with the lid vented.
6. Stir in the lime juice. Taste and add salt and pepper.
7. Ladle into bowls, swirl with coconut milk and top with the smoky pepitas.

Calories 330Protein 6gCarbohydrates 30gFat 20gFiber 6gper serving, estimated

Serving ideas

Serve it in big mugs or bowls with a swirl of coconut milk, a handful of smoky roasted pepitas and a slice of toasted sourdough. For a full meal, add a side salad with chicken, white beans or a jammy egg.

Nutrition at a glance: each serving has about 330 calories, 6g protein, 30g carbs and 6g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use chicken bone broth instead of vegetable broth for a little more protein.
• Swap half the butternut for kabocha or sweet potato.
• Like it sweeter? Stir in 1 to 2 teaspoons of pure maple syrup.
• Want it spicier? Add a pinch of cayenne or a little chopped scotch bonnet with the ginger.

Make-ahead and storage tips

Keep the autumn squash soup in the fridge for up to 5 days, or freeze it in jars for up to 3 months. It thickens as it chills, so reheat it in a pot over medium-low heat with a splash of broth.

Frequently asked questions

Save this one for your next long day. Want more? Try our Greek lemon chickpea soup next.

This article is for general information and is not medical or nutrition advice.