Heartwarming Autumn Squash Soup: Your Easy Panera Copycat Recipe (Vegetarian & Vegan Friendly)

Embrace the cozy flavors of fall with this incredibly easy and delicious Autumn Squash Soup. Inspired by your favorite Panera Bread classic, this recipe brings together the natural sweetness of butternut squash and the crisp tartness of green apples, creating a harmonious blend that’s perfect for a chilly autumn day. This wholesome dish is not only vegetarian and vegan but also completely dairy-free, making it a fantastic option for a variety of dietary needs. For an extra layer of depth, you can even roast some of the squash beforehand to intensify its sweet, nutty notes!

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Like many of you, I’ve cherished Panera Bread for years, often relying on their “Pick Two” combination for a satisfying lunch. Their soups, in particular, hold a special place in my heart, especially when paired with a fresh, vibrant salad or a warm, toasted sandwich. This deep appreciation for their culinary creations naturally led me to experiment with crafting my own versions of their beloved recipes right in my kitchen. The advantages are clear: it’s not only significantly more economical but also perfectly aligns with any meal prep routine you might be following.

This Autumn Squash Soup recipe stands out as a true “dump and start” marvel – simple, straightforward, and nearly impossible to get wrong. It’s designed for busy individuals who crave nourishing, flavorful meals without spending hours in the kitchen. Once you try this recipe, you’ll wonder why you ever bought it from a restaurant!

Preparing Your Butternut Squash: A Step-by-Step Guide

Working with butternut squash can seem daunting at first, but with a few simple steps, you’ll have it ready for your soup in no time. This method ensures both safety and efficiency, setting you up for a smooth cooking process.

1. **Trim the Ends:** Begin by carefully slicing off both the stem and the bottom end of the butternut squash. This creates stable, flat surfaces, making the squash much easier and safer to handle.
2. **Peel the Skin:** Using a sturdy vegetable peeler, remove the tough outer skin. Work in downward strokes, rotating the squash as you go, until all the orange flesh is exposed.
3. **Slice in Half:** Carefully slice the squash in half horizontally, right where the bulbous bottom meets the narrower neck. This reveals the seed cavity.
4. **Scoop Out Seeds:** With a spoon, scoop out the fibrous inside flesh and all the seeds. Don’t worry, you can save these seeds for roasting later!
5. **Chop for Cooking:** Finally, chop the peeled and deseeded squash into roughly 1-inch cubes. Uniform pieces ensure even cooking, whether you’re roasting or pressure cooking.

Can You Eat Butternut Squash Seeds? Absolutely!

Yes, not only can you eat butternut squash seeds, but they are also packed with nutritional value! Much like pumpkin seeds, these often-discarded treasures are rich in protein, fiber, healthy fats, and essential minerals like magnesium and zinc. Don’t let them go to waste! After scooping them out, simply rinse them clean, pat them dry, and toss them with a little olive oil, salt, and your favorite spices. Roast them in the oven or air fryer until golden and crunchy for a delicious, healthy snack or a fantastic soup topping.

Elevate Your Soup: How to Roast Butternut Squash for Extra Depth

While this soup is delicious with fresh butternut squash, roasting the squash before adding it to the pot will unlock a deeper, richer flavor profile through caramelization. The natural sugars in the squash intensify, adding a beautiful sweetness and complexity to the final soup.

If you own an Air Fryer, it’s an excellent tool for quick roasting. Cut the squash into uniform pieces, toss with a little olive oil, salt, and pepper, and air fry according to your model’s instructions until tender and slightly browned.

For oven roasting, preheat your oven to 400°F (200°C). Arrange the cubed squash in a single layer on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is fork-tender and lightly caramelized around the edges. This simple step can truly transform your soup!

Crafting the Perfect Autumn Squash Soup: Instant Pot Method

This “dump and start” method makes creating a velvety, flavorful squash soup incredibly straightforward. The Instant Pot significantly cuts down on cooking time while infusing all the ingredients beautifully. Follow these steps for a quick and satisfying meal:

1. **Sauté Aromatics:** Begin by setting your Instant Pot to the “Sauté” function. Add a teaspoon of olive oil and the chopped onions. Cook, stirring occasionally, until the onions become translucent and wonderfully fragrant. This usually takes about 3-5 minutes. Then, stir in the minced garlic and continue to cook for another 1-2 minutes until aromatic, being careful not to burn the garlic.
2. **Combine Ingredients:** Carefully add the prepared butternut squash cubes, sliced green apples, vegetable or chicken broth, full-fat coconut milk, ground cinnamon, curry powder, honey, and a generous pinch of salt and pepper to the pot. Give everything a good stir to ensure all ingredients are well combined.
3. **Pressure Cook:** Secure the lid on your Instant Pot, making sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 15 minutes on high pressure. The pot will take some time to come to pressure before the cooking countdown begins.
4. **Release Pressure & Blend:** Once the cooking cycle is complete, carefully perform a quick release of the steam by turning the venting knob to “Venting.” Once the float valve drops, it’s safe to open the lid. Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired smooth and creamy consistency. Alternatively, for an ultra-smooth finish, you can carefully transfer batches of the soup to a high-powered blender (vent the lid to allow steam to escape and avoid pressure buildup). Always exercise caution when blending hot liquids.

Stovetop Cooking Method: Classic Comfort

Don’t have an Instant Pot? No problem! This Autumn Squash Soup can be just as easily prepared on the stovetop, yielding a rich and comforting result. The process involves a bit more simmering time, but the outcome is equally delicious.

1. **Sauté Aromatics:** In a large pot or Dutch oven, heat a teaspoon of olive oil over medium-high heat. Add the chopped onions and sauté until they are translucent and fragrant, typically 3-5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until aromatic, being careful not to brown it.
2. **Add Main Ingredients:** Introduce the cubed butternut squash, sliced green apples, broth, cinnamon, curry, honey, and salt and pepper to the pot. While the original recipe calls for coconut milk here, for stovetop cooking, I recommend adding the coconut milk later for a fresher flavor profile and to prevent any potential curdling if simmered too long. Bring the mixture to a rolling boil.
3. **Simmer to Perfection:** Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 30 minutes, or until the butternut squash is very tender and easily pierced with a fork.
4. **Blend for Creaminess:** Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. If using a regular blender, transfer the soup in batches, blending until smooth. Remember to vent the lid if using a traditional blender for hot liquids. At this point, stir in the full-fat coconut milk and gently heat through for a minute or two, without boiling, to achieve that luscious creaminess.

Delicious Topping Ideas to Enhance Your Soup

Elevate your Autumn Squash Soup experience with a variety of toppings that add texture, flavor, and a touch of gourmet flair. Here are some fantastic ideas to get you started:

• **Roasted Squash Seeds:** As mentioned, don’t discard those butternut squash seeds! Roast them for a crunchy, salty topping that complements the soup’s sweetness.
• **Heavy Cream or Sour Cream:** For those who aren’t strictly dairy-free, a drizzle of heavy cream or a dollop of sour cream adds a luxurious richness and a tangy counterpoint.
• **Plain Greek Yogurt:** A healthier alternative to sour cream, plain, non-fat Greek yogurt provides a similar tang and creaminess with added protein.
• **Crispy Bacon:** Crumbled, cooked bacon offers a savory, smoky, and textural contrast that meat-eaters will adore.
• **Fresh Chives:** Finely chopped chives add a delicate oniony freshness and a vibrant pop of green.
• **Homemade Croutons:** Crunchy, seasoned croutons provide a satisfying bite and can be easily made from leftover bread.
• **Toasted Pepitas:** For a nut-free, seed-based crunch, toasted pumpkin seeds (pepitas) are a delightful addition.
• **A Swirl of Maple Syrup or Honey:** A tiny drizzle can enhance the soup’s inherent sweetness, especially if you like it a bit sweeter.
• **A Pinch of Nutmeg or Cinnamon:** A final dash of warm spices can bring out the autumnal flavors even more.

Nutritional Breakdown: Calories and Carbs

For those mindful of their dietary intake, this Autumn Squash Soup is a fantastic option. A single serving (approximately one cup) of this comforting soup contains roughly 138 calories and about 25 net carbs. This makes it a satisfying yet relatively light meal, allowing you to enjoy a flavorful dish without feeling weighed down. The use of coconut milk keeps it dairy-free while still providing a creamy texture, and the natural sweetness from the squash and apples minimizes the need for excessive added sugars.

Perfect Pairings: What Goes Well With Butternut Squash Soup?

Autumn Squash Soup is wonderfully versatile and pairs beautifully with a range of side dishes, transforming it into a complete and satisfying meal. Here are some complementary ideas:

• Air Fryer Grilled Cheese Sandwiches: The ultimate classic pairing! The crispy, cheesy goodness of a grilled cheese sandwich provides a delightful contrast to the smooth, creamy soup.
• Panera Thai Chicken Salad: If you’re looking for a lighter, refreshing option, a vibrant salad offers a wonderful balance. The flavors of a Thai Chicken Salad can add an exciting zest.
• Pan Seared Salmon: For a more substantial meal, a flaky, perfectly pan-seared salmon fillet adds lean protein and rich flavor that harmonizes well with the soup.
• Keto Stuffed Chicken: A delicious stuffed chicken breast, perhaps with a creamy spinach filling, offers a heartier protein option that complements the soup’s warmth.
• **Crusty Bread or Dinner Rolls:** A simple, yet effective pairing. Dipping warm, crusty bread into the creamy soup is pure comfort.
• **Green Salad with Vinaigrette:** A crisp side salad with a light, tangy vinaigrette can cut through the richness of the soup, offering a fresh counterpoint.

Freezing for Future Enjoyment: Meal Prep Made Easy

One of the best aspects of this Autumn Squash Soup is how well it freezes, making it an ideal candidate for meal prepping! Having pre-portioned soup ready in the freezer is a game-changer for quick, healthy meals on busy days.

I highly recommend freezing the soup in individual portions. I use these soup molds from Amazon, which create perfect single-serving blocks. Once frozen solid, you can pop the soup blocks out of the molds and store them in freezer-safe bags or containers for up to several months.

To defrost and reheat, simply transfer a frozen soup cube into a saucepan and gently heat over medium-low heat until fully thawed and warmed through. Alternatively, a CrockPot warmer is excellent for a slow, gentle reheat; a frozen cube is usually ready to enjoy within 2 hours. This method preserves the soup’s creamy texture and rich flavor beautifully.

More Comforting Soup Recipes for Your Instant Pot

If you love the ease and speed of making soups in your Instant Pot, you’re in for a treat! Here are more delicious, hearty, and easy-to-prepare soup recipes that are perfect for any time of year:

• Crockpot Broccoli Cheese Soup (Can be adapted for Instant Pot)
• Homestyle Chicken Noodle Soup
• Instant Pot Ramen
• Instant Pot White Chicken Chili
• Roasted Creamy Poblano Soup
• Slow Cooker Crockpot Chicken Taco Soup (Can be adapted for Instant Pot)
• Creamy Chicken Alfredo Soup
• Instant Pot Potato Soup
• Creamy Pumpkin Soup with Canned Pumpkin
• Instant Pot French Onion Soup
• Chicken Lasagna Soup
• Sweet Potato Soup
• Instant Pot Tomato Soup
• Ham Potato and Vegetable Soup

Autumn Squash Soup Recipe

By Brandi Crawford

This Easy Autumn Squash Soup Recipe is made with butternut squash, green apples, and is perfect for fall. This dish is vegetarian, vegan, and dairy-free. You can even serve it roasted for added flavor!

Rated 4.83 out of 5 stars by 39 voters.

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Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 8 cups

Calories: 138 kcal

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Equipment

• Instant Pot
• Immersion Blender
• Freezer Soup Molds
• Soup Bowls
• Potato Peeler
• Apple Peeler

Ingredients

• 2 pounds butternut squash
• 1 teaspoon olive oil
• 2 green Granny Smith apples (Peeled, cored, and sliced into chunks)
• ½ cup chopped onions (I use white onion)
• 3-4 garlic cloves (minced)
• 3 cups broth (Vegetable or chicken)
• 13.5 oz can of coconut milk (full fat recommended)
• 1 teaspoon honey
• salt and pepper to taste
• ½ teaspoon cinnamon
• 1 teaspoon curry

Instructions

Instant Pot Pressure Cooker

1. Sauté the onions in the Instant Pot along with the olive oil. When translucent and fragrant, add in the garlic and cook for about 2 minutes.
2. Add in the cut squash, green apples, broth, coconut milk, cinnamon, curry, honey, salt, and pepper.
3. Stir well and pressure cook for 15 minutes on Manual/Pressure Cook (high pressure).
4. When the pot indicates it has finished, quick release the steam.
5. Open the pot and use an immersion blender to blend until creamy. For safety, you may consider waiting until the soup has cooled slightly to blend. Alternatively, use a high-powered blender in batches, carefully venting the lid.

Stove Top

1. Add onions and oil to a large pot or Dutch oven on medium-high heat. Sauté until fragrant and translucent, then add the garlic and cook for 1-2 minutes.
2. Add in the cut squash, green apples, broth, cinnamon, curry, honey, salt, and pepper.
3. Bring the mixture to a boil, then cover and simmer on medium-low heat for 30 minutes, or until squash is tender.
4. Use an immersion blender to blend the soup until creamy. Be careful with hot liquids. You may consider waiting until the soup has cooled to blend. You can also try using a high-powered blender in batches. At this point, stir in the coconut milk and gently heat through, if not added earlier.

Notes

• You can save time for this recipe by using pre-cut squash chunks, often found in the produce section of grocery stores (e.g., Trader Joe’s).
• Roasting the squash beforehand will add a significantly deeper, more complex flavor to your soup.
• Whether you use roasted or fresh squash, the cook time in the Instant Pot or on the stovetop will be similar once the ingredients are combined.
• You can substitute coconut milk for heavy cream (if not vegan/dairy-free) or a mix of ½ almond milk and ½ cream for a lighter option. Using almond milk only tends to make the soup too watery. If using dairy cream or almond milk, add them in after pressure cooking/simmering and before pureeing the soup, as opposed to before cooking, to prevent curdling.
• Feel free to omit the honey if you prefer a less sweet soup or are managing sugar intake.

Nutrition

Serving: 1 cup

Calories: 138 kcal

Carbohydrates: 25g

Protein: 3g

Fat: 1g

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Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party tools like MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, you should calculate the nutritional values with the actual ingredients used in your specific preparation, utilizing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your individual dietary needs.

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