Healthy Autumn Squash Soup (Panera Copycat)

This Healthy Autumn Squash Soup Recipe is a delicious replica of Panera Bread’s Creamy Squash Soup. And we love it! This cozy soup is dairy-free, vegan, and easy to make! It’s packed with vegetables including 2 squashes, butternut, and pumpkin. Then it is pureed into a creamy texture for an amazing flavorful, comforting soup. Plus, we’ll show you how to puree this soup with an easy method.

Panera Copycat Recipe for Autumn Squash Soup…

The first time I tasted Panera Bread’s autumn squash soup, I fell in love! But when I searched for the ingredients to make this soup, I was not happy with the Panera Bread version, it contained too many “unwanted ingredients” and a lot of dairy.

So I decided to come up with my own version of this recipe.

While other copycat recipes are loaded with butter, sugar, and cream, I can assure you, our version is not!

What makes our Autumn Squash Soup perfect?

  • This creamy soup is loaded with only veggies, vegetable broth, and some seasonings!
  • No butter, no sugar added, and no heavy cream what’s-so-ever!
  • Our recipe makes a huge pot, enough to feed your family and freeze some for another time. πŸ˜‰
  • Pureeing this soup hides all the veggies, so picky eaters can’t see them or complain.
  • They contain natural sugars that are released while cooking, making this soup sweet and savory without adding additional ingredients.
  • Easy recipe to make. It’s my own “copycat version” of Panera Bread’s recipe for their seasonal autumn squash soup.
  • This soup has a creamy smooth texture with a flavorful bite in every spoonful. I think it’s the perfect soup for a cool autumn night.

Since my kids were babies, I have been pureeing my soups forever. I mean, how else could a mother of four get them to eat healthy veggies without nitpicking at every little vegetable they didn’t like?

The taste is SO amazing!! It’s perfect.

Healthy Autumn Squash Soup by 2sistersrecipes.com

How to Make Healthy Autumn Squash Soup?

Keep in mind, that the only prep work needed to make this soup is peeling and chopping the vegetables. The rest is easy!

  • The veggies are sauteed first before any liquid is poured in.
  • This method allows them to infuse their wonderful aromas and flavors into one another.
  • It’s also loaded with butternut squash and pumpkin puree.

Ingredients Overview for our Autumn Squash Soup

  • olive oil – to saute the vegetables.
  • vegetables – you will need celery, carrots, onion, and garlic cloves.
  • butternut squash – I found a package of pre-cut butternut at Trader Joe’s. It’s a 12-ounce bag, about 3 cups.
  • pumpkin puree – you need 1 can (15-ounce) of pumpkin puree (not for pumpkin pie filling). Or you can use homemade pumpkin puree with this recipe.
  • potatoes – one sweet potato and one Idaho potato.
  • herbs – fresh parsley and bay leaves are all you need for this recipe.
  • liquid – vegetable broth and water.
  • spices and seasonings – ground turmeric, cayenne pepper, and salt.
  • NO beans required – I didn’t need to add any beans to this soup.

How to Make Healthy Autumn Squash Soup?

(*Full Recipe Card Below!)

Step 1: In a large soup pot or a large Dutch oven, add olive oil.

Step 2: Then as you chop each vegetable, toss them into the pot. Turn on medium heat. Continue to chop fresh vegetables and toss them in. Toss in the fresh parsley too.

Step 3: Cover with the lid, and saute the vegetables for 15 to 20 minutes, stirring occasionally.

Step 4: Next, pour in one cup of water and the pumpkin puree. Stir to combine.

Ingredients, plus a few steps to making squash soup. by 2sistersrecipes.com

Step 5: Then pour in 2 cups of vegetable broth. Add in the seasonings: cayenne pepper, ground turmeric, salt, and 2 bay leaves. Cover and raise the heat to “high” and bring the entire mixture to a “full” boil. Then reduce the heat to “low” and simmer the soup, covered for an additional 10 to 12 minutes, or more.

Step 6: Finally, fish out and remove the bay leaves. Then puree the soup using a hand-held immersion blender, or a traditional blender (see my notes below on How to Puree Soup).

Our ingredients are mostly pantry staples but the flavor in this squash soup is nothing less than amazing!

A spoonful of squash soup. by 2sistersrecipes.com

What Sides to Serve

There are so many options to serve with this soup, from sandwiches to salads. Try any of these:

Great Options to garnish this Butternut Squash Soup…

You can garnish the soup with a few options to choose from or with anything you may like:

  • With a sprinkle of pumpkin seeds (roasted pepitas), or sunflower seeds for some crunch.
  • You can drizzle and swirl with some coconut yogurt cream on top.
  • Toss a couple of croutons over each bowl for additional crunch and flavor.
A bowl of soup with some croutons on top. by 2sistersrecipes.com

Q & A …

1. Can I use Frozen Butternut Squash?

Yes, certainly. No need to thaw them either, just toss them into the pot to saute.

2. Can we Freeze Squash Soup?

Yes, you can! First, be sure to allow the soup to cool completely before storing it in a sealed container. Then store the container in your freezer and freeze for up to 2 months.

3. How do we Puree Soups?

There are two methods to pureeing soup into a creamy, smooth texture.

  1. One method is to use an immersion hand-held blender and you must use it at the lowest speed. And puree it slowly moving around, while it is submerged inside the pot. This will help prevent the soup from splashing any hot liquid outside of the pot.
  2. The second method is to use your blender. You must puree the soup ONLY in small batches and with the lid on top. Plus, you must puree the soup at the lowest speed. Hot liquid can make the cover of the blender pop off if there’s too much soup to blend, causing a mess.
  3. Then return the pureed soup to the pot and serve it warm.
Photos of two different ways to puree soup. by 2sistersrecipes.com

Healthy Autumn Squash Soup is loaded with so much flavor everyone will ask for more! Silky, smooth, and has great flavor with every spoonful.

Your family and friends will LOVE this soup!

Best of all, it’s healthy ...but don’t tell them, no need to spoil the fun!

It’s positively delicious! But don’t take my word for it… you’ll have to try this soup yourself.

ENJOY!!

Other Healthy Soups for you to try…

Yield: 8 servings

Healthy Autumn Squash Soup

Healthy Autumn Squash Soup by 2sistersrecipes.com

Healthy Autumn Squash Soup Recipe is our copycat to Panera Bread's creamy squash soup, only this one is loaded with vegetables, and 2 kinds of squash, butternut, and pumpkin. Then it is pureed into a creamy, luscious soup that is loaded with flavor, vitamins, and nutrients. Dairy-free, vegan and delicious!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 Tbsp. extra virgin olive oil
  • 2 stalks of celery (about 2 cups) - chopped
  • 3 medium carrots (2 cups) - peeled and chopped
  • 12 ounces (3 cups) of chopped butternut squash
  • 1 large onion (2 cups) - chopped
  • 2 garlic cloves - chopped
  • 1 sweet potato (1.5 cups) - skin peeled and chopped
  • 1 medium-size Idaho potato (1.5 cups) - shin removed and chopped
  • 2 Tbsp. freshly minced parsley
  • 1 cup of water
  • 2 cups organic pumpkin puree (15-ounce can)
  • 2 cups vegetable broth
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper
  • 2 tsp. salt
  • 2 bay leaves

Instructions

    Step 1: In a large soup pot or a large Dutch oven, add olive oil.

    Step 2: Then as you chop each vegetable, toss them into the pot. Turn on medium heat and continue to chop fresh vegetables and toss them into the pot. Toss in the fresh parsley too.

    Step 3: Cover with the lid, and saute the vegetables for 15 to 20 minutes, stirring occasionally.

    Step 4: Next, pour in one cup of water and the pumpkin puree. Stir to combine.

    Step 5: Also, pour in 2 cups of vegetable broth. Add in the seasonings: cayenne pepper, ground turmeric, salt, and 2 bay leaves. Cover and raise the heat to "high" and bring the entire mixture to a "full" boil. Then reduce the heat to "low" and simmer the soup, covered for an additional 10 to 12 minutes, or more.

    Finally, Fish out and remove the bay leaves.

    Step 6: Then puree the soup using a hand-held immersion blender, or a traditional blender (see my notes below on How to Puree Soup).

    Serves 8

Notes

As the soup cools down, it will continue to get thicker. Just pour in some water, about 1/2 cup each time to your preference.

Nutrition Information:

Yield:

8 servings

Serving Size:

1 cup

Amount Per Serving: Calories: 171Total Fat: 6gCarbohydrates: 27.8gFiber: 6.1gSugar: 8.6gProtein: 4.2g

Did you make this recipe?

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Healthy Autumn Squash Soup by 2sistersrecipes.com
Nutrition Facts
Serving size: 1 cup
Servings: 8
Amount per serving 
Calories171
% Daily Value*
Total Fat 6g8%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 830mg36%
Total Carbohydrate 27.8g10%
Dietary Fiber 6.1g22%
Total Sugars 8.6g 
Protein 4.2g 
Vitamin D 0mcg0%
Calcium 76mg6%
Iron 3mg18%
Potassium 795mg17%
*The % Daily Value (DV) tells you how much a

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Thanks for stopping by and have a delicious day!

Happy and Healthy Cooking  πŸ™‚

xo anna and liz

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6 Comments

  1. Lots of healthy vegetables in your tasty soup. Perfect on a cool fall evening.

    1. Hi Karen… So nice to hear from you. This soup is a definite winner and a great one to keep on rotation throughout the season.
      Thanks so much, and have a great day! πŸ™‚

  2. Wow!! This soup is amazing. So easy to make and totally encapsulates the sense of fall!