If you go crazy for the butternut squash soup at Panera Bread every autumn, then make this copycat Panera squash soup at home! It’s slightly sweetened with apples, coconut milk, and has a savory, caramelized flavor from roasted squash with a tinge of spice. Many tasters have deemed this world’s best soup. See for yourself!

butternut squash soup swirled with coconut milk and fresh sage leaves
What makes this copycat Panera soup recipe extra special? Coconut gives a slightly sweet, uber velvety and creamy texture.

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Homemade Butternut Squash Soup – Panera Bread Style

I consider myself a professional butternut squash soup taster. If it’s on a menu, I’m ordering it, and Panera’s Autumn Squash Soup is the true winner.

It has the perfect balance of sweet, savory, ultra creamy, with a hint of curry and spice. This soup nails all the essential flavors!

A caramelized, concentrated taste comes from roasting the squash rather than boiling it. It’s all blended together with apple cider, sautéed apples, spices, and coconut milk.

Roasting butternut squash gives the soup a deeper flavor. As the squash roasts in the oven, moisture evaporates and the flavor concentrates. The apple cider and hint of sweet apple adds to the autumn flavor, while coconut milk gives an ultra velvety finish.

I guarantee this will be your new go-to squash soup recipe. I know it’s one of my family’s favorite among loads of gluten-free soup recipes, and when I serve it to guests they always want to come home with the recipe!

I made this butternut soup for the third time this week. There is no question that this soup truly warms your sole. It is absolutely delicious. My husband even said it was the best thing I ever made. I did try another recipe a few weeks back, but this one was definitely the winner. I look forward to making it again and again❣️. Thank you for such a great recipe.

—Liliana

Ingredient Tid Bits

The most essential part of nailing a copycat recipe is getting all the ingredient components right. Panera’s uses a combination of butternut squash, pumpkin puree, carrots, apple juice concentrate, honey, and brown sugar for the sweetness, but I switched up the ingredients slightly to yield the same great outcome.

Since autumn is also the optimal time for apples, I opt for these instead of carrots. Apples are a great accompaniment to savory dishes, like soups and another dinner time fave of ours, moist pork and apple meatloaf.

  • Butternut Squash – You will need 4 pounds, which is approximately two small. A combination of butternut, pumpkin, or acorn squash may also be used.
  • Broth – For vegetarian soup use vegetable broth or chicken broth also works.
  • Butter / Oil – To make a vegan recipe, use olive oil or coconut oil. However, I prefer the taste of butter in the recipe.
  • Coconut Milk – Be sure to use canned coconut milk found in the international foods section of the grocery store, not refrigerated coconut milk.
  • Apple Cider or Juice – Another way to incorporate butternut apple flavor into the soup. Cider is preferred, but if it’s not in season yet, juice will work as well.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Roasting butternut squash for optimal flavor

First start with roasting the squash, which will need to bake for 1 hour – 1 hour 15 minutes in a 425ºF oven to be soft enough for the soup. To prepare the squash for roasting, halve and scoop out seeds. Lay on a foil-lined baking sheet and season with melted butter, salt, and pepper. 

If you want to save time on roasting, the squash can also be peeled and cubed first. Use a fork to check if it’s tender, then set aside to cool.

roasted squash on a baking sheet.
Plan ahead for the roasting. It takes away, but it’s hands off!

Meanwhile, prep the flavor boosters

I feel like most squash soups lack dimension, which must be why Panera’s version is such a smash hit. It has all sorts of nuanced flavors.

For this copycat recipe, it comes in the form of apples, onions, and the right balance of spices. After the apple / onion mixture is tender, sprinkle on the spices to toast and enhance the flavors.

sautéed apples, onions, and spices
If you have another apple on hand, sauté chopped pieces in butter for a soup topping.

Time to blend

Once the squash is cool enough to handle, it should release easily from the peel. Dump it in a blender with the apple / onion mixture, 1 cup water, and 1 cup apple cider. Blend until nice and smooth.

The mixture will be very thick, so you may need to scrape down the blender halfway through to make sure it’s all incorporated.

the squash, apples and onions about to be puréed in a blender.
The mixture will be very thick after blending. It will thin out on the stove top with more broth.

Last bits of flavor and heat through

Dump that mixture into a saucepan and now it’s time to get the right consistency and polish it off with the final bite of creaminess. Add 1-2 cups broth, depending on how thick or thin you like it and the coconut milk. Heat over low heat and enjoy! See below for our favorite soup toppings.

coconut milk added to the saucepan with soup.
This is when you get to decide how thick or thin you look your soup. Add more or less broth and coconut milk.
a spoon lifting out a bite of soup from a white bowl
This soup is great for toppings, like crispy bacon, proscuitto, fresh sage, pepitas, sautéd apples, or a swirl of yogurt.

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butternut squash soup swirled with coconut milk and fresh sage leaves
4.25 stars (53 ratings)

Panera Butternut Squash Soup (World’s Best Recipe!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
If you go crazy for the butternut squash soup at Panera Bread every autumn, then make this copycat Panera squash soup at home! It's slightly sweetened with apples, coconut milk, and has a savory, caramelized flavor from roasted squash with a tinge of spice. Many tasters have deemed this world's best soup. See for yourself!
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Ingredients
 

Equipment

Instructions
 

  • Preheat the oven to 425ºF. Place the halved squash on a foil-lined baking sheet. Melt 1 tablespoon butter and brush all over the cut sides of the squash. Season with ½ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 1 hour – 1 hour 15 minutes, or until the squash is fork tender all the way through. Set aside to cool enough to handle.
    4 pounds (about 2 small) butternut squash
  • While the squash is roasting melt 1 tablespoon butter in a nonstick skillet over medium high heat. Add the apples, onions, and cook, stirring occasionally, for 7-10 minutes, or until softened.
    1 medium apple, ½ medium onion
  • Add the sage, curry powder, cinnamon, ginger, garlic powder, and cayenne pepper to the skillet. Cook and stir for 1 minute. Remove from heat.
    1 ¼ teaspoon kosher salt, ½ teaspoon dried sage, ½ teaspoon curry powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne pepper
  • When squash is cool enough, take a large spoon and scoop the flesh from the skins. Add the squash to a blender with the cooked apples, apple cider, water, brown sugar, and ¾ teaspoon kosher salt. Blend until smooth and no chunks remain.
    1 cup apple cider, 1 cup water, ½ tablespoon brown sugar or maple syrup
  • Transfer the soup to a large saucepan. Add 1 cup broth and coconut milk. Cook and stir over medium heat, until heated through. Add additional broth to thin soup to desired consistency, and adjust seasoning with more salt, if necessary.
    1-2 cups vegetable or chicken broth, ¾ cup canned unsweetened coconut milk

(Optional) Sautéed Apples

  • Core and chop one apple. Melt 1 tablespoon butter in a nonstick skillet. Add the apple, cooking and stirring for 7-9 minutes, or until golden and soft. Garnish soup apples and pepitas.

Notes

Vegan adaptations
Replace butter with coconut oil or non-dairy, plant based butter. Use vegetable broth in place of chicken broth.
Calories: 213kcal, Carbohydrates: 36g, Protein: 3g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 449mg, Potassium: 929mg, Fiber: 6g, Sugar: 12g, Vitamin A: 24286IU, Vitamin C: 50mg, Calcium: 122mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!