Panera Whole30 Autumn Squash Soup
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Copycat Panera Whole30 Autumn Squash Soup - Gluten-free, dairy-free, paleo, egg-free, nut-free, vegan and plant-baseed. Slow cooker, Instant Pot, or stove!

This Copycat Panera Whole30 Autumn Squash Soup is an easy fall favorite! It’s simple to make and so smooth and delicious. It has a creamy, rich flavor, just like Panera’s popular seasonal Autumn Squash Soup!

Why We Love This Soup

First, my Copycat Panera Whole30 Autumn Squash Soup is not only Whole30 and Plant-Based Whole30 compatible but also gluten-free, dairy-free, vegan, and naturally nut-free, and egg-free. Second, you can make it on the stove, in the crock pot, or in an Instant Pot. Plus, it freezes great!

    Copycat Panera Whole30 Autumn Squash Soup - Gluten-free, dairy-free, paleo, egg-free, nut-free, vegan and plant-baseed. Slow cooker, Instant Pot, or stove!

It gets a rich flavor from both butternut squash and a bit of pumpkin. Then, made a bit sweet with apple juice and dates and rich with coconut milk instead of cream. There’s also some carrots in it, just like Panera’s version, to round out the flavor and give it a better color. 

Copycat Panera Whole30 Autumn Squash Soup - Gluten-free, dairy-free, paleo, egg-free, nut-free, vegan and plant-baseed. Slow cooker, Instant Pot, or stove!

Ingredients

  • Butternut squash – You can buy it whole and cut it into cubes or buy the bags of pre-cut squash. You will need one extra large or two medium butternut squashes if you are buying it whole. If you are cutting the butternut squash, here is an easy way to peel and cut it. 
  • Carrots – The touch of carrots to this soup round out the flavor and the color. You can leave it out, but I recommend it for the best flavor and color. 
  • Vegetable broth – I use vegetable broth for the best flavor pairing and to keep this soup vegan and plant-based. But, you can use chicken broth if that works for you and is what you have on hand!
  • Apple juice or apple cider – This gives some natural sweetness to the soup without adding sugar as well as the fall apple flavor. Don’t use apple cider vinegar, that is not the same thing and will make your soup just sour and inedible.
  • Ghee or vegan butter – Ghee is clarified butter and is allowed on programs like Whole30 or a diet like Paleo. However, if you have a dairy allergy or need a vegan option, use a vegan butter like Miyokos instead.

Copycat Panera Whole30 Autumn Squash Soup - Gluten-free, dairy-free, paleo, egg-free, nut-free, vegan and plant-baseed. Slow cooker, Instant Pot, or stove!

  • Onion – White or yellow onion, or a sweet onion works here.
  • Pureed pumpkin – I just use canned pureed pumpkin for this (not pumpkin pie filling, that has added sugar). You can also cook and puree your own pumpkin if you are feeling fancy and have a pumpkin to use up. 
  • Coconut milk – Coconut milk is the Whole30, Paleo, or vegan version of cream. It’s thick and rich, giving a great full flavor to the soup. I used canned, unsweetened coconut milk. I prefer the Thai Kitchen brand I find at Walmart. You can also use unsweetened canned coconut cream as well. I recommend it for this soup BUT if you are allergic to coconut, you can use another dairy-free milk of choice. 
  • Pumpkin pie spice – Usually available in the fall in the baking aisle. But, if you can’t find it, you can also easily make your own with a recipe like this one. 
  • Pitted Dates – I use medjool dates I find in bulk at Sam’s Club or in the bulk bins at Winco. Dates give this soup a delicious boost of sweetness without using any sweeteners. If you are not on Whole30, you can swap this out for 2-3 tablespoons of coconut sugar (Paleo) or brown sugar, to desired sweetness. 
  • Salt – Just regular old table salt here.
  • Optional topping: Pepitas – I LOVE this soup served Panera-style, with pepitas on top. Pepitas are a type of pumpkin seed that have no hull, are green in color, and have the perfect crunch. I find them easily at Walmart or most grocery stores. 

Copycat Panera Whole30 Autumn Squash Soup - Gluten-free, dairy-free, paleo, egg-free, nut-free, vegan and plant-baseed. Slow cooker, Instant Pot, or stove!

 

Copycat Panera W30 Autumn Squas Soup-8

Copycat Panera Whole30 Autumn Squash Soup

Autumn @wholefoodfor7
A Whole30, Paleo, and vegan copycat of Panera's seasonal favorite: Autumn Squash Soup. Can be made in the instant pot, stove, or crock pot!
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 187 kcal

Ingredients
 

  • 1 medium yellow or white onion, diced
  • 2 tablespoons ghee or vegan butter like Miyokos
  • 7 cups (about 2 lbs) butternut squash peeled and cut into 1/2" cubes
  • 1 cup diced carrots (about 2 medium)
  • 2-3 cups vegetable broth 2 cups for instant pot or crock pot, 3 cups for stovetop
  • 1 cup apple juice or apple cider
  • 1 cup coconut milk* more to top, if desired
  • 1 cup canned pureed pumpkin
  • 8 dates pitted
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 1/2 teaspoon salt
  • Optional topping: roasted pepitas

Instructions
 

  • In an instant pot on Saute or on the stove on medium heat in a large pot, melt ghee or vegan butter. Add diced onions and cook until translucent, about 5 minutes.
  • Add all remaining ingredients to instant pot, stove, or slow cooker.
  • INSTANT POT: Seal and cook on Soup (or "High") for 25 minutes. Manually release steam (turn the knob on top to let the steam out) when done.
  • STOVE: Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until vegetables are tender.
  • CROCK POT: Be sure to add in the sauteed onion with all the ingredients. Cover and cook on low for 6 hours or high for 3 hours.
  • ALL COOKING METHODS: Once soup is cooked, add to a blender and blend on high until very smooth. This may need to be done in batches depending on the size of your blender. Result should be incredibly creamy.
  • Adjust soup to taste - you can add a little more salt, more sugar (if not on Whole30), more cream with additional coconut milk, or thin it out with additional vegetable broth.
  • Serve with roasted pepitas and a drizzle of coconut milk if you are feeling fancy.
  • TO FREEZE: Store in a sealed container for up to 3 months in the freezer.

Notes

*For substitutions, favorite products, and more details on the ingredients, please see the "Ingredient" section of the blog post above!

Nutrition

Calories: 187kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 694mgPotassium: 668mgFiber: 4gSugar: 9gVitamin A: 20588IUVitamin C: 30mgCalcium: 86mgIron: 2mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, nut-free, paleo, plant-based, vegan, whole30
Tried this recipe?Let us know how it was!

 

4 Comments

  1. 5 stars
    I made a double batch. The flavor is comforting, and not to sweet. It was delicious, and I am excited to have a meal prepared for a few weeks down the road.

    Reply
    • YAY that you found this recipe cozy and delicious! How great that you used it for meal planning. Thank you for the review!

      Reply
  2. 5 stars
    This soup was delicious!! I roasted the squash, onion and carrots in the oven for 45 min before hand. I love squash but have never cooked with butternut before. I will definitely be making this again.

    Reply
    • I’m so thrilled you loved it! Thanks for letting us know you enjoyed it with pre-roasted veggies. Glad to hear it’s one you want to make again. Thanks for the comment and review!

      Reply

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