Project Description

A Panera Copycat

I wrote this recipe ~2 years ago and several friends are still making it…and my mom loves it! <3 

Original post…

This soup is AMAZING! Seriously. I don’t normally eat butternut squash, but I was out to lunch with a girlfriend and wanted something light. So, I tried the Autumn Butternut Squash Soup from Panera. First time trying this kind of soup, and it was pretty good. Well… me being me, I decided to see how I could recreate this and make it healthier. I played around with the recipe and this…this is close to perfection (if I do say so myself).

I took this over to a girlfriends house for our Scandal night last night and it was a hit! Luckily, we all workout together and like sharing healthy recipes. Most of us do not eat gluten, and I am exploring the dairy free world, so this recipe meets both qualifications…but no one would know because it is thick and creamy, tasty with a bit of cinnamon and curry which are opposing flavors. I also try to minimize sugar as much as possible, so I used an apple instead of apple juice, be careful of the sugar in juices! My philosophy, use real food vs. concentrated food to make it as natural as possible. Let nature do the work and you will be surprised at the flavors you can get. I hope you enjoy this one! ? Happy Fall!

Autumn Squash Soup

Yield: 1/10th

Calories per serving: 146


  1. 1 large butternut squash, peeled, seeded and cubed
  2. 2-3 tablespoon coconut oil
  3. salt and pepper
  4. 1 (15 ounces) can pumpkin
  5. 1 apple, cored and sliced
  6. 1.5 cups unsalted chicken stock
  7. 1 (15 ounces) can coconut milk, I recommend using the full fat coconut milk vs light
  8. 1.5 tablespoon honey
  9. ½ teaspoon cinnamon
  10. ¼ teaspoon curry
  11. salt and pepper, to taste
  12. Optional: garnish with roasted pumpkin seeds


  1. Preheat oven to 450
  2. Place squash and apples in baking dish. Toss in coconut oil and sprinkle with salt and pepper.
  3. Bake squash and apples for 25-30 minutes.
  4. Mash squash with potato masher and place in large pot.
  5. Add pumpkin, coconut milk, and chicken broth; blend with an immersion blender until well mixed, or combine ingredients and blend in blender.
  6. Stir in honey and spices and simmer for about 10-15 minutes.


If you have a Vitamix or another blender that will hold the ingredients, it is much easier! Just toss all the ingredients in blender and put on Hot Soup setting, or start blending and gradually increase speed to the highest setting and let blend for about 5 minutes.

1/10th (~1-1/4 cup) = 146 cals, 9g fat, 13 carb, 1 protein

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