Easy Instant Pot Panera Autumn Squash Soup Copycat + Stove and Slow Cooker Instructions

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Creamy Butternut & Pumpkin “Panera-Style” Autumn Squash Soup Copycat

If you crave the Panera classic, this autumn squash soup copycat delivers ultra-silky texture and cozy fall flavor at home—no seasonal window, no long lines. It’s fast in the Instant Pot, simple on the stovetop, and totally hands-off in the slow cooker. With butternut squash, pumpkin, apple cider, and warm spices, this Panera autumn squash copycat soup belongs on your weeknight rotation, brunch table, or Thanksgiving menu.

Ingredients & Why They Work

This autumn squash soup copycat is simple but balanced:

• Butternut squash: naturally sweet and velvety when blended—core of any autumn squash soup copycat.
• Carrots: add color and gentle sweetness to the Panera autumn squash copycat profile.
• Onion + butter: savory base that rounds out sweetness.
• Broth: chicken or vegetable; low-sodium gives you flavor control.
• Apple cider (not vinegar): essential fall apple note in a true autumn squash soup copycat.
• Pumpkin puree: deepens color and creaminess without heaviness.
• Cream cheese + brown sugar: signature silky texture and gentle sweetness.
• Warm spices: curry powder, cinnamon, nutmeg—classic Panera-style blend.
• Salt: crucial final adjustment after blending.

Instant Pot Autumn Squash Soup Copycat

Follow the step-by-step photos below for the Instant Pot method. Each instruction now appears directly under its accompanying image.

Step-by-Step Photos + Instructions

Step 1 — Sauté onion: Turn on Sauté; melt 1 tbsp butter and cook onion 3–4 minutes until softened and fragrant.

Step 2 — Add veggies & spices: Stir in squash, carrots, broth, apple cider, curry powder, cinnamon, and nutmeg to bloom the spices.

Step 3 — Pressure cook: Seal and cook on High Pressure for 6 minutes. Let pressure naturally release 10 minutes, then quick release.

Step 4 — Blend & finish: Blend until silky. Stir in pumpkin puree, cream cheese, remaining butter, and brown sugar; blend again until glossy. Salt to taste.

Stovetop Autumn Squash Soup Copycat

1. In a large pot or Dutch oven over medium heat, melt 1 tbsp butter and sauté onion 4–5 minutes until translucent.
2. Add squash, carrots, broth, apple cider, curry powder, cinnamon, and nutmeg. Bring to a boil.
3. Reduce heat to medium-low, cover, and simmer 25–30 minutes, until vegetables are very tender.
4. Blend with an immersion blender (or in batches in a countertop blender) until smooth.
5. Stir in pumpkin puree, cream cheese, remaining butter, and brown sugar. Simmer gently 5 minutes to meld. Salt to taste.

The stovetop method yields the same creamy autumn squash soup copycat with a little extra hands-on time—great for when you’re already at the stove.

Slow Cooker Autumn Squash Soup Copycat

If you’d rather set it and forget it, this autumn squash soup copycat works beautifully in the Crock-Pot or any slow cooker. The flavors deepen over time and it’s perfect for busy fall days.

1. Add onion, butternut squash, carrots, broth, apple cider, and spices to the slow cooker.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are very tender.
3. Use an immersion blender (or carefully transfer to a blender in batches) to puree until silky.
4. Stir in pumpkin puree, cream cheese, butter, and brown sugar. Cover and cook an additional 15–20 minutes on LOW to melt and blend smoothly.
5. Taste, adjust salt, and garnish just before serving.

This slow cooker version makes the same cozy Panera autumn squash copycat with even less hands-on time—ideal for weeknights or meal prep.

Pro Tips for Café-Level Silkiness

• Apple cider, not ACV: that sweet autumn note is essential to an authentic autumn squash soup copycat.
• Blend hot safely: vent blender lid; work in batches. Immersion blender is the safest, easiest clean-up.
• Tune sweetness & spice: add brown sugar and spices in small increments till your copycat tastes “just like Panera.”
• Finish like the café: swirl in cream, garnish with pepitas, and crack fresh pepper before serving.

Easy Variations & Substitutions

• Vegetarian/Vegan: use vegetable broth; for vegan, swap dairy with plant butter and dairy-free cream cheese, add a splash of coconut milk to keep the autumn squash soup copycat creamy.
• Lighter: reduce cream cheese to taste; add extra pumpkin for body.
• Different squash: kabocha or acorn squash works; texture may change slightly but still yields a great autumn squash soup copycat.
• Spice play: a pinch of ginger or a dash of smoked paprika can add dimension without leaving the Panera lane.

Serving Ideas, Storage & Freezing

Serve this autumn squash soup copycat with a crisp green salad, grilled cheese, or warm baguette. Leftovers keep 3–4 days in the fridge; reheat gently over low heat, adding a splash of broth if it thickens. For longer storage, freeze up to 3 months—thaw overnight and reblend if needed to restore that Panera-smooth finish.

FAQ: Autumn Squash Soup Copycat

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Butternut Autumn Squash Soup – Panera Copycat

Make this copycat Panera butternut squash soup all in one pot - your Instant Pot!

4.60 / 5 ( 27 Reviews )

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Equipment

• Pressure Cooker

Ingredients

• 1 tablespoon olive oil
• ¾ cup yellow onion chopped (about 1 small onion)
• 2 pounds chopped butternut squash peeled and roughly chopped
• 1 cup carrots peeled and roughly chopped (about 3 small carrots)
• 3 cups chicken or vegetable broth
• 2 cups apple cider
• 1 teaspoon curry powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup pure pumpkin puree or pumpkin solid pack
• 2 tablespoons butter
• 2 ounces cream cheese
• 2 tablespoons brown sugar
• salt to taste

Instructions

• Heat oil in Instant Pot on Sauté setting. Add chopped onion and sauté until it begins to soften, 1-2 mins.
• Add squash, carrots, broth, cider, curry powder, cinnamon, and nutmeg.
• Cook on manual high pressure for 6 minutes.
• Once done cooking, allow the pressure to release naturally for 10 mins, then quick release the remaining pressure (you can quick release if in a hurry).
• Use an immersion blender or pour mixture into a blender, blend until smooth.
• Add pumpkin, butter, cream cheese, and brown sugar; blend until smooth. Add salt to taste. (If using a blender, you may need to pour some of the mixture back into the Instant Pot so you have room to add the additional ingredients, then stir it all together in the Instant Pot to combine.)
• Garnish with cooked pumpkin seeds, if desired.

Recipe Notes

Make sure you do NOT use apple cider vinegar... it will taste horrible in this soup!

Nutrition

Calories: 178kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Sodium: 391mg | Fiber: 4g | Sugar: 13g

Recipe Adapted From: Rachel Cooks

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