• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bowl Me Over
  • Home
  • Recipes
  • Subscribe
  • Instant Pot Guide
  • About Me
    • Privacy Policy
    • Contact Me
    • Work with Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Slow Cooker Meals

    Panera Butternut Squash Soup

    Published: Oct 21, 2021 · Modified: Dec 5, 2021 by Bowl Me Over · 34 Comments

    Creamy, rich, velvety and so smooth! Just like Panera’s Autumn Squash Soup the flavors are deep and complex and it's easy to make in the slow cooker!
    Jump to Recipe Print Recipe

    Panera Butternut Squash Soup - A creamy, rich, velvety soup made in the slow cooker using butternut squash, tart apples and delicious fall flavors!

    Easy? Absolutely! The flavors are deep and complex. Better than Panera Bread, this is the BEST Crock Pot Butternut Squash Soup you've ever tasted and a meal your whole family will love! 

    If you love this, next time try Potato Soup! This vegetarian recipe is so good. Super cheesy and creamy this hearty soup will be a new, easy favorite!

    Butternut squash soup in white bowls, topped with chopped nuts.
    Panera Squash Soup - easy to make in the crockpot!
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions 
    • Stovetop
    • Equipment
    • FAQ's
    • Tips
    • Variations
    • Storage
    • Related recipes
    • Serve with
    • Slow Cooker Butternut Squash Soup

    Why you'll love this recipe

    This copycat Panera Butternut Squash Soup recipe has been tasted and perfected over the years and this recipe is fabulous!

    It's simple and delicious and can be made on the stove top or the slow cooker. I'm sure you could make it in the pressure cooker as well, I just haven't ever tried that. Frankly I love dumping everything in the crockpot.

    What can I say, I'm lazy! 😋

    You're going to love this delicious soup recipe!

    Ingredients

    Ingredients for the copycat panera squash soup recipe.

    For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

    • fresh butternut squash - you can buy a whole butternut squash or save yourself some time and get per-peeled cubed squash. Frozen butternut squash would be delicious too. In a real pinch, sweet potatoes would be lovely!
    • pumpkin puree or frozen butternut squash puree
    • yellow onion
    • granny smith apples - actually you only need just one. Granny Smith or Honeycrisp apple would be my favorite choice. Both have a bright tart flavor that adds a real depth of flavor to this soup!
    • cream cheese adds richness and creaminess.
    • honey for sweetness, though you could substitute brown sugar or maple syrup.
    • vegetable stock - you can use chicken broth if you'd prefer.
    • you'll love these warm spices - yellow curry powder, pumpkin pie spice, salt, pepper, cinnamon, powdered ginger, red pepper flakes, garlic powder.
    • optional garnishes - pumpkin seeds, pecans - I love adding a bit of crunch. A splash of cream swirled in looks really pretty on top!

    Instructions 

    Collage of photos with instructions to make Panera Butternut squash Soup. With print overlay.
    Instructions for copycat recipe for Panera Butternut Squash Soup.

    Slow Cooker

    This is an overview of the instructions. For the complete directions just scroll down to the bottom!

    1. Peel the squash, remove the seeds and chop into 1 inch pieces. 
    2. Peel the onion and rough chop. Remove the core from the apple and dice.
    3. Dice the brick of cream cheese. 
    4. Add the squash (fresh & frozen), onion, apple and cream cheese to the crock pot.
    5. Measure and combine all spices and sprinkle into the slow cooker along with the honey, stir well.
    6. Pour in the vegetable stock and cover. Set the temperature on low and cook for 8 hours.
    7. Use an immersion blender or regular blender and blend until the soup is creamy.

    Stovetop

    Slow Cooker Butternut Squash Soup recipe is creamy, rich, velvety and so smooth! The flavors are deep and complex and even better - it's made in the slow cooker! Chop up the ingredients, toss them in your slow cooker and eight hours later the soup is done. How easy is that?

    1. Follow steps above, peel the squash, remove seeds and dice. Dice the onion, etc.
    2. Add the ingredients to a dutch oven.
    3. Bring to a boil and simmer until the butternut squash is tender.
    4. Use an immersion blender and blend until the soup is creamy.

    Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.   

    • Of course you need a slow cooker!
    • Though you can blend this with a blender, I recommend using an immersion blender is really so much easier and safer than ladling hot soup.
    White bowl filled with Autumn Squash Soup topped with chopped nuts.
    Copycat Panera Autumn Squash Soup.

    FAQ's

    Is butternut squash soup good for you?

    This soup is filled with antioxidants and it's a healthful meal. Eat proportionally and you'll enjoy this meal!

    Do you have to peel butternut squash when making soup?

    Yes I recommend removing the skin, it's tough and not very tasty.

    Do you need to add flour or cornstarch to thicken butternut squash soup?

    Not with this recipe! Pureeing the soup thickens it.

    Can you put butternut squash in a slow cooker?

    Absolutely! This meal is meant to be made in your slow cooker. The soup slow cooks and the flavors meld together. The result is a creamy luscious soup that is incredibly rich and flavorful.

    Tips

    If you're short on time, purchase diced butternut squash soup. It's such a timesaver!

    This can be pureed with an immersion blender or a stand blender.

    If you want your soup to be perfectly smooth and velvety ladled hit into a stand blender. Just be careful blender and don't overfill as the soup expands when it blends.

    How to safely slice butternut squash:

    1. Peel the squash with a
    2. Start with a sharp knife. Place a damp paper towel on the cutting board to avoid slippage.
    3. Slice the top and bottom end off the squash.
    4. Stand upright and starting at the top, carefully slice in half lengthwise.
    5. Scoop out the with a spoon.
    6. Dice the flesh of the squash.

    Variations

    You can get really creative with the toppings/garnishes for this soup, having a little crunch adds the nicest texture!

    • Roasted pumpkin seeds are terrific!
    • You can also roast butternut squash seeds.
    • Crumbled goat cheese.
    • Pecans or walnuts are yummy!
    • I think my favorite is popcorn. I do love popcorn topping the soup, it's so good!
    Slow Cooker Butternut Squash Soup in white bowl with spoon.
    Rich and creamy Panera Bread’s Autumn Squash Soup Recipe.

    Storage

    Allow to cool completely store in an airtight container, refrigerated for 3-4 days.

    Freeze leftovers up to three months.

    Related recipes

    This recipe for carrot soup? AMAZING! Easy to make as well. It's a lovely meal.

    Love this crock pot meal? Be sure to try my recipe for Best Crockpot Beef Stew with Dumplings!!

    Creamy rich Tomato Bisque Recipe - this is a lovely soup and perfect with a toasted cheese sandwich!

    This creamy mushroom soup is over the top delicious. It's rich, earthy and absolutely delicious!

    Or this paella slow cooker recipe, it's amazing with so little effort!

    Tomato Bisque Soup Recipe - rich and creamy this bisque is best with a toasted cheese sandwich!

    One of my favorite things is re-purposing leftovers. I'm not a fan of eating the same meal day after day! Reserve a cup of leftover soup and use it to make Butternut Squash Pasta.

    If you love butternut squash, be sure to try Butternut Squash Ravioli - it's seriously delicious!

    Serve with

    Serve the Slow Cooker Butternut Squash Soup with a salad! This lovely Fall Harvest Salad with butter lettuce, roasted butternut squash and persimmons make a crunchy, beautiful salad with a creamy butternut squash salad dressing.

    These soft and buttery Cloverleaf Rolls are tender and buttery!

    If you're not ready to do the whole bread baking thing, this recipe for Chicken Bacon Roll-Ups would be perfect alongside your meal!

    For dessert make a batch of Butter Cookies - you can nibble on them all week long!

    White bowl filled with Autumn Squash Soup topped with chopped nuts.
    Print Recipe Pin Recipe
    4.75 from 8 votes

    Slow Cooker Butternut Squash Soup

    Creamy, rich, velvety and so smooth! Just like Panera’s Autumn Squash Soup the flavors are deep and complex and it's easy to make in the slow cooker!
    Prevent your screen from going dark
    Prep Time15 mins
    Cook Time8 hrs
    Total Time8 hrs 15 mins
    Course: Soups and Stews
    Cuisine: American
    Servings: 6 Servings
    Calories: 299kcal
    Author: Deb Clark
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 5 cups squash for me this was one medium squash
    • 1 14 oz package frozen butternut squash thawed or one 14 oz can pumpkin puree
    • 1 yellow onion roughly chopped
    • 1 granny smith apple peeled and chopped
    • 1 8 oz package cream cheese
    • 1 teaspoon yellow curry powder
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon cinnamon
    • ¼ teaspoon powdered ginger
    • ¼ teaspoon garlic
    • pinch red pepper flakes
    • 3 tablespoons honey
    • 2-3 cups vegetable broth
    • ¼ cup pumpkin seeds optional

    Instructions

    • Peel the squash, remove the seeds and chop into 1 inch pieces. Peel and chop the onion and apple also. Dice the brick of cream cheese. Add the squash (fresh & frozen), onion, apple and cream cheese.
    • Measure all of the spices and put them in a small bowl. Stir well to combine and then sprinkle all the spices into the slow cooker. Using a large spoon, stir well - add the honey and stir again.
    • Pour in the vegetable stock and cover. Set the temperature to low. It will take 8 hours and the soup will be done. After 8 hours, unplug and using an immersion blender, blend the soup until it is a creamy consistency.
    • Toast the pumpkin seeds - using a dry pan over medium-low heat, toast the pumpkin seeds until they are a golden brown - takes about 5 minutes. Remove from the pan immediately - if you leave them in the pan, even though you've removed the pan from the heat, the residual heat may burn the seeds (happens really quick!).
    • Serve topped with toasted pumpkin or pine nuts or pecans for a little crunch and a drizzle of heavy cream delish!

    Nutrition

    Calories: 299kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 847mg | Potassium: 696mg | Fiber: 5g | Sugar: 19g | Vitamin A: 24185IU | Vitamin C: 30.2mg | Calcium: 124mg | Iron: 2.5mg
    Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!

    Sign up for my recipes here!!

    Don't worry, we'll never share your email.

    Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

    If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

    Updated October 2016 - Last Updated October 22, 2021

    More Slow Cooker Meals

    • Best Crockpot Beef Stew with Dumplings
    • BEST Slow Cooker Paella Recipe
    • Slow Cooker Chicken Enchilada Soup
    • Honey Sriracha Chicken Recipe

    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Primary Sidebar

    How I started over in life by Debra Clark
    Why soup means so much to me.

    Welcome to Bowl Me Over! My name is Debra and I'm the Soup Queen! I send warm greetings from sunny California.

    More about me →

    Great Casserole Recipes

    Reader Favorites

    • CopyCat Panera Chicken Noodle Soup Recipe
    • Fig Jam Recipe
    • Taco Salad Casserole Recipe
    • Chilis Shrimp Tacos Recipe
    • Sure Jell Strawberry Jam
    • Chicken Alfredo Stuffed Shells with Bacon and Ranch

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Categories

    Cinco de Mayo Party Food

    What's hot!

    • Creamy Beef Noodle Casserole Recipe
    • Classic Tuna Noodle Casserole
    • Stuffed Bell Pepper Casserole
    • Creamy Taco Spaghetti Recipe

    More from the blog

    • Mexican Corn Casserole Recipe
    • Weekly Meal Plan 33
    • Homemade Bean with Bacon Soup
    • Hot Sloppy Joe Dip
    Easy Chicken Casserole Recipes

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me
    as featured in

    Contact

    • Contact
    • Work with Me

    Copyright © 2022 Debra Clark