Why I’ll Love This Recipe

I love that this soup has a smooth and velvety texture that feels comforting with every spoonful.

I enjoy making it at home because I can recreate the famous Panera flavor using simple pantry ingredients.

I appreciate that it is great for meal prep since the leftovers taste even better the next day.

I like serving it with fresh bread or a crisp salad for a complete meal.

I find that the warm spices make this soup perfect for fall and winter gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squash, peeled and cubed
olive oil
yellow onion, diced
garlic cloves, minced
pumpkin puree
apple juice or apple cider
vegetable broth
heavy cream
honey
curry powder
ground cinnamon
ground nutmeg
salt
black pepper
roasted pumpkin seeds for garnish (optional)

Directions

I preheat the oven to 400°F (200°C).
I toss the butternut squash with olive oil and roast it until it becomes tender.
I heat a little olive oil in a large pot and cook the onion until it softens.
I stir in the garlic and cook for another minute.
I add the roasted squash, pumpkin puree, apple juice, vegetable broth, honey, curry powder, cinnamon, nutmeg, salt, and black pepper.
I let everything simmer for about 15 minutes so the flavors blend together.
I blend the soup until it becomes completely smooth using an immersion blender or a countertop blender.
I stir in the heavy cream and gently heat the soup without letting it boil.
I taste and adjust the seasoning if needed.
I garnish each bowl with roasted pumpkin seeds before serving.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

I sometimes replace the heavy cream with coconut milk for a dairy-free version.

I enjoy adding a pinch of ground ginger for extra warmth.

I occasionally drizzle a little maple syrup into the soup instead of honey for a deeper fall flavor.

I like using chicken broth instead of vegetable broth when I want a richer taste.

I sometimes top each serving with homemade croutons or crispy bacon for added texture.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days.

I freeze individual portions for up to 3 months, making it easy to enjoy whenever I need a quick meal.

I reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If it becomes too thick, I add a splash of broth or water until it reaches my preferred consistency.

FAQs

Can I make this soup ahead of time?

Yes. I actually think the flavors become even richer after the soup rests in the refrigerator overnight.

Can I freeze Panera Autumn Squash Soup?

Yes. I freeze it in airtight containers for up to 3 months and thaw it overnight before reheating.

Can I make this soup dairy-free?

Yes. I replace the heavy cream with full-fat coconut milk to keep the soup creamy while making it dairy-free.

What can I serve with this soup?

I enjoy serving it with crusty artisan bread, grilled cheese sandwiches, roasted vegetables, or a fresh green salad.

Can I use frozen butternut squash?

Yes. I use frozen butternut squash when I want to save preparation time, and it works very well in this recipe.

Conclusion

I love making this Panera Autumn Squash Soup Recipe because it delivers the same creamy, comforting flavors that I enjoy from the restaurant while allowing me to prepare it in my own kitchen. The combination of squash, pumpkin, apple, and warm spices creates a delicious soup that is perfect for cozy family meals, holiday gatherings, or simple weeknight dinners. I always find myself making an extra batch because it stores and reheats so well.

Panera Autumn Squash Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy copycat Panera Autumn Squash Soup made with roasted butternut squash, pumpkin puree, apple juice, and warm fall spices. This comforting soup is perfect for cozy lunches, dinners, and holiday gatherings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Soup
Method: Roast and Simmer
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C).
Toss the butternut squash with 1 tablespoon olive oil and roast for about 30 minutes, or until tender.
Heat the remaining olive oil in a large pot over medium heat. Cook the diced onion until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute.
Stir in the roasted squash, pumpkin puree, apple juice, vegetable broth, honey, curry powder, cinnamon, nutmeg, salt, and black pepper.
Bring to a simmer and cook for about 15 minutes to blend the flavors.
Blend the soup until completely smooth using an immersion blender or carefully transfer to a countertop blender.
Stir in the heavy cream and heat gently without allowing the soup to boil.
Taste and adjust the seasoning as needed.
Serve garnished with roasted pumpkin seeds, if desired.

Notes

Substitute full-fat coconut milk for the heavy cream to make the soup dairy-free.
Add a pinch of ground ginger for extra warmth and spice.
Maple syrup can be used instead of honey for a deeper fall flavor.
Chicken broth may be substituted for vegetable broth for a richer taste.
Top with homemade croutons or crispy bacon for extra texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months and thaw overnight before reheating.
If the soup thickens during storage, add a splash of broth or water while reheating.

Nutrition

Serving Size: 1 bowl
Calories: 260 kcal
Sugar: 16 g
Sodium: 690 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 40 mg