I can’t get enough of this copycat Panera autumn squash soup. Packed with seasonal ingredients, it’s like fall in a bowl.
You’ll love the mix of roasted butternut squash and pumpkin puree. Add some warm spices and apple cider and it has the same signature flavor.
It’s super cozy, impossibly rich, and wonderfully wholesome.
I swear, it’s just like the Panera dish. And you can enjoy it without leaving the house!
Why You’ll Love This Panera Autumn Squash Soup
Restaurant-Quality Soup: This soup tastes remarkably like Panera’s beloved version. The only difference is you don’t have to wait in line!
Cozy Fall Flavors: Full of warm spices and hearty vegetables, it’s cozy like your favorite comfy sweater.
Year-Round Enjoyment: Panera only offers this soup seasonally. But thanks to this copycat recipe, you can enjoy it any time of year.
Aesthetic Appeal: Garnished with a swirl of cream and pumpkin seeds, this soup looks like it belongs in a magazine. Perfect for impressing dinner guests!
Ingredients
- Butternut Squash: The star of this soup, adding a creamy, slightly sweet base. Roasting is optional, but it boosts the flavor.
- Onion & Carrot: Add depth and sweetness, plus a boost of color.
- Garlic & Ginger: For a warm, aromatic layer that blends beautifully with squash.
- Seasonings: Cinnamon, nutmeg, curry powder, and turmeric give warmth, earthiness, and a subtle kick.
- Vegetable Broth: The liquid base that makes the soup hearty and comforting.
- Apple Cider: Adds a gentle sweetness and autumn flavor. Make sure it’s apple cider, not juice or vinegar.
- Pumpkin Puree: Enhances the squash flavor while adding creaminess and richness.
- Heavy Cream or Coconut Milk: For a velvety texture. Coconut milk is for those who need a dairy-free dish.
- Honey or Maple Syrup: Balances flavors with a touch of sweetness.
- Salt & Pepper: Essential for enhancing and balancing the flavors.
- Pumpkin Seeds: A crunchy garnish that adds texture and a nutty finish.
How to Make Panera Autumn Squash Soup
Even though this soup tastes restaurant-worthy, it’s really easy to make.
Here are the steps:
1. OPTIONAL: Toss the cubed squash with olive oil, salt, and pepper. Roast at 400°F for 25-30 minutes until tender and caramelized.
2. SAUTÉ the onion and carrot until softened. Stir in the garlic, ginger, cinnamon, nutmeg, curry powder, and turmeric until fragrant.
3. STIR in the squash, vegetable broth, and apple cider. Bring to a boil, then reduce to a simmer for 15-20 minutes until the vegetables are tender.
4. MIX in the pumpkin puree. Then, use an immersion blender to puree the soup until smooth.
5. ADD the heavy cream and 1 tablespoon of honey. Season with salt and pepper, adding more honey as needed.
6. COOK for 5 more minutes on low heat to meld flavors. Serve with a drizzle of cream and pumpkin seeds. Enjoy!
Tips For the Best Panera Autumn Squash Soup
My best tip? Make a big batch – you’ll want this soul-warming soup all week long.
It’s perfect for those crisp autumn evenings when you need a hug in a bowl.
And if you want your soup to taste just like Panera (or even better), follow these tips:
- Save time. For convenience, use store-bought pre-cut butternut squash instead of cubing it yourself.
- Roast the roots. Roast the squash, carrots, and onions to add another layer of depth to the soup.
- Slow cooker method. Dump everything but the heavy cream into a crockpot and cook on LOW for about 5 hours. Puree, then mix in the cream.
- Mix up the flavors. Feel free to use herbs like rosemary and thyme instead of the warm spices. Or add a little spice with cayenne.
- Garnish ideas. In addition to pumpkin seeds, you can garnish the soup with fresh herbs like sage or parsley or homemade croutons.
- Perfect pairings. Serve with garlic bread, grilled cheese sandwiches, or a simple green salad for a satisfying autumn meal.
How to Store
There are plenty of ways to enjoy this soup, including family dinners, work lunches, potlucks, and holidays.
And the best part? You can make it in advance!
To Store: Transfer cooled soup to an airtight container. Refrigerate for 3-4 days.
To Reheat: Warm soup in a saucepan over medium-low heat, stirring occasionally until heated through. Alternatively, microwave in 30-second intervals, stirring between each spin, until hot.
Note: I don’t recommend freezing this soup unless you do so before adding the cream. After that, it won’t thaw well.
More Delicious Soup Recipes for Fall
Lemon Chicken Artichoke Soup
Split Pea Soup
Acorn Squash Soup
Slow Cooker Nacho Soup
Panera Autumn Squash Soup
8
servings20
minutes45
minutes223
kcalCreamy and cozy, this copycat Panera autumn squash soup has roasted butternut squash, earthy pumpkin, and warm spices. It’s hearty and totally comforting!
Ingredients
1 large butternut squash, peeled, seeded, and cubed (about 5-6 cups)
2 tablespoons olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
3 cloves garlic, minced
1 inch piece ginger, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon curry powder
1/8 teaspoon ground turmeric
4 cups vegetable broth (or chicken broth)
1 cup apple cider
1 (15 ounce) can 100% pumpkin puree
1 cup heavy cream or coconut milk
1-2 tablespoons honey or maple syrup, to taste
salt and pepper, to taste
pumpkin seeds or pepitas, for garnish
Instructions
- Optional: Preheat the oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
- In a large pot or Dutch oven, warm olive oil over medium heat. Add the diced onion and carrot and sauté until softened, about 5-7 minutes. Add the garlic, ginger, cinnamon, nutmeg, curry powder, and turmeric, and cook for another 1-2 minutes, stirring constantly, until fragrant.
- Stir in the squash, vegetable broth, and apple cider. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, until all vegetables are tender.
- Remove the pot from the heat and mix in the pumpkin puree. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth. Return to the pot.
- Stir in the heavy cream and 1 tablespoon of honey. Taste and season with salt and pepper. Add more honey as needed.
- Return the pot to low heat and cook for another 5 minutes, allowing the flavors to meld.
- Ladle the soup into bowls and garnish with a drizzle of extra cream and a handful of pumpkin seeds. Enjoy!
Notes
- Roast the roots. Roast the squash, carrots, and onions to add another layer of depth to the soup.
- Slow cooker method. Dump everything but the heavy cream into a crockpot and cook on LOW for about 5 hours. Puree, then mix in the cream.
easy yummy soups
Hot Dog were having Squash soup tonight !!!!
I hope you enjoy it!!