Panera Autumn Squash Soup (Copycat) Recipe

Introduction

This Panera Autumn Squash Soup is a comforting blend of roasted butternut squash, warming spices, and a touch of sweetness that perfectly captures the flavors of fall. Creamy and rich, it’s easy to make and wonderful for cozy evenings.

Ingredients

• 1 large butternut squash, peeled, seeded and cut into cubes (about 6 cups or 2 lbs.)
• 2 Tbsp. honey
• 2 Tbsp. melted unsalted butter
• Pinch of salt and cinnamon
• 1 Tbsp. olive oil
• 1 small yellow onion, diced
• 2 large carrots, chopped into thin rounds or diced
• 3 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 4 cups vegetable broth
• 2 cups apple juice or apple cider (NOT apple cider vinegar)
• 2 Tbsp. lemon juice
• 1 Tbsp. honey
• 1 tsp. kosher salt
• 1/2 tsp. curry powder
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/4 tsp. fresh ground nutmeg
• 1/8 tsp. ground turmeric
• 1 (15 oz.) can 100% pumpkin puree (not pumpkin pie mix)
• 4 oz. room temperature cream cheese
• 1/4 cup brown sugar, packed
• 1/2 cup heavy cream
• Garnish: pepitas, cream, paprika

Instructions

1. Step 1: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper if desired for easier cleanup.
2. Step 2: Place the butternut squash cubes on the baking sheet. Drizzle with honey, melt the butter and pour it over, then sprinkle with a pinch of salt and cinnamon. Toss to coat evenly and arrange in a single layer. Roast for about 25 minutes until caramelized and tender.
3. Step 3: While the squash roasts, heat olive oil over medium heat in a large pot or Dutch oven. Add diced onions and sauté for 5 minutes until soft, stirring occasionally.
4. Step 4: Add the chopped carrots, minced garlic, and ginger to the pot. Cook for 1-2 minutes until fragrant.
5. Step 5: Add the roasted butternut squash to the pot along with vegetable broth, apple juice, lemon juice, honey, kosher salt, curry powder, coriander, cinnamon, nutmeg, and turmeric. Bring to a boil, then reduce heat and simmer until carrots are tender, about 10 minutes.
6. Step 6: Stir in the pumpkin puree, cream cheese (it may be clumpy), and brown sugar. Remove from heat and let cool for a few minutes.
7. Step 7: Working in batches, carefully transfer the soup to a blender and puree until smooth.
8. Step 8: Return the pureed soup to the pot and stir in the heavy cream. Adjust seasoning with salt and pepper to taste.
9. Step 9: Serve warm, garnished with pepitas, a drizzle of cream, and a sprinkle of paprika. Enjoy!

Tips & Variations

• If you prefer a less sweet soup, simply omit the additional brown sugar and honey added into the soup after roasting the squash.
• For a richer flavor, try using homemade vegetable broth or add a pinch of smoked paprika.
• Roasting the squash until caramelized adds depth, so don’t rush this step.
• Use an immersion blender directly in the pot if you want to skip transferring the soup in batches.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin puree instead of butternut squash?

While pumpkin puree is added to enhance the soup, the roasted butternut squash provides the primary texture and flavor. Using only pumpkin puree won’t give the same depth, so it’s best to keep both if possible.

Is this soup suitable for vegans?

The recipe includes cream cheese and heavy cream, so it is not vegan as written. You can substitute with vegan cream cheese and coconut cream to make it vegan-friendly.

Panera Autumn Squash Soup (Copycat) Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

This Panera Autumn Squash Soup copycat recipe captures the cozy, sweet, and savory flavors of the original. Featuring roasted butternut squash, pumpkin puree, warm spices, and a creamy finish, this hearty soup is perfect for autumn or any chilly day. Roasting the squash caramelizes its natural sugars for deep flavor, while simmering with apple juice and spices provides a subtle sweetness balanced with warmth. Blending the soup creates a velvety texture that’s both comforting and indulgent.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 1 large butternut squash, peeled, seeded and cut into cubes (about 6 cups squash or 2 lbs.)
• 2 Tbsp. honey
• 2 Tbsp. melted unsalted butter
• Pinch of salt and cinnamon

Sautéed Vegetables and Soup Base

• 1 Tbsp. olive oil
• 1 small yellow onion, diced
• 2 large carrots, chopped into thin rounds or diced
• 3 cloves garlic, minced
• 1 Tbsp. ginger, minced

Soup Liquids and Seasonings

• 4 cups vegetable broth
• 2 cups apple juice or apple cider (NOT apple cider vinegar)
• 2 Tbsp. lemon juice
• 1 Tbsp. honey
• 1 tsp. kosher salt
• 1/2 tsp. curry powder
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/4 tsp. fresh ground nutmeg
• 1/8 tsp. ground turmeric

Finishing Ingredients

• 1, 15 oz. can 100% pumpkin puree (not pumpkin pie mix)
• 4 oz. room temperature cream cheese
• 1/4 cup brown sugar, packed
• 1/2 cup heavy cream
• Garnish: pepitas, cream, paprika

Instructions

1. Note on Sweetness: This soup is a little sweet like the original Panera version. If you’d prefer less sweetness, omit the additional brown sugar and honey added later in the soup.
2. Preheat Oven: Set the oven to 425°F and line a rimmed baking sheet with parchment paper for easier cleanup.
3. Roast Butternut Squash: Toss the butternut squash cubes with honey, melted butter, salt, and cinnamon until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast for about 25 minutes or until the squash is tender and caramelized.
4. Sauté Aromatics: Meanwhile, heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until softened, stirring occasionally.
5. Add Carrots, Garlic, and Ginger: Stir in carrots, minced garlic, and ginger. Cook for 1-2 minutes until fragrant and well combined.
6. Add Roasted Squash and Liquids: Add the roasted squash to the pot, then pour in vegetable broth, apple juice, lemon juice, honey, and all spices (kosher salt, curry powder, coriander, cinnamon, nutmeg, turmeric). Bring to a boil, then reduce heat to medium-low and simmer until carrots are tender, about 10 minutes.
7. Mix in Pumpkin and Cream Cheese: Stir in the pumpkin puree, cream cheese, and brown sugar. The cream cheese may appear clumpy, which is normal at this stage.
8. Blend Soup: Remove from heat and let cool slightly. Transfer soup in batches to a blender and puree until very smooth.
9. Finish with Cream & Season: Stir in the heavy cream and adjust salt and pepper to taste.
10. Serve: Garnish with pepitas, a drizzle of cream, and a sprinkle of paprika. Enjoy your cozy autumn soup!

Notes

• For a less sweet version, omit the additional brown sugar and honey added after simmering.
• Make sure not to use apple cider vinegar; use apple juice or apple cider for sweetness and flavor balance.
• Room temperature cream cheese blends more easily into the soup, but small clumps are normal before blending.
• This soup stores well in the refrigerator for up to 3 days and reheats gently on the stovetop.
• Garnish with pepitas and paprika adds texture and a mild smoky note.

Keywords: autumn squash soup, Panera copycat soup, butternut squash soup, pumpkin soup, creamy squash soup, roasted squash soup