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Panera Autumn Squash Soup (Copycat) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/panera-autumn-squash-soup-copycat-recipe/