Panera Autumn Squash Soup (Copycat) Recipe

Introduction

This Panera Autumn Squash Soup copycat is a creamy, comforting blend of roasted butternut squash and warm spices. Perfect for chilly days, it combines sweet and savory flavors with a hint of fall spices. Enjoy a bowl of this cozy soup anytime you crave a touch of autumn.

Ingredients

• 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
• 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 packed brown sugar
• 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 for easy cleanup, if desired.
2. Step 2: Place the butternut squash cubes on the baking sheet. Drizzle with honey and melted butter, then sprinkle with a pinch of salt and cinnamon. Toss until evenly coated and arrange in a single, even layer.
3. Step 3: Roast the squash for about 25 minutes, or until caramelized and tender.
4. Step 4: While the squash roasts, heat the olive oil over medium heat in a large soup pot or Dutch oven. Add diced onions and sauté for 5 minutes, stirring occasionally, until the onions are soft.
5. Step 5: Add the chopped carrots, minced garlic, and ginger to the pot. Stir and cook for 1-2 minutes until fragrant.
6. Step 6: Add the roasted butternut squash, vegetable broth, apple juice, lemon juice, honey, kosher salt, curry powder, ground coriander, ground cinnamon, nutmeg, and turmeric. Bring to a boil, then reduce to medium-low and simmer until the carrots are tender, about 10 minutes.
7. Step 7: Stir in the pumpkin puree, cream cheese, and brown sugar. The cream cheese may be slightly clumpy, which is normal.
8. Step 8: Remove the pot from heat and allow the soup to cool for a few minutes. Carefully transfer the soup to a blender in batches and puree until smooth.
9. Step 9: Return the pureed soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
10. Step 10: Serve the soup hot, garnished with pepitas, a drizzle of cream, and a sprinkle of paprika. Enjoy!

Tips & Variations

• For a less sweet soup, omit the additional brown sugar and honey added in step 7.
• Use apple cider instead of apple juice for a richer autumn flavor.
• Swap heavy cream with coconut milk for a dairy-free option.
• Garnish with toasted pumpkin seeds or croutons for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. Stir well before serving, adding a splash of cream or broth if it has thickened upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned butternut squash instead of fresh?

Fresh roasted butternut squash provides the best flavor and texture, but canned can be used in a pinch. Adjust the cooking time and seasoning accordingly.

Is this soup suitable for freezing?

Yes, this soup freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently, stirring occasionally.

Panera Autumn Squash Soup (Copycat) Recipe

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★★★★★

4.6 from 63 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Panera Autumn Squash Soup copycat recipe is a comforting, creamy blend of roasted butternut squash, pumpkin puree, and warm spices, perfectly capturing the sweet and savory flavors of fall. Roasting the squash caramelizes its natural sugars while a mix of ginger, garlic, and aromatic spices enhances the depth of the soup. Finished with cream cheese and heavy cream for a velvety texture, this soup is delightful served with pepitas and a dash of paprika as garnish.

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Ingredients

Scale 1x2x3x

Roasted Squash

• 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
• Pinch of cinnamon

Sautéed Vegetables

• 1 Tbsp olive oil
• 1 small yellow onion, diced
• 2 large carrots, thinly sliced or diced
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, minced

Soup Base & 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
• 1 (15 oz) can 100% pumpkin puree (not pumpkin pie mix)
• 4 oz room temperature cream cheese
• 1/4 cup packed brown sugar
• 1/2 cup heavy cream

Garnish

• Pepitas (pumpkin seeds)
• Drizzle of cream
• Paprika

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Instructions

1. Prepare the squash for roasting: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup. Place the cubed butternut squash on the baking sheet, drizzle with honey and melted butter, then sprinkle with a pinch of salt and cinnamon. Toss everything until the squash is evenly coated and spread them out in a single layer.
2. Roast the squash: Roast the butternut squash cubes in the preheated oven for about 25 minutes, or until they are caramelized and tender, stirring halfway through if needed to ensure even cooking.
3. Sauté aromatics: While the squash is roasting, heat olive oil over medium heat in a large soup pot or Dutch oven. Add the diced onion and sauté for about 5 minutes until softened and translucent, stirring occasionally.
4. Add additional vegetables and spices: Incorporate the sliced carrots, minced garlic, and fresh ginger into the pot. Cook for another 1-2 minutes until fragrant and vegetables start to soften.
5. Combine soup ingredients: Add the roasted butternut squash to the pot. Pour in the vegetable broth, apple juice, lemon juice, and honey, then sprinkle in the kosher salt, curry powder, ground coriander, ground cinnamon, nutmeg, and turmeric. Stir well to combine and bring the soup to a boil.
6. Simmer the soup: Reduce heat to medium-low and let the soup simmer gently until the carrots are tender, approximately 10 minutes.
7. Add pumpkin and creamy elements: Stir in the pumpkin puree, room temperature cream cheese, and brown sugar. The cream cheese may appear clumpy at this point, which is normal.
8. Puree the soup: Remove the pot from heat and let the soup cool for a few minutes. Carefully transfer the soup in batches to a blender and puree until smooth and creamy.
9. Finish with cream and seasoning: Return the pureed soup to the pot, stir in the heavy cream, and adjust seasoning with salt and pepper to taste.
10. Serve and garnish: Ladle the soup into bowls and garnish each serving with pepitas, a drizzle of cream, and a sprinkle of paprika. Enjoy your comforting autumn squash soup!

Notes

• This soup is intentionally sweeter to mimic Panera’s original recipe. To make it less sweet, omit the additional brown sugar and honey added when making the soup.
• Use apple juice or apple cider but avoid apple cider vinegar, which will alter the flavor.
• Roasting the squash brings out natural sweetness and depth, making this step essential for best flavor.
• For a vegan version, substitute cream cheese and heavy cream with plant-based alternatives.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

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