If you’re craving warmth, comfort, and a touch of autumn nostalgia, it’s hard to beat a cozy bowl of Panera Autumn Squash Soup. This recipe lets you recreate Panera’s beloved seasonal staple right at home, complete with a creamy blend of butternut squash, pumpkin, and a kiss of apple sweetness. Every spoonful is silky smooth, invitingly spiced, and just the right balance of savory and sweet. Whether you’re prepping for a chilly evening or searching for an easy meal that feels a little extra special, this Panera Autumn Squash Soup won’t let you down.
Ingredients You’ll Need
The ingredient list here is fuss-free—each item was chosen for the way it layers flavors, aromas, and colors into the soup. These everyday staples definitely have star power, creating the irresistible richness and gentle sweetness that make Panera Autumn Squash Soup a seasonal favorite.
- Olive oil or butter: The foundation for your sauté, adding richness and depth to every bite.
- Onion: Gives the soup a savory backbone and melds beautifully with the sweeter vegetables.
- Carrots: A subtle sweet note and vibrant color, plus natural creaminess when blended.
- Butternut squash: The star ingredient for that classic, velvety autumn base.
- Apple (Honeycrisp or Gala): Brings a hint of tart brightness that balances the heavier flavors.
- Vegetable broth (or chicken broth): Provides the liquid and savory boost for a more complex flavor profile.
- Pumpkin purée (canned or fresh): Doubles down on that autumn flavor and makes the soup ultra-smooth.
- Apple juice (or cider): Adds gentle fruitiness and layers of sweetness throughout.
- Ground cinnamon: Warm and familiar, the spice that says “fall” in every way.
- Ground nutmeg: Just enough to add warmth without overpowering.
- Ground ginger: Zippy freshness to lift the soup’s flavor.
- Curry powder (optional): Adds earthy complexity and a hint of golden color.
- Salt and pepper: Never forget the basics—essential for balancing all the flavors.
- Heavy cream (or half-and-half): The secret to that rich, dreamy texture Panera Autumn Squash Soup is famous for.
- Honey or brown sugar: Rounds out the savoriness with a touch of natural sweetness.
- Pumpkin seeds (pepitas): Crunchy, colorful garnish for extra visual (and flavorful!) appeal.
How to Make Panera Autumn Squash Soup
Step 1: Sauté the Base
Begin by heating your olive oil or butter in a large soup pot over medium heat. Toss in the diced onion and carrots, letting them soften and turn fragrant. This quick sauté forms the flavor-building backbone of your Panera Autumn Squash Soup, helping everything meld together later.
Step 2: Add Squash, Apple, and Broth
Next, add your butternut squash cubes and diced apple. These bring that subtle sweetness and vibrant color. Pour in the vegetable or chicken broth, then turn up the heat just until everything hits a gentle boil. Reduce to a simmer and let the pot bubble away for about 20 to 25 minutes, or until the squash is melt-in-your-mouth tender.
Step 3: Layer in Pumpkin and Spices
Once everything is nice and soft, it’s time to stir in your pumpkin purée, apple juice, cinnamon, nutmeg, ginger, and (if you love a little extra depth) a pinch of curry powder. Adjust the salt and pepper to taste. Let it all simmer together for another five minutes, so the spices have a chance to really infuse the soup.
Step 4: Blend Until Creamy
Take the pot off the heat and grab your immersion blender. Blitz everything right in the pot until you have a silky-smooth consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender—just be mindful of the steam!
Step 5: Finish with Cream and Sweetness
Pour the soup back into the pot if needed and stir in that luscious cream (or half-and-half for a lighter touch) along with the honey or brown sugar. Taste and adjust seasonings as you like. This is where the Panera Autumn Squash Soup comes fully alive, achieving its signature richness and subtle sweet note.
Step 6: Garnish and Serve
Ladle the soup into bowls while it’s piping hot and sprinkle with crunchy pumpkin seeds. Those bright green pepitas add both a snappy texture and a festival of autumn color—just like the bowls at Panera!
How to Serve Panera Autumn Squash Soup
Garnishes
A generous topping of pumpkin seeds or pepitas instantly gives your bowl that iconic touch. A swirl of cream or a sprinkle of cracked black pepper makes a gorgeous finishing flourish. If you want to get extra fancy, a dash of smoked paprika or chopped fresh herbs (think parsley or chives) won’t hurt anyone.
Side Dishes
Crusty bread is a must for dunking—try a chewy baguette or a slice of toasted sourdough. This soup is also dreamy next to a crisp apple salad or roasted vegetables. If you want a throwback to the full Panera experience, pair it with a classic grilled cheese sandwich!
Creative Ways to Present
Serve your Panera Autumn Squash Soup in little mugs for a fall party, or in hollowed-out roasted squash bowls for an ultra-cozy autumn dinner. If you’re setting a festive table, line up small shots of soup as an appetizer, topped with microgreens or a swirl of coconut cream to impress your guests.
Make Ahead and Storage
Storing Leftovers
Allow leftover Panera Autumn Squash Soup to cool completely, then transfer it to an airtight container. It’ll keep happily in the refrigerator for up to 4 days. The flavor only improves as it sits, allowing the spices and sweetness to deepen.
Freezing
This soup is a meal-prepper’s dream. Freeze individual or family-sized portions in airtight containers or freezer-safe bags for up to three months. Just be sure to leave a little space at the top of your container, since the soup will expand as it freezes.
Reheating
When you’re ready to revisit all that cozy goodness, simply thaw in the fridge overnight (if frozen), then gently reheat on the stovetop over low heat. Stir often and add a splash of broth or water if the soup has thickened too much. Avoid boiling to keep the cream nice and smooth.
FAQs
Can I make Panera Autumn Squash Soup vegan?
Absolutely! Swap in coconut cream (or another unsweetened plant-based cream) for the heavy cream, and use maple syrup instead of honey. The soup stays luscious and full-flavored, perfect for any dairy-free eater.
Is there a way to make it without a blender?
While blending creates the signature smooth texture, you can use a potato masher to break down the vegetables for a more rustic, chunky version. It’s still delicious, just a little less silky than the original.
Can I use pre-cut squash or frozen squash?
Yes, both pre-cut fresh or frozen butternut squash work beautifully and save a ton of prep time. Just make sure they’re cut into even pieces so everything cooks at the same rate.
How can I adjust the sweetness?
If you like your Panera Autumn Squash Soup less sweet, simply start with a little less honey or sugar and taste as you go. You can also use unsweetened apple juice or cider if you want to dial it back.
What proteins go well with this soup?
Grilled chicken, roasted chickpeas, or even a big handful of crispy bacon bits turn this soup into a more filling meal without overwhelming its flavors. It plays incredibly well as both a starter and a main course.
Final Thoughts
If you love the warmth and inviting flavors of fall, this Panera Autumn Squash Soup is sure to win your heart. Give it a try—you might just find yourself making it long after pumpkin spice season is over!
Print
Panera Autumn Squash Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, slightly sweet butternut squash and pumpkin soup inspired by Panera’s seasonal favorite. Infused with warm spices, apple, and a touch of cream for a cozy bowl of autumn comfort.
Ingredients
Olive Oil or Butter:
- 2 tbsp
Onion, diced:
- 1 medium
Carrots, diced:
- 2
Butternut Squash, peeled and cubed:
- 3 cups
Apple, peeled and diced:
- 1 medium
Vegetable Broth (or Chicken Broth):
- 3 cups
Pumpkin Purée (canned or fresh):
- 1 cup
Apple Juice (or Cider):
- 1/2 cup
Ground Cinnamon:
- 1 tsp
Ground Nutmeg:
- 1/2 tsp
Ground Ginger:
- 1/4 tsp
Curry Powder (optional):
- 1/4 tsp
Salt and Pepper:
- To taste
Heavy Cream (or Half-and-Half):
- 1 cup
Honey or Brown Sugar:
- 2 tbsp
Pumpkin Seeds (Pepitas), for garnish:
Instructions
- Sauté Onion and Carrots: In a large pot, heat olive oil or butter over medium heat. Sauté onion and carrots until softened.
- Cook Squash and Apple: Add butternut squash, apple, and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is tender.
- Add Flavor: Stir in pumpkin purée, apple juice, cinnamon, nutmeg, ginger, curry powder (if using), salt, and pepper. Simmer 5 more minutes.
- Blend Soup: Remove from heat and blend soup until smooth and creamy.
- Finish: Return to pot, stir in cream and honey/brown sugar. Adjust seasoning to taste. Serve hot, garnished with pumpkin seeds.
Notes
- For a vegan version, use coconut cream instead of dairy cream and maple syrup instead of honey.
- Add a roasted red pepper for extra depth and smokiness.
- Soup thickens as it sits; thin with a splash of broth or water when reheating.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering, Blending
- Cuisine: American
