Panera Autumn Squash Soup (Copycat) Recipe

Panera-style Autumn Squash Soup blends roasted butternut squash, pumpkin, carrots, and apple cider into a silky, sweet-savory puree with warm curry and cinnamon. It’s creamy, cozy, and perfect for fall lunches with crusty bread or a salad.

Why This Recipe Works

• Roasting butternut squash and carrots deepens sweetness and flavor.
• Apple cider or juice adds gentle fruit sweetness instead of lots of added sugar.
• Pumpkin puree boosts body and classic autumn flavor.
• Curry powder, cinnamon, and nutmeg give the signature Panera-style warmth and complexity.
• A small amount of cream cheese or cream creates velvety richness without feeling heavy.

Ingredients & Prep

• 2 lbs butternut squash, peeled and cubed (about 6 cups)
• 2 medium carrots, chopped
• 1 small onion, diced
• 1–2 tablespoons olive oil
• 3–4 cups vegetable or chicken broth
• 2 cups apple cider or apple juice (not vinegar)
• ½ cup pumpkin puree
• 2 tablespoons butter
• 2–3 ounces cream cheese or ½ cup cream (optional, for extra creaminess)
• ½–1 teaspoon curry powder
• ¼ teaspoon cinnamon, pinch nutmeg
• 1–2 tablespoons brown sugar or maple syrup, to taste
• Salt and black pepper to taste
• Pepitas (pumpkin seeds) and cream swirl for topping (optional)

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Toss squash and carrots with 1 tablespoon olive oil, salt, and pepper; roast 20–25 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion in a little oil or butter over medium heat until soft and translucent.
3. Add roasted squash, carrots, broth, apple cider, curry powder, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer 10–15 minutes.
4. Stir in pumpkin puree, butter, cream cheese or cream, and brown sugar or maple syrup. Heat gently until everything is melted and hot but not boiling.
5. Blend very smooth using an immersion blender or in batches in a countertop blender. Adjust thickness with more broth if needed and season with salt, pepper, and extra sweetness or spice to taste.
6. Serve warm, topped with pepitas and a swirl of cream if desired.

Flavor Variations

Storage Tips

Refrigerate in an airtight container for 4–5 days; reheat gently on the stovetop over low heat without boiling to preserve texture. For longer storage, freeze up to 2–3 months and thaw overnight in the refrigerator, then blend briefly again if the soup separates.

FAQs

Can this be made fully vegan?
Yes. Use vegetable broth, coconut milk instead of cream or cream cheese, and plant-based butter or extra oil; many copycat versions use coconut milk successfully.

How do I make it taste closer to Panera’s sweetness?
Start with the suggested amount of apple cider and 1–2 tablespoons brown sugar, then taste and add a bit more sugar or maple syrup until it matches your memory of the restaurant version.

Why is my soup too thick or too thin?
If it’s too thick, whisk in additional broth or apple cider a little at a time; if too thin, simmer longer uncovered to reduce or add a bit more pumpkin puree.

Conclusion

Panera Autumn Squash Soup at home delivers the same silky, gently sweet comfort with customizable ingredients and healthier tweaks. Creamy, warmly spiced, and freezer-friendly, it’s an ideal make-ahead fall favorite for cozy lunches and dinners.

Panera Autumn Squash Soup (Copycat) Recipe

Print Recipe

A creamy, cozy copycat of Panera’s Autumn Squash Soup—sweet, velvety, and perfectly spiced with cinnamon and curry. Made with butternut squash, pumpkin, and apple for rich fall flavor.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups butternut squash, peeled and cubed
• 1 cup pumpkin puree
• 1 medium carrot, sliced
• 1 small onion, diced
• 1 apple, peeled and chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream (or coconut milk)
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp curry powder
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

• 1. Heat olive oil in a large pot and sauté onion, carrot, apple, and garlic until soft.
• 2. Add butternut squash, pumpkin puree, vegetable broth, cinnamon, curry powder, nutmeg, salt, and pepper.
• 3. Bring to a boil, then reduce heat and simmer 20–25 minutes or until squash is tender.
• 4. Use an immersion blender (or standard blender in batches) to blend until perfectly smooth.
• 5. Stir in heavy cream and maple syrup.
• 6. Simmer for 3–5 more minutes to warm through.
• 7. Adjust seasoning to taste and serve warm.

Notes

• Use coconut milk for a dairy-free version.
• Add a pinch of cayenne for heat.
• Delicious topped with roasted pumpkin seeds or a swirl of cream.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 12g
• Sodium: 540mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 25mg

Keywords: Panera Autumn Squash Soup, autumn squash soup, butternut squash soup