Velvety roasted butternut squash meets pumpkin, cozy spices, and a splash of apple cider in this Panera Autumn Squash Soup copycat. Made with squash, onion, carrot, garlic, and cream, it’s pure fall in a bowl.
This is not one of those soups that just lightly whisper “autumn” at you. No, this one practically jumps out of your pot in a chunky sweater holding a hot cider. It smells like cinnamon met a farmer’s market and decided to become best friends. Whether you’re curling up on the couch or sneaking a spoonful straight from the fridge (no judgment), it’s got that sweet-savory comfort vibe that’s always welcome.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Panera Autumn Squash Soup
It’s cozy, golden, and just the right amount of fancy-feeling without being annoying. (No truffle oil, I promise.)
- Ridiculously simple to make: You sauté, simmer, blend, and swirl in cream. That’s the whole game plan.
- Naturally sweet and creamy: The butternut squash and apple cider handle the sweetness without any sugar overload.
- Lovely textures: Silky smooth soup with a little crunch from pumpkin seeds on top? Chef kiss.
- Highly customizable: Swap the cream for coconut milk or toss in extra ginger if that’s your jam.
- Tastes like fall smells: Yep, that mix of cinnamon, nutmeg, and roasted squash is basically autumn candle territory.
- Easily prepped ahead: Stash it in the fridge or freezer and it still tastes like you made it today.
Ingredient Notes
A handful of pantry pals plus some fresh veg and boom—you’re in business. Here’s what makes this soup tick:
- Butternut squash: Sweet, earthy, and the star of the show. Roasting it adds a toasted caramel note that’s so worth it.
- Olive oil: You’ll use it for roasting and sautéing; keeps everything lush and round.
- Yellow onion: Adds a mellow savory base. Red onion works in a pinch but can be a bit punchier.
- Carrot: Brings color and a little extra sweetness without getting fussy.
- Garlic: Gotta have it for depth. If you’re a garlic head, a fourth clove is fine (I won’t tell).
- Fresh ginger: Adds a little zing that makes the overall flavor warm and alive.
- Cinnamon and nutmeg: These are the cozy spice cabinet MVPs. They lean sweet without being overpowering.
- Curry powder and turmeric: A tiny bit of warmth and golden color magic.
- Vegetable broth: Choose a good one! Chicken broth works too, if you want something a bit richer.
- Apple cider: This is not the time for apple juice. Get the cloudy, tangy one for a bright kick.
- Pumpkin puree: Not pumpkin “pie filling.” Just pure pumpkin for body and flavor.
- Heavy cream or coconut milk: Cream for classic richness; coconut milk for a dairy-free twist that’s still dreamy.
- Honey or maple syrup: A drizzle rounds everything out. Taste before adding the whole amount.
- Salt and pepper: Adjust these at the end based on your broth and tastebuds.
- Pumpkin seeds (pepitas): Crunchy salty garnish with some visual flair, highly encouraged.
How To Make This Panera Autumn Squash Soup
Let’s cook, shall we? It smells good already and we haven’t even turned on the stove.
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Roast the squash (if you want to): Toss your peeled and cubed butternut squash with some olive oil, salt, and pepper. Roast it at 400°F for about 25–30 minutes. It gets lightly caramelized and sweet. Totally optional, but very tasty.
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Sauté the aromatics: In a big soup pot or Dutch oven, warm more olive oil over medium heat. Add chopped onion and carrot and sauté until soft and smelling buttery-sweet, about 5–7 minutes. Then stir in garlic, ginger, and your parade of spices. Keep stirring for 1–2 minutes until everything’s toasty and your kitchen smells like you accidentally fell into a spice market.
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Simmer everything together: Add the roasted squash (or raw if skipping the roasting—which, again, I see you), vegetable broth, and apple cider. Bring it all to a boil, then drop the heat to low and let it simmer gently for 15–20 minutes. The goal is soft squash and a well-mingled broth.
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Blend it up: Stir in the pumpkin puree once everything’s tender. Then blend! I love an immersion blender because it’s quick and lazy. If you use a regular blender, be careful transferring and vent the lid slightly so it doesn’t go wild.
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Stir in cream and sweetener: Now’s when the magic happens. Add your cream or coconut milk and one tablespoon of honey or maple syrup. Stir, then taste. Want more sweetness? Add the second tablespoon. More salt? Go for it. This part is entirely up to you.
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Final simmer and serve: Let it warm on low for about 5 more minutes so everything cozies up. When it’s silky and homogenous, spoon it into bowls and drizzle with an extra swirl of cream. Sprinkle on some crunchy pepitas and pat yourself on the back.
Storage Options
Soup leftovers are basically edible gold. This one keeps like a champ.
In the fridge, it’ll last 4–5 days easily. Just pop it into an airtight container once it cools down. If it thickens too much, add a splash of broth or water when you reheat. Microwave or low heat on the stove both work perfectly.
Now, freezer folks—yes, you can absolutely freeze it. Let it cool completely, then portion into freezer-safe containers (leave a little room at the top). It’ll stay tasty for about 2–3 months. Thaw overnight in the fridge or defrost gently on the stove while whispering sweet nothings, your choice.
The only thing I’d skip freezing is if you’ve already added a lot of cream. Dairy can get a bit weird after freezing. If planning ahead, maybe add the cream after thawing.
Variations and Substitutions
Make it your own, soup rebels. This base is forgiving and friendly to swaps.
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Coconut milk instead of cream: Adds a light tropical vibe and keeps it dairy-free. Use full-fat for richness.
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Roast the garlic and onion: If you’ve got time (or forgot them on the baking sheet—oops), it adds extra depth and sweetness.
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Use roasted delicata or acorn squash: Still sweet and earthy, with a slightly nuttier vibe. Just peel as needed.
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Extra spice heat: Add 1/4 teaspoon cayenne or a small pinch of chili flakes if you want a bit of a kick.
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Add cooked lentils or white beans: Bulk it up for a more filling entree version. Blend them right in or stir at the end.
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Maple syrup instead of honey: Totally seasonal and vegan-friendly with a subtle woodsy note.
What to Serve with Panera Autumn Squash Soup
This soup loves company. Whether you’re pulling together a full meal or just want something carby for dipping, here’s what plays nicely.
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A buttery grilled cheese stuffed with sharp cheddar or gruyere is practically begging to be dunked here. The sweetness of the soup loves the saltiness of melted cheese. Fancy it up with sourdough or serve it panini-style if you’re feelin’ extra.
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Crusty bread drizzled in olive oil makes a perfect sidekick. Bonus points if it’s warm. If you’ve already got some leftover bacon basil cornbread muffins, they make a cozy, smoky companion.
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A crunchy green salad balances the richness of the soup. Think arugula, dried cranberries, pepitas, and a punchy vinaigrette with a whisper of mustard or maple.
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If you want a protein to round out dinner, try some pan-seared salmon with pomegranate reduction. That sweet-tart glaze plays beautifully with the warm, spiced soup.
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For a little surprise finish, I’m just going to leave this here: peanut butter banana ice cream sandwiches. Because soup and dessert are friends.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this soup without roasting the squash?
Totally, yes. Roasting the squash gives you that deeper, caramelized flavor, but if you’re short on time (or oven space), just toss the raw squash cubes right into the pot during the simmering stage. They’ll cook through and blend up beautifully. Quick and cozy either way.
Is this Panera Autumn Squash Soup recipe dairy-free?
It can be! If you skip the heavy cream and swap in full-fat coconut milk, you’ll still get that dreamy, velvety texture without any dairy. And honestly, the coconut adds a lovely touch. Just make sure your broth and sweetener are dairy-free too.
How do I thicken the soup if it’s too thin?
If your soup feels more sippable than scoopable, no worries. Let it simmer uncovered for 5–10 minutes and it’ll reduce naturally. You can also blend in a bit more pumpkin puree or boiled potato for body. Worst-case scenario: toss in a little instant mashed potato. Works like magic, I swear.
Can I use frozen butternut squash in this recipe?
Yep, absolutely. Frozen pre-cut squash is a lifesaver when you’re not up for battling a whole gourd. Just toss it into the pot as-is. No need to thaw unless you plan on roasting it first. Texture might be a smidge softer, but truly, it still tastes fantastic.
Panera Autumn Squash Soup (Copycat)
Ingredients
Soup Base
- 1 large (1100 g) butternut squash peeled, seeded, and cubed (about 2.5–3 lbs or 6 cups cubed)
- 3 tbsp (45 ml) olive oil divided, for roasting and sautéing
- 1 medium (150 g) yellow onion chopped
- 2 (120 g) carrots peeled and chopped
- 3 cloves garlic minced (or 4 if extra garlicky)
- 1 tbsp (15 g) fresh ginger peeled and minced (or 1 tsp ground ginger)
Spices
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground nutmeg
- 1/2 tsp (0.5 tsp) curry powder
- 1/2 tsp (0.5 tsp) ground turmeric
Liquids & More
- 3 cups (710 ml) vegetable broth or chicken broth, low sodium preferred
- 1/2 cup (120 ml) apple cider cloudy, not apple juice
- 1 cup (230 g) pumpkin puree not pumpkin pie filling
- 3/4 cup (180 ml) heavy cream or full-fat coconut milk plus more for drizzling, see notes
- 1-2 tbsp (15-30 ml) honey or maple syrup to taste
Seasonings & Garnish
- 1 tsp salt to taste
- 1/2 tsp (0.5 tsp) black pepper to taste
- pumpkin seeds (pepitas) for garnish
Equipment
- Baking sheet
- Large Dutch Oven or Soup Pot
- Immersion Blender or Regular Blender
- Knife and cutting board
Instructions
- Roast the squash (optional, but recommended): Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly browned. Set aside.
- Sauté the aromatics: In a large pot or Dutch oven, heat remaining olive oil over medium heat. Add chopped onion and carrot. Sauté until softened and partly translucent, about 5–7 minutes. Stir in minced garlic, ginger, cinnamon, nutmeg, curry powder, and turmeric. Cook, stirring, for 1–2 minutes until fragrant.
- Simmer the soup: Add roasted (or raw) squash, vegetable broth, and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until all vegetables are very soft.
- Blend until smooth: Stir in pumpkin puree. Use an immersion blender to blend the soup directly in the pot until silky smooth, or very carefully transfer to a blender in batches.
- Add cream and sweetener: Stir in heavy cream or coconut milk and 1 tablespoon honey or maple syrup. Taste and add a second tablespoon of sweetener if you like. Season with more salt and black pepper as needed.
- Final simmer and serve: Simmer on low 5 more minutes until hot and homogenous. Ladle into bowls. Drizzle with extra cream and sprinkle with pumpkin seeds. Enjoy!
