Have you ever wondered how Panera makes its autumn squash soup so incredibly creamy and flavorful? This copycat recipe has been my go-to comfort soup for years, and I’m thrilled to share all the secrets that make it taste exactly like the restaurant version!

Perfect for busy weeknights when you want something soul-warming, this Panera Autumn Squash Soup combines roasted honey-cinnamon butternut squash with pumpkin puree, aromatic spices, and just enough cream to create that signature velvety texture. The best part? You probably have most of these ingredients in your pantry already, and the hands-on time is surprisingly minimal while the oven does most of the work.

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Why You’ll Love This Recipe

This soup delivers that perfect balance of sweet and savory that makes Panera’s version so addictive. The roasted butternut squash develops deep, caramelized flavors that you can’t achieve any other way. At the same time, the combination of apple juice and warming spices creates layers of complexity in every spoonful. It’s also incredibly versatile, serve it as a starter for dinner parties or make it the star of a cozy lunch with some crusty bread.

Panera Autumn Squash Soup (Copycat)

This silky-smooth and creamy Panera Autumn Squash Soup is made with roasted honey-cinnamon butternut squash, pumpkin, carrots, warming spices, and a touch of cream. A hearty, satisfying dish that tastes like comfort in a bowl and captures all the cozy fall flavors you crave.

Ingredients

For the Roasted Butternut Squash

1 large butternut squash, peeled, seeded, and cut into cubes (about 6 cups squash or 2 lbs/900g)
2 tablespoons honey
2 tablespoons melted unsalted butter
Pinch of salt and cinnamon

For the Soup

1 tablespoon olive oil
1 small yellow onion, diced
2 large carrots, chopped into thin rounds or diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 cups vegetable broth (950ml)
2 cups apple juice or apple cider (480ml) – NOT apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon ground turmeric
1 (15 oz/425g) can 100% pumpkin puree (not pumpkin pie mix)
4 oz (115g) room temperature cream cheese
1/4 cup packed brown sugar
1/2 cup heavy cream (120ml)

For Garnish

Pepitas (pumpkin seeds)
Heavy cream for drizzling
Paprika

Step-By-Step Instructions

Note: This soup is on the sweeter side (which I love), just like the Panera soup! If you’d prefer a less sweet soup, omit the additional brown sugar and honey added to the soup.

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
Place the butternut squash cubes on the baking sheet. Add the honey, melted butter, salt, and cinnamon on top and toss until well coated. Arrange them in a single, even layer. Roast the butternut squash until they’re caramelized and tender, about 25 minutes.
When the butternut squash is almost done, heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the diced onions and sauté for 5 minutes or until onions are soft and translucent, stirring occasionally to prevent burning.
Add the carrots, minced garlic, and ginger, and stir to combine. Cook for another 1-2 minutes, until fragrant (your kitchen will smell amazing!).
Add the roasted butternut squash to the pot, followed by the vegetable broth, apple juice, lemon juice, honey, and all the seasonings (salt, curry powder, coriander, cinnamon, nutmeg, and turmeric). Bring the soup to a boil, then reduce heat to medium-low and simmer until carrots are tender, about 10 minutes.
Once the carrots are fork-tender, add in the pumpkin puree, room temperature cream cheese, and brown sugar. The cream cheese will be a little clumpy at first, but don’t worry, this is completely normal and will blend out perfectly.
Remove from heat and allow to cool for a few minutes before transferring to a blender. Puree the soup, working in batches if necessary, until the soup is completely smooth and silky. (Pro tip: Don’t fill your blender more than halfway to avoid hot soup splattering!)
Return the pureed soup to your pot and stir in the heavy cream. Season with additional salt and pepper to taste.
Serve hot with a sprinkle of pepitas, a drizzle of cream, and a light dusting of paprika. Enjoy this bowl of autumn comfort!

Notes

Storage tip: This soup will last up to 5 days in the refrigerator when stored correctly in an airtight container. The flavors actually develop and improve over time!
Make-ahead friendly: You can prepare this soup completely and reheat gently on the stovetop when ready to serve. Just add a splash of broth if it thickens too much during storage.
Blending safety: Always let the soup cool slightly before blending, and work in batches to prevent hot soup from splattering. You can also use an immersion blender directly in the pot if you prefer.

Variations and Substitutions

You can easily customize this recipe to suit different dietary needs! For a dairy-free option, substitute the cream cheese with cashew cream or silken tofu, and use coconut milk instead of heavy cream. If you’re looking to reduce the sweetness, omit the brown sugar and reduce the honey by half. You can also add a pinch of cayenne pepper for a subtle heat that complements the warming spices beautifully.

For a heartier version, try stirring in some cooked wild rice or quinoa just before serving. The soup also pairs wonderfully with crispy bacon bits or toasted pumpkin seeds for added texture contrast.

What are my best tips for perfect Panera Autumn Squash Soup?

The secret to achieving that restaurant-quality flavor lies in properly roasting your butternut squash; don’t skip this step! The caramelization that happens in the oven adds incredible depth that you can’t get from simply boiling the squash. Make sure your cream cheese is at room temperature before adding it to prevent lumps, and always taste and adjust the seasoning at the end.

When blending, work in batches and never fill your blender more than halfway with hot liquid. If you don’t have a high-powered blender, strain the soup through a fine-mesh sieve after blending for an extra-silky texture that rivals any restaurant version.

Storage and Reheating Instructions

Store leftover soup in the refrigerator for up to 5 days in airtight containers. The soup may thicken as it cools, which is entirely normal. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of vegetable broth if needed to reach your desired consistency.

You can also freeze this soup for up to 3 months in freezer-safe containers, leaving some room at the top for expansion. Thaw overnight in the refrigerator before reheating on the stovetop.

FAQ

What to make with Panera Autumn Squash Soup?

This soup pairs beautifully with crusty sourdough bread, grilled cheese sandwiches, or a simple arugula salad with dried cranberries and pecans. For a complete fall meal, serve alongside roasted Brussels sprouts or a warm grain salad with roasted vegetables.

Does this taste like the Panera version?

Absolutely! This copycat recipe captures the exact balance of sweetness, creaminess, and warming spices that make Panera Autumn Squash Soup so beloved. The key is roasting the butternut squash and using the right combination of apple juice and spices to replicate that distinctive flavor profile.

How to make squash soup more flavorful?

The secret is in the layering of flavors; roasting the squash develops deep caramelized notes, while the combination of fresh ginger, warming spices, and apple juice adds complexity. Don’t skip the lemon juice, as it brightens all the other flavors. Taste and adjust seasoning at the end, as salt really brings out the natural sweetness of the squash.

Can you freeze Panera Autumn Squash Soup?

Yes! This soup freezes beautifully for up to 3 months. The creamy texture holds up well to freezing, though you may need to whisk it smooth after reheating. Freeze in portion-sized containers for easy weeknight dinners, and always thaw in the refrigerator overnight before reheating gently on the stovetop.

Conclusion

This Panera Autumn Squash Soup copycat recipe brings all the cozy comfort of fall straight to your kitchen, and it’s become a go-to recipe that will become a staple in your weekly rotation. The combination of roasted butternut squash, warming spices, and creamy texture creates a soup that’s both satisfying and soul-warming; perfect for those crisp autumn days when you want something that feels like a warm hug in a bowl.

Leave a comment below and tell me how your Panera Autumn Squash Soup turned out! Did you make any delicious modifications? I’d love to hear about your experience with this recipe. Share this recipe with a friend who loves cozy soups; they’ll thank you when they’re savoring every spoonful of this autumn comfort food!