Panera Autumn Squash Soup Recipe (Copycat)
This silky-smooth Panera Autumn Squash Soup copycat brings all the cozy fall flavors straight to your kitchen. A hearty, satisfying dish that tastes like comfort in a bowl, with roasted butternut squash, warming spices, and just the right touch of sweetness.
- Total Time1 hour 25 minutes
- Yield8 servings 1x
- DietVegetarian
Ingredients
Scale
- For the Roasted Butternut Squash:
- 1 large butternut squash, peeled, seeded, and cubed (about 6 cups or 2 lbs/900g)
- 2 Tbsp honey
- 2 Tbsp melted unsalted butter
- Pinch of salt and cinnamon
- For the Soup:
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 2 large carrots, chopped into thin rounds or diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 4 cups vegetable broth (950ml)
- 2 cups apple juice or apple cider (480ml)
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1 tsp kosher salt
- ½ tsp curry powder
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- ⅛ tsp ground turmeric
- 1 (15 oz/425g) can 100% pumpkin puree
- 4 oz (115g) cream cheese, room temperature
- ¼ cup packed brown sugar
- ½ cup heavy cream (120ml)
- For Garnish: Pepitas, cream for drizzling, paprika
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss butternut squash with honey, melted butter, salt, and cinnamon. Spread in a single layer and roast for 25 minutes until caramelized and tender.
- In a large soup pot, heat olive oil over medium heat. Sauté onions for 5 minutes until translucent.
- Add carrots, garlic, and ginger; cook for 1–2 minutes until fragrant.
- Add roasted squash, broth, apple juice, lemon juice, honey, and seasonings (salt, curry powder, coriander, cinnamon, nutmeg, turmeric). Bring to a boil, then reduce heat and simmer for 10 minutes until carrots are tender.
- Stir in pumpkin puree, cream cheese, and brown sugar. Allow cream cheese to soften and begin blending in.
- Remove from heat. Blend soup in batches until completely smooth (or use an immersion blender).
- Return soup to pot, stir in heavy cream, and adjust seasoning with salt and pepper.
- Serve hot with pepitas, cream drizzle, and paprika.
Notes
- For less sweetness, omit brown sugar and extra honey.
- Use room temperature cream cheese for smooth blending.
- Soup lasts up to 5 days refrigerated; flavors improve over time.
- Let soup cool slightly before blending to avoid splattering.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasted + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 254
- Sugar: 25g
- Sodium: 537mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g