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.

The Best Panera Autumn Squash Soup Recipe (Copycat Version)

Description

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.

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

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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