Copycat Panera Autumn Squash Soup Recipe

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This silky-smooth autumn squash soup captures all the cozy warmth of Panera’s beloved seasonal favorite. With roasted honey-cinnamon butternut squash, warming spices, and just the right touch of sweetness, it’s fall comfort in every spoonful.

When the leaves start changing and there’s that first hint of crisp in the air, I know it’s time to make this soup. There’s something magical about the way the kitchen fills with the aroma of roasted squash and warming spices – it’s like bottling up the essence of autumn itself. This Panera Autumn Squash Soup copycat recipe has become our family’s unofficial welcome to fall tradition.

I’ll be honest – when I first tasted Panera’s version, I was convinced it was impossible to recreate at home. But after countless attempts and tweaks, I’ve cracked the code. The secret? It’s all about that honey-roasted butternut squash and the perfect blend of sweet and savory elements that make this soup absolutely irresistible.

Why You’ll Love This Recipe

This soup delivers restaurant-quality results right in your kitchen. The roasted butternut squash creates incredible depth of flavor, while the blend of warming spices like cinnamon, nutmeg, and curry powder adds complexity that keeps you coming back for more. Best of all, it’s surprisingly straightforward to make – perfect for cozy weeknight dinners or impressive enough for entertaining guests during the fall season.

creamy Panera Autumn Squash Soup is bursting with the cozy flavors of roasted honey-cinnamon butternut squash, pumpkin, carrots, a touch of cream, and warm, fragrant spices.

Copycat Panera Autumn Squash Soup

This velvety, creamy Panera Autumn Squash Soup is bursting with the cozy flavors of roasted honey-cinnamon butternut squash, pumpkin, carrots, a touch of cream, and warm, fragrant spices. It’s like a spoonful of Fall in every bite, and you won’t believe how spot-on it is to the Panera favorite!

Ingredients

For the Roasted Butternut Squash

1 large butternut squash, peeled, seeded, and cut into cubes (about 6 cups or 2 lbs)
2 tablespoons honey
2 tablespoons melted unsalted butter
Pinch of salt and ground 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
2 cups apple juice or apple cider (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) can 100% pumpkin puree (not pumpkin pie mix)
4 oz room temperature cream cheese
1/4 cup packed brown sugar
1/2 cup heavy cream
For garnish: pepitas, cream, paprika

Step-by-Step Instructions

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Place the butternut squash cubes on the prepared baking sheet. Drizzle with honey and melted butter, then sprinkle with salt and cinnamon. Toss everything together until the squash is evenly coated, then arrange in a single layer. Roast for about 25 minutes, until the squash is caramelized and fork-tender.
When the butternut squash is almost done roasting, heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onions and sauté for 5 minutes, stirring occasionally, until they’re soft and translucent.
Add the carrots, minced garlic, and ginger to the pot. Stir to combine and cook for another 1-2 minutes until fragrant.
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 mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, until the carrots are tender.
Stir in the pumpkin puree, room temperature cream cheese, and brown sugar. Don’t worry if the cream cheese looks a bit clumpy at first – it will smooth out during blending.
Remove the pot from heat and let it cool for a few minutes. Working in batches, carefully transfer the soup to a blender and puree until completely smooth. (Be cautious with hot liquids!)
Return the pureed soup to the pot and stir in the heavy cream. Season with additional salt and pepper to taste.
Serve hot, garnished with pepitas, a drizzle of cream, and a sprinkle of paprika.

Notes

This soup is on the sweeter side, just like the original Panera version! If you prefer a less sweet soup, you can omit the additional brown sugar and honey added to the soup base.

For the smoothest texture, make sure your cream cheese is at room temperature before adding it to the soup. This prevents lumps and ensures easy blending.

The roasting step is crucial for developing deep, caramelized flavors in the butternut squash. Don’t skip this step, as it’s what gives the soup its signature taste.

Variations and Substitutions

For a dairy-free version, you can substitute the cream cheese with cashew cream or silken tofu, and replace the heavy cream with full-fat coconut milk. You can also make this vegan by using vegetable broth and omitting the butter in favor of additional olive oil. For those watching their sugar intake, reduce the brown sugar by half and use unsweetened apple juice instead of regular apple juice.

What are my best tips for Panera Autumn Squash Soup?

The key to achieving that authentic Panera taste lies in three crucial steps. First, don’t rush the roasting process – those caramelized edges on the butternut squash are where the magic happens. Second, blend the soup in small batches for the smoothest possible texture.

Finally, taste and adjust the seasoning at the end – sometimes a pinch more salt or a squeeze of lemon juice makes all the difference in balancing those sweet and savory flavors.

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, so add a splash of vegetable broth or water when reheating.

Gently reheat on the stovetop over medium-low heat, stirring occasionally. You can also freeze this soup for up to 3 months – thaw overnight in the refrigerator before reheating.

FAQ About Panera Autumn Squash Soup

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 pumpkin seeds. For a heartier meal, serve it alongside roasted chicken or turkey sandwiches.

Does this taste like the Panera version?

Yes! This copycat recipe captures the signature sweet-savory balance and silky texture of Panera’s original. The combination of roasted butternut squash, warming spices, and the touch of apple juice creates that distinctive flavor profile that Panera fans love.

How to make squash soup more flavorful?

The key is in the roasting – make sure your butternut squash gets nicely caramelized. You can also add a splash more lemon juice for brightness, increase the ginger for warmth, or finish with a drizzle of good olive oil and fresh herbs.

Can you freeze Panera autumn squash soup?

Absolutely! This soup freezes wonderfully for up to 3 months. Let it cool completely before freezing in airtight containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a bit of broth if needed to restore the consistency.

Conclusion

This homemade version of Panera Autumn Squash Soup brings all the cozy comfort of the restaurant favorite straight to your kitchen. With its perfect balance of sweet and savory flavors and velvety smooth texture, it’s the kind of recipe that will become a staple in your fall cooking rotation.

Leave a comment below and tell me how your Panera Autumn Squash Soup turned out! Share this recipe with a friend who loves cozy soups, and don’t forget to check out my other seasonal soup recipes for more fall comfort food inspiration.