Description
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
Scale
- For the Roasted Butternut Squash:
- 1 large butternut squash, peeled, seeded, and cubed (about 6 cups or 2 lbs)
- 2 Tbsp honey
- 2 Tbsp melted unsalted butter
- Pinch of salt and ground cinnamon
- For the Soup:
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 4 cups vegetable broth
- 2 cups apple juice or apple cider
- 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) can 100% pumpkin puree
- 4 oz cream cheese, room temperature
- ¼ cup packed brown sugar
- ½ cup heavy cream
- Garnish: pepitas, cream, paprika (optional)
Instructions
- Preheat oven to 425°F 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 onion for 5 minutes until translucent.
- Add carrots, garlic, and ginger; cook for 1–2 more minutes until fragrant.
- Add roasted squash, broth, apple juice, lemon juice, honey, and spices. Bring to a boil, then reduce to medium-low and simmer for 10 minutes.
- Stir in pumpkin puree, cream cheese, and brown sugar. Let it begin to melt in.
- Remove from heat and blend soup in batches until completely smooth.
- Return soup to pot, stir in heavy cream, and adjust salt and pepper to taste.
- Serve hot, garnished with pepitas, cream drizzle, and paprika if desired.
Notes
- This soup is sweet like the Panera original. For less sweetness, omit brown sugar and extra honey.
- Use room temperature cream cheese for smooth blending—this prevents lumps.
- Roasting the squash develops deep flavor—don’t skip it!
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasted + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 254kcal
- Sugar: 25g
- Sodium: 537mg
- Fat: 11g
- Saturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 26mg