Panera Autumn Squash Soup Recipe
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This Panera Autumn Squash Soup Recipe is inspired by the much-loved soup served at its namesake bakery cafe. Much like the original, with a few healthy twists, it is a delicious bowl of creamy, velvety, pureed squash soup. With all of the season’s best flavors.
If you love autumn Panera recipes, try these Panera Pumpkin Muffins for a sweet and delicious treat.
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Copycat Panera Autumn Squash Soup
- Ready in 30 minutes or less
- Healthier ingredients let me enjoy the soup anytime the mood strikes.
- Hearty soup, perfect for chilly days.
What I Love About This Recipe
Before the fall leaves even begin to turn, I’m looking for excuses to make coconut curry pumpkin soup and butternut squash soup. And yes, I’m among the first in line for a Pumpkin Spice Latte.
But then I discovered Panera Autumn Squash Soup, and I added a new, creamy, velvety, and lightly sweet soup inspired by the café favorite to my fall recipes. It’s made with butternut squash, pumpkin, apple cider (or juice), and warm spices, a cozy bowl of comfort perfect for fall.
This copycat version is easy to make at home, freezes well, and tastes every bit as delicious as the original.
What I love about this Panera butternut squash soup recipe is how it balances natural sweetness from the squash and apple juice with a touch of warm spice. It's surprisingly easy to make at home, and you can enjoy it as-is or dress it up with pepitas, cream swirls, or a side of crusty bread.
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Key Ingredients
The ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you will need to make this oh-so-delicious Panera bread-inspired soup!
- Vegetables: Onion (I prefer a yellow onion), cubed butternut squash, and carrots.
- Broth: I prefer vegetable broth, but you could also use chicken broth in a pinch.
- Seasonings: curry powder, ground cinnamon, and nutmeg, plus salt and pepper to taste.
- Pumpkin puree: Adds depth and that classic fall flavor.
- Butter for velvety texture
- Apple Cider: For a hint of naturally sweetened autumn flavors or use 100% pure apple juice instead.
- Unsweetened coconut milk for creaminess. Heavy cream could be substituted.
How to Make Panera Butternut Squash Soup
The recipe card below provides step-by-step instructions, but here is a quick overview of how to make this easy copycat recipe.
Step 1: Heat oil over medium-high heat in a large soup pot or Dutch oven. Add onions and sauté until softened.
Step 2: Stir in the curry, cinnamon, and nutmeg and saute until fragrant, 1-2 minutes more.
Step 3: Stir in the broth and cider, and bring to a boil. Reduce the heat and simmer for 10-15 minutes or until the squash and carrots are soft.
Step 4: Remove the mixture from the heat and stir in the pumpkin puree, butter, and brown sugar. Use an immersion blender or a standard blender (in batches if necessary) to puree the soup until it is very smooth. Taste and season as needed with salt and additional sugar if desired. Stir in coconut milk if serving immediately.
Variations
- Extra Savory: Use less apple juice and more broth for a less sweet soup.
- Meal Prep Friendly: Make a big batch and freeze in portions for quick fall meals.
- Spiced Up: Add a pinch of cayenne for a gentle kick of heat.
Serving Ideas
- Pair with a crusty baguette or sourdough.
- Serve in small cups as a starter for fall dinners or an autumn afternoon tea.
- Garnish with roasted pumpkin seeds, fresh herbs, or a drizzle of maple syrup, coconut sugar, salt and pepper if desired..
Recipe FAQs
I recommend using apple cider for the added flavor it brings to the soup. However, 100% pure apple juice, without added sugar, works well too. If you're juicing apples at home, a sweeter variety like Gala or Fuji works beautifully. The apple adds natural sweetness and balances the savory spices.
Curry powder adds warmth, depth, and complexity to the otherwise sweet squash and pumpkin base. It's not overpowering - just a subtle background note that makes the flavor memorable. As a private chef, I often find that a small amount of spice blend can completely transform a simple dish.
Yes, although it requires extra preparation. Roast and puree fresh pumpkin until smooth. I prefer canned pumpkin for its consistency, but if you're already roasting squash, you can roast pumpkin alongside it for an even more homemade touch.
A high-speed blender will give the smoothest, café-style finish. An immersion blender is ideal if you want to minimize dishwashing, although the texture may be slightly more rustic. For professional catering jobs, I've always blended in batches and strained through a fine sieve when presentation really mattered.
Yes. Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. For best results, thaw in the refrigerator overnight and gently reheat on the stove. Add a splash of broth or cream if it thickens too much after freezing.
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Panera Autumn Squash Soup Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 3/4 cup onion chopped
- 6 cups chopped butternut squash chopped in 1-2-inch cubes (about 2 pounds)
- 1 cup carrots chopped (about 3 small carrots)
- 3-4 cups vegetable broth
- 1 ½ cups apple cider or 100% apple juice
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- pinch nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons butter
- 1 tablespoon brown sugar
- salt and pepper to taste
- 1/2 cup unsweetened coconut milk
Instructions
- In a large soup pot or Dutch oven, heat oil over medium high heat. Add onions and saute until softened.
- Stir in the squash, carrots, curry, cinnamon, and nutmeg, and sauté until fragrant, 1-2 minutes. Then stir in the broth and apple cider.
- Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until the squash and carrots are soft. Remove from the heat and stir in pumpkin puree, butter, and brown sugar.
- Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt and pepper, and additional sugar if desired.
- To serve, stir in the coconut milk and warm the soup until heated through. Garnish with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.
Notes
- Slow Cooker Method: If you want to make this soup in a crockpot, add all of the ingredients (except the coconut milk) into the slow cooker and cook for 5 hours on LOW, or 3 hours on HIGH. Puree the soup until creamy and smooth, and season as necessary. Just before serving, stir in the coconut milk.
- Butternut Squash: Fresh or frozen cubed squash both work well. If using fresh, peel and cube before cooking. Frozen is a great shortcut and blends just as smoothly.
- Pumpkin Puree: Canned pumpkin is the easiest choice and gives consistent results. If using fresh, roast until tender and puree until smooth.
- Apple Cider: I love the added flavor in apple cider, but you can also use 100% pure apple juice with no added sugar. It balances the savory spices and enhances the natural sweetness of the squash.
- Blending: For the smoothest, café-style texture, use a high-speed blender. An immersion blender works too and saves dishes, though the soup may be slightly more rustic.
- Spices: Curry powder and cinnamon add warmth and depth. Start with the suggested amounts, then adjust to taste.
- Storing: Refrigerate leftovers in an airtight container for up to 4 days. The soup also freezes well for up to 3 months. Reheat gently on the stove and thin with a splash of broth or cream if needed.
- Serving: Garnish with roasted pepitas, a swirl of cream, or fresh herbs. Pair with crusty bread for a complete meal.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Delicious . So easy to make. Will make again.
Hi Sunshine! Thank you for trying the soup. I’m so happy you enjoyed it!
Made this tonight-loved it! Took about 20 minutes, the family loved the flavors and texture. Thanks!!
Do you actually wait until serving to put the coconut milk in? I see brown sugar mentioned twice so wondered if that’s a typo… thanks!
Thank you for your comment, I do stir in the coconut milk into the soup before serving. If making and serving the soup immediately, I add it after pureeing. When reheating leftovers, I will drizzle a bit more coconut milk into the mixture it loosen it up a bit. The brown sugar is added to the soup with the pumpkin puree and butter.
Your recipe sounds yummy ! Would you recommend stove top or crock pot for the best flavour ?
Hi Michelle! That’s a great question. I really enjoy it both ways, but they’re slightly different. By sautéing the vegetables in the stovetop method, you can develop a bit more complex flavor layers that don’t diminish because you’re cooking at a higher heat for a shorter amount of time. While the crockpot can deliver a more velvety texture sometimes, the flavors aren’t as rich. But, it’s also a more hands-off cooking method too!
I love this recipe!!! I only put a pinch of cinnamon, double-triple the curry and leave out the nutmeg. I add a 1/2 c of applesauce for sweetness. Yummy!!
I’m so glad you enjoyed it! I love your adaptations ❤️❤️
How long does this last in the refrigerator? And can it be frozen?
Hi Didi, the soup will keep in an airtight container for 3-4 days in the refrigerator. Since it’s made with coconut milk it will freeze a bit better than if made with cream or dairy milk. After thawing, the soup’s texture will be a bit different then when it was first made.