When the first chill of autumn fills the air, I can’t help but imagine cozy evenings wrapped in a warm blanket, a steaming bowl of soup in hand. This Roasted Butternut Squash Soup, inspired by the beloved flavors of Panera’s Autumn Squash Soup, captures all that fall magic in every spoonful. As I carefully roast the butternut squash, the sweet aroma mingles with hints of cinnamon and butter, instantly turning my kitchen into a warm sanctuary.
I stumbled upon this recipe while craving something hearty yet simple, and I was thrilled to discover how effortlessly it comes together. With just a handful of ingredients, this comforting soup boasts a creamy texture and a delightful sweetness, making it a perfect family favorite or a crowd-pleasing starter for gatherings. Give this dish a try, and I promise it will become a staple in your autumn recipe rotation—just as it has become in mine!
Why is Panera Autumn Squash Soup so loved?
Comforting, Creamy Perfection: This Roasted Butternut Squash Soup brings warmth to chilly evenings, offering a velvety texture that’s sure to please.
Easy to Make: With simple ingredients and minimal prep, you can whip this dish up in no time.
Sweet and Savory Harmony: The blend of squash, honey, and spices delivers an irresistible flavor profile that dazzles the palate.
Perfect for Any Occasion: Whether for a cozy family dinner or a festive gathering, this soup impresses every time!
Healthy and Wholesome: Packed with nutrients, it’s a guilt-free indulgence you can feel good about sharing.
Panera Autumn Squash Soup Ingredients
Here’s what you’ll need to recreate that cozy flavor at home!
For the Soup Base
• 1 large butternut squash – peeled, seeded, and cubed (about 6 cups); this is the star of your Panera Autumn Squash Soup!
• 2 Tbsp. honey – adds natural sweetness that complements the squash beautifully.
• 2 Tbsp. melted unsalted butter – rich and creamy, it gives the soup a luxurious texture.
• pinch of salt – enhances all the flavors, bringing harmony to your dish.
• pinch of cinnamon – introduces a warm spice that evokes the essence of fall.
For the Vegetables
• 1 small yellow onion – diced; it adds depth with its aromatic sweetness.
• 2 large carrots – chopped into thin rounds or diced; they increase the nutrition and add color.
• 3 cloves garlic – minced; provides a fragrant kick that deepens the flavor.
• 1 Tbsp. ginger – minced; adds a zesty warmth that balances the sweetness.
For the Liquid Ingredients
• 4 cups vegetable broth – the base for your soup; use low-sodium to control the saltiness.
• 2 cups apple juice or apple cider – NOT apple cider vinegar; gives a fruity note to brighten the soup.
• 2 Tbsp. lemon juice – adds acidity to balance the flavors beautifully.
For the Seasoning
• 1 tsp. kosher salt – adjust according to taste for the perfect seasoning.
• 1/2 tsp. curry powder – introduces an exotic flavor that complements the squash.
• 1/2 tsp. ground coriander – enhances the soup with its citrusy warmth.
• 1/2 tsp. ground cinnamon – a second touch of spice for deeper flavor.
• 1/4 tsp. fresh ground nutmeg – adds a subtle earthiness to the mix.
• 1/8 tsp. ground turmeric – not only adds color but also gives a health boost.
For the Creamy Finish
• 1, 15 oz. can 100% pumpkin puree – not pumpkin pie mix; perfect for adding richness.
• 4 oz. room temperature cream cheese – ensures a smooth and creamy texture; let it soften for easier blending.
• 1/4 cup brown sugar, packed – adds a caramel-like sweetness that enhances the flavor.
• 1/2 cup heavy cream – brings ultimate creaminess to the soup.
For Garnishing
• pepitas – sprinkle on top for a crunchy texture that contrasts the soup’s smoothness.
• cream – a drizzle for an elegant touch.
• paprika – offers a pop of color and a subtle smoky flavor.
How to Make Panera Autumn Squash Soup
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Preheat the oven to 425°F. Get your kitchen cozy by lining a rimmed baking sheet with parchment paper for easy cleanup!
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Combine the butternut squash cubes, honey, melted butter, salt, and cinnamon on the baking sheet. Toss the ingredients until the squash is evenly coated, then spread it out in a single layer. Roast until caramelized and tender, about 25 minutes.
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Sauté the onions in a large soup pot or Dutch oven with olive oil over medium heat. Cook for about 5 minutes until the onions soften and become translucent, stirring occasionally for even cooking.
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Add the chopped carrots, minced garlic, and ginger to the pot. Stir everything together and let it cook for another 1-2 minutes, allowing the fragrant aromas to fill your kitchen.
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Mix in the roasted butternut squash, followed by the vegetable broth, apple juice, lemon juice, honey, and all the seasonings. Bring this delightful mixture to a boil, then reduce the heat to medium-low and let it simmer until the carrots are tender, about 10 minutes.
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Incorporate the pumpkin puree, cream cheese, and brown sugar once the carrots are tender. Stir until the mixture is well combined; some cream cheese clumps may remain, which will blend smoothly later!
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Cool the soup slightly before transferring it to a blender. Blend until the soup is silky smooth, working in batches if necessary for ease.
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Stir in the heavy cream. Taste and season with salt and pepper as needed; a bit of seasoning goes a long way in enhancing the flavors!
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Serve the soup warm, garnished with pepitas, a drizzle of cream, and a sprinkle of paprika for an inviting touch. Enjoy every comforting spoonful!
Optional: A drizzle of balsamic glaze makes a beautiful finishing touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Panera Autumn Squash Soup prep tips are perfect for busy home cooks looking to save time during the week! You can roast the butternut squash and prepare the sautéed onion, carrots, garlic, and ginger up to 24 hours in advance. Just store the roasted squash in an airtight container in the refrigerator and refrigerate the sautéed veggies separately. When you’re ready to finish, combine the prepped ingredients with the vegetable broth, apple juice, and seasonings, bringing it to a boil before simmering for about 10 minutes. Finally, blend in the pumpkin puree, cream cheese, and brown sugar, followed by the heavy cream for that smooth finish. This way, you’ll enjoy delicious, homemade soup with minimal effort!
Panera Autumn Squash Soup Variations
Feel free to let your creativity shine by customizing this comforting soup to suit your tastes and dietary needs!
- Dairy-Free: Substitute cream cheese and heavy cream with coconut milk for a rich, non-dairy option that still feels indulgent.
- Spiced Kick: Add a pinch of cayenne pepper or red pepper flakes for a gentle heat that balances the sweetness beautifully.
- Roasted Garlic: Roast a whole bulb of garlic alongside the butternut squash for an added depth of flavor that’s utterly irresistible.
- Smoky Flavor: Incorporate smoked paprika instead of regular paprika for a surprising twist that enhances the soup’s warmth.
- Extra Veggies: Toss in diced sweet potatoes or cauliflower for added nutrition and a wonderful texture variation. These veggies bring their own sweet notes too!
- Herbal Touch: Add fresh herbs like thyme or sage during the simmering step for a fragrant, earthy touch that elevates the dish.
- Nutty Finish: Drizzle with a tahini sauce or sprinkle toasted pine nuts on top for a delightful crunch that contrasts beautifully with the smooth soup.
- Apple Cinnamon: Throw in diced apples while simmering for a hint of fruity sweetness—perfect for cozy fall nights!
Helpful Tricks for Panera Autumn Squash Soup
- Perfect Roasting: Ensure even roasting by spreading butternut squash cubes in a single layer. This will caramelize the edges, enhancing the flavor of your Panera Autumn Squash Soup.
- Creamy Blending: Allow the soup to cool slightly before blending; this prevents splatter and ensures a smoother consistency—ideal for that luxurious texture!
- Taste as You Go: Always taste before serving! Adjust salt and spices to your preference, as they can significantly impact the final flavor.
- Thicken if Needed: If your soup is too thin, let it simmer longer or add a touch more pumpkin puree for a heartier texture.
- Garnish Wisely: Don’t skip on the garnishes! Pepitas and a drizzle of cream add texture and visual appeal, making your soup extra inviting.
What to Serve with Panera Autumn Squash Soup?
When the weather turns crisp, this creamy and comforting soup pairs beautifully with delicious sides that elevate your meal.
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Crusty Bread: The perfect companion for dipping, its chewy texture balances the soup’s smoothness while soaking up every drop.
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Mixed Green Salad: A fresh salad with a light vinaigrette adds brightness to the meal, providing a crisp contrast that refreshes the palate.
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Savory Grilled Cheese: Golden and melty, this classic pairing transforms lunch or dinner into a cozy event. The rich cheese complements the soup’s sweetness flawlessly.
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Roasted Brussel Sprouts: Their crunchy exterior and tender inside pair perfectly, infusing a touch of nuttiness that echoes the roasted squash.
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Apple Cider: A glass of this fresh drink enhances the meal, bringing out the apple notes in the soup while the spices delightfully mirror autumn flavors.
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Pumpkin Bread: Serve warm slices of this seasonal treat. Its sweet spices will harmonize beautifully with the flavors of your soup.
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Cheesy Garlic Biscuits: Fluffy and buttery, these biscuits are perfect for sopping up the last bits of soup. They add a delightful cheesy aroma to the meal.
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Dessert Option: End your meal with a slice of spiced apple pie. The warm spices will resonate with the flavors of the soup and leave everyone smiling.
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Chai Latte: The warm, spiced tea can be a cozy drink choice to round out your meal, enhancing the fall vibe.
These additions transform a comforting soup into a warm and inviting feast that will delight family and friends alike!
How to Store and Freeze Panera Autumn Squash Soup
Fridge: Store your leftover soup in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and tasty for those cozy leftovers!
Freezer: Freeze portions of the Panera Autumn Squash Soup in freezer-safe containers for up to 3 months. Be sure to leave some space at the top for expansion as it freezes.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave until steaming hot. Stir well to ensure even heat distribution.
Airtight Storage: For best results, always use airtight containers. This prevents freezer burn and keeps your soup flavorful whenever you need a soothing bowl.
Panera Autumn Squash Soup Recipe FAQs
How do I choose the perfect butternut squash?
Absolutely! When selecting a butternut squash, look for one that feels heavy for its size with a firm, smooth skin. Avoid any with dark spots or blemishes—these could indicate overripeness. The color should be a rich beige or tan without any green patches.
How can I store leftovers of this soup?
Once cooled, store your leftover Panera Autumn Squash Soup in an airtight container in the refrigerator for up to 3 days. Make sure to keep the lid secured to maintain freshness and prevent any odors from seeping in!
Can I freeze this soup? If yes, how?
Yes, you can freeze this delicious soup! Pour your cooled soup into freezer-safe containers, leaving about an inch of space at the top to allow for expansion. Label and date them, then freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop while stirring occasionally.
What can I do if my soup is too thick?
If your Panera Autumn Squash Soup ends up a bit thicker than you like, no worries at all! Simply add a splash of vegetable broth or water while reheating until you reach your desired consistency. Stir well, heating until everything is incorporated smoothly.
Are there any dietary considerations I should be aware of?
Definitely! This soup contains dairy due to the cream cheese and heavy cream. If you’re looking for a dairy-free version, you can substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream. Always check the ingredient labels for allergen warnings if you’re serving it to guests.
How can I make this recipe vegetarian or vegan?
To make this soup vegetarian, simply ensure your vegetable broth is plant-based. For a vegan version, replace the cream cheese with blended silken tofu or a cashew cream and omit the heavy cream. This will keep the soup creamy while adhering to a vegan diet.
Delicious Panera Autumn Squash Soup You Can Make at Home
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Combine the butternut squash cubes, honey, melted butter, salt, and cinnamon on the baking sheet. Roast until caramelized and tender, about 25 minutes.
- Sauté the onions in a large soup pot with olive oil over medium heat for about 5 minutes until softened.
- Add the chopped carrots, minced garlic, and ginger. Stir and cook for another 1-2 minutes.
- Mix in the roasted butternut squash, vegetable broth, apple juice, lemon juice, and all seasonings. Bring to a boil, then simmer until carrots are tender, about 10 minutes.
- Incorporate the pumpkin puree, cream cheese, and brown sugar. Stir until combined.
- Cool the soup slightly before blending until silky smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve warm, garnished with pepitas, a drizzle of cream, and paprika.