If you’re craving Panera Autumn Squash Soup, but want a homemade version that’s even better, you’ve come to the right place! This silky-smooth, creamy soup is packed with butternut squash, pumpkin, carrots, warm spices, and a touch of apple juice—just like Panera Bread.
If you love Panera Bread, especially in the fall when they release their Autumn Squash Soup, then you’re going to love this recipe! This creamy combination of pumpkin, butternut squash, carrots, and apples tastes like fall in a bowl.
Better Than Panera? Here’s Why This Autumn Squash Soup Stands Out
- Tastes Just Like Panera (But Better!): Fresh, homemade, and no additives. Bonus points, it’s cheaper!
- Super Creamy & Cozy: Perfect for chilly fall nights or meal prep.
- One Pot & Easy to Make: Simple ingredients, minimal cleanup!
- Dairy-Free Option: Swap the cream for coconut milk, and it’s 100% vegan.
If you love butternut squash, try this butternut squash soup, butternut squash lasagna, or butternut squash pasta sauce next.
Ingredients You Need
Here are the simple ingredients for this Panera Bread Autumn Squash Soup recipe. Jump down to the recipe card for exact measurements.
- Olive oil: Adds depth and richness to the soup.
- Onion: A yellow onion gives the best sweet and mild flavor.
- Butternut Squash: The heart of the soup! Fresh is best, but pre-cut works for convenience.
- Carrots: Add natural sweetness and a boost of nutrients.
- Vegetable Broth: Vegetable stock keeps it vegetarian. You can use chicken broth if you prefer.
- Apple Juice: A must! It adds just the right amount of sweetness. Apple cider works too!
- Pumpkin Puree: Adds body and enhances the fall flavors. Be sure to use 100% pumpkin!
- Spices: Cinnamon, curry powder, nutmeg, onion powder, and garlic powder make this soup warm and cozy.
- Butter & Cream Cheese: Makes it extra creamy and luscious. Swap for dairy-free options if needed!
- Heavy Cream or Coconut Milk: Adds a final rich, velvety touch.
- Maple Syrup: A touch of natural sweetness to balance everything out. Brown sugar or honey works too.
How to Make Panera Autumn Squash Soup
Step 1. Prep and Cut Squash. Peel the squash, cut it in half, scoop out the seed centers, and cut into cubes with a sharp knife.
Step 2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and fragrant.
Step 3. Simmer the veggies: Stir in the butternut squash, carrots, vegetable broth, and apple juice. Bring to a boil, then reduce to a simmer and cook until the veggies are fork-tender (about 15 minutes).
Step 4. Stir in Spices: Stir in the pumpkin puree, butter, cream cheese, heavy cream, maple syrup, and spices.
Step 5. Blend Until Smooth. Blend everything until super smooth and creamy. (A high-speed blender works best, but an immersion blender will do!)
This is exactly how you dice it to make roasted butternut squash or roasted brussel sprouts and butternut squash.
Tips for the Best Soup
- Use pre-cut squash. Save prep time and buy enough squash to yield 6-7 cups.
- Use a high-speed blender for a silky-smooth texture. An immersion blender works too, but a regular blender will give you the creamiest consistency.
- Make it dairy-free: Swap butter for vegan butter, cream cheese for plant-based cream cheese, and heavy cream for full-fat coconut milk.
- Balance the flavors: If your soup is too sweet, add an extra pinch of salt. If you want more sweetness, drizzle in a bit more maple syrup.
Autumn Squash Soup Toppings
- We love topping it with roasted pumpkin seeds for an added crunch!
- We also added a sprinkling of extra spices and a touch of fresh cracked black pepper.
- More options: croutons, a swirl of heavy cream
Serving Suggestions
- Salads: soup and salad goes hand in hand and we love this kale salad with goat cheese, shaved brussel sprout salad with apples or this autumn pear salad.
- Sandwiches: if you’re post-Thanksgiving, these leftover turkey sandwich sliders would be delicious or you can serve it with curry chicken salad sandwiches.
- Main dishes: this pairs well with a light fish like blackened salmon or a show stopper like stuffed flank steak or roasted beef tenderloin. It would also make a great veggie option at Thanksgiving!
How to Store & Freeze
Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until hot.
More Cozy Fall Soups
Panera Autumn Squash Soup
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Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion diced
- 1 small butternut squash peeled and diced (6-7 cups)
- 3 carrots peeled and sliced (1 – 1 1/2 cups)
- 4 cups vegetable broth or vegetable stock
- 1 cup unsweetened apple juice
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon EACH: cinnamon, curry powder, and onion powder
- 1/8 teaspoon nutmeg
- 1/2 cup pumpkin puree
- 2 Tablespoons unsalted butter or vegan butter
- 2 ounces cream cheese or plant-based cream cheese
- 1/4 cup heavy cream or full-fat coconut milk
- 2 Tablespoons maple syrup
- Toppings: roasted pumpkin seeds, fresh cracked black pepper, or extra spices
Instructions
- Add the olive oil to a large stock pot over medium-high heat. Once it's hot and shimmering, add the diced onion and saute for 2-3 minutes until transluscent.1 Tablespoon olive oil, 1 small yellow onion
- Stir in the squash, carrots, vegetable broth, and apple juice. Bring them all to a boil over high heat then turn the heat down to low and simmer, uncovered, for 15 minutes. The squash and vegetables should be fork-tender.1 small butternut squash, 3 carrots, 4 cups vegetable broth, 1 cup unsweetened apple juice
- Stir in the spices, pumpkin puree, butter, cream cheese, heavy cream, and maple syrup, until the cream cheese is melted into the soup.1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon EACH: cinnamon, curry powder, and onion powder, 1/8 teaspoon nutmeg, 1/2 cup pumpkin puree, 2 Tablespoons unsalted butter, 2 ounces cream cheese, 1/4 cup heavy cream, 2 Tablespoons maple syrup
- Carefully transfer the soup to a large, high-speed blender. I like to spoon out the veggies and then carefully pour the broth in next. Blend on high speed until it's smooth and creamy and no chunks remain.
- Carefully pour the soup back into the stock pot. Serve immediately with a drizzle of cream, pumpkin seeds, and a dash of cinnamon. Soup stays fresh in an airtight container in the fridge for up to 5 days.
Notes
Video
Equipment
- Lare pot
- High Speed Blender or Immersion Blender
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best butternut squash soup recipe I have tried! I used regular apple juice and I don’t think it impacted the flavor. It tasted just like Panera… But better!
Thank you so much!
Delicious and easy to make. Tastes just like Panera’s.
Thank you so much Diana!
This was delicious! It did take a while to make. Next time I’ll buy the butternut squash pre-cut. Thanks for a great recipe!
Thanks Meg!
This soup is amazing – it is the perfect fall soup!
Thanks Amanda!