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
Save this Recipe!
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.
This post may contain affiliate links. Read our disclosure policy.
I have made this recipe twice now and never had leftovers! Family and friends really enjoy it. I am off dairy for the moment but I substitute coconut milk and I had to use chicken broth that was on hand.
Now my friend is going to join me in healthy eating and we are making another big batch together.
Thank you so much for making an affordable and delicious alternative to the original!!
Love this, Fran! So glad to hear you and your friend liked it. And so fun to see it inspired you both to enjoy healthy recipes. I hope you try some of my other recipes!
Every year I try a new butternut squash soup recipe… not any more! It will be this one! I never leave comments.
I am not good at measuring and I eye-balled these ingredients as well. I had left over roasted squash, so skipped that step, but I cooked the carrots and onions till soft, used an immersion blender, then tossed enduring else in. Delicious!
OMG thanks!!
This recipe blew me away, hubby who is not a soup person LOVED this one! Perfect for fall too, one of my favorite WMM recipes to date! 🤍
Thank you so much!!! What a compliment!
Made this today….easy and delicious! I used frozen butternut squash (chunks) as I don’t have the strength in my hands anymore to tackle a butternut. Used a couple of tablespoons of brown sugar as I had no maple syrup on hand. I did use a dairy free cream cheese that I wasn’t too keen on (I’ve been experimenting with dairy free items recently)….had tried another brand recently which I’ll definitely use in the future….far superior than what I used here but the soup did turn out great nonetheless….guessing it will be even better when I make it again with the better brand! Wish I could have used fresh squash but am grateful to be able to find frozen….sometimes I can find fresh that’s cut up already but unfortunately it looks like the store won’t be carrying it until next fall…..sigh.
Thanks for sharing your recipe with us….it’s a keeper!
Hi Carol,
Just wanted to share a method I learned for roasting the butternut squash whole. I adjust the time based on the purpose I’m using the squash for. If I’m using it in soups, then I let it go for 60-80 minutes, depending on how big it is. If I want it for roasted veggies and just need the skin softened for easy peeling, then I may only leave it for 45 minutes. Line a pan/baking sheet with foil or parchment paper. Roast the whole squash at 400F until you can pierce the thickest part with the tip of a knife and it slides in easily. Then scoop out the seeds & stringy bits and discard. Finally, scoop out the flesh or dice it if it’s still firm enough.
So good! I accidentally added 1tsp cinnamon, curry powder and onion powder and it turned out great even still 🙂
This is the best butternut squash soup recipe I have ever made! It is so flavorful and delicious. Such a comforting soup on a cold day. My 8 month old ate it with gusto too! I will definitely make this again. Fantastic job on the recipe!
I think I may make it, leave it chunky, and add sausage one day too… I think that would be a really hardy meal.
Followed the recipe exactly but it doesn’t taste quite like Panera’s. It’s good. But not quite there. Panera’s autumn squash is my fave soup ever so I guess I’m just really particular.
I had some of the Panera’s squash soup for lunch and then made this for dinner today and I just can’t agree with you… I can’t tell a difference in the taste. The texture is different because my blender doesn’t get it as smooth and I like mine a little thicker, but the taste is absolutely spot on to me.
WOW! This is it! I was a hit skeptical at first about the ingredients but when the aroma hit my nose, I knew it was right. I LOVE this soup!
Better than Panera! I think paneras is a little too sweet, this recipe was perfect. I used cider instead of apple juice. I think next time I might double the cream cheese. Thanks for a great recipe.
Love the addition of cider!
Hey Valerie! The recipe is always at the very bottom of every post. I include step by step photos and information by how to make it, how to store it, etc. That is what you’re scrolling through! There’s also a “jump to recipe” button at the very top of the page if you’d like to skip the blog post. The ads are there because that is how I make a living share free recipes with everyone. Otherwise I wouldn’t be able to do what I do and you wouldn’t have the recipes! Thank for understanding.