Panera Autumn Squash Soup
Panera autumn squash soup is the cozy comfort food you’ll be craving as the weather turns crisp.
This soup recipe will be your go-to guide for recreating that creamy, slightly sweet, and savory favorite at home—with ingredients you probably already have in your kitchen.
You’ll love how easy it is to blend roasted squash, carrots, and just the right touch of spice into a smooth, satisfying soup that feels like a hug in a bowl.
Get ready to ditch the takeout line and serve up a warm bowl whenever the mood strikes.
What are the ingredients in Panera’s autumn squash soup?
Here are the main ingredients that give the soup its signature flavor:
- Butternut squash – The star of the show, lending a naturally sweet, nutty base and velvety texture.
- Carrots – Adds extra sweetness and a vibrant color.
- Pumpkin purée – Enhances the creamy texture and deepens the fall flavor.
- Vegetable broth – Creates a savory, comforting foundation.
- Apple juice – Brings a touch of fruity sweetness that balances the rich squash.
- Cinnamon and curry powder – Add warmth and complexity for that cozy fall feel.
The rest—like onions, tomato paste, butter, lemon juice, and honey—build layers of flavor, while roasted pumpkin seeds add a crunchy, salty finish.
How to Make Autumn Squash Soup
Before you get started, be sure to gather all your ingredients and scroll to the bottom of the post to print out the full recipe for easy reference.
- Sauté onions in oil until translucent, then stir in butter and tomato paste.
- Add apple juice, broth, squash, carrots, and celery, followed by spices and lemon juice.
- If you have time, roast the squash (and even the carrots) before simmering for deeper caramelized sweetness.
- Bring to a boil, then simmer until the squash is tender.
- While it simmers, toast pumpkin seeds in the oven.
- Stir in pumpkin purée and honey, then blend the soup until smooth. Too thick? Stir in warm broth or water. Too thin? Simmer uncovered a few minutes, or whisk in a little cornstarch slurry and heat.
- Taste after blending; add more honey or apple juice in small splashes if you want a sweeter finish.
- Top with toasted pumpkin seeds, and serve hot.
- Pair with warm crusty bread, grilled cheese, apple cheddar sandwiches, or a simple fall salad with greens + dried cranberries.
What makes squash soup taste better?
Layering flavor is key!
- Start by sautéing aromatics like onions and garlic, then build depth with spices such as curry powder, cinnamon, or nutmeg.
- A touch of acid (like lemon juice or apple cider vinegar) brightens the soup, while sweetness (like apple juice or honey) enhances the squash’s natural flavor.
- Don’t forget to finish with a pinch of salt, a swirl of cream (or pumpkin purée), and crunchy toppings like toasted seeds to elevate the texture and taste.
Butternut squash is the go-to choice. It has a naturally sweet, nutty flavor and creamy texture that blends beautifully. Other great options include kabocha (rich and velvety), acorn squash (milder, slightly earthy), and delicata (sweeter and soft-skinned), though these may require slight adjustments to sweetness or cooking time.
Yes—no need to thaw fully; just add straight to the pot and extend simmer time until tender.
Apple juice or cider adds sweetness; cider vinegar adds brightness. Use what matches your taste—sweet, tangy, or a mix.
OTOTO The Original Nessie Ladle – Soup Ladle, Cute Gifts, Funny Kitchen Gadgets, Loch Ness design, Cooking Gifts for Mom – Cute and Practical Kitchen Utensils – Unique Gifts for Women
Vumdua French Onion Soup Bowls with Handles, 16 Oz Ceramic Soup Serving Bowl Crocks – Oven Safe Bowls for Chili, Beef Stew, Cereal, Pot Pies, Set of 4Anthony’s Organic Pumpkin Seeds, 2 lb, Gluten Free, Non GMO, No Shell, Unsalted, Raw
If you’re loving cozy flavors like this squash soup, you’ll definitely want to check out these delicious ideas too—they’re perfect for fall gatherings or a relaxing night in.
- From sweet treats to savory comfort food, fall recipes will bring all the cozy vibes to your table.
- Start your meal off right with fall appetizer recipes that are warm, flavorful, and always crowd-pleasing.
- Whether you’re planning the full feast or just bringing a dish, these Thanksgiving recipes are guaranteed to impress.
- Panera copycat pumpkin muffins are soft, spiced just right, and perfect with your favorite fall soup or coffee.
- Want to add more flavor to your broth? Try using the best herbs for soup like thyme, bay leaf, and parsley to instantly elevate every spoonful.
Copycat Panera Autumn Squash Soup Recipe
Ingredients
- 1 tablespoon olive oil
- ⅓ cup yellow onion chopped
- 1 tablespoon unsalted butter
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup apple juice or apple cider vinegar
- 3 cups squash chopped
- ½ cup carrot chopped
- ¼ cup celery chopped
- ¼ teaspoon cinnamon
- ¼ teaspoon curry powder
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ¼ cup pumpkin purée
- ½ cup salted roasted pumpkin seeds
Instructions
- In a large pot or dutch oven, heat oil and chopped onions at medium heat until the onions become translucent
- After, add the butter and tomato paste and cook for another minute until the tomato paste is fully dispersed and cover the onions fully.
- Add the apple juice, vegetable broth, squash, carrots, celery and mix together.
- Add the seasonings; cornstarch, cinnamon, curry powder and lemon juice and stir again.
- Turn the heat up to medium high and bring the pot to a boil. Turn the heat down to medium low and let the pot simmer for 15 minutes or until the squash is softened.
- While the pot is simmering, place pumpkin seeds in a pan and bake for 10 minutes at 350 degrees fahrenheit.
- Add the pumpkin puree and honey to the pot and mix together.
- Blend the soup with a hand-held immersion blender or pour small batches of the hot soup into a regular blender and puree soup until smooth.
- Add any other extra desired seasoning such as salt or honey to taste before serving.
- Top with the toasted pumpkin seeds and enjoy!
- Serve hot with crusty bread or crackers on the side!
Notes
- Cool completely, then refrigerate in airtight containers for up to 4 days.
- Freeze in portioned containers or soup cubes for up to 3 months; thaw overnight in the fridge and rewarm gently, adding liquid if needed.
- Store pumpkin seeds separately so they don’t lose their crunch.
3 Comments