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A close-up of a white bowl filled with creamy orange soup, garnished with pumpkin seeds. In the background, a carrot, garlic bulb, and part of a pumpkin are visible on a light surface—perfect inspiration for delicious soup recipes.

Copycat Panera Autumn Squash Soup Recipe

Craving Panera autumn squash soup? This copycat recipe is just as good (maybe better).

Course main dish, Soup
Cuisine American
Keyword copycat panera autumn squash soup, panera autumn squash soup recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author momma lew

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

  1. In a large pot or dutch oven, heat oil and chopped onions at medium heat until the onions become translucent
  2. After, add the butter and tomato paste and cook for another minute until the tomato paste is fully dispersed and cover the onions fully.
  3. Add the apple juice, vegetable broth, squash, carrots, celery and mix together.
  4. Add the seasonings; cornstarch, cinnamon, curry powder and lemon juice and stir again.
  5. 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.
  6. While the pot is simmering, place pumpkin seeds in a pan and bake for 10 minutes at 350 degrees fahrenheit.
  7. Add the pumpkin puree and honey to the pot and mix together.
  8. 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.
  9. Add any other extra desired seasoning such as salt or honey to taste before serving.
  10. Top with the toasted pumpkin seeds and enjoy!
  11. Serve hot with crusty bread or crackers on the side! 

Recipe Notes

Make-Ahead, Storage & Freezing

  • 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.