Panera Bread Autumn Squash Soup is a delicious soup with butternut squash and pumpkin that you don’t want to miss. Now you can make this classic fall soup anytime with this copycat recipe.
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Panera Fall Menu Soup
Panera Bread is known for a menu that changes seasonally. During the fall the Autumn Squash Soup can’t be missed. This unique soup is a cornucopia of flavors.
This Panera soup combines butternut squash, pumpkin, vegetable broth, apple juice, cinnamon, and curry powder. You will love this combination of flavors.
What Makes This Soup So Good?
When the leaves change colors, and the crisp air carries the scent of the first fires of the season, there is nothing more satisfying than coming home to a warm bowl of Butternut Squash Soup.
This creamy soup has just the right amount of spice to help balance the slight sweetness from the honey and apple juice. Enjoy the soup as a first course or a light lunch.
This is a vegetarian soup and it’s gluten-free. Making it from scratch means you will enjoy a soup with no artificial preservatives or sweeteners.
Why You Should Try This Copycat Recipe
Other versions of copycat Panera Butternut Squash Soup contain ingredients like cream cheese, shallots, ginger, garlic, and carrots. This recipe lets the taste of the slowly roasted butternut squash and pumpkin puree play a more prominent role in the soup’s flavor profile.
Panera Squash Soup Ingredients
For this butternut squash soup, you’ll need:
- Butternut squash
- Vegetable oil
- White onion, chopped
- Pumpkin puree, canned
- Vegetable stock
- Curry powder
- Apple juice
- Heavy cream
Many stores sell peeled and cubed butternut squash if you want to skip the hassle of doing it yourself.
Pepitas are pumpkin seeds without their hulls. You can find pepitas in many supermarkets.
Ingredient and Recipe Notes
I use fresh butternut squash and canned pumpkin for this recipe.
Canned pumpkin is my personal choice for soups because it tastes good and can be used easily and quickly for recipes.
When roasting butternut squash for soup, try not to let it get too brown. You don’t want the soup to have a brown color.
This soup uses two warm spices; curry powder and cinnamon. The curry powder is going to add just the right amount of heat. The cinnamon adds the familiar fall flavor that we all love.
For this recipe, you will use pumpkin seed kernels, the inner portion of the seeds. Pumpkin seeds have an outer shell that is white. The meat of the seed is green and also called pepitas. I like to toast them in the oven or in a pan because I think it adds just the right flavor.
How to Make CopyKat Panera Autumn Squash Soup
To roast the squash for this recipe:
- Preheat the oven to 350°F.
- Use a sharp knife to cut off the skin of the butternut squash.
- Dice the flesh of the squash into 1-inch pieces.
- Toss the pieces of squash with some vegetable oil and spread them out on a baking tray.
- Roast the squash until it is fork-tender but not browned, about 30 minutes.
To finish preparing the copycat Panera squash soup recipe:
- Heat a large stockpot over medium-high heat.
- Pour a splash of vegetable oil into the pot and add the diced white onions.
- Season the onions lightly with salt and saute until they become translucent.
- Add the pumpkin puree, roasted butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey.
- Reduce the heat to medium-low and stir until the soup is hot.
- Puree the soup right in the pot with an immersion blender. If you don’t have an immersion blender, you can use a regular blender to blend the soup, but be careful since blending hot food can cause a mess.
- Stir the heavy cream into the soup.
- Toast the pepitas in a pan over medium heat or in the oven at 350°F.
- Ladle the soup into bowls, garnish with pepitas, and serve warm.
Make this recipe your own by changing the ingredients to suit your tastes. You may want to try the following suggestions:
- Replace the vegetable stock with chicken broth or stock for more flavor.
- Use croutons and a swirl of sour cream as garnishes instead of pepitas.
- For a dairy-free and vegan version of this recipe, replace the heavy cream with coconut cream.
What To Serve With Panera Butternut Squash Soup
Panera Autumn Squash Soup pairs wonderfully with many main dishes including chicken and turkey. Or you can enjoy the soup as the main course with a hunk of bread smothered with butter or garlic bread on the side for a satisfying light meal.
How To Store Panera Autumn Soup
Cool the soup down as quickly as possible by chilling it in a cold-water bath.
- Fill a large mixing bowl a third of the way with ice cubes and cold water.
- Place a slightly smaller mixing bowl inside the larger bowl.
- Pour the squash soup into the smaller bowl and stir.
After the soup is cold, you can keep the leftovers in an airtight container in the refrigerator for up to three days or freeze it for up to three months. It is helpful to freeze the soup in individual portion sizes, so you won’t have to defrost more soup than you want to eat.
If you want to make a batch of soup to freeze, leave out the heavy cream in the initial recipe and add it when you reheat it later. Doing this gives the soup a smoother texture.
What’s the Best Way to Reheat Squash Soup?
The ideal method of reheating squash soup is slowly in a heavy-bottom pot on the stove top over medium-low heat. Stir continuously and watch the heat carefully because this soup can scorch easily.
I hope you enjoy my copycat Panera Autumn Squash soup.
More Panera Bread Copycat Recipes
- Green Goddess Salad
- Panera Bread Muffins
- Panera Broccoli Soup
- Panera Creamy Tomato Soup
- Panera French Onion Soup
- Panera Mac and Cheese
- Panera Steak Sandwich
- Warm Grain Bowl
Popular Soup Recipes
Panera Autumn Squash Soup
- 2 pounds butternut squash
- 2 tablespoon vegetable oil divided use
- 1 cup chopped white onion
- 15 ounces pumpkin
- 2 cups vegetable stock
- 2 teaspoons curry powder
- 1/2 teaspoon cinnamon
- 1 cup apple juice
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon pumpkin seed kernels
- Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
- In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
- When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
- Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.