Panera Bread Autumn Squash Soup is a delicious soup 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 Bread is known for a menu that changes seasonally. During the fall their Autumn Squash Soup can’t be missed. This unique soup is a cornucopia of flavors.
This soup combines butternut squash, pumpkin, vegetable broth, apple juice, cinnamon, and curry powder. You will love this combination of flavors.
Table of Contents
Ingredients
Here’s a list of what you need:
- Butternut squash
- Vegetable oil
- White onion
- Pumpkin puree
- Vegetable stock
- Curry powder
- Cinnamon
- Apple juice
- Honey
- Heavy cream
- Pumpkin seed kernels
Ingredient Notes
I use fresh butternut squash for this recipe and canned pumpkin.
Canned pumpkin is my personal choice for soups. I think canned pumpkin is good tasting and can be used for recipes quickly.
I roast fresh butternut squash. If you are lucky, your store may have some on hand already cut and ready to be roasted.
When I roast butternut squash for soup, I try not to let it get too brown. I don’t want the soup to have a brown color.
Panera Bread uses vegetable broth for their recipe. So this recipe is vegetarian. For a change, you could use chicken broth. It is up to you what type of broth you use.
This soup uses a couple of different 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, we also use pumpkin seeds. So we are using only the inner portion of the seeds. Pumpkin seeds can come with an outer shell that is white.
The meat of the seed is green and also called pepitas. I like to toast these in the oven because I think it adds just the right flavor.
How to Make Panera Autumn Squash Soup
- Peel and cut the butternut squash into 1-inch cubes.
- Place squash cubes on a baking sheet.
- Drizzle vegetable oil over the butternut squash and toss to coat well.
- Bake at 350 degrees for about 30 minutes or until the butternut squash is fork-tender but not browned.
- In a large stockpot, add vegetable oil and onions. Sauté onions until they are translucent. Sprinkle a little salt over the onions as you sauté them.
- Add pumpkin, butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey. Heat through.
- When the soup is hot, use an immersion blender to make the soup smooth.
- Add cream and stir.
- Toast the pumpkin seeds in a small skillet until they become fragrant.
- Serve soup topped with pumpkin seeds.
I hope you enjoy my copycat version of Panera Bread Autumn Squash soup.
More Panera Bread Copycat Recipes
- Panera Mac and Cheese
- Panera French Onion Soup
- Panera Broccoli Soup
- Panera Bread Muffins
- Panera Creamy Tomato Soup
- Green Goddess Salad
- Panera Steak Sandwich
- Warm Grain Bowl
Popular Soup Recipes
Be sure to check out more of my easy soup recipes and the best Panera Bread copycat recipes here on CopyKat.com!
Panera Bread Autumn Squash Soup
Ingredients
- 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
Instructions
- 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.
Jill Hetherington
Is it necessary to bake the squash? Could it be brought to a boil instead using the vegetable broth and simmer until tender?
Stephanie Manley
You could do it that way, I like the flavor better of squash when it bakes. In my mind you get some roasted flavor when you do it this way, I think that is better.
Sandie
I kept it vegan and used full fat canned coconut milk in place of Dairy and apple honey. It was excellent.
Joy
Can I freeze this soup?
Stephanie
Yes, you can.
Cathy H.
I had a hard time getting it as smooth as Panera, and it was very thick (my squash might have been more than 2 lbs…), so I added a little extra vegetable broth. I also added a little salt at the end and it really punched up the flavor. I’m sure Panera uses tons of salt! Thanks for the recipe! Yummy.
Kathy
Your recipe sounds interesting and I will give it a try. I would appreciate knowing how many ounces you consider to be in one serving? I saw the recipe stated a quantity of 10 servings which can vary widely between a cup or a bowl. This info will help in my calorie count. Thank you!
Stephanie Manley
This recipe makes 10 portions or 10 equal servings.
Billie
Have made this several times. Delicious! Can I use 2% milk or half and half?
Stephanie
It will reheat better with half and half.
Monique
It was good, not quite Panera but delicious
Joann
Good morning
I wanted to re create this but noticed that it has apple juice in it.. I’m allergic to apple and was wondering if there is a substitute I can use or can I just disregard the ingredient all together
Thanks!
Stephanie
I would leave it out, you could try some white grape juice for apple juice.
Patricia Caliskan
Can I can this soup?
Stephanie
I think you could can this soup.