Panera Bread Autumn Squash Soup

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.

Homemade Panera autumn squash soup topped with pumpkin seed kernels

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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.

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

  1. Peel and cut the butternut squash into 1-inch cubes.
  2. Place squash cubes on a baking sheet.
  3. Drizzle vegetable oil over the butternut squash and toss to coat well.
  4. Bake at 350 degrees for about 30 minutes or until the butternut squash is fork-tender but not browned.
  5. 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.
  6. Add pumpkin, butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey. Heat through.
  7. When the soup is hot, use an immersion blender to make the soup smooth.
  8. Add cream and stir.
  9. Toast the pumpkin seeds in a small skillet until they become fragrant.
  10. Serve soup topped with pumpkin seeds.

I hope you enjoy my copycat version of Panera Bread Autumn Squash soup.

a bowl of homemade Panera autumn squash soup topped with pumpkin seed kernels

More Panera Bread Copycat Recipes

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!

Homemade Panera autumn squash soup topped with pumpkin seed kernels

Panera Bread Autumn Squash Soup

Panera Bread Autumn Squash soup is a seasonal offering, you can make it all year long.
4.34 from 3 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Autumn Squash Soup, Panera Recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 150kcal

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.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 198mg | Potassium: 535mg | Fiber: 2g | Sugar: 8g | Vitamin A: 13540IU | Vitamin C: 24.3mg | Calcium: 68mg | Iron: 1.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Cathy

    I am on a diet plan and butternut squash, apple juice, & white onions are not on it… are there substitute ingredients I could use instead? Will other types of squash taste good?

    • Stephanie Manley

      I am perplexed by this request. As the butternut squash is crucial to the soup, as is apple juice and white onions. I am not certain of the result when so many of the primary ingredients need to be swapped out. What type of soup are you looking for?

  2. Cassie

    My mom is allergic to curry; would it be okay to leave it out? If not, any suggestions for a replacement? Can’t wait to try this recipe!

  3. Mysweetmary

    I love this soup at Panera too. Thanks to you I just fixed it myself, using pre cut cubes from the grocery store. After cooking all ingredients in a large pot, I ran it through my Vita Mix machine. Fast and easy. Yummy

  4. Lida Sauve

    I’ve made this twice now and it’s so good. I quartered and seeded the squash and then microwaved for about 14 minutes. It wouldn’t be as good as roasting but it’s pretty quick. While it’s softening you can prep everything else. Thanks for this great recipe

    • Shelby

      You can use almond milk yes. Are you able to use butter? IF so add a tbsp of butter and that will help add the creaminess of heavy cream. I agree we use almond milk over coconut when trying to replicate heavy cream.

  5. Diane Boyce

    i always make my squash in crockpot! So easy & no worries about cutting. Put 2 cups water in crockpot, squash & cook til tender 3/4 hours on high or til fork pierces easily. Then just cut in half & remove seeds! its that easy! :-))))

  6. Carly

    How long does this soup keep? I am planning to make it for a party but the easiest way to do so will be to make it the day before. If I make it the day before, am I ok to reheat it the next day for my party?

  7. Tina

    I made this last year for Thanksgiving and what a hit it was. It has already been requested for this year….lol
    This soup is my favorite soup at Panera and I’m so glad I can make it whenever I want.
    Thanks Stephanie ????

  8. janine

    Yes, can’t you cut the squash in half and put on a cookie sheet and bake? Then just scoop out the insides; It’s a killer to cut a butternut squash in half nevermind one inch cubes! Good way to lose fingers.

    • Stephanie

      You should do whatever you think will work out for you. It will take a little longer to cook that way. You can also buy butternut squash cleaned and pre-cut as well.

      • Michele Bennett

        Once fall arrives, there is always squash precut and ready to go home with me! Since it keeps jumping in my cart, I have been making this soup at least 2-3 times each month once the cold weather hits! I now find 2 new challenges. 1. It’s still in the 70’s-80’s, yet I can’t fight the urge to make it! 2. My husband and son discovered that squash is delish when roasted, so now it is a battle to keep the squash long enough to make the soup! What to do?

      • Michele

        Once fall arrives, there is always squash precut and ready to go home with me! Since it keeps jumping in my cart, I have been making this soup at least 2-3 times each month once the cold weather hits! I now find 2 new challenges. 1. It’s still in the 70’s-80’s, yet I can’t fight the urge to make it! 2. My husband and son discovered that squash is delish when roasted, so now it is a battle to keep the squash long enough to make the soup! What to do?

  9. Sue

    I love this soup so much, I think about it in the off season, and wished they served it year round. I’m so happy that I can have it whenever I want thanks to CopyKat.com.

  10. Pam

    Stephanie, cooking the butter nut squash in the instant pot makes easier. I never wanted to use the squadh due to the tough skin but ip took that excuse away. Have enjoyed butter nut squash since I started using the ip.

    • Jay

      Can you tell me how you do this? Put it in with the skin on and then scoop the guts out? I just got an instant pot and was hoping to make a panera like soup in it. There is a squash soup recipe in the book that came with it but it is not quite the same. Calls to peel and cut up squash though.

      • Stephanie

        I haven’t tried this, but I don’t think there is much difference in that you have to cut it in half, then scoop out the seeds. This is one instance where I would suggest baking, as you may get more flavors as the sugar of the butternut squash caramelizes.

  11. AnneFolger

    Thank you so much for this. This is one of my favourite Panera soups and can’t wait to try. This is really appreciated.

  12. Stephanie

    I am sure either would work ok. I thought about doing it this way, but I thought the squash would cook a little faster this way. I don’t think it matters, I think what is key is to not allow it to brown too much.

    I hope you enjoy the recipe.

  13. Tanya Campbell

    I’m wondering if I could bake the squash whole instead? It’s so hard cutting it into cubes, especially dealing wit the hard outer skin, thiking blisters. But wondering if cubing improves the texture and reduces stringiness.

    Will definitely try this, combination of flavors sounds scrumptious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating