Panera Bread Autumn Squash Soup

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.

two bowls of copycat Panera autumn squash soup.

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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
  • Cinnamon
  • Apple juice
  • Honey
  • Heavy cream
  • Pepitas

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. 

Panera autumn squash soup ingredients.

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:

  1. Preheat the oven to 350°F.
  2. Use a sharp knife to cut off the skin of the butternut squash. 
  3. Dice the flesh of the squash into 1-inch pieces.
  4. Toss the pieces of squash with some vegetable oil and spread them out on a baking tray.
  5. Roast the squash until it is fork-tender but not browned, about 30 minutes.

To finish preparing the copycat Panera squash soup recipe:

  1. Heat a large stockpot over medium-high heat.
  2. Pour a splash of vegetable oil into the pot and add the diced white onions.
  3. Season the onions lightly with salt and saute until they become translucent.
  4. Add the pumpkin puree, roasted butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey.
  5. Reduce the heat to medium-low and stir until the soup is hot. 
collage of recipe steps for Panera autumn squash soup.
  1. 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.
  2. Stir the heavy cream into the soup.
  3. Toast the pepitas in a pan over medium heat or in the oven at 350°F.
collage of Panera autumn squash soup recipe steps.
  1. Ladle the soup into bowls, garnish with pepitas, and serve warm. 
bowls of copycat Panera autumn squash soup.

Recipe Variations 

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.

  1. Fill a large mixing bowl a third of the way with ice cubes and cold water. 
  2. Place a slightly smaller mixing bowl inside the larger bowl. 
  3. 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.

overhead view of copycat Panera autumn squash soup in three bowls.

More Panera Bread Copycat Recipes

Be sure to check out more of my easy soup recipes and the best Panera Bread copycat recipes here on!

two bowls of copycat Panera autumn squash soup.

Panera Autumn Squash Soup

Panera Bread Autumn Squash soup is a seasonal offering, you can make it all year long.
4.93 from 28 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


  • 2 pounds butternut squash peeled and chopped into 1-inch cubes
  • 2 tablespoon vegetable oil divided use
  • 1 cup chopped white onion
  • salt to taste
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 15 ounces pumpkin
  • 1 cup apple juice
  • 2 cups vegetable stock
  • 1/2 cup heavy cream
  • 1 tablespoon pumpkin seed kernels (pepitas) to garnish


  • Preheat the oven to 350°F.
  • Drizzle 1 tablespoon of vegetable oil over the butternut squash and stir to coat it well. Bake until the squash is fork tender, about 30 minutes. Do not let the squash brown.
  • Place 1 tablespoon of vegetable oil in a large stockpot over medium heat. Add the onions and a bit of salt and sauté until the onions are translucent. Then add the curry powder, cinnamon, honey, pumpkin, butternut squash, apple juice, and vegetable stock and cook until heated through.
  • Use an immersion blender or a regular blender to puree the soup until smooth. Add the heavy cream and stir.
  • Toast the pumpkin seeds in a small skillet until they become fragrant. Immediately remove from heat.
  • Serve the soup with pumpkin seeds sprinkled on top.



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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. 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?

  2. Cathy H.

    4 stars
    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!

  3. 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


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Yes, you CAN make it at home! 
I'll show you how.