a bowl of homemade Panera Bread Autumn Squash Soup topped with pumpkin seeds
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5 from 1 vote

Panera Bread Autumn Squash Soup

Panera Bread Autumn Squash soup is a seasonal offering, you can make it all year long.
Course Soup
Cuisine American
Keyword Panera Recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 150kcal
Author Stephanie Manley


  • 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 you may want to add more
  • 1/2 teaspoon cinnamon
  • 1 cup apple juice
  • 1 tablespoon honey
  • 1/2 cup heavy cream
  • 1 tablespoon pumpkin seeds


  • Preheat oven to 350 degrees. Peel and cut a 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 stock pot 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.


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
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