Go Back

Panera Autumn Squash Soup

Panera autumn squash soup is a velvety orange blend of butternut squash, pumpkin, and apple cider, simmered until very tender and then smoothed until silky. Finished with cream and cream cheese for a rich, comforting texture topped with roasted pumpkin seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Panera Autumn Squash Soup
  • 2 tbsp butter
  • 1 onion medium, diced
  • 2 garlic cloves, minced
  • 4 cup butternut squash peeled and cubed
  • 1 cup pumpkin puree
  • 1 carrot chopped
  • 1 cup apple cider
  • 3 cup vegetable broth
  • 2 tbsp honey
  • 0.5 tsp curry powder
  • 0.25 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp salt
  • 0.5 cup heavy cream
  • 2 oz cream cheese
  • 1 roasted pumpkin seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Melt the butter in a large pot over medium heat; cook the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
  2. Add the butternut squash, pumpkin puree, carrot, apple cider, vegetable broth, honey, curry powder, cinnamon, nutmeg, and salt.
  3. Bring the soup to a boil, then reduce to a simmer and cook for 25 to 30 minutes until the squash is very tender.
Blend and finish
  1. Add the heavy cream and cream cheese, then blend until completely smooth.
  2. Simmer the blended soup for 5 minutes, then adjust seasoning to taste.
Serve
  1. Serve hot, topped with roasted pumpkin seeds and a drizzle of cream.

Notes

For the smoothest texture, blend while the soup is hot (in batches if needed) and keep processing until no orange flecks remain. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently on the stovetop or in the microwave. Freezing is not recommended because cream and cream cheese can separate after thawing. For a dairy-light option, use evaporated milk or half-and-half instead of heavy cream and use neufchâtel in place of cream cheese.