The first time I tried Panera’s Autumn Squash Soup, it was a chilly fall afternoon with my kids in tow. One spoonful, and I was hooked, creamy, sweet, and filled with cozy spices. Buying it weekly wasn’t practical, so I set out to recreate it.
After a few tries (and help from Lily and Jonah), I nailed it. This Panera Autumn Squash Soup recipe is smooth, flavorful, and surprisingly simple. It’s full of roasted butternut squash, pumpkin, apple juice, and warm spices, perfect for soup nights.
Whether you’re new to cooking or just love comfort food, this recipe delivers big flavor with minimal effort. It pairs perfectly with grilled cheese or crusty bread.
If you enjoy this one, check out our Butternut Squash Soup or the hearty Chicken Chili with Pumpkin for more fall favorites.
Table of Contents
What’s in Panera’s Autumn Squash Soup?
Must-Have Ingredients
These are the core ingredients that give this Panera Autumn Squash Soup recipe its rich, signature flavor:
- Butternut squash (2 lbs) – Roast it with honey, butter, cinnamon, and salt for a deep, sweet flavor.
- Pumpkin puree (1 can) – Use 100% pumpkin, not pie mix. It adds creaminess and autumn color.
- Carrots (2 large) – Bring natural sweetness and help thicken the soup.
- Apple juice or cider (2 cups) – Provides a subtle tang that balances out the sweetness.
- Yellow onion – Sautéed to build the soup’s flavor foundation.
- Garlic & fresh ginger – Add warmth, depth, and just the right bite.
- Vegetable broth (4 cups) – Keeps it vegetarian and enhances flavor. Water works in a pinch.
- Cream cheese (4 oz) – Helps create that classic creamy Panera texture.
- Heavy cream (½ cup) – Adds body and richness at the end.
- Brown sugar & honey – Accentuate the squash’s sweetness. Skip or reduce for a less sweet version.
Flavor Secrets That Matter
- Spice blend – A mix of cinnamon, curry, nutmeg, turmeric, and coriander gives the soup its cozy personality.
- Roasting matters – Always roast the squash; roast the carrots too for extra flavor.
- Blend in batches – A stand blender gives the smoothest finish.
- Customize easily – Try oat milk or coconut cream to make it dairy-free.
This soup pairs beautifully with a side of crusty bread—or try it alongside our Crock Pot Lasagna Soup or Marry Me Chicken Soup for a cozy dinner spread.
How to Make Panera Autumn Squash Soup at Home
Step 1: Roast the Squash
- Preheat oven to 425°F.
- Peel and cube 2 pounds of butternut squash.
- Toss with 1 tablespoon olive oil, 1 tablespoon honey, a sprinkle of cinnamon, and a pinch of salt.
- Roast on a baking sheet for 25–30 minutes, flipping halfway until soft and caramelized.
- Optional: Roast carrots (if using) alongside squash for deeper flavor.
Step 2: Sauté the Aromatics
- In a large pot, heat 1 tablespoon butter or oil over medium heat.
- Add diced onion, chopped carrots, garlic, and fresh ginger.
- Cook for 5–7 minutes, stirring often, until softened and fragrant.
Step 3: Add Liquids and Spices
- Stir in 1 teaspoon curry powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, turmeric, coriander, and a pinch of salt.
- Add roasted squash, pumpkin puree, and apple juice.
- Pour in 4 cups vegetable broth.
- Bring to a boil, then reduce to a simmer for 15–20 minutes.
Step 4: Blend It Smooth
- Turn off heat and let soup cool slightly.
- Carefully blend in batches using a stand blender until velvety smooth.
- Note: Don’t overfill blender. Hold lid with a towel to prevent pressure buildup.
- For tips on blending hot soup safely, see our Soup Basics Guide.
Step 5: Creamy Finish
- Return soup to pot, add cream cheese, brown sugar, and honey.
- Stir until melted, then mix in ½ cup heavy cream.
- Taste and adjust seasoning as needed.
Looking for more cozy ideas? Pair this with our Roasted Tomato Basil Soup for a two-soup night.
Variations, Storage, and Make-Ahead Tips
Easy Variations to Make It Your Own
- Go dairy-free: Swap heavy cream for full-fat coconut milk or oat milk. Use vegan cream cheese for a smooth finish without dairy.
- Add a kick: Stir in ¼ teaspoon cayenne pepper or red pepper flakes for subtle heat.
- Add fruit: A handful of chopped apples or pears adds a sweet, chunky twist.
- Make it savory: Reduce or omit brown sugar and honey for a more balanced, earthy taste.
- Roast more veggies: Try adding roasted carrots, parsnips, or even sweet potatoes to change the texture and flavor.
- Protein boost: Stir in white beans or shredded rotisserie chicken for a heartier bowl.
Looking for another creative twist? Our Swamp Soup Recipe adds greens and extra nutrition with bold flavor.
Storage & Meal Prep Tips
- Fridge storage: Store in an airtight container in the fridge for up to 5 days.
- Freezer-friendly: Freeze before adding cream for best results. Reheat gently on the stove and stir in cream after thawing.
- Portion ahead: Freeze in individual servings using silicone muffin trays or freezer-safe soup cubes.
- Reheat like a pro: Always reheat low and slow to avoid curdling the cream.
- Make-ahead tip: Roast squash and chop aromatics the day before for quicker cooking.
If you like prepping cozy meals ahead, check out our Freezer-Friendly Meal Guide for more tips.
Frequently Asked Questions
What is Panera Autumn Squash Soup made of?
It’s made with roasted butternut squash, pumpkin puree, apple juice or cider, carrots, vegetable broth, and a mix of warming spices. Cream cheese and heavy cream give it that rich, silky finish.
Is Panera Autumn Squash Soup gluten-free?
Yes! This recipe uses naturally gluten-free ingredients. Just double-check your broth and cream cheese labels to be sure they’re certified gluten-free.
Can you freeze Panera Autumn Squash Soup?
Yes, but for best texture, freeze it before adding cream and cream cheese. Once thawed, reheat gently and stir in the creamy ingredients at the end.
How do I make the soup less sweet?
Omit the brown sugar and honey, or replace apple juice with a low-sugar apple cider. You can also add extra salt or a splash of lemon juice to balance the sweetness.
Conclusion
This Panera Autumn Squash Soup recipe brings all the comfort of the café version right into your kitchen, without the drive-thru line. It’s sweet, savory, creamy, and incredibly easy to make. Whether you’re warming up after a long day or planning your fall meal prep, this soup hits all the right notes.
Remember, cooking doesn’t have to be perfect to be meaningful. Try it your way, mix in your favorite spices, and make it part of your own cozy traditions. And if your kids are anything like mine, don’t be surprised if this becomes their new favorite too.
Print
Panera Autumn Squash Soup Recipe That’s Even Better Than the Original
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This cozy Panera Autumn Squash Soup Recipe is creamy, sweet, and packed with fall flavors. Roasted butternut squash, pumpkin, and warm spices come together in a comforting bowl that’s even better than the café version.
Ingredients
2 lbs butternut squash, peeled and cubed
1 tbsp olive oil
1 tbsp honey
1/2 tsp cinnamon
1/2 tsp salt
2 carrots, chopped
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups vegetable broth
1 cup pumpkin puree
2 cups apple juice or apple cider
4 oz cream cheese
1/2 cup heavy cream
1 tbsp brown sugar
1 tbsp honey
1/2 tsp curry powder
1/4 tsp nutmeg
1/4 tsp turmeric
1/4 tsp coriander
Optional: cayenne pepper, roasted apple chunks, coconut cream for dairy-free
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Toss cubed butternut squash with olive oil, honey, cinnamon, and salt. Roast for 25–30 minutes.
3. In a large pot, sauté onion, garlic, ginger, and carrots in olive oil until soft.
4. Add spices, roasted squash, pumpkin puree, apple juice, and broth. Bring to a boil.
5. Simmer for 15–20 minutes, then blend soup in batches until smooth.
6. Return to pot and stir in cream cheese, brown sugar, and honey. Simmer until melted.
7. Stir in heavy cream and adjust seasoning to taste.
8. Serve hot with toppings of choice like pumpkin seeds or crusty bread.
Notes
Use unsweetened apple juice or cider for less sweetness.
To make it dairy-free, use coconut cream and vegan cream cheese.
Freeze before adding cream for best texture after thawing.
Roasting the squash brings out natural sweetness—don’t skip it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 14g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg