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