If the first hint of crisp air has you dreaming of a cozy meal, let me introduce you to an absolute autumn classic: Panera Autumn Squash Soup. This golden, velvety soup is brimming with the vibrant flavors of roasted butternut squash and pumpkin, layered with sweet apples, mellow carrots, and just enough warming spice to keep you coming back for “just one more spoonful.” Whether you need a comforting bowl for a chilly night or want to coax the feeling of fall into your kitchen any time of year, this recipe captures everything you love about the famous café version—right down to those pretty pumpkin seeds sprinkled on top.

Panera Autumn Squash Soup Recipe - Recipe Image

Ingredients You’ll Need

Every element in Panera Autumn Squash Soup is there for a reason, and it’s amazing how simple ingredients come together to create something so soul-satisfying. Each one adds a unique touch—whether it’s a hint of sweetness, a pop of color, or a lush, creamy finish.

Olive oil or butter: This is your flavor base, giving the soup a rich, fragrant start and helping all those veggies soften up beautifully.
Onion: Every great soup starts here—onions create savory depth and natural sweetness.
Carrots: Their subtle sweetness and bright color make the soup even more inviting.
Butternut squash: The star of the show, offering creamy texture and gorgeous golden color.
Apple: Just one apple brightens the whole pot, balancing savory flavors with a gentle fresh sweetness.
Vegetable or chicken broth: Pick whichever fits your mood—or your guests’ dietary needs—it’s the backbone for all the other flavors to shine.
Pumpkin purée: Boosts the soup’s vibrant autumn color and lends an earthy richness—canned is wonderfully convenient here!
Apple juice or cider: Lends a subtle tartness and fruity note that feels so quintessentially fall.
Ground cinnamon: Brings cozy, aromatic warmth to every spoonful.
Ground nutmeg: A classic autumn spice that pairs perfectly with squash and pumpkin.
Ground ginger: Adds a gentle zing and lifts all those sweet root veggie flavors.
Curry powder (optional): If you like a little extra complexity, this tiny pinch can work wonders.
Salt and pepper: Because even the best veggies need a little help to shine!
Heavy cream (or half-and-half): For that signature creamy texture—feel free to use coconut cream for a vegan spin.
Honey or brown sugar: Adjust to taste—this touch of sweetness makes the flavors really pop.
Pumpkin seeds (pepitas): Toasted on top, they add a satisfying crunch to every bowl.

How to Make

Step 1: Sauté the Aromatics

Start by heating your olive oil or butter in a big soup pot set over medium heat. Add the onion and carrot, then let them cook, stirring gently now and then, until they’re super soft and releasing their sweetness. This first step fills the kitchen with such a welcoming aroma—you’ll know you’re on the right path!

Step 2: Simmer the Squash and Apple

Toss in your cubed butternut squash and diced apple, then pour in the broth of your choice. Bring everything up to a gentle boil, then turn the heat down and let it all simmer. After about twenty minutes, the squash should be fork-tender and ready to blend into creamy, dreamy soup.

Step 3: Add Pumpkin and Warm Spices

Next, stir in the pumpkin purée and apple juice (or cider), along with the cinnamon, nutmeg, ginger, and a pinch of curry powder if you’re game. Season with salt and pepper. Give everything a hearty stir and let it bubble gently for about five more minutes. The kitchen will smell like pure fall magic!

Step 4: Blend Until Silky Smooth

Now comes the magic transformation! Take the soup off the heat and use an immersion blender right in the pot (or blend carefully in batches using a regular blender) until you reach a perfectly smooth, velvety texture. This is when Panera Autumn Squash Soup really starts to look—and taste—like the café classic.

Step 5: Finish with Cream and Sweetness

Return your creamy soup to the stovetop and gently stir in the cream and honey or brown sugar. Taste and adjust the seasoning if you like—maybe another pinch of salt or a drizzle more honey. Once it’s heated through and everything is luscious and blended, you’re ready to ladle up those golden bowls.

How to Serve

Garnishes

The ultimate finishing touch for Panera Autumn Squash Soup is a scattering of toasted pumpkin seeds—they add crunch, color, and a gorgeous hint of nuttiness. You can also add a swirl of cream, a sprinkle of chopped chives, or even a little fresh black pepper for an elegant touch.

Side Dishes

This soup pairs beautifully with hunks of rustic bread, a classic grilled cheese, or a crisp fall salad with apples and nuts. Serve it as a main course for lunch or a light supper, or make it the perfect prelude to a holiday meal.

Creative Ways to Present

If you’re looking to impress, ladle the soup into hollowed-out mini pumpkins or squash bowls—a show-stopping conversation starter! Mini soup shooters make for a fun appetizer at fall gatherings, or you can serve it family-style in a big, colorful Dutch oven right at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Panera Autumn Squash Soup keeps wonderfully in the fridge. Just transfer it to an airtight container, and it will stay fresh for three to four days. You might notice it thickens a bit as it sits—that’s totally normal and actually makes reheated bowls even silkier.

Freezing

This soup is the epitome of freezer-friendly! Let it cool completely, then portion into freezer-safe containers or bags. It’ll keep its stellar flavor and texture for up to three months. When you’re ready for a taste of autumn, thaw overnight in the fridge.

Reheating

To reheat, simply warm on the stove over medium-low heat, stirring occasionally. If the soup feels a bit too thick, whisk in a splash of broth or water until you reach your ideal consistency. In a pinch, it reheats perfectly in the microwave—make sure to cover the bowl and stir midway through.

FAQs

Can I use frozen squash instead of fresh?

Absolutely! Frozen squash is a great hack for this recipe. It saves loads of prep time and still gives the soup that creamy, vibrant quality you want in Panera Autumn Squash Soup.

Is there a substitute for dairy cream?

Definitely—swap in full-fat coconut cream for a dairy-free or vegan version. The flavor profile changes only slightly, and you still get that irresistible rich texture.

How can I make Panera Autumn Squash Soup lower in calories?

To lighten things up, use half-and-half or even just a splash of milk instead of heavy cream. You can also cut down on the honey or sugar, or opt for a sugar substitute you enjoy.

What’s the best way to make it spicier?

If you love a bit of kick, toss in a pinch of cayenne pepper or a small dash of hot sauce after simmering the soup. Taste and adjust, as a little goes a long way!

Can I double this recipe for a crowd?

Yes, this soup is super easy to scale up! Just use a big enough pot and give yourself a little extra time for the squash to soften and for blending batches. It’s ideal for gatherings or meal prep—there never seems to be any left over!

Final Thoughts

If you’re ready for the ultimate taste of comfort, go ahead and whip up a batch of Panera Autumn Squash Soup. It’s the coziest, creamiest bowl you’ll make all season—guaranteed to warm you from the inside out. Give it a try, share it with friends, and celebrate all the flavors of fall right from your own kitchen!