Go Back
Creamy Easy Panera Autumn Squash Soup served in a bowl, garnished with spices.

Easy Panera Autumn Squash Soup — Copycat Fall

A creamy and lightly sweet autumn soup inspired by Panera's famous squash soup, made with simple ingredients for a cozy fall meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 medium Butternut squash, peeled and cubed Or pre-cut squash to save time
  • 2 medium Carrots Adds sweetness and color
  • 1 medium Yellow onion
  • 2 cloves Garlic Minced
  • 4 cups Vegetable broth or chicken broth
  • 1 cup Apple juice or apple cider Just a splash for flavor
  • 1 cup Heavy cream or half and half For a lighter version
  • 1/2 cup Pumpkin puree Optional, adds texture
Spices and Condiments
  • 1 tsp Curry powder Start with a small amount
  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg A tiny pinch
  • to taste Salt and pepper
  • 1 tbsp Olive oil or butter For sautéing
Garnish
  • 1/4 cup Pepitas Optional, for topping

Method
 

Preparation
  1. Warm a little olive oil or butter in a soup pot.
  2. Add chopped onion and carrots. Let soften for about 5 to 7 minutes, stirring occasionally.
  3. Add garlic and stir for about 30 seconds until fragrant.
  4. Add butternut squash cubes and pour in broth until mostly covered. Bring to a gentle boil, then reduce heat and simmer until squash is very soft, about 18 to 25 minutes.
  5. Stir in pumpkin puree if using, then add curry powder, cinnamon, nutmeg, salt, and pepper.
  6. Blend until smooth until ultra creamy.
  7. Turn heat low and stir in apple juice or cider, then add cream, stirring until silky.
  8. Taste and adjust seasoning as needed.

Notes

Store in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove and add broth if too thick. Freezes well, but add cream after thawing.