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Panera Autumn Squash Soup Recipe

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★★★★★

4.6 from 71 reviews

This creamy Panera Autumn Squash Soup is a comforting blend of butternut squash, carrots, and warming autumn spices, enriched with pumpkin puree, cream cheese, and a hint of maple syrup. Perfect for cozy fall evenings, this soup is smooth, flavorful, and topped with crunchy roasted pumpkin seeds for added texture.

Ingredients

Scale

Soup Base

  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small butternut squash, peeled and diced (6–7 cups)
  • 3 carrots, peeled and sliced (1 – 1 1/2 cups)
  • 4 cups vegetable broth (or vegetable stock)
  • 1 cup unsweetened apple juice

Spices and Flavorings

  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon nutmeg

Enrichments

  • 1/2 cup pumpkin puree
  • 2 Tablespoons unsalted butter (or vegan butter)
  • 2 ounces cream cheese (or plant-based cream cheese)
  • 1/4 cup heavy cream (or full-fat coconut milk)
  • 2 Tablespoons maple syrup

Toppings

  • Roasted pumpkin seeds
  • Fresh cracked black pepper
  • Extra spices (optional, such as cinnamon)

Instructions

  1. Sauté the Onion: Heat olive oil in a large stock pot over medium-high heat. Once hot and shimmering, add the diced onion and sauté for 2-3 minutes until translucent, releasing its sweet aroma.
  2. Add Vegetables and Liquid: Stir in the peeled and diced butternut squash, sliced carrots, vegetable broth, and unsweetened apple juice. Bring the mixture to a rolling boil over high heat, ensuring all ingredients are well combined.
  3. Simmer Until Tender: Reduce the heat to low and let the soup simmer uncovered for 15 minutes, allowing the squash and carrots to become fork-tender and the flavors to meld.
  4. Add Spices and Creamy Elements: Stir in the garlic powder, kosher salt, cinnamon, curry powder, onion powder, nutmeg, pumpkin puree, butter, cream cheese, heavy cream, and maple syrup. Stir continuously until the cream cheese is fully melted and incorporated into the soup.
  5. Blend the Soup: Carefully transfer the soup to a large high-speed blender in batches if necessary. For safety, spoon the vegetables first and then pour in the broth. Blend on high speed until the mixture is perfectly smooth and creamy without any chunks.
  6. Finish and Serve: Pour the blended soup back into the stock pot to keep warm. Serve immediately garnished with a drizzle of cream, roasted pumpkin seeds, fresh cracked black pepper, and an optional dash of cinnamon. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use plant-based alternatives for butter, cream cheese, and heavy cream to make this recipe vegan.
  • Adjust the maple syrup amount to your preferred sweetness level.
  • Be cautious when blending hot liquids; blend in batches and vent the blender lid slightly to prevent steam buildup.
  • Roasted pumpkin seeds provide a crunchy topping but can be omitted if desired.
  • This soup thickens upon cooling; reheat gently and add a splash of broth if needed.

Keywords: Autumn soup, butternut squash soup, creamy squash soup, Panera copycat soup, fall recipes, creamy vegetable soup, pumpkin puree soup

Find it online: https://cookwithruby.com/panera-autumn-squash-soup-recipe/