Panera Autumn Squash Soup Recipe

Introduction

Panera Autumn Squash Soup is a creamy, comforting bowl of fall flavors that warms you from the inside out. Blending roasted butternut squash with pumpkin puree and a subtle mix of spices, this soup offers a perfect balance of sweetness and savory notes. It’s an ideal choice for cozy lunches or dinner on chilly days.

Ingredients

• 2 cups roasted butternut squash cubes
• 1 cup raw pumpkin puree
• 1 medium onion, chopped
• 2 tablespoons butter or olive oil
• 2 cups vegetable broth
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream (optional for thinning)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon mild yellow curry powder
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Roast butternut squash cubes tossed with a little oil on a baking sheet until tender, about 25-30 minutes. Set aside to cool slightly.
2. Step 2: In a large pot, heat butter or olive oil over medium heat. Add chopped onions and sauté until translucent but still retaining some texture, about 5-7 minutes.
3. Step 3: Stir in the cinnamon, ginger, and curry powder with the onions, cooking for about 1 minute to bloom the spices and release their aromas.
4. Step 4: Transfer roasted squash, pumpkin puree, sautéed onions with spices, and vegetable broth to a blender. Blend until smooth. If the soup is too thick, add heavy cream or more broth to reach your desired consistency.
5. Step 5: Return the blended soup to the pot and heat gently over low heat. To avoid curdling the cream cheese, temper it by whisking the cream cheese with a ladle of hot soup in a small bowl until smooth, then stir this mixture back into the soup.
6. Step 6: Warm the soup through without boiling. Season with salt and pepper to taste. Serve hot, optionally garnished with toasted pepitas or a swirl of cream.

Tips & Variations

• Use pre-cubed butternut squash to save prep time without sacrificing flavor.
• For a vegan version, substitute cream cheese and heavy cream with coconut cream.
• To add texture, keep the onions slightly chunky instead of fully blending them.
• Adjust the curry powder to a mild variety to complement rather than overpower the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain a smooth consistency. Avoid boiling when reheating to prevent dairy from breaking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works well and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.

What can I use if I don’t have cream cheese?

You can substitute cream cheese with full-fat Greek yogurt or coconut cream for a dairy-free option. Just add it at the end and warm gently to avoid curdling.

Panera Autumn Squash Soup Recipe

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4.6 from 58 reviews

This recipe recreates Panera’s popular Autumn Squash Soup, blending roasted butternut squash and raw pumpkin puree with aromatic spices like cinnamon, ginger, and a mild yellow curry for a flavorful and creamy soup. The texture is enhanced by sautéed onions left intact, and cream cheese adds richness while keeping the soup velvety when properly tempered. Perfectly balanced between sweet and savory, this soup is ideal for cozy fall days and easily adaptable to vegan diets by substituting dairy with coconut cream.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash and Vegetables

• 3 cups diced butternut squash (roasted)
• 1 cup pumpkin puree (raw, unsweetened)
• 1 medium onion, finely chopped

Spices and Seasonings

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon mild yellow curry powder
• Salt, to taste
• Freshly ground black pepper, to taste

Liquids and Cream

• 4 cups vegetable broth
• 4 ounces cream cheese, softened
• 1/4 cup sour cream (optional, for extra creaminess)
• Optional: additional broth or cream to thin soup as desired

Optional Garnish

• Toasted pepitas (pumpkin seeds)

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized. Roasting enhances the flavor and sweetness of the squash.
2. Sauté the Onions and Bloom Spices: While the squash is roasting, heat a pan over medium heat and add a little oil or butter. Sauté the finely chopped onions until translucent but not fully soft, preserving a slight bite. Add cinnamon, ginger, and mild yellow curry powder, stirring for about 1-2 minutes until fragrant. This step intensifies the spice flavors in the soup.
3. Combine Ingredients in Blender: In a blender, combine the roasted butternut squash, raw pumpkin puree, sautéed onions with spices, and vegetable broth. Blend until smooth but still retaining some texture — don’t overblend to keep a bit of chew in the soup.
4. Temper the Cream Cheese: In a small bowl, whisk the softened cream cheese with a ladle of the hot blended soup to gradually bring it up to temperature and create a smooth mixture. This prevents curdling when added to the hot soup.
5. Finish the Soup: Return the blended mixture to the pot and heat gently on medium-low. Stir in the tempered cream cheese mixture (and sour cream if using). Heat until warmed through but do not boil to avoid breaking the dairy. Adjust salt and pepper to taste. If the soup is too thick, thin it with additional broth or a splash of cream.
6. Serve and Garnish: Ladle the soup into bowls and optionally garnish with toasted pepitas for a crunchy contrast. Serve warm and enjoy the comforting flavors of autumn.

Notes

• Use mild yellow curry powder rather than spicy blends to keep the curry flavor subtle and balanced.
• Tempering the cream cheese is crucial to prevent curdling and ensure a smooth soup texture.
• Pre-cubed butternut squash from the grocery store can save prep time.
• To make this soup vegan, substitute cream cheese and sour cream with coconut cream or other non-dairy alternatives.
• The soup can be thinned with additional broth or cream depending on desired consistency.
• Toasted pepitas add a delicious nutty crunch as a garnish but are optional.
• Store leftovers in the refrigerator for up to 3 days, reheat gently.

Keywords: Panera Autumn Squash Soup, butternut squash soup, pumpkin soup, fall soup, creamy squash soup, vegetarian soup, copycat Panera soup