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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.

Ingredients

Scale

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

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