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Panera Autumn Squash Soup

Panera autumn squash soup is a silky, velvety blend made by simmering butternut squash, pumpkin puree, and apple cider until tender, then pureeing until completely smooth. Finished with a swirl of cream and cream cheese for a rich, cozy orange texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Aromatics
  • 1 medium onion, diced
  • 2 garlic, minced
  • 1 carrot, chopped
Squash base
  • 4 cup butternut squash, peeled and cubed
  • 1 cup pumpkin puree
  • 1 cup apple cider
  • 3 cup vegetable broth
  • 2 tbsp honey
  • 1 tsp curry powder
  • 0.25 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp salt
Creamy finish
  • 0.5 cup heavy cream
  • 2 oz cream cheese
Garnish
  • 1 roasted pumpkin seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the aromatics
  1. Melt the butter in a large pot over medium heat, then cook the diced onion for 5 minutes until soft.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Simmer until tender
  1. Add the butternut squash, pumpkin puree, chopped carrot, apple cider, vegetable broth, honey, curry powder, cinnamon, nutmeg, and salt to the pot.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 25-30 minutes until the squash is very tender, with visible softening at the edges.
Blend and finish
  1. Add the heavy cream and cream cheese, then blend until completely smooth and glossy, with no visible chunks.
  2. Simmer for 5 minutes, then adjust seasoning to taste while the soup gently bubbles.
Serve
  1. Ladle the soup into bowls and top with roasted pumpkin seeds, then add a drizzle of cream for a swirled finish.

Notes

For the smoothest texture, blend the soup while it’s still hot and blend until fully uniform, then return briefly to the pot for the final 5-minute simmer. Store covered in the refrigerator up to 4 days; freeze up to 2 months (for best results, thaw overnight and reheat gently, stirring often). If you want a lighter option, replace heavy cream with full-fat coconut cream for a similar creamy mouthfeel.