If you crave cozy comfort in a bowl, this Panera Autumn Squash Soup Recipe is about to become your new obsession. Silky smooth, naturally sweet, and brimming with the warm flavors of roasted squash and fall spices, it’s a homemade version of the cult-favorite soup we all look forward to each year—right from your own kitchen!
Why You’ll Love This Recipe
- Cozy Fall Flavors: Every spoonful bursts with sweet roasted butternut squash, apples, and a gentle touch of cinnamon—it’s autumn in a bowl.
- Weeknight-Friendly: With just a handful of prep and your Instant Pot, slow cooker, or stovetop, you can whip up this soup with minimal fuss and time.
- Creamy But Still Wholesome: Blended veggies and just enough cream (or coconut milk!) create a velvety texture that’s comforting but not heavy.
- Panera Flavor at Home: Get the famous taste of the Panera Autumn Squash Soup Recipe for a fraction of the price, no waiting in line required!
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—every item is chosen to create the most authentic, vibrant copycat Panera Autumn Squash Soup Recipe. Each vegetable brings sweetness and color, while a touch of spice and cream blend everything into pure comfort food magic.
- Yellow Onion: Provides a savory flavor foundation and gentle sweetness as it cooks.
- Garlic Cloves: Smash them for a mellow, aromatic backbone that deepens every bite.
- Butternut Squash: The star! Its naturally sweet, creamy flesh makes the soup thick and beautifully orange.
- Carrots: Add richness and a pop of color, plus extra sweetness to round out the squash.
- Apple (sweet variety): Honeycrisp is lovely here—it brightens up the veggie flavors and gives that signature Panera tang.
- Pumpkin Puree: Be sure to use 100% pure pumpkin, not pie filling, for a smooth, earthy undertone.
- Brown Sugar: Just enough to enhance the natural sweetness and give a slight caramel note.
- Salt & Pepper: Balances and sharpens all the cozy flavors.
- Cinnamon, Nutmeg & Cayenne: Warm, aromatic accents with a subtle kick—don’t skip the pinch of cayenne if you want that gentle Panera heat!
- Chicken or Vegetable Stock: The liquid base—vegetable broth makes it vegetarian if you like!
- Cream (heavy cream, coconut milk, or half & half): A splash at the end for lush, velvety soup—you’re in control of the richness.
- Olive Oil: For sauteing the vegetables and building layers of flavor.
- Pepitas (Pumpkin Seeds): Traditional Panera-style garnish for delightful crunch.
- Extra Brown Sugar, Cream, & Bread (for serving): Optional, but absolutely encouraged for the full warmed-up experience!
Variations
One of the best parts about making this Panera Autumn Squash Soup Recipe yourself is how easy it is to make it your own. Feel free to get creative and tweak it based on dietary preferences or what you already have on hand—your kitchen, your rules!
- Make It Dairy-Free: Use unsweetened canned coconut milk or your favorite plant-based cream for richness without dairy.
- Add More Heat: Love a spicy kick? Sprinkle in extra cayenne or a dash of smoked paprika to heat things up.
- Mix Up The Squash: Swap in acorn squash or kabocha for a fun twist on the classic flavor and texture profile.
- Boost the Nutrition: Stir in a handful of baby spinach or kale right before blending for a subtle nutrition boost (it blends right in!).
How to Make Panera Autumn Squash Soup Recipe
Step 1: Prep the Vegetables
Start by peeling and chopping your butternut squash, carrots, and apple as described. Take a moment to smash the garlic and chop your onion—this little bit of prep will let all those flavors meld beautifully. If you’re short on time, look for pre-cut butternut squash at the store—it’s a big time saver!
Step 2: Saute Aromatics (Instant Pot & Stovetop Only)
Set your Instant Pot to sauté, or use a Dutch oven on the stove. Warm up the olive oil, add the onion, and let it get just a little golden for extra flavor depth. Toss in the carrots, apple, and butternut squash, letting them mingle. This step adds sweetness and rounds out the earthy undertones.
Step 3: Add Ingredients & Cook
Add all remaining ingredients—except the cream!—to your pot, including the stock, pumpkin puree, spices, sugar, and seasonings. Stir everything together. For Instant Pot: seal and pressure cook for 10 minutes. For slow cooker: set to low for 4–6 hours (or high for 3), until the vegetables are perfectly tender. On the stovetop: cover and gently simmer on low for 4–6 hours, checking until the squash and carrots are fork-tender and falling apart.
Step 4: Puree Until Velvety Smooth
Once the veggies are meltingly soft, use an immersion blender directly in the pot, or carefully transfer to a blender. Puree in batches until the soup’s texture is completely silky. If using a regular blender, let things cool a bit so there are no splatters.
Step 5: Add Cream and Adjust Seasoning
Pour in your cream of choice, stirring gently to blend into the golden puree. Taste and fine-tune with a touch more salt or pepper. This is your moment to strike your perfect balance of creaminess and spice as you bring the Panera Autumn Squash Soup Recipe to life!
Step 6: Garnish and Serve
Ladle hot soup into bowls. Swirl with a dash more cream, a sprinkle of pepitas for crunch, a touch of brown sugar, and serve with crusty bread or in a bread bowl for the Panera experience. Every detail counts for the ultimate comfort.
Pro Tips for Making Panera Autumn Squash Soup Recipe
- Quick Butternut Shortcuts: Pre-cut or even frozen butternut squash makes this recipe way faster—no more wrestling with a whole squash if you’re short on time!
- Balance the Sweetness: Every batch of squash and apples is a little different—taste before adding more sugar or spice to find your perfect flavor balance.
- Velvet-Texture Hack: For ultra-smooth soup, puree it for a full minute and then strain through a fine-mesh sieve if you want that restaurant-level silkiness.
- Customize the Creaminess: Start with the minimum cream, then stir in more until it’s as rich as you love. Coconut milk makes it extra velvety and a little tropical, too.
How to Serve Panera Autumn Squash Soup Recipe
Garnishes
The magic’s in the garnish! For true Panera style, scatter salted pepitas (pumpkin seeds) over each bowl, add a tiny swirl of cream, a sprinkle of brown sugar, and, if you like, a little flaky sea salt. Not only does it look gorgeous, it adds irresistible crunch and flavor contrast.
Side Dishes
You can’t go wrong pairing your Panera Autumn Squash Soup Recipe with a thick slice of sourdough bread—try serving in a bread bowl for the full café effect. A crisp green apple salad or a classic grilled cheese makes this a guaranteed soul-satisfying meal.
Creative Ways to Present
If you’re serving for a special occasion, pour the soup into mini espresso cups for elegant shooters, or hollow out small pumpkins for a stunning fall feast centerpiece—everyone will be wowed. Drizzle with chili oil for a modern, spicy twist!
Make Ahead and Storage
Storing Leftovers
This soup keeps like a dream! Store leftovers in an airtight container in the refrigerator for up to five days. The flavors actually develop and get even better by the next day.
Freezing
Cool the soup completely, then portion into freezer-safe bags or containers (leave room for expansion). It will keep for 2–3 months—thaw overnight in the fridge and you have a bowl of autumn ready whenever you need it.
Reheating
Reheat gently on the stovetop over medium-low, stirring occasionally. Add a splash more broth or cream if you want to loosen the texture. Avoid boiling to protect that silky finish!
FAQs
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Can I make the Panera Autumn Squash Soup Recipe vegetarian or vegan?
Absolutely! Simply substitute vegetable broth for chicken stock and use canned coconut milk or plant-based cream in place of dairy. Just double check that your brown sugar is vegan if needed.
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How do I safely blend hot soup?
If using an immersion blender, simply puree the soup right in the pot. For a standard blender, let the soup cool a bit, blend in batches, and never fill the blender more than halfway to avoid accidental splatters. Hold the lid with a kitchen towel for extra safety.
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Can I use canned pumpkin instead of fresh squash?
You’ll achieve the best flavor and texture with fresh butternut squash, but if you’re in a pinch you can use extra canned pumpkin. It will create a smoother, slightly different soup—still delicious and comforting!
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How spicy is this soup with the cayenne added?
The pinch of cayenne in the Panera Autumn Squash Soup Recipe just adds a gentle warmth (not heat!). If you love spice, feel free to add a bit more, but it’s perfectly cozy and mild as written.
Final Thoughts
If you’ve ever wished you could bring the Panera Autumn Squash Soup Recipe home, now’s your chance. Each bowl is brimming with heartwarming flavor and perfect for sharing with the people you love. I hope you’ll put on a cozy sweater, whip up a pot, and savor every golden, creamy spoonful!
Print
Panera Autumn Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 bowls of soup 1x
- Category: Soup
- Method: Instant Pot, Slow Cooker, Stove Top
- Cuisine: American
- Diet: Vegetarian
Description
This Panera Autumn Squash Soup recipe is a comforting blend of butternut squash, apples, and warm spices, perfect for a cozy evening in. Creamy and flavorful, it’s a must-try for any soup lover.
Ingredients
Vegetable Mixture:
- 1 yellow onion, chopped
- 3 garlic cloves, smashed
- 1 3-4 lbs. butternut squash, peeled, cubed, filling/seeds removed
- 3 carrots, peeled and chopped into 1” pieces
- 1 apple, peeled and cubed sweet variety like honeycrisp
- 2/3 15 oz. canned pumpkin puree 100% pure pumpkin, NOT pie filling
Seasonings:
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- pinch nutmeg
- pinch cayenne or more to taste
Liquids:
- 3 cups chicken stock veggie stock/broth can be subbed
- 1/3 – 1/2 cup cream of choice: heavy cream, unsweetened canned coconut milk, half & half
- 2 tablespoons olive oil
Toppings:
- pumpkin seeds / pepitas
- brown sugar, splash of cream, pinch of salt
- bread on the side, or sourdough bread bowl to serve in
Instructions
- Prep Veggies: Peel and chop all vegetables as listed in the ingredients.
- Instant Pot Method: Saute onions, then add remaining vegetables, seasonings, and liquids. Pressure cook for 10 minutes and natural release.
- Slow Cooker/Stove Top Method: Combine all ingredients in a slow cooker or pot. Cook on low for 4-6 hours or until tender.
- Puree & Serve: Blend the soup until smooth, add cream, adjust seasonings, and serve topped with pepitas, cream, salt, and brown sugar.
Notes
- If using a standard blender, allow the mixture to cool slightly to avoid accidents.
- Adjust the cayenne to your preferred level of spiciness.
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 30mg
