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Panera Autumn Squash Soup

Panera Autumn Squash Soup is a velvety orange squash soup made by simmering butternut squash until tender, then blending until completely smooth. Finished with cream and cream cheese for a silky texture, plus roasted pumpkin seeds and a drizzle of cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Aromatics
  • 1 onion , diced
  • 2 cloves garlic , minced
Squash and vegetables
  • 4 cup butternut squash , peeled and cubed
  • 1 cup pumpkin puree
  • 1 carrot , chopped
Liquid base
  • 1 cup apple cider
  • 3 cup vegetable broth
  • 2 tbsp honey
Spices
  • 0.5 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
  • 1 roasted pumpkin seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook aromatics
  1. Melt butter in a large pot, then cook the diced onion for 5 minutes until soft.
  2. Add the minced garlic and cook for 1 minute, stirring so it becomes fragrant without browning.
Simmer the soup
  1. Add butternut squash, pumpkin puree, chopped carrot, apple cider, vegetable broth, honey, curry powder, cinnamon, nutmeg, and salt to the pot.
  2. Bring to a boil, then simmer for 25-30 minutes until the squash is very tender.
Blend and finish
  1. Add heavy cream and cream cheese, then blend until completely smooth.
  2. Simmer for 5 minutes and adjust seasoning to taste.
Serve
  1. Serve topped with roasted pumpkin seeds and a drizzle of cream.

Notes

For the smoothest texture, blend while the soup is hot but avoid overfilling—blend in batches if needed. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove, adding a splash of broth or water if it thickens. Freezing is yes, but the cream can slightly change texture; thaw and reheat slowly. If you want a dairy-light version, use reduced-fat cream cheese and swap part of the heavy cream for evaporated milk.