Panera Autumn Squash Soup (Copycat)

squash soup in a bowl topped with pepitas, cream, and paprika.

Panera Autumn Squash Soup (Copycat)

This silky-smooth and creamy Panera Autumn Squash Soup is made with roasted honey-cinnamon butternut squash, pumpkin, carrots, warming spices and a bit of cream. It's Fall in a bowl and you won't believe how much it tastes like the real deal from Panera!

Course Soup

Cuisine American

Prep Time 35

Cook Time 50

Total Time 1 25

Servings servings

Calories 254kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the roasted butternut squash

1 large butternut squash, peeled, seeded and cut into cubes about 6 cups squash or 2 lbs.
2 Tbsp. honey
2 Tbsp. melted unsalted butter
pinch of salt and cinnamon

For the soup

1 Tbsp. olive oil
1 small yellow onion, diced
2 large carrots, chopped into thin rounds or diced
3 cloves garlic, minced
1 Tbsp. ginger, minced
4 cups vegetable broth
2 cups apple juice or apple cider (NOT apple cider vinegar)
2 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. kosher salt
1/2 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. fresh ground nutmeg
1/8 tsp. ground turmeric
1, 15 oz. can 100% pumpkin puree (not pumpkin pie mix)
4 oz. room temperature cream cheese
1/4 cup brown sugar, packed
1/2 cup heavy cream
garnish: pepitas, cream, paprika

US Customary - Metric

Instructions

Note: this soup is on the sweeter side (which I love) just like the Panera soup! But, if you'd prefer a less sweet soup, omit the additional brown sugar and honey added into the soup.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup, if desired.
Place the butternut squash cubes on the baking sheet. Add the honey, butter, salt and cinnamon on top and toss until coated and arrange them in a single, even layer. Roast the butternut squash until they're caramelized and tender, ~25 minutes.
1 large butternut squash, peeled, seeded and cut into cubes, 2 Tbsp. honey, 2 Tbsp. melted unsalted butter, pinch of salt and cinnamon
When the butternut squash is almost done, heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onions and sauté for 5 minutes or until onions are soft, being sure to stir occasionally.
1 Tbsp. olive oil, 1 small yellow onion, diced
Add the carrots, garlic, and ginger and stir to combine. Cook for another 1-2 minutes, until fragrant.
2 large carrots, chopped into thin rounds or diced, 3 cloves garlic, minced, 1 Tbsp. ginger, minced
Add the roasted butternut squash, followed by the broth, apple juice, lemon juice, honey, and all the seasonings. Bring the soup to a boil, then down to medium-low and simmer until carrots are tender, ~10 minutes.
4 cups vegetable broth, 2 cups apple juice or apple cider (NOT apple cider vinegar), 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 tsp. kosher salt, 1/2 tsp. curry powder, 1/2 tsp. ground coriander, 1/2 tsp. ground cinnamon, 1/4 tsp. fresh ground nutmeg, 1/8 tsp. ground turmeric
Once the carrots are done, add in the pumpkin, cream cheese and brown sugar. The cream cheese will be a little clumpy but it's OK.
1, 15 oz. can 100% pumpkin puree (not pumpkin pie mix), 4 oz. room temperature cream cheese, 1/4 cup brown sugar, packed
Remove from heat and allow to cool for a few minutes before transferring to a blender. Puree the soup, working in batches, until the soup is smooth.
Stir in the heavy cream. Season with salt and pepper to taste.
1/2 cup heavy cream, garnish: pepitas, cream, paprika
Serve with pepitas, a drizzle of cream and paprika. Enjoy!

Video

Notes

Storage: It will last up to 5 days in the fridge, properly stored.

Nutrition