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Panera Autumn Squash Soup Recipe

Two bowls of creamy autumn squash soup topped with pumpkin seeds and a swirl of cream
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This Panera autumn squash soup recipe combines butternut squash, pumpkin, apple juice, honey, warm spices, cream cheese, and heavy cream for a smooth and cozy copycat of the seasonal café favorite.

Ingredients

  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 large carrot, chopped
  • 1 teaspoon grated fresh ginger
  • 4 cups peeled and cubed butternut squash, about 1½ pounds
  • 1 can (15 ounces) pumpkin puree
  • 3 cups vegetable broth, plus more as needed
  • 1 cup apple juice or apple cider
  • 2 tablespoons packed brown sugar
  • 1 tablespoon honey
  • ½ teaspoon curry powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoon salt, plus more to taste
  • 4 ounces cream cheese, softened and cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon lemon juice
  • Roasted salted pumpkin seeds, for serving
  • Additional cream, for serving, optional

Instructions

  • Melt the butter in a large soup pot or Dutch oven over medium heat.
  • Add the diced onion and chopped carrot. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.
  • Add the grated ginger and cook for 30 seconds.
  • Add the butternut squash, pumpkin puree, vegetable broth, apple juice, brown sugar, honey, curry powder, cinnamon, nutmeg, and salt. Stir until combined.
  • Bring the soup to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, or until the squash and carrot are completely tender.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully blend it in batches using a countertop blender.
  • Return the soup to low heat. Add the softened cream cheese a few pieces at a time, whisking or blending until completely incorporated.
  • Stir in the heavy cream and lemon juice. Warm gently without boiling.
  • Taste the soup. Add more salt or lemon if it is too sweet, or add brown sugar one teaspoon at a time if you want a sweeter Panera-style flavor.
  • Add additional vegetable broth if needed to reach your preferred consistency.
  • Serve warm, topped with roasted salted pumpkin seeds and an optional drizzle of cream.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Apple juice and apple cider both work. Do not substitute apple cider vinegar.
  • Fresh or frozen cubed butternut squash can be used.
  • For a thinner soup, add more broth after blending.
  • For a sweeter soup, add extra brown sugar gradually after the dairy has been incorporated.
  • The curry should be subtle. Start with ½ teaspoon before adding more.
  • Store refrigerated for up to 4 days.
  • For freezing, freeze the blended soup before adding the cream cheese and heavy cream.

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