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Panera Autumn Squash Soup

Panera autumn squash soup is a velvety blend of butternut squash, pumpkin puree, apple cider, and warming spices. It simmers until the squash is tender, then gets blended smooth with cream and cream cheese for a silky orange finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot, then cook the diced onion for 5 minutes until soft (you should see it turn translucent).
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant and lightly sizzling.
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 the mixture to a boil, then simmer for 25-30 minutes until the squash is very tender (a fork should slide through easily).
Blend and finish
  1. Add the heavy cream and cream cheese, then blend until completely smooth and uniformly silky.
  2. Simmer for 5 minutes, then adjust seasoning to taste (look for a glossy, evenly colored soup).
  3. Serve topped with roasted pumpkin seeds and a drizzle of cream.

Notes

For the silkiest texture, blend while the soup is hot and keep the heat at a gentle simmer so it doesn’t separate; if needed, blend again after resting 2-3 minutes. Store in the refrigerator up to 4 days; freeze up to 2 months (reheat gently and stir well). For a lighter option, use half-and-half instead of heavy cream, keeping the cream cheese for body.