Delish Panera Style Autumn Squash Soup

This is the cozy, velvety fall soup I make when I want the whole house to smell like roasting squash and cinnamon without dropping $7 on a single bowl. It’s a riff on that creamy-sweet Panera vibe—roasted butternut, a little pumpkin, apple cider for that gentle tang, and warm curry that sneaks up in the best way. It’s silky, sunshine-yellow, and weirdly fancy for how unfussy it is. If you want something you can ladle into mugs and sip while wearing fuzzy socks… hi, welcome.

My husband calls this “yellow magic” and the kids slurp it like it’s dessert, which… understandable. The first time I made it, I overdid the maple and it tipped into baby-food territory, but we course-corrected with lemon and a pinch more salt and it was back from the brink. Now it’s our cold-night ritual: squash roasting, someone grating nutmeg, and a small person negotiating for extra pepitas like it’s their job.

How to Make It

Grab one large butternut squash (about 2.5–3 lb). Slice it lengthwise, scoop the seeds (save them if you’re an overachiever—toast with a little oil and salt), drizzle with olive oil, salt it, and throw it cut-side down on a sheet pan. Roast at 425°F until collapse-level tender, 35–45 minutes depending on your oven’s mood.

While that’s happening, sauté a chopped onion and a chopped carrot in a big pot with a little butter and olive oil—medium heat, about 6–8 minutes. Toss in 3 cloves minced garlic for the last minute so it doesn’t burn and get bossy. Deglaze with 1 cup apple cider or apple juice; let it bubble and pick up all the good bits.

Scoop the roasted squash into the pot (careful, it’s lava), add 1 cup canned pumpkin, 3 cups veggie broth, 1.5 teaspoons curry powder, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, and a whisper of nutmeg (like 1/8 teaspoon). Bring to a gentle simmer for 10–15 minutes. Taste. Want it a touch sweeter? Add 1–2 tablespoons maple syrup or brown sugar. Salt and pepper until it tastes like something you can’t stop eating.

Blend until silky—immersion blender if you’ve got it, or carefully in batches in a blender (lid cracked, towel over the top, you know the drill). Finish with 1/2 cup heavy cream or full-fat coconut milk and a squeeze of lemon or a splash of apple cider vinegar to brighten. If it’s too thick, loosen with a bit more broth. If it’s too shy, add another pinch of curry and salt. Top with toasted pepitas and a little cream swirl if you’re feeling extra.

✔Ingredient Notes

– Butternut squash: Roast it until a fork slides in like butter. If it’s underdone, your soup won’t blend silky—ask me how I know.
– Pumpkin puree: Canned is perfect. Skip pumpkin pie filling (sugary chaos). This adds body and that autumn color.
– Apple cider/juice: Brings gentle sweetness and apple-y tang. If using apple juice, watch your sweetener later.
– Vegetable broth: Use low-sodium so you control the salt. Chicken broth works too if you’re not keeping it veg.
– Curry powder: The secret warm, cozy note. Too much can get bossy—start small, taste, tweak.
– Cinnamon & nutmeg: Go light. You want whisper, not Yankee Candle.
– Ginger (ground or fresh): Adds brightness. Fresh grated is zingier; ground is easy and mellow.
– Maple syrup or brown sugar: Just a spoon or two. If it tastes like pie, add lemon and salt to pull it back.
– Heavy cream or coconut milk: For that silky finish. Coconut keeps it dairy-free and adds a tiny tropical cozy vibe.
– Onion, carrot, garlic: The base flavor team. Don’t skip unless you love flat soup.
– Lemon or apple cider vinegar: A tiny splash wakes everything up at the end.
– Pepitas (pumpkin seeds): Crunchy topping magic. Toast them with a little oil and salt while the soup simmers.

✔Recipe Steps

1. Heat oven to 425°F and roast 1 large halved, seeded butternut squash (oiled and salted, cut-side down) until very tender, 35–45 minutes.
2. Sauté 1 chopped onion and 1 chopped carrot in 1 tablespoon olive oil and 1 tablespoon butter over medium heat until soft, 6–8 minutes; add 3 minced garlic cloves for 1 minute.
3. Deglaze with 1 cup apple cider (or juice) and simmer 2 minutes to reduce slightly.
4. Add roasted squash (scooped), 1 cup pumpkin puree, 3 cups vegetable broth, 1.5 teaspoons curry powder, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, pinch nutmeg, salt, and pepper; simmer 10–15 minutes.
5. Blend until silky with an immersion blender (or carefully in batches); stir in 1/2 cup heavy cream or coconut milk and 1–2 tablespoons maple syrup or brown sugar to taste.
6. Finish with 1–2 teaspoons lemon juice or apple cider vinegar; adjust salt/pepper and serve with toasted pepitas and a cream drizzle.

What to Serve It With

– Grilled cheese (sharp cheddar + sourdough is elite).
– Garlicky croutons or crusty bread with butter.
– Apple and kale salad with a lemony vinaigrette.
– Roasted brussels sprouts or a simple arugula salad.
– Crispy bacon crumbles or browned sausage if you want protein.

✔Tips & Mistakes

– Roast your squash. Boiling = bland, watery soup. Roasting = caramelized, rich flavor.
– Don’t skip the acid at the end. A tiny splash of lemon or vinegar is the difference between flat and wow.
– Blend long enough. If it’s gritty, keep blending; add a splash of broth to help.
– Too sweet? Salt and lemon fix it fast. Too spicy? Add cream.
– Make-ahead magic: It somehow tastes better the next day after a nap in the fridge.

✔Storage Tips

Fridge: Store in airtight containers up to 4 days. It thickens as it chills—thin with a splash of broth or water when reheating.
Freezer: Freeze flat in bags or in containers up to 3 months. Thaw in the fridge overnight, reheat gently on low.
Reheat: Medium-low on the stove, stir occasionally. Microwaves happen—no shame—just stop and stir.
Cold leftovers? Kinda delightful, like savory pumpkin pudding. I’ve straight-up eaten a cup for breakfast with a fried egg on top. Zero regrets.

✔Variations and Substitutions

– Vegan/dairy-free: Use coconut milk instead of cream and olive oil instead of butter.
– Extra-savory: Add a small splash of soy sauce or tamari for umami depth (weird, I know—works). Tamari if you’re gluten-free.
– Spice lane: Swap curry for garam masala, or add a pinch of cardamom or turmeric.
– Sweet tweak: Use honey instead of maple or brown sugar—start with 1 tablespoon and taste.
– Apple swap: No cider? Use extra broth plus a tablespoon of apple cider vinegar.
– Squash swap: Kabocha or honeynut squash are lovely; even frozen cubed butternut works in a pinch (roast from frozen if you can).
– Protein add-ins: Stir in cooked quinoa, shredded rotisserie chicken, or white beans for bulk.
– Heat it up: A pinch of cayenne or red pepper flakes wakes it right up.

Frequently Asked Questions

Delish Panera Style Autumn Squash Soup

Silky, cozy, and lightly sweet, this Panera-inspired autumn squash soup blends roasted butternut squash with pumpkin, apple cider, warm spices, and a touch of cream for the ultimate fall comfort bowl.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 lb butternut squash, peeled, seeded, and cubed
• ▢ 1 cup yellow onion, chopped
• ▢ 1 cup carrots, sliced
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 1 cup pumpkin puree
• ▢ 4 cup vegetable broth low sodium if possible
• ▢ 1 cup apple cider or apple juice
• ▢ 0.75 cup heavy cream half-and-half works too
• ▢ 2 tbsp honey
• ▢ 1 tbsp light brown sugar
• ▢ 1 tsp curry powder
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.5 tsp ground ginger
• ▢ 0.25 tsp ground nutmeg
• ▢ 1.5 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup roasted pepitas for serving, optional
• ▢ 0.25 cup sour cream or Greek yogurt for swirl, optional

Instructions

Preparation Steps

• Preheat oven to 425°F. Toss cubed butternut squash with olive oil and a pinch of salt and pepper on a sheet pan. Roast until tender and caramelized on the edges, about 25 minutes.
• Meanwhile, melt butter in a large pot over medium heat. Add onion and carrots; cook, stirring, until softened and lightly golden, 6 to 8 minutes.
• Stir in curry powder, cinnamon, ginger, and nutmeg; cook 30 seconds to bloom the spices.
• Add pumpkin puree, roasted squash, vegetable broth, and apple cider. Bring to a simmer and cook 12 to 15 minutes to meld flavors.
• Blend the soup until very smooth with an immersion blender (or carefully in batches in a countertop blender).
• Return to low heat. Stir in heavy cream, honey, and brown sugar. Season with salt and pepper; adjust sweetness or acidity to taste.
• Ladle into bowls and garnish with a swirl of sour cream or yogurt and a sprinkle of roasted pepitas, if using.

Notes

For a dairy-free version, replace heavy cream with full-fat coconut milk and use oil instead of butter. The soup thickens as it stands—thin with a splash of broth if needed when reheating.