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Delish Panera Style Autumn Squash Soup

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
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 120kcal

Ingredients
 

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.