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Panera Autumn Squash Soup

Panera autumn squash soup is a velvety orange blend made by simmering butternut squash until very tender, then blending smooth with cream and cream cheese. Expect warm autumn spice notes from curry powder, cinnamon, and nutmeg.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Aromatics
  • 1 onion
  • 2 cloves garlic minced
  • 1 carrot chopped
Vegetables and purée
  • 4 cup butternut squash peeled and cubed
  • 1 cup pumpkin puree
Liquid base
  • 1 cup apple cider
  • 3 cup vegetable broth
Sweetener and spices
  • 2 tbsp honey
  • 0.5 tsp curry powder
  • 0.25 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp salt
Creamy finish
  • 0.5 cup heavy cream
  • 2 oz cream cheese
  • 1 roasted pumpkin seeds for garnish
  • 1 cream for drizzle

Equipment

  • 1 Dutch oven

Method
 

Cook the aromatics
  1. Melt the butter in a large pot over medium heat, then cook the diced onion for 5 minutes until soft. Visual cue: the onion should look translucent and slightly glossy.
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant. Visual cue: tiny golden spots may appear at the edges of the garlic.
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. Visual cue: everything should be evenly mixed through.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 25-30 minutes until the squash is very tender. Visual cue: a fork should slide easily through the largest squash cubes.
Blend and finish
  1. Add the heavy cream and cream cheese, then blend until completely smooth. Visual cue: the soup turns silky with no visible lumps.
  2. Simmer for 5 minutes, then adjust seasoning to taste. Visual cue: the surface should gently bubble and the flavor should feel balanced.
  3. Serve topped with roasted pumpkin seeds and a drizzle of cream. Visual cue: seeds sit in a small mound on the creamy orange surface.

Notes

For the smoothest texture, blend while the soup is hot (work in batches if needed) so the cream cheese fully disappears. Store leftovers in the refrigerator up to 4 days in a sealed container; freezer yes—freeze up to 2 months and reheat gently, adding a splash of broth if it thickens. For a dairy-reduced option, replace the heavy cream and cream cheese with a plant-based cream and dairy-free cream cheese, then blend until smooth.