Panera Autumn Squash Soup Recipe: Homemade Fall Favorite

Panera Autumn Squash Soup Recipe is the kind of cozy comfort you dream about when the leaves start to change and your favorite sweater finally makes an appearance. It’s creamy, velvety, and full of those warm fall flavors that taste like a hug in a bowl. If you love the original Panera Bread version, this homemade twist—with a lighter, fresher feel—might just become your go-to autumn staple. Bonus? It’s ready in about 30 minutes, which means even the busiest weeknights can feel a little more “fall café chic.”

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What is Panera Autumn Squash Soup?

Panera Autumn Squash Soup is a smooth, golden blend of butternut squash, carrots, pumpkin, and a hint of apple cider that gives it that subtle sweetness. It’s the kind of soup that manages to be both hearty and light—perfect for crisp evenings or lunch breaks when you want something comforting without feeling weighed down. This homemade version captures that same restaurant-style flavor but lets you control the ingredients (hello, less sodium and more flavor). The curry and cinnamon give it warmth, while coconut milk adds a creamy finish that’s dairy-friendly and irresistible.

Reasons to Try Panera Autumn Squash Soup Recipe

If you’ve ever stood in that long Panera line craving their Autumn Squash Soup, you already know why this recipe is a must. But here’s the thing: making it at home is faster, cheaper, and honestly—just as delicious. This soup fits any mood: fancy dinner, cozy night in, or quick work-from-home lunch. It’s also freezer-friendly and packed with wholesome veggies. Plus, you can easily adjust the sweetness or spice level. Think of it as your personalized Panera experience without changing out of your slippers.

Ingredients Needed to Make Panera Autumn Squash Soup Recipe

• 1 tablespoon olive oil
• ¾ cup onion, chopped
• 6 cups butternut squash, cubed (about 2 pounds)
• 1 cup carrots, chopped (about 3 small carrots)
• 3–4 cups vegetable broth
• 1½ cups apple cider or 100% apple juice
• ½ teaspoon curry powder
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg
• ½ cup pumpkin puree
• 2 tablespoons butter
• 1 tablespoon brown sugar
• Salt and pepper to taste
• ½ cup unsweetened coconut milk

Related Recipe: If you love creamy fall soups, check out this Easy Roasted Pumpkin Soup Recipe for another seasonal favorite.

Instructions to Make Panera Autumn Squash Soup Recipe

Making this Panera Autumn Squash Soup Recipe step by step is easier than you might think — and the results taste like you’ve been simmering it all afternoon. Below, you’ll find a clear, detailed breakdown that walks you through each stage of cooking, blending, and finishing your soup so you can recreate that iconic café-style flavor right at home. Let’s get cozy and cook!

Step 1: Sauté the Aromatics
Start your Panera Autumn Squash Soup Recipe step by step journey by warming one tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Once it shimmers, toss in the chopped onion and sauté for about 3–4 minutes. You’ll know it’s ready when the onions turn soft, translucent, and give off that comforting, savory aroma that sets the stage for all the fall flavors to come.

If you’re new to sautéing vegetables, check out our guide on how to build flavor with aromatics — a simple trick that works wonders in soups, sauces, and stews alike.

Step 2: Add the Squash, Carrots, and Spices
Now that your onions are fragrant, it’s time to layer in the flavor. Add the chopped butternut squash and carrots, followed by curry powder, cinnamon, and a pinch of nutmeg. Stir gently for about 2 minutes to “bloom” the spices — this helps them release their oils and deepen in flavor.

This step is where your kitchen begins to smell like fall in a pot. The blend of squash and warming spices creates that cozy, Panera-style aroma that’s both comforting and inviting. For an extra tip: if you love a more spiced version, add a pinch of cayenne or smoked paprika to give it a slight kick.

Step 3: Pour in Broth and Apple Cider
Next, pour in 3 to 4 cups of vegetable broth and 1½ cups of apple cider (or 100% apple juice). Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes.

This simmering stage is crucial — it softens the squash and carrots while allowing the flavors to mingle. Stir occasionally to prevent anything from sticking to the bottom. You’ll know it’s ready for the next step when the vegetables are fork-tender and practically melting apart.

If you’d like a deeper flavor, try roasting your squash beforehand. You can follow a similar technique from our Roasted Pumpkin Soup Recipe for guidance.

Step 4: Add Pumpkin, Butter, and Brown Sugar
Once your veggies are soft, remove the pot from the heat and stir in the pumpkin puree, butter, and brown sugar. These ingredients transform the texture from brothy to creamy and rich — the defining moment in any Panera Autumn Squash Soup Recipe step by step guide.

The pumpkin adds body and a velvety texture, while butter provides richness and depth. The brown sugar, though minimal, enhances the natural sweetness of the squash and balances the gentle acidity from the cider. Stir well until the butter melts and everything is beautifully incorporated.

If you’re opting for a dairy-free version, replace butter with coconut oil or plant-based butter. You can find more substitution ideas in our Creamy Vegan Pumpkin Wild Rice Soup — a great resource for plant-forward swaps.

Step 5: Blend the Soup Until Silky Smooth
Now comes the fun part — blending! Use an immersion blender directly in the pot to puree your soup until smooth and creamy. If you don’t have one, carefully ladle the soup into a high-speed blender in batches. Blend until it reaches that café-style consistency — thick but silky, without any chunks.

Be cautious when blending hot liquids. Leave a small vent open on the blender lid and cover it with a towel to allow steam to escape safely. This step ensures your Panera Autumn Squash Soup Recipe step by step remains as smooth as the original.

Step 6: Stir in the Coconut Milk
Return your pureed soup to the stove over low heat. Gently stir in the unsweetened coconut milk, letting it warm through without boiling. This final touch gives the soup its signature velvety texture and mild sweetness.

Taste and adjust seasoning as needed — a bit more salt or a dash of brown sugar can fine-tune the balance. The result should be perfectly creamy with a subtle blend of sweet and savory notes.

Step 7: Garnish and Serve
Once your Panera Autumn Squash Soup Recipe step by step masterpiece is ready, ladle it into bowls and top with your favorite garnishes. Roasted pepitas (pumpkin seeds) add crunch, while a drizzle of coconut cream or a sprinkle of cinnamon adds a beautiful finishing touch.

For a full cozy meal, pair it with crusty bread or a half sandwich — just like Panera does! If you’re craving a side that complements this dish perfectly, try our Crock Pot Taco Soup for another warm, comforting companion.

What to Serve with Panera Autumn Squash Soup Recipe

This soup pairs beautifully with a hunk of crusty bread, a simple green salad, or a gooey grilled cheese. For a Panera-inspired combo, serve it alongside a half sandwich—maybe a turkey apple cheddar melt. If you’re hosting a cozy dinner, it’s the perfect starter before dishes like Pumpkin Butter Chicken or a roasted veggie medley. Honestly, it’s versatile enough to be a star on its own or part of a comfort-food feast.

Key Tips for Making Panera Autumn Squash Soup Recipe

• Texture matters: A high-speed blender gives that restaurant-smooth finish, but an immersion blender keeps cleanup easy.
• Sweetness balance: Taste before serving; the apple cider adds natural sweetness, but you can adjust with more or less brown sugar.
• Spice it up: Add extra curry or even a dash of cayenne if you like heat.
• Batch cooking: Double the recipe—this soup freezes beautifully for quick weeknight meals.

Storage and Reheating Tips for Panera Autumn Squash Soup Recipe

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove over medium-low heat, adding a splash of broth or coconut milk to loosen it up. This soup also freezes well for up to 3 months. Let it thaw in the fridge overnight before reheating. Just avoid boiling after adding coconut milk—it can separate slightly, and nobody wants grainy soup.

FAQs

Can I make this soup vegan?
Yes! Simply use vegan butter or skip it altogether.

Can I use frozen squash?
Absolutely—it’s a huge timesaver and works just as well as fresh.

What can I use instead of apple cider?
Unsweetened apple juice is perfect. Just make sure it’s 100% juice.

Can I make it in a slow cooker?
Yes! Add everything except coconut milk to your crockpot. Cook on LOW for 5 hours or HIGH for 3, then blend and stir in the coconut milk before serving.

Final Thoughts

This Panera Autumn Squash Soup Recipe brings the café comfort you love straight into your kitchen—without the price tag or the drive. It’s creamy, nutritious, and downright cozy. Perfect for fall nights, holiday gatherings, or anytime you need a little bowl of happiness. Serve it, sip it, love it—because homemade always wins.

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