Roasted Autumn Squash Soup

This Panera autumn squash soup recipe is made with fresh roasted butternut squash and pumpkin, along with apple, apple cider, warm spices, and a little honey. It is blended until thick and creamy, with that lightly sweet, savory fall flavor that makes Panera’s version so popular.

This is such a good soup to make when you want something warm and satisfying but not too heavy. Serve it with grilled cheese or a loaf of crusty bread for an easy dinner, or keep a batch in the refrigerator for quick lunches throughout the week.

Roasting the pumpkin and butternut squash takes a little extra time, but the oven does most of the work, and the deeper flavor is worth it. The finished soup is smooth, gently spiced, and just sweet enough, with toasted pumpkin seeds adding a salty crunch on top.

Is This the Right Recipe for You?

This recipe is a good choice when you want a smooth, creamy fall soup with the lightly sweet flavor of Panera’s autumn squash soup.

• It has a sweet and savory flavor. Pumpkin, butternut squash, apple cider, and honey add sweetness, while onion, curry powder, and vegetable broth keep it balanced.
• It uses fresh roasted squash. Both the butternut squash and pumpkin are roasted before blending, which adds deeper flavor but requires about an hour of mostly hands-off oven time.
• The curry flavor is mild. The spices add warmth and balance without making the soup taste strongly of curry.
• The texture is thick and smooth. Use 3 cups of broth for a spoonable, velvety soup or add more broth if you prefer a thinner consistency.
• It works best as a light meal or starter. Pair it with grilled cheese, crusty bread, or a salad when you want something more filling.
• It is easy to adjust for different diets. The soup is naturally vegetarian and can be made dairy-free or vegan with simple substitutions.

Why Roasting the Squash Is Worth It

Roasting the butternut squash and pumpkin takes a little extra time, but it gives the soup so much more flavor. The heat brings out their natural sweetness and adds a deeper, slightly caramelized taste that you do not get from boiling them.

Most of the roasting time is hands-off, and once the squash is soft, it scoops right out of the skin and blends into a thick, smooth soup. It is the step that makes this version taste a little richer and more special.

Ingredients You’ll Need

• Butternut squash. This forms the main body of the soup and gives it a thick, velvety texture. Choose a medium squash that feels heavy and firm.
• Small pumpkin. I prefer a pie pumpkin because its flesh is sweeter, denser, and smoother than that of a carving pumpkin. A sugar pumpkin also works well, or substitute one 15-ounce can of plain pumpkin puree.
• Olive oil. Brushed over the squash and pumpkin before roasting, then used to soften the vegetables on the stovetop.
• Yellow onion. Adds a savory base that balances the sweeter squash, apple and honey.
• Carrots. Contribute color, mild sweetness and body.
• Granny Smith apple. Its tart flavor keeps the soup from becoming overly sweet. Peel, core and dice it before cooking.
• Curry powder and turmeric. These warm spices give the soup its golden color and familiar autumn squash soup flavor. The curry is present but not overpowering.
• Vegetable broth. Keeps the soup vegetarian and controls the final consistency. Use 3 cups for a thick soup or up to 4 cups if you prefer it thinner.
• Apple cider. Adds concentrated apple flavor and gentle sweetness. Do not substitute apple cider vinegar.
• Milk. Softens the flavors and gives the pureed soup a creamy finish.
• Honey. Enhances the natural sweetness of the squash, pumpkin, and apple. Begin with the smaller amount and adjust after blending.
• Salt and black pepper. Bring the sweet and savory flavors into balance.
• Toasted pumpkin seeds. Optional, but highly recommended for a crisp, salty finish. Try these easy roasted pepitas for extra flavor.

How to Make Panera Autumn Squash Soup

This soup starts by roasting the pumpkin and butternut squash until soft, then simmering them with apple, vegetables, cider, and warm spices before blending everything until smooth.

Expert Tips

• Expect some variation in thickness. The exact amount of soup will depend on the size and moisture content of the squash and pumpkin, so adjust the broth after blending.
• Use a mild curry powder. It should add warmth and savory balance without overpowering the squash and apple.
• Do not underestimate the salt. This soup contains several naturally sweet ingredients, and enough salt is important for keeping the flavor balanced.
• Taste after blending. Blending changes how the sweetness and spices come through, so make your final honey and seasoning adjustments at the end.
• The soup thickens as it cools. Add a splash of broth or milk when reheating if needed.

Variations and Substitutions

• Make it dairy-free. Use an unsweetened, neutral-flavored dairy-free milk in place of regular milk. Oat milk is a good choice for a creamy texture. Avoid vanilla-flavored milk.
• Make it vegan. Use dairy-free milk and replace the honey with maple syrup or agave.
• Substitute apple juice for the cider. Use 100% apple juice when apple cider is unavailable. Do not use apple cider vinegar.
• Use canned pumpkin. Substitute one 15-ounce can of plain pumpkin puree for the small fresh pumpkin. Add the puree to the pot with the roasted butternut squash, broth, and apple cider.
• Adjust the richness. Use half-and-half in place of milk for a richer, creamier soup.
• Change the toppings. Try toasted pumpkin seeds, croutons, a spoonful of sour cream or plain Greek yogurt, or a light drizzle of cream.

What to Serve with Autumn Squash Soup

This creamy squash soup works well as a light meal on its own, but a sandwich, salad, or slice of bread turns it into a more filling lunch or dinner.

• Pair it with a grilled cheese sandwich or this hearty BLT grilled cheese.
• Serve it with a simple green salad or spinach and arugula salad for plenty of crisp texture.
• Add warm crusty bread, dinner rolls or focaccia for dipping.
• Serve smaller bowls before a fall dinner with pumpkin risotto.
• Top it with homemade roasted pepitas for a crunchy finish.

Storage, Freezing and Reheating

Refrigerator: Allow the soup to cool, then store it in an airtight container in the refrigerator for up to 4 days.

Freezer: Freeze the soup in a freezer-safe container for up to 4 months. Smaller individual portions are convenient when you only want to reheat one or two servings. Leave a little room at the top of the container for expansion.

Reheating: Warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or milk if it has thickened in the refrigerator.

You can also reheat individual portions in the microwave. Heat in short intervals and stir between each one so the soup warms evenly.

FAQs

What is in Panera autumn squash soup?

Panera autumn squash soup is made with butternut squash, pumpkin, vegetable broth, apple juice, honey, warm spices, and cream. This homemade version uses fresh roasted butternut squash and pumpkin, along with carrots, onion, apple cider, curry powder, turmeric, milk and toasted pumpkin seeds.

Is Panera autumn squash soup sweet?

Panera autumn squash soup has a lightly sweet and savory flavor. Pumpkin, butternut squash, carrots, apple cider, and honey provide sweetness, while onion, vegetable broth, curry powder, turmeric, salt, and pepper balance the soup. Start with less honey and add more after blending if needed.

Can I use canned pumpkin instead of fresh pumpkin?

Yes. Substitute one 15-ounce can of plain pumpkin puree for the small fresh pumpkin. Add the puree to the pot with the roasted butternut squash, vegetable broth, and apple cider. Do not use pumpkin pie filling because it contains added sugar and spices.

Can I use apple juice instead of apple cider?

Yes. Substitute an equal amount of 100% apple juice when apple cider is unavailable. Apple cider has a stronger, more concentrated apple flavor, but apple juice will still add the sweetness this soup needs. Do not substitute apple cider vinegar.

Can you freeze autumn squash soup?

Yes. Let the soup cool completely, then freeze it in an airtight, freezer-safe container for up to 4 months. Thaw it overnight in the refrigerator and reheat gently on the stove. Stir in a splash of vegetable broth or milk if the soup is too thick.

More Fall Soup Recipes

Looking for another soup to make when the weather starts cooling down? These recipes are filling, flavorful, and easy to work into a fall meal plan.

• Roasted Butternut Squash and Red Lentil Soup combines roasted squash with red lentils for a hearty, savory soup with extra texture.
• Instant Pot Broccoli Cheddar Soup is a creamy pressure cooker soup inspired by another popular Panera recipe.
• Lentil and Kale Soup is a wholesome vegetable soup that works well for meal prep and easy lunches.
• Crockpot Cream Cheese Chicken Chili is a hearty slow cooker option for busy fall and winter dinners.

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