This Autumn Squash Soup recipe is made with fresh ingredients and roasted squash to create the best tasting squash soup. It’s just like Panera’s soup, but better!
There is nothing like a comforting bowl of squash soup! When the weather cools down and the fall produce is available at the farmer’s market, we start craving comforting bowls of soup. Squash soup is our favorite so we alternate between this Autumn Squash Soup and our Roasted Butternut Squash Soup with lentils. Both are equally delicious!
This soup recipe is inspired by the Panera autumn squash soup. The pumpkin and butternut squash are roasted which creates the best flavor and texture of the soup. Combine with a few other ingredients to create a soup that everyone will love.
Roasted pumpkin and butternut squash
First, cut a small pumpkin and a medium butternut squash in half. Scoop out the seeds. Brush the tops and the insides of the squash and pumpkin with olive oil. Season with salt and pepper.
Place the squash and pumpkin face down (flesh side down) on a baking sheet. Roast at 425 degrees Fahrenheit for 50 minutes to 1 hour, or until the squash is fork tender. Remove from the oven and let cool.
Autumn squash soup recipe
To make the autumn squash soup, you will need a Dutch oven or large pot.
- First, add diced onion, diced carrot, diced apple, curry powder and turmeric to the Dutch oven. Stir to combine. Cook for 10 to 15 minutes or until the vegetables are soft.
- Next, stir in the vegetable broth, apple cider, roasted squash and roasted pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Remove the pan from the heat and stir in milk and honey.
- Use an immersion blender or a standard blender to puree the soup. Be careful because the mixture is hot. Season with salt and pepper, to taste.
How long does squash soup last in the fridge?
Store squash soup in a sealed container in the refrigerator for up to 4 days.
Can you freeze squash soup?
Yes, you can freeze squash soup. We recommend storing the soup in small portions before freezing. Then, you can reheat in small batches, as needed. Freeze the soup for up to 4 months.
Serve the squash soup with a scoop of sour cream or pepitas. We love to sprinkle a few of our roasted pepitas over the soup for an additional crunch.
If you love Panera soup and are looking for more recipes to make at home, try one of our favorite copycat recipes below.
Panera soup copycat recipes
- Broccoli Cheddar Soup – rich and creamy, just like the classic!
- Lemon Chicken Orzo Soup – packed with fresh lemon flavor and made in a slow cooker.
- Chicken and Wild Rice Soup – hearty and packed with goodness.
- Baked Potato Soup – served with bacon and crusty bread.
Roasted Autumn Squash Soup
- 1 medium butternut squash, halved lengthwise and seeds removed
- 1 small pumpkin, halved and seeds removed
- 3 tbsp. olive oil, divided
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 granny smith apple, peeled, cored and diced
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 3-4 cups veggie broth
- 1/2 cup apple cider, (do NOT use apple cider vinegar)
- 1 cup milk, (use dairy free, if desired)
- 2-3 tablespoons honey, depending on how sweet you like it
- 1/2 cup toasted pumpkin seeds, for garnish
- Preheat the oven to 425 degrees F. Brush the tops and the insides of the squash and pumpkin with 2 teaspoons olive oil. Season with salt and pepper and place squash face down (flesh side down) on a baking sheet. Roast until fork tender, about 50 minutes to 1 hour. Remove from oven and cool.
- In a Dutch oven set over medium heat, heat the remaining olive oil. Add the onion, carrot, apple, curry powder and turmeric. Stir to combine. Cook for 10 to 15 minutes, until the vegetables are soft.
- Stir in the broth, cider and roasted squash and pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in milk, honey, and a pinch of salt.
- Use an immersion blender or a standard blender to puree the soup. Season with salt and pepper, to taste. Garnish with pumpkin seeds, if desired.
- Use 3 cups of broth for a thicker soup or 4 cups of broth for a thinner soup. We use 3 cups since we like our soup very thick.
- To make this soup vegan, substitute the milk for almond milk and the honey for agave syrup.
- This recipe calls for apple cider. Do NOT use apple cider vinegar. It is not the same thing as apple cider.
- Store the soup in a sealed container in the fridge for up to 4 days or freeze for up to 4 months.
Seriously delicious. A hearty soup that my whole family enjoyed!
hey thank you for shearing this post. I made it yesterday from your instruction . My family members loves this soup very much
Ashley – thank you for sharing. I made this last Sunday and it came out so good. We enjoyed the soup and we still have some in the freezer.
Hi, Elizabeth! Thanks for your comment. I am so glad to hear you loved the soup.
When you say “small pumpkin”, do you mean a small sized regular pumpkin or one of those little sugar pie pumpkins?
Hi Julie! Yes, the small sugar pie pumpkins work great in this recipe. Enjoy!
Oh yum! I love butternut squash soup! I am using butternut squash all the time right now – I just made some enchiladas last night with it – so good! I need to give this soup a try. Have a great weekend Ashley!