As the crisp autumn air rolls in and the leaves begin to turn golden, there’s one soup that seems to capture the season in a bowl: Panera’s Autumn Squash Soup. Creamy, rich, slightly sweet, and filled with warm spices—it’s the ultimate comfort food for fall. If you’ve been craving that cozy café flavor at home, this copycat recipe brings all the goodness of the original, with even more flexibility and love straight from your kitchen.
This version is velvety smooth, naturally sweet from butternut squash and pumpkin, spiced with a hint of curry and cinnamon, and enriched with apple cider for that signature depth. Whether you’re meal prepping, entertaining, or just need a warm hug in a bowl, this soup delivers every time.
Why You’ll Love This Recipe
- Creamy and rich without being heavy
- Made with real, wholesome ingredients
- Bursting with fall flavor from squash, pumpkin, apple cider, and warm spices
- Easy to make ahead and freezer-friendly
- Customizable for vegan and dairy-free diets
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and chopped
- 4 cups butternut squash, peeled and cubed (about 1 medium squash or 2 lbs)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups vegetable broth (or chicken broth)
- 1 ½ cups apple cider or apple juice
- ½ teaspoon curry powder
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Salt and pepper to taste
- ½ cup heavy cream or full-fat coconut milk (for dairy-free)
- Optional: 1 tablespoon brown sugar or maple syrup (for extra sweetness)
Toppings (optional but recommended):
- Toasted pumpkin seeds (pepitas)
- Swirl of cream or coconut milk
- Cracked black pepper
Instructions
- Sauté Aromatics
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion and carrots. Sauté for about 5 minutes, until soft and fragrant. - Add Squash and Spices
Add cubed butternut squash to the pot along with curry powder, cinnamon, nutmeg, salt, and pepper. Stir everything together and let cook for another 2–3 minutes to toast the spices. - Add Liquids and Simmer
Pour in the apple cider (or juice), vegetable broth, and pumpkin puree. Stir well, bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until the squash is completely tender. - Blend Until Smooth
Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a blender and puree until velvety, then return to the pot. - Stir in Cream
Add heavy cream or coconut milk to the blended soup and stir until fully incorporated. Taste and adjust seasoning—add more salt, pepper, or a splash of maple syrup if you want it a bit sweeter. - Serve and Garnish
Ladle into bowls and top with a drizzle of cream, toasted pumpkin seeds, and a sprinkle of black pepper for the full Panera-style experience.
Serving Suggestions
- Serve with a warm, crusty baguette or sourdough for dipping
- Pair with a fall salad topped with apples and walnuts
- Make a soup and sandwich combo with a grilled cheese or turkey panini
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months
Recipe Notes & Variations
- Vegan Option: Use coconut milk and vegetable broth
- Thicker Soup: Simmer a bit longer uncovered after blending
- Spicier Kick: Add a pinch of cayenne or a dash of chili flakes
- Sweeter Soup: Add 1–2 teaspoons of maple syrup or brown sugar
Why This Copycat Works So Well
This homemade version captures all the cozy flavors of Panera’s seasonal favorite without any artificial ingredients or excess sodium. By combining roasted squash flavor, pumpkin puree, apple cider, and spices like curry and cinnamon, it creates that perfect fall flavor profile. The final addition of cream (or coconut milk) gives it that velvety café texture you know and love.
Best of all, you can tweak it to suit your preferences—less sweet, more spice, vegan, dairy-free—you name it.
Final Thoughts
When you’re craving something warm, nourishing, and full of fall flavor, this Panera Autumn Squash Soup copycat recipe is your perfect go-to. It’s quick enough for weeknights, elegant enough for guests, and cozy enough for your quiet Sunday moments.
So grab your squash, dust off your soup pot, and let autumn simmer away in your kitchen. You’ll never need to wait in line at the café again!