Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Panera Autumn Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 44 reviews

This Panera Autumn Squash Soup is a creamy and comforting blend of butternut squash, carrots, and warm spices, enriched with pumpkin puree, cream cheese, and maple syrup for a perfect balance of sweetness and savory depth. Ideal for chilly fall days, it features a silky smooth texture achieved by blending and is topped with roasted pumpkin seeds and a hint of cinnamon for added crunch and flavor.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small butternut squash, peeled and diced (6-7 cups)
  • 3 carrots, peeled and sliced (1 – 1 1/2 cups)
  • 4 cups vegetable broth or vegetable stock
  • 1 cup unsweetened apple juice

Spices and Flavorings

  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon nutmeg

Creamy Elements

  • 1/2 cup pumpkin puree
  • 2 Tablespoons unsalted butter or vegan butter
  • 2 ounces cream cheese or plant-based cream cheese
  • 1/4 cup heavy cream or full-fat coconut milk
  • 2 Tablespoons maple syrup

Toppings

  • Roasted pumpkin seeds
  • Fresh cracked black pepper
  • Extra cinnamon or spices, as desired

Instructions

  1. Sauté the onion: Heat olive oil in a large stock pot over medium-high heat. Once hot and shimmering, add diced onion and sauté for 2-3 minutes until translucent and fragrant.
  2. Cook vegetables: Add diced butternut squash, sliced carrots, vegetable broth, and apple juice to the pot. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 15 minutes until the vegetables are fork-tender.
  3. Add spices and creamy ingredients: Stir in garlic powder, kosher salt, cinnamon, curry powder, onion powder, nutmeg, pumpkin puree, butter, cream cheese, heavy cream, and maple syrup. Mix until cream cheese melts completely into the soup, creating a rich and creamy base.
  4. Blend the soup: Carefully transfer the soup to a large, high-speed blender in batches if necessary. Blend on high speed until the soup is perfectly smooth and creamy with no chunks remaining.
  5. Serve and garnish: Pour the blended soup back into the stock pot and reheat gently if needed. Serve immediately topped with a drizzle of cream, roasted pumpkin seeds, a sprinkle of cinnamon, and freshly cracked black pepper. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use vegan butter and plant-based cream cheese and coconut milk to make this recipe vegan.
  • Be careful when blending hot soup; blend in batches and do not fill the blender too full to avoid splattering.
  • Sweetness can be adjusted by adding more or less maple syrup according to taste.
  • For a thinner consistency, add additional vegetable broth before blending.
  • Roasted pumpkin seeds add a nice crunch and nutty flavor as a topping but are optional.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/panera-autumn-squash-soup-recipe/