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Panera Autumn Squash Soup

Panera-style autumn squash soup with velvety blended butternut squash, pumpkin puree, and warm curry-spice notes. Simmered until tender and finished with cream and cream cheese for a smooth, spoonable texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Butter, onion, garlic base
  • 2 tbsp butter For sautéing the onion and garlic.
  • 1 onion Dice for even softening.
  • 2 clove garlic Minced so it blooms quickly.
Squash and seasonings
  • 4 cup butternut squash Peeled and cubed.
  • 1 cup pumpkin puree Stir in with the squash for autumn color.
  • 1 carrot Chopped for tender bites during simmering.
  • 1 cup apple cider Adds mild sweetness and acidity.
  • 3 cup vegetable broth Forms the soup base.
  • 2 tbsp honey Balances the spices.
  • 0.5 tsp curry powder Warm, savory spice.
  • 0.25 tsp ground cinnamon Adds fall aroma.
  • 0.25 tsp nutmeg Nutty depth.
  • 1 tsp salt Season to taste; measure as written.
Creamy finish
  • 0.5 cup heavy cream Stirs in for a silky mouthfeel.
  • 2 oz cream cheese Blend until completely smooth.
  • 1 roasted pumpkin seeds Garnish; add at serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat. Cook the diced onion for 5 minutes until soft, then add the minced garlic and cook for 1 minute.
Build the soup
  1. Add the butternut squash, pumpkin puree, chopped carrot, apple cider, vegetable broth, honey, curry powder, cinnamon, nutmeg, and salt to the pot. Stir to combine.
Simmer until tender
  1. Bring the soup to a boil, then reduce to a simmer. Simmer for 25-30 minutes, until the squash is very tender.
Blend smooth
  1. Add the heavy cream and cream cheese to the hot soup. Blend until completely smooth and thick.
Finish and season
  1. Simmer the blended soup for 5 minutes, then adjust seasoning to taste. Keep it warm for serving.
Serve
  1. Ladle the soup into bowls and top with roasted pumpkin seeds. Drizzle with a little cream and serve immediately.

Notes

Pro tip: Blend while the soup is hot and work in batches if needed to keep it perfectly smooth. Store leftovers in the refrigerator for up to 4 days. Freeze for up to 2 months; thaw overnight and reheat gently, adding a splash of cream or broth to restore texture. For a lighter option, use reduced-fat cream cheese and light cream, keeping the blending step the same.