Panera Autumn Squash Soup (Printer-Friendly)
Butternut squash, apple, and carrot blend into a creamy, spiced bowl of autumn comfort inspired by Panera.
# What You’ll Need to Cook:
→ Base
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, diced
03 -
1 small butternut squash, peeled and diced (approximately 6–7 cups)
04 -
3 carrots, peeled and sliced (approximately 1–1.5 cups)
05 -
4 cups vegetable broth or vegetable stock
06 -
1 cup unsweetened apple juice
→ Spices
07 -
1 teaspoon garlic powder
08 -
1 teaspoon kosher salt
09 -
0.5 teaspoon ground cinnamon
10 -
0.5 teaspoon curry powder
11 -
0.5 teaspoon onion powder
12 -
0.125 teaspoon ground nutmeg
→ Creamy Elements
13 -
0.5 cup pumpkin puree
14 -
2 tablespoons unsalted butter or vegan butter
15 -
56 grams cream cheese or plant-based cream cheese
16 -
0.25 cup heavy cream or full-fat coconut milk
17 -
2 tablespoons maple syrup
→ Toppings
18 -
Roasted pumpkin seeds (for garnish)
19 -
Fresh cracked black pepper (for garnish)
20 -
Additional ground cinnamon (optional)
# Steps to Prepare:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 2–3 minutes until translucent.
02 -
Add butternut squash, carrots, vegetable broth, and apple juice. Bring to a boil on high heat, then reduce to low and simmer uncovered for 15 minutes until vegetables are fork-tender.
03 -
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 is fully melted.
04 -
Carefully transfer the mixture to a high-speed blender and blend on high until completely smooth and creamy, with no lumps remaining.
05 -
Return soup to the pot and heat gently if needed. Serve immediately, garnishing each bowl with a drizzle of cream, roasted pumpkin seeds, and a dash of cinnamon as desired.
# Extra Cooking Tips:
01 -
For best texture, use a high-speed blender, but an immersion blender can be used directly in the pot.
02 -
To keep dairy-free or vegan, substitute butter and cream cheese with plant-based alternatives, and use full-fat coconut milk in place of heavy cream.
03 -
Leftover soup can be stored for up to 5 days in an airtight container in the refrigerator.
04 -
To freeze, cool completely and transfer to a sealed freezer bag; lay flat to freeze, and thaw overnight before reheating.