Introduction
As the leaves begin to turn and the air cools, nothing satisfies quite like a bowl of creamy, savory-sweet autumn soup. Panera Bread’s Autumn Squash Soup is a seasonal phenomenon, known for its velvety texture and complex blend of butternut squash, pumpkin, and subtle spices. While it’s only available for a limited time in stores, this comprehensive copycat recipe allows you to recreate that comforting magic right in your own kitchen, ensuring you can enjoy this fall favorite whenever the craving strikes.
Ingredients
- 3 lbs (1.36 kg) Butternut Squash, peeled, seeded, and cubed
- 1 cup (240 ml) Canned Pumpkin Purée (not pie filling)
- 1 Tbsp (15 ml) Olive Oil or Butter
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
- 4 cups (960 ml) Vegetable Broth (or Chicken Broth)
- 1 cup (240 ml) Apple Cider or unsweetened Apple Juice
- ½ cup (120 ml) Heavy Cream or Half-and-Half
- 2 Tbsp (30 ml) Maple Syrup or Honey
- 1 tsp (5 ml) Curry Powder
- ½ tsp (2.5 ml) Ground Cinnamon
- ¼ tsp (1.25 ml) Ground Nutmeg
- Salt and freshly ground Black Pepper, to taste
Step-by-step Preparation
- Sauté Aromatics (5 minutes): In a large Dutch oven or soup pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic, curry powder, cinnamon, and nutmeg, stirring constantly for 30 seconds until fragrant.
- Simmer the Base (20–25 minutes): Add the cubed butternut squash, pumpkin purée, vegetable broth, and apple cider to the pot. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the butternut squash is fork-tender.
- Blend to Perfection (5 minutes): Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender (ensure the vent cap is open and covered with a towel to allow steam to escape) and blend until silky.
- Finish and Season (5 minutes): Return the blended soup to the stovetop over low heat. Stir in the heavy cream and maple syrup. Heat gently for 3-5 minutes, being careful not to let the soup boil once the cream is added. Taste the soup and season generously with salt and pepper.
- Serve: Ladle the hot soup into bowls. For an authentic touch, garnish with a swirl of extra cream or a sprinkle of toasted pumpkin seeds (pepitas).
Nutritional Information
A typical serving (approximately 1.5 cups) of this Autumn Squash Soup contains roughly 280-320 calories, depending on the amount of heavy cream used. This soup is a powerhouse of nutrition, rich in Vitamin A and Vitamin C from the squash and pumpkin. It also provides a significant source of dietary fiber, promoting digestive health and satiety.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; however, dairy-based soups can sometimes separate upon thawing. To freeze, cool the soup completely, then transfer it to freezer-safe bags or containers for up to 3 months. When reheating, thaw overnight in the refrigerator and warm slowly over low heat on the stovetop, whisking occasionally to restore its creamy texture.
Conclusion
This Copycat Panera Autumn Squash Soup recipe delivers the perfect balance of sweet, savory, and spicy notes that define autumn comfort. It pairs beautifully with crusty artisan bread or a light grilled cheese sandwich. For a vegan variation, simply substitute the heavy cream with full-fat coconut milk or cashew cream for a rich, dairy-free finish. Enjoy this cozy, seasonal classic!