Copycat Panera Autumn Squash Soup Recipe: Creamy, Cozy, & Easy

The Perfect Bowl of Autumn: Panera’s Autumn Squash Soup

As the leaves change colors and the air grows crisp, there’s no better way to warm up than with a bowl of Panera’s beloved Autumn Squash Soup. We’re sharing our take on this classic recipe, so you can recreate its creamy texture and rich flavor at home.

Key Ingredients:

• 1 medium butternut squash (approx. 1.5 kg / 3 lbs)
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken or vegetable broth, heated
• 1 cup heavy cream or half-and-half

Cooking Notes:

Preheat the oven to 180°C (350°F). Roast the butternut squash for 45 minutes, or until tender. In a large pot, sauté the onion and garlic until softened. Add the roasted squash, spices, and broth. Bring to a simmer and cook until heated through. Stir in the heavy cream or half-and-half and cook for an additional 2-3 minutes.

Panera Autumn Squash Soup Recipe Card

This recipe makes 4-6 servings of delicious Autumn Squash Soup, inspired by Panera. The cooking time is approximately 35-40 minutes.

Essential Details

• Ingredients: 450 g / 2 cups roasted squash, 240 g / 1 cup chopped onion, 3 cloves garlic, 475 ml / 2 cups vegetable broth, 120 ml / 1/2 cup heavy cream
• Cooking Temperature: 190 °C / 375 °F for roasting, 82 °C / 180 °F for simmering
• Instructions: Roast squash, sauté onion and garlic, then combine with broth and simmer. Purée until smooth, then stir in heavy cream.
• Serving Size: 240 ml / 1 cup per serving

For the best flavor, use a variety of autumn squash, such as butternut or acorn squash. Adjust the amount of heavy cream to achieve the desired consistency.

What You’ll Need

This recipe makes a creamy and comforting Autumn Squash Soup that tastes just like the Panera version. Here’s what you’ll need to gather:

1. 240g / 1 cup butternut squash, peeled, seeded, and cubed – You can substitute kabocha squash or acorn squash for a similar flavor profile.
2. 1 medium onion, chopped – Yellow or white onion works best here.
3. 1 inch fresh ginger, peeled and minced – If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.
4. 1/2 teaspoon ground cinnamon – Adjust to taste if you prefer a stronger cinnamon flavor.
5. 1/4 teaspoon ground nutmeg – Nutmeg adds a warm, slightly sweet note to the soup.
6. 4 cups vegetable broth – You can also use chicken broth for a richer flavor.
7. 1 cup apple cider – Adds a touch of sweetness and complexity to the soup. You can substitute apple juice if needed.
8. Salt and pepper to taste
9. 1/4 cup heavy cream or coconut milk (optional) – For a richer and creamier texture.

Make Panera-Style Autumn Squash Soup at Home

This comforting soup is a perfect blend of roasted squash, aromatic spices, and creamy texture.

1. Roast 900g (2 lbs) of butternut squash in a preheated oven at 220°C (425°F) for 45 minutes, or until tender and caramelized.
2. In a large pot, sauté 2 tablespoons of butter and 1 onion (240g / 1 cup) until softened over medium heat for 5 minutes.
3. Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
4. Pour in 2 cups (475ml) of chicken broth and bring to a simmer over medium heat.
5. Stir in 1 teaspoon of ground cumin and 1/2 teaspoon of ground nutmeg; let simmer for 10 minutes.
6. Puree the soup in a blender or with an immersion blender until smooth.
7. Return the soup to the pot and stir in 1 cup (240ml) of heavy cream; let simmer over low heat for 5 minutes.
8. Season with salt and pepper to taste, then serve warm.

Pro Tips for the Best Panera Autumn Squash Soup

To elevate your Panera Autumn Squash Soup game, consider the following insider tips. These will help you achieve a rich, velvety soup that’s full of depth and flavor.

Flavor and Texture Tips

• Roast the squash in the oven at 200°C / 400°F for about 45 minutes to bring out its natural sweetness and depth of flavor.
• Use a combination of onion, garlic, and ginger to add a savory flavor profile to the soup. Sauté these aromatics in butter until they’re softened and fragrant.
• Blend the soup until it’s smooth, then stir in 240 ml / 1 cup of heavy cream or coconut cream to add richness and a luxurious texture.

Avoid over-blending the soup, as this can make it too thin and unappetizing. Also, be careful not to add too much broth, as this can dilute the flavor of the squash. Start with 480 ml / 2 cups of broth and adjust to taste.

By following these pro tips, you’ll be able to create a delicious and authentic Panera Autumn Squash Soup that’s sure to impress. Remember to taste and adjust as you go, and don’t be afraid to experiment with different spices and seasonings to make the soup your own.

Make it Your Own: Substitutions & Variations

This Panera Autumn Squash Soup recipe is a delicious base, but feel free to personalize it to your liking!

Dairy-Free & Vegan: Swap the heavy cream for full-fat coconut milk (240 ml / 1 cup) for a creamy, subtly sweet twist. You can also use unsweetened almond milk, but the soup will be less rich.

Spice it Up: Add a pinch of cayenne pepper for a touch of heat, or experiment with other warming spices like ginger, nutmeg, or cardamom. For a deeper flavor, add a teaspoon of smoked paprika.

1. Missing Apple Cider? Substitute with an equal amount of apple juice or white grape juice.
2. Gluten-Free: Ensure your broth is certified gluten-free.

Don’t be afraid to get creative! Taste as you go and adjust the seasonings to your preference.

Beyond the Basics: Flavor Variations

Take your Panera Autumn Squash Soup to the next level with these creative twists, each with its own unique flavor profile and cooking time adjustments.

Curry Squash Soup

Warm up with the aromatic spices of India by adding 1 tablespoon of curry powder and 1 teaspoon of ground cumin to your soup. Simmer for 10-15 minutes longer to allow the flavors to meld.

Creamy Cheesy Squash Soup

Add a rich and creamy texture with 120 g (1/2 cup) of grated cheddar cheese and 30 g (2 tablespoons) of unsalted butter. Stir until the cheese is melted and well combined. Cooking time remains the same.

Apple-Sage Squash Soup

Infuse your soup with the sweetness of autumn apples and the earthiness of sage by adding 1 diced apple (about 120 g) and 2 sprigs of fresh sage leaves. Simmer for 5-10 minutes longer to allow the flavors to blend.

Roasted Garlic Squash Soup

Add a deep and nutty flavor with 2-3 cloves of roasted garlic (see note). Blend until smooth and enjoy. Cooking time remains the same.

Note: To roast garlic, preheat your oven to 180°C (350°F) and wrap 2-3 cloves in foil. Roast for 20-25 minutes or until tender.

Storing Your Leftover Soup

To maintain the flavor and texture of your Panera Autumn Squash Soup, proper storage is essential. This recipe is freezer-friendly, allowing for convenient storage and reheating. Cool the soup to room temperature, then transfer it to airtight containers or freezer bags, making sure to remove as much air as possible before sealing.

• Refrigerate the soup for up to 5 days at a temperature of 4°C / 39°F or below.
• Freeze the soup for up to 3 months at a temperature of -18°C / 0°F or below.

When reheating, make sure the soup reaches a minimum temperature of 74°C / 165°F to ensure food safety. Reheating can be done in the microwave or on the stovetop over low heat, whisking occasionally to prevent scorching. The shelf life of the soup can be extended by freezing, but it’s important to label and date the containers or bags for easy identification and to ensure the oldest soup is consumed first.

Common Issues & Solutions

Even the best recipes can sometimes encounter hiccups. Here are some common issues you might face while making this Panera Autumn Squash Soup and how to fix them:

1. Thin Soup

   If your soup seems too watery, it likely needs more thickening. Add a slurry of 1-2 tablespoons of cornstarch mixed with 2-4 tablespoons of cold water to the simmering soup. Whisk constantly until the soup thickens to your desired consistency.

2. Bland Soup

   Boost the flavor by adding a touch more salt, pepper, and spices like cinnamon, nutmeg, or ginger. A squeeze of lemon juice can also brighten the taste.

3. Burnt Squash

   Keep a close eye on the squash while it roasts. If you notice any browning or burning, reduce the oven temperature slightly or move the squash to a cooler part of the oven.

Don’t be discouraged by any minor setbacks! With a little tweaking, you’ll be enjoying a delicious bowl of Panera-inspired Autumn Squash Soup in no time.

Nutritional Information

This Panera Autumn Squash Soup Recipe is a delicious and nutritious treat for any season. Here’s a breakdown of the approximate nutritional values per serving:

• Calories: 220 per serving (approx. 9.2 oz or 260g)
• Calories (US): 75 per serving (approx. 3 oz or 85g)
• Fat: 10g (12g US) per serving, primarily from the squash and olive oil
• Protein: 2g (0.5g US) per serving, from the squash and vegetable broth
• Fiber: 4g (1.5g US) per serving, from the squash and vegetables

This recipe is suitable for a variety of diets, including: Gluten-Free (GF), Lactose-Free (LF), and can be adapted to be Vegan with the use of plant-based milk alternatives.

Frequently Asked Questions

Get answers to common questions about the Panera Autumn Squash Soup Recipe.

• Can I use canned squash? While it’s possible to use canned squash, it’s recommended to use fresh, roasted squash for the best flavor and texture. If using canned, look for 425g / 15 oz of canned squash puree.
• What type of apple cider should I use? Choose an unfiltered, unsweetened apple cider for the most authentic flavor. Avoid using apple juice or sweetened ciders, as they can alter the taste of the soup.
• How long does the soup last? The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat the soup to 82°C / 180°F before serving.

By following these tips, you can enjoy a delicious and authentic Panera Autumn Squash Soup at home.

Key Takeaways: Warm Up with Panera-Inspired Autumn Squash Soup

This recipe captures the essence of Panera’s beloved Autumn Squash Soup, delivering a creamy, comforting bowl of seasonal goodness without the hassle of a restaurant visit. It’s a breeze to make, perfect for chilly evenings, and packed with the sweet, earthy flavors of fall.

Here’s what makes this recipe a winner:

• Simple Ingredients: You probably already have most of what you need in your pantry.
• Fast & Easy: This soup comes together in under an hour, leaving you more time to relax.
• Flavorful & Satisfying: The blend of butternut squash, apple, and spices creates a warm and comforting taste that’s perfect for the season.
• Versatile: Enjoy it as is, or top it with toasted pecans, a dollop of crème fraîche, or a sprinkle of fresh herbs for an extra touch.

Get ready to savor the taste of autumn with this easy and delicious Panera-inspired soup!

Our Take on Panera’s Autumn Squash Soup

As the leaves change and the air grows crisp, our thoughts turn to warm, comforting bowls of soup. Our version of Panera’s Autumn Squash Soup is a labor of love, inspired by the cozy feelings of a chilly fall evening.

We’ve long been fans of Panera’s take on this seasonal classic, but after experimenting with various squash varieties and spices, we’re convinced that our recipe is a game-changer. With the sweetness of roasted butternut squash, the depth of caramelized onions, and the warmth of nutmeg and cinnamon, this soup is a true autumnal treat.

One of the key differences between our recipe and the original is the addition of a hint of smokiness from a splash of apple cider vinegar. It may seem like a small detail, but trust us – it makes all the difference. We’re excited to share our take on this beloved soup with you, and we hope it becomes a staple in your kitchen just as it has in ours.

Enjoy Your Creamy Autumn Delight!

Now that you’ve discovered the secret to making Panera’s Autumn Squash Soup at home, it’s time to savor the warm, comforting flavors of the season. This creamy, velvety soup is perfect for cozying up on a chilly fall evening, with the sweetness of roasted squash and the subtle spice of nutmeg, all blended to perfection at a soothing temperature of 82°C / 180°F.

To make the most of this recipe, consider using 240 g / 1 cup of roasted squash, which will add a depth of flavor and creamy texture. As you take your first spoonful, notice the subtle balance of flavors, with the sweetness of the squash, the richness of the cream, and the hint of spice from the nutmeg.

• Share your experience with this recipe by leaving a comment below, and let others know how you enjoyed the Panera Autumn Squash Soup.
• Experiment with the recipe by adding your own twist, such as a sprinkle of paprika or a dollop of sour cream, to make it your own.
• Don’t forget to tag your creations on social media, using a relevant hashtag, so others can discover and enjoy this delicious soup.