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Panera Autumn Squash Soup

Panera autumn squash soup with velvety blended butternut squash, pumpkin puree, and warm spices. Simmered until tender, then blended smooth with cream cheese and heavy cream for a silky finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Onion
  • 1 medium onion, diced
Garlic
  • 2 clove garlic, minced
Butternut squash
  • 4 cup butternut squash, peeled and cubed
Pumpkin puree
  • 1 cup pumpkin puree
Carrot
  • 1 carrot, chopped
Apple cider
  • 1 cup apple cider
Vegetable broth
  • 3 cup vegetable broth
Honey
  • 2 tbsp honey
Curry powder
  • 0.5 tsp curry powder
Ground cinnamon
  • 0.25 tsp ground cinnamon
Nutmeg
  • 0.25 tsp nutmeg
Salt
  • 1 tsp salt
Heavy cream
  • 0.5 cup heavy cream
Cream cheese
  • 2 oz cream cheese
Roasted pumpkin seeds
  • 1 roasted pumpkin seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the aromatics
  1. Melt butter in a large pot, then cook the diced onion for 5 minutes until soft. Stir occasionally so the onion turns translucent.
  2. Add the minced garlic and cook for 1 minute. Keep it moving until fragrant without browning.
Simmer 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 and scrape up any bits from the bottom.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 25-30 minutes until the squash is very tender. You should be able to pierce the squash easily.
Blend and finish
  1. Add heavy cream and cream cheese, then blend until completely smooth. Blend hot carefully until no lumps remain.
  2. Simmer the blended soup for 5 minutes and adjust seasoning as needed. Taste for salt and spice balance before serving.
Serve
  1. Ladle the soup into bowls and top with roasted pumpkin seeds. Finish with a drizzle of cream for a swirled look.

Notes

For extra smooth texture, blend in batches and keep the soup moving in the blender until fully silky before returning to the pot. Store covered in the refrigerator for up to 4 days and reheat gently on the stove. Freeze up to 2 months, though the cream may slightly change texture—stir well while reheating. For a lighter option, use half-and-half and reduced-fat cream cheese (texture will be slightly less rich).