Panera Autumn Squash Soup Recipe

I cracked the Panera Butternut Squash Soup Recipe and I’ll reveal the single pantry ingredient that sets this version apart.

I never thought a bowl could change my mood, but this Copycat Panera Bread Butternut Squash Soup did. I like how butternut squash and a bright splash of apple cider play off each other, sweet then tangy, in ways that surprised me the first time I tried it.

The texture is silky yet still honest, and there’s a little edge that makes you want another bite even if you promised not to. I keep tweaking the balance and sometimes mess it up, but usually it comes back tasting like the version that made me obsessed.

It’s simple, but sneaky good.

Ingredients

• Butternut squash brings vitamin A, fiber and a natural sweet velvety base.
• apple adds bright tartness, extra fiber and a subtle fruity sweetness.
• Onion gives savory depth, small carbs and a soft sweet background.
• Garlic adds aromatic punch, tiny protein and immune friendly compounds.
• Cream makes it’s rich and silky but ups fat and calories.
• Maple syrup adds warm sweetness and simple carbs, use sparingly tho.
• And apple cider brings bright acidity and fruity notes that cut richness.
• Pepitas give crunch, protein and healthy fats, great for garnish.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion
• 2 garlic cloves
• 2 to 3 pounds butternut squash (about 900 g to 1.4 kg)
• 1 medium apple (Granny Smith or Fuji)
• 4 cups low sodium chicken broth or vegetable broth
• 1/2 cup apple cider
• 1/2 cup heavy cream or half and half
• 2 tablespoons pure maple syrup or packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar (optional)
• 1/4 cup pepitas or roasted pumpkin seeds for garnish (optional)

How to Make this

1. Preheat oven to 400°F. Peel and cut 2 to 3 pounds butternut squash into 1 to 1 1/2 inch cubes, core and quarter 1 medium apple, toss both with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet and roast until caramelized and tender about 35 to 45 minutes.

2. While the squash roasts, melt 2 tablespoons unsalted butter in a large heavy pot over medium heat, add 1 medium chopped yellow onion and cook until soft and starting to brown about 6 to 8 minutes, stir in 2 minced garlic cloves and cook 30 to 60 seconds more.

3. Add the roasted squash and apple to the pot, pour in 4 cups low sodium chicken or vegetable broth and 1/2 cup apple cider, bring to a simmer and let cook together about 10 to 15 minutes so flavors marry.

4. Use an immersion blender to puree the soup until smooth right in the pot, or carefully puree in batches in a blender and return to the pot, scraping sides so you get all that sweet roasted goodness.

5. Stir in 1/2 cup heavy cream or half and half, 2 tablespoons pure maple syrup or packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger, then season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, heat gently until just hot but not boiling.

6. Taste and adjust sweetness or seasoning if needed, add the optional 1 tablespoon apple cider vinegar to brighten the flavors if it tastes flat, you wont regret it if you like a little tang.

7. If the soup is too thick, thin with a splash more broth or cider until you get the texture you want; if too thin, simmer a few minutes to reduce.

8. Serve hot with a drizzle of cream or extra maple if you want, and sprinkle 1/4 cup pepitas or roasted pumpkin seeds on top for crunch.

Equipment Needed

1. oven (preheat to 400°F)
2. rimmed baking sheet, with parchment paper or foil
3. chef’s knife and cutting board
4. vegetable peeler
5. large heavy pot or Dutch oven (for sautéing and simmering)
6. wooden spoon or heatproof spatula and a ladle for serving
7. immersion blender or high speed blender (you can do batches)
8. measuring cups and spoons plus oven mitts

FAQ

Panera Autumn Squash Soup Recipe Substitutions and Variations

• Unsalted butter: swap 1:1 with ghee, coconut oil, or a vegan buttery spread. Ghee gives a richer, nuttier note, coconut oil makes it dairy free but a touch coconutty, vegan spread is the easiest 1:1 sub.
• Chicken broth: use vegetable broth for a vegetarian soup, bone broth for deeper savory flavor, or water plus bouillon concentrate (about 1 tsp per cup) if thats all you got. All work roughly 1:1.
• Heavy cream or half and half: try full‑fat canned coconut milk for dairy free, evaporated milk for a lighter creaminess, or plain Greek yogurt thinned with a bit of milk and stirred in off the heat to prevent curdling.
• Pure maple syrup or packed brown sugar: swap with honey, light brown sugar, or a touch of molasses (use less of molasses cause it’s strong). Start with a little less and taste, you can always add more.

Pro Tips

1) Cut your squash into even pieces and roast in a single layer with the cut side down so they caramelize instead of steam. Don’t crowd the pan, and let them get nicely browned — that’s where most of the flavor is.

2) Let the onion go a little past soft and start to brown before adding garlic or spices, then quickly toast the spices in the fat for 20 to 30 seconds to wake them up. Be careful not to burn them though, spices turn bitter fast.

3) When pureeing hot soup work in small batches, remove the center cap on the blender lid and cover with a kitchen towel so steam can escape, otherwise it’ll pop the lid. If you want a super silky texture, push it through a fine mesh sieve, but if you like a bit of body save a few roasted cubes and stir them back in.

4) Finish by balancing sweet and bright: a little acid like apple cider vinegar or a squeeze of lemon will lift the whole thing, and toasting the pepitas in a dry pan before topping gives way more crunch and nutty flavor. Leftovers freeze well in portions, reheat gently so the cream doesn’t break.