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Panera Autumn Squash Soup

Panera autumn squash soup with velvety blended butternut squash, pumpkin puree, and a gentle curry-cinnamon warmth. Simmered until very tender, then blended completely smooth with cream and cream cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base soup
  • 2 tbsp butter
  • 1 onion medium, diced
  • 2 garlic cloves, minced
  • 4 cup butternut squash peeled and cubed
  • 1 cup pumpkin puree
  • 1 carrot chopped
  • 1 cup apple cider
  • 3 cup vegetable broth
  • 2 tbsp honey
  • 0.5 tsp curry powder
  • 0.25 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp salt
  • 0.5 cup heavy cream
  • 2 oz cream cheese
  • 1 roasted pumpkin seeds for garnish
  • 1 cream drizzle, optional

Equipment

  • 1 Dutch oven

Method
 

Cook aromatics
  1. Melt the butter in a large pot over medium heat. Cook the diced onion for 5 minutes until soft, then add the minced garlic and cook for 1 minute.
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. Bring to a boil, then reduce to a simmer and cook 25-30 minutes until the squash is very tender.
Blend smooth
  1. Stir in the heavy cream and cream cheese. Blend until completely smooth.
Finish and serve
  1. Simmer the blended soup for 5 minutes, then adjust seasoning to taste. Serve topped with roasted pumpkin seeds and a drizzle of cream.

Notes

Pro tip: blend only while the soup is hot but not violently boiling—work in batches if your blender is small for a smoother texture. Store covered in the refrigerator up to 4 days. Freeze up to 2 months (best reheated gently and stirred well; dairy may slightly change). For a dairy-light option, use evaporated oat milk or half-and-half in place of heavy cream and swap cream cheese for a dairy-free cream cheese-style spread.