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Panera Autumn Squash Soup

Panera autumn squash soup with a velvety orange blend of butternut squash, pumpkin, and warm spices. Simmered until tender, then smoothed with cream and cream cheese for a silky finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 onion medium, diced
  • 2 cloves garlic 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

Equipment

  • 1 Dutch oven

Method
 

Cook the aromatics
  1. Melt butter in a large pot over medium heat, then cook the onion for 5 minutes until soft, with occasional stirring.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant and just softened.
Simmer the soup
  1. Add the butternut squash, pumpkin puree, carrot, apple cider, vegetable broth, honey, curry powder, cinnamon, nutmeg, and salt to the pot and stir to combine.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 25-30 minutes, until the squash is very tender.
Blend and finish
  1. Add the heavy cream and cream cheese and blend until completely smooth, scraping down the sides as needed.
  2. Simmer for 5 minutes, then adjust seasoning to taste.
  3. Serve topped with roasted pumpkin seeds and a drizzle of cream, for a finished garnish and color.

Notes

For the silkiest texture, blend the hot soup in batches if needed and ensure cream cheese is fully melted before blending; cool slightly if using a blender that requires stopping for pressure release. Store leftovers in the refrigerator up to 4 days. Freeze up to 2 months, but note the texture may loosen slightly after thawing—reheat gently and stir well. For a dairy-light swap, use evaporated skim milk and reduced-fat cream cheese, then blend until smooth.