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Panera Autumn Squash Soup

Panera autumn squash soup is a creamy roasted butternut squash soup blended with pumpkin, apple cider, and warm spices. Roasting the squash before simmering gives the soup a smooth texture and rich, savory-sweet flavor.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 butternut squash medium, about 4 pounds total, halved lengthwise and seeded
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 1 yellow onion medium, chopped
  • 1 carrot medium, chopped
  • 1 celery 1 rib, chopped
  • 3 cloves garlic minced
  • 1 tsp curry powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 1 can (15 oz) pumpkin puree
  • 4 cups low-sodium vegetable broth
  • 1 cup apple cider
  • 2 tbsp honey
  • 0.75 cup heavy cream

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven
  • 1 Immersion blender

Method
 

  1. Preheat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Rub the cut surfaces of the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper.
  4. Arrange the squash cut-side down on the baking sheet and roast for 45–55 minutes, until the flesh is easily pierced with a fork.
  5. Scoop the squash flesh into a bowl, discarding the skins.
  6. Heat the remaining 1 tablespoon olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrot, and celery.
  7. Cook for 6–8 minutes, stirring occasionally, until softened.
  8. Add the garlic, curry powder, cinnamon, and ginger, and stir for 30 seconds, until fragrant.
  9. Add the roasted squash, pumpkin puree, vegetable broth, apple cider, and remaining 1/2 teaspoon salt.
  10. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  11. Puree the soup with an immersion blender until smooth.
  12. Stir in the honey and heavy cream.
  13. Simmer gently for 2–3 minutes, until hot.

Notes

For the smoothest texture, roast the squash until it is easily pierced with a fork before blending. Refrigerate leftovers for up to 4 days; freezing is possible, though the cream may affect the texture after thawing. For a dairy-free variation, replace the heavy cream with full-fat coconut milk.