Panera Autumn Squash Soup Recipe

Sweet and savory homemade Panera Autumn Squash Soup combines butternut squash, pumpkin, tart apple, cinnamon, curry, and cream for a smooth vegetarian copycat with gentle spice.

Two bowls of Panera Autumn Squash Soup topped with cream, pepitas, and herbs beside sliced crusty bread.

Fresh Granny Smith apple gives this copycat Panera squash soup a pleasantly tart note that balances the naturally sweeter squash and pumpkin. It makes a creamy fall soup for lunch or dinner, with the flexibility to use the Instant Pot, slow cooker, or stovetop. Pair it with crusty bread or a simple salad, or try my Instant Pot Potato Leek Soup for another creamy vegetarian soup.

Quick Look: Panera Autumn Squash Soup

⏱️ Prep Time: 1 hour 10 minutes
🔥 Cook Time: 10 minutes
⏲️ Total Time: 1 hour 20 minutes
🍽️ Servings: 6
🍂 Flavor Profile: Sweet and savory with tart apple, curry, and cinnamon
🥣 Texture: Thick, creamy, and smooth
👌 Difficulty: Easy
🍲 Cooking Methods: Instant Pot, stovetop, or slow cooker
🎃 Key Ingredients: Butternut squash, pumpkin puree, Granny Smith apple, curry powder, cinnamon, and heavy cream
Why This Recipe Works: Using twice as much butternut squash as pumpkin helps create a thick, creamy texture without needing a separate thickener.

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Quick Look: Panera Autumn Squash Soup
Chef's Notes from Valentina
Ingredients
Substitutions And Additions
How to Make Panera Autumn Squash Soup
Expert Tips for Panera Autumn Squash Soup
FAQ About Panera Autumn Squash Soup
More Homemade Soup Recipes
Panera Autumn Squash Soup Recipe
Storage and Reheating

Chef's Notes from Valentina

Butternut squash is the main squash in the recipe. Pumpkin puree adds creaminess and helps thicken the soup without requiring flour or another thickener.
Granny Smith apple adds fresh tartness to the sweeter ingredients. Using fresh apple instead of apple juice also helps keep the soup thick.
Roasting the butternut squash is optional, but it deepens its natural sweetness and adds roasted flavor. The recipe still works well without that extra step.
Serve with Air Fryer Garlic Bread for a crisp, buttery side that pairs well with the thick, creamy soup.

Ingredients

Butternut squash – 4 cups, cubed. It gives the soup a thick, creamy texture and natural sweetness. Roasting is optional and adds a deeper roasted taste. If you’re starting with a whole squash, see my butternut squash guide.
Pumpkin puree – 2 cups. Use pure pumpkin rather than pumpkin pie filling. It thickens the soup and adds mild pumpkin flavor.
Granny Smith apple – 1, peeled, cored, and diced. Its tartness cuts through the sweetness of the squash, pumpkin, and honey. Fresh apple also keeps the soup thicker than apple juice would.
White onion – ½, diced. It adds savory flavor that works well with the sweeter squash, pumpkin, and apple.
Cinnamon – ½ teaspoon. A small amount adds gentle spice and works especially well with the pumpkin and apple.
Curry powder – 1 teaspoon. It adds mild earthy spice without turning the soup into a curry.
Vegetable broth – 3 ½ cups. It gives the vegetables enough liquid to cook and keeps this Panera squash soup recipe vegetarian.
Honey – 1 tablespoon. A small amount enhances the natural sweetness of the squash, pumpkin, and apple. Skip it if you prefer a more savory soup.
Heavy cream – ¾ cup. It adds richness and gives the soup a smooth, creamy finish.
Salt and black pepper – ½ teaspoon each. Add them to taste to bring out the other flavors.
Pepitas – 2 tablespoons, roasted and salted. Sprinkle them over each bowl for a crunchy contrast to the creamy soup.

Substitutions And Additions

Dairy-Free Squash Soup: Use full-fat coconut milk or coconut cream instead of heavy cream. Stir it in after blending for a creamy finish without dairy.

Swap the Apple: Use Pink Lady or Braeburn for a sweet-tart alternative to Granny Smith. For a sweeter soup, use Honeycrisp instead.

Try Another Winter Squash: Use kabocha or acorn squash instead of butternut squash. Cook the squash until tender before blending. Keep in mind that these varieties can be more difficult to peel than butternut squash.

Switch the Broth: Use chicken broth instead of vegetable broth if the soup doesn't need to remain vegetarian. Keep the same amount and choose an unsalted or reduced-sodium broth if you want more control over the final seasoning.

Add Some Heat: Add a pinch of cayenne pepper or crushed red pepper with the curry powder for a mild kick. Start with a small amount, then adjust to taste after blending.

How to Make Panera Autumn Squash Soup

Prepare the Butternut Squash

Wash and dry the squash: Rinse the butternut squash under running water and scrub away any dirt. Pat it completely dry before cutting.
Trim the ends: Cut off the stem and bottom ends. Cut the squash in half crosswise. Stand each piece upright on a flat cut end.
Peel the squash: Remove the skin with a vegetable peeler or sharp knife.
Remove the seeds: Cut the peeled pieces lengthwise. Scoop out the seeds and strings with a spoon or ice cream scoop.
Cut into cubes: Cut the squash flesh into ¾- to 1-inch cubes.

Optional Roasting

Prepare the pan: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
Season the squash: Place the cubed butternut squash on the prepared baking sheet. Toss the squash with 1 tablespoon of the olive oil and a pinch of salt and black pepper. Spread the cubes in a single layer.
Roast the squash: Roast for about 30 minutes, until almost tender. Set aside.

Instant Pot squash soup preparation from sautéed onion and apple through blending, adding cream, and serving with pepitas.

Instant Pot Method

Sauté the onion and apple: Select the sauté function and let the Instant Pot heat for about 4 minutes. Add the remaining 1 tablespoon olive oil, onion, and apple. Cook for about 3 minutes. Stir occasionally. PIC. 1
Add the squash and seasonings: Add the butternut squash, pumpkin puree, cinnamon, and curry powder. Stir in the vegetable broth. PIC. 2-3
Pressure cook the soup: Cancel the sauté function. Lock the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
Release the pressure: When the cooking time ends, use the quick-release method.
Blend the soup: Puree with an immersion blender until creamy and smooth. You can also carefully blend the soup in batches in a countertop blender. PIC. 4
Add the honey and cream: Stir in the honey and heavy cream. Season with salt and black pepper to taste. PIC. 5
Serve the soup: Ladle into bowls and top with roasted and salted pepitas. PIC. 6

Stovetop Method

Sauté the onion and apple: Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion and apple. Cook for about 3 minutes. Stir occasionally.
Simmer the soup: Add the butternut squash, pumpkin puree, cinnamon, curry powder, and vegetable broth. Stir to combine and bring to a simmer. Cover and cook for 15 to 18 minutes, until the squash is tender.
Blend the soup: Puree with an immersion blender until creamy and smooth. You can also carefully blend the soup in batches in a countertop blender.
Add the honey and cream: Stir in the honey and heavy cream. Season with salt and black pepper to taste.
Serve the soup: Ladle into bowls and top with roasted and salted pepitas.

Slow Cooker Method

Sauté the onion and apple: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and apple. Cook for about 3 minutes. Stir occasionally.
Slow cook the soup: Transfer the onion and apple to the slow cooker. Add the butternut squash, pumpkin puree, cinnamon, curry powder, and vegetable broth. Stir to combine. Cover and cook on HIGH for 3 to 4 hours, until the squash is tender.
Blend the soup: Puree with an immersion blender until creamy and smooth. You can also carefully blend the soup in batches in a countertop blender.
Add the honey and cream: Stir in the honey and heavy cream. Season with salt and black pepper to taste.
Serve the soup: Ladle into bowls and top with roasted and salted pepitas.

Creamy orange squash soup topped with cream, roasted pepitas, and chopped herbs.

Expert Tips for Panera Autumn Squash Soup

Thin the soup gradually. Stir in a small amount of vegetable broth after blending if the soup is thicker than you prefer. Add a little at a time for better control over the final consistency.
Keep the heat low after adding cream. Warm the finished soup gently and avoid boiling it once the heavy cream is added. Gentle heat maintains a smooth, creamy consistency and reduces the risk of separation.
Use pre-cut squash to save time. Measure 4 cups of peeled, cubed butternut squash to skip peeling, seeding, and cutting a whole squash. Pre-cut squash cuts down on hands-on prep without changing the cooking method.
Strain the soup for a silkier texture. Pass the blended soup through a fine-mesh strainer if small fibrous pieces remain. Straining produces a smoother, more uniform puree.

Spoonful of thick orange squash soup lifted from a bowl topped with cream and pepitas.

FAQ About Panera Autumn Squash Soup

Do I have to roast the butternut squash first?

No. Roasting the butternut squash is optional in this recipe. You can add the cubed squash directly to the Instant Pot, stovetop pot, or slow cooker. Roasting adds deeper flavor but also increases the preparation time.

Is Panera Autumn Squash Soup sweet or savory?

It has both sweet and savory flavors. Butternut squash, pumpkin, apple, and honey add sweetness, and onion, vegetable broth, curry powder, salt, and black pepper add savory flavor.

More Homemade Soup Recipes

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Creamy orange squash soup topped with cream, pepitas, and chopped herbs beside crusty bread.

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5 from 16 votes

Panera Autumn Squash Soup Recipe

Sweet and savory homemade Panera Autumn Squash Soup combines butternut squash, pumpkin, tart apple, cinnamon, curry, and cream for a smooth vegetarian copycat with gentle spice.

Course:Entree

Cuisine:American

Prep Time 1 10

Cook Time 10

Total Time 1 20

Servings people

Calories269.2 kcal

Author Valentina Dimitrova

Cost $1.30 per person

Equipment

Instant Pot or pressure cooker
cutting board
knife
wooden spoon

Ingredients

2 tablespoons olive oil divided
½ white onion – diced
1 Granny Smith apple – peeled, cored, and diced
4 cups cubed butternut squash – preferably roasted
2 cups pumpkin puree – canned
½ teaspoon cinnamon
1 teaspoon curry powder
3 ½ cups vegetable broth
1 tablespoon honey
¾ cup heavy cream
½ teaspoon salt and pepper
2 tablespoons pepitas – roasted and salted

US Customary - Metric