Panera Autumn Squash Soup

• Butternut squash: sweet and nutty when roasted for a silky base buy one that feels heavy for its size and has a matte skin
• Honey: brings gentle sweetness look for pure varieties at the farmers market
• Unsalted butter: gives rich flavor make sure it is fresh for the best aroma
• Yellow onion: adds savory depth pick smaller onions for sweeter flavor
• Carrots: increase thickness and brighten the color choose firm and bright ones
• Garlic: provides background warmth use plump cloves for strongest taste
• Fresh ginger: sharpens the flavor and brings zing grate just before using
• Vegetable broth: creates the soup’s foundation check for low sodium options to control salt
• Apple juice or apple cider: gives tartness and another layer of sweetness use fresh cider when in season
• Lemon juice: balances richness and lifts flavors squeeze your own for best brightness
• Kosher salt: rounds out all flavors use flaked salt for delicate taste
• Curry powder: subtle warmth and earthiness pick a mild blend to let veggie notes shine
• Ground coriander: gentle citrus notes buy small amounts for best potency
• Cinnamon: enhances warmth look for fragrant ceylon or cassia sticks to grind
• Nutmeg: little bit boosts fall aroma grate fresh over the pot if possible
• Ground turmeric: boosts color and nutrition use fresh ground for most vibrant yellow
• Pumpkin puree: makes soup extra smooth avoid canned pie filling which is too sweet and spiced
• Cream cheese: thickens and enriches look for full-fat bricks that are smooth when softened
• Brown sugar: boosts sweetness and helps flavors meld dark brown will give more depth
• Heavy cream: swirled in at the end for silkiness buy the freshest cream available
• Pepitas and cream for garnish: extra crunch and a pretty finish toasted pepitas add so much flavor
• Paprika: a dusting brings smoky color or opt for sweet smoked paprika

Step-by-Step Instructions

Roast the Squash:

Place butternut squash cubes on a parchment lined baking sheet. Drizzle honey and melted butter on top. Sprinkle salt and cinnamon evenly. Toss until all pieces are coated then spread out in a single layer for even roasting. Roast in a preheated oven at four twenty five degrees until fork tender and beginning to caramelize about twenty five minutes.

Start the Soup Base:

Near the end of the roasting time heat olive oil in a large soup pot over medium heat. Add diced onions and sauté for five minutes until translucent and soft stirring occasionally but not letting them brown so the flavor stays sweet.

Build Flavor with Aromatics:

Add chopped carrots minced garlic and ginger to the pot. Stir and cook for one to two minutes until fragrant. Let the ginger and garlic bloom but do not let them burn as it can turn bitter.

Combine Squash and Liquids:

Add roasted squash to the pot followed by vegetable broth apple juice or cider lemon juice honey salt curry powder coriander cinnamon nutmeg and turmeric. Stir thoroughly and bring mixture to a gentle boil. Reduce heat to medium low and simmer uncovered for ten minutes until carrots are tender and seasonings meld.

Blend and Smooth:

Add pumpkin puree room temperature cream cheese and brown sugar to the pot. Stir to combine. The cream cheese may look a bit lumpy at first but it will blend smooth in the next step.

Puree to Perfection:

Let soup cool for a few minutes then using a blender puree the soup in batches until completely smooth and velvety. Return soup to the pot and gently rewarm as needed.

Finish with Cream:

Stir in heavy cream just before serving for the ultimate creamy finish. Taste and add salt or pepper if you like. Serve hot garnished with pepitas extra cream and a dusting of paprika.

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Pumpkin is my favorite ingredient in this recipe it delivers both classic fall flavor and an ultra creamy texture. My family always gathers in the kitchen to snag tastes straight from the blender so now making this soup together is our new autumn tradition.

Storage Tips

Allow the soup to cool thoroughly before transferring it to airtight containers. This soup keeps well for up to five days in the refrigerator. For longer storage freeze in individual portions for up to three months. Reheat gently on the stove stirring often to preserve the silky texture and consider adding a splash of broth if it has thickened.

Ingredient Substitutions

If you cannot find butternut squash you can swap with kabocha squash or even sweet potatoes for a different twist. You can leave out the cream cheese and simply add extra heavy cream or a splash of coconut milk for a dairy free variation. Instead of apple cider try using pear nectar for a fragrant autumn take.

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Serving Suggestions

This soup is beautiful served with a thick slice of toasted sourdough or a crunchy baguette. Add chopped fresh herbs like thyme or sage right before serving for extra aroma. For heartier meals add a salad with roasted brussels sprouts and apples.

Cultural Context

Squash and pumpkin soups are a treasured part of fall cooking across the United States with roots in traditional New England harvest fare. The creamy texture and sweet spiced flavor evoke nostalgic memories for many and the Panera version has become an iconic comfort food for families everywhere.

Recipe FAQs

→ What makes the soup so creamy?

Combining roasted butternut squash, pumpkin puree, and a splash of heavy cream creates a velvety-smooth texture. Cream cheese also adds body and richness.

→ Is the soup sweet or savory?

The soup leans sweet from honey, apple cider, and caramelized squash, balanced by warming spices and a hint of savory broth.

→ Can I make it dairy-free?

Yes, substitute coconut cream for heavy cream and use a dairy-free cream cheese alternative to achieve similar creaminess.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to five days. Reheat gently on the stove, stirring often.

→ What garnishes work best?

Top each bowl with pepitas, a drizzle of cream, and a sprinkle of paprika for crunch, richness, and color.