Panera Autumn Squash Soup (Print-Friendly Version)

Creamy soup with roasted butternut, pumpkin, apple cider, warm spices, and a swirl of cream—comfort in a bowl.

# What You’ll Need to Make This:

→ For the roasted butternut squash

01 - 1 large butternut squash (approximately 900 g), peeled, seeded, and cut into 2 cm cubes
02 - 30 ml honey
03 - 30 g unsalted butter, melted
04 - Pinch of fine sea salt
05 - Pinch of ground cinnamon

→ Soup base

06 - 15 ml olive oil
07 - 1 small yellow onion, diced
08 - 2 large carrots, sliced into thin rounds or diced
09 - 3 garlic cloves, minced
10 - 15 g fresh ginger, minced
11 - 950 ml vegetable broth
12 - 480 ml apple juice or apple cider (not apple cider vinegar)
13 - 30 ml lemon juice
14 - 15 ml honey
15 - 5 g kosher salt
16 - 2.5 g curry powder
17 - 2.5 g ground coriander
18 - 2.5 g ground cinnamon
19 - 1 g freshly grated nutmeg
20 - 0.5 g ground turmeric

→ Creamy finish

21 - 425 g pumpkin puree (100% pumpkin, not pie filling)
22 - 115 g cream cheese, at room temperature
23 - 55 g brown sugar, packed
24 - 120 ml heavy cream

→ Garnish

25 - Toasted pepitas (pumpkin seeds)
26 - Heavy cream, for drizzling
27 - Paprika

# How to Prepare:

01 - Preheat oven to 220°C. Line a rimmed baking tray with parchment. Toss butternut squash cubes with honey, melted butter, salt, and cinnamon. Spread in a single layer and roast until caramelized and fork-tender, about 25 minutes.
02 - While squash roasts, heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
03 - Add carrots, minced garlic, and ginger. Stir to combine and cook for 1–2 minutes until fragrant.
04 - Add roasted butternut squash, vegetable broth, apple juice, lemon juice, honey, salt, curry powder, coriander, cinnamon, nutmeg, and turmeric. Bring to a boil, then lower heat and simmer until carrots are very tender, approximately 10 minutes.
05 - Add pumpkin puree, cream cheese, and brown sugar. Stir gently; the cream cheese may appear slightly clumpy at first.
06 - Remove pot from heat and allow soup to cool slightly. Working in batches, puree soup in a blender until silky smooth. Return to pot.
07 - Stir in heavy cream. Taste and adjust salt or pepper as needed for balance.
08 - Ladle soup into bowls. Top each portion with pepitas, a swirl of cream, and a dusting of paprika as desired.

# Extra Tips:

01 - Store in a sealed container in the refrigerator for up to 5 days. The soup is intentionally slightly sweet; reduce or omit honey and brown sugar for a less sweet profile.

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