The first time I tasted Panera’s Autumn Squash Soup, I was instantly transported to a cozy fall evening with leaves crunching underfoot and the scent of wood smoke in the air. That perfect balance of sweet roasted butternut squash, warming spices, and creamy richness made me realize this wasn’t just soup, it was liquid comfort in a bowl.
After years of ordering it every autumn, I finally decided to recreate this beloved recipe at home. The secret lies in properly roasting the butternut squash without browning it and using the perfect blend of curry powder and cinnamon to create that signature warmth that makes this soup so irresistible
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What makes this copycat Panera soup so good?
This recipe focuses on the pure, natural flavors of roasted butternut squash and pumpkin puree rather than masking them with excessive aromatics. The slow roasting develops deep sweetness without browning, which would create bitter notes. The combination of curry powder and cinnamon adds complexity and warmth without overwhelming the delicate squash flavor. Using both fresh butternut squash and canned pumpkin creates the perfect texture and depth of flavor that makes Panera’s version so memorable.
Why you should try this copycat recipe
Other copycat Panera Butternut Squash Soup versions contain ingredients like cream cheese, shallots, ginger, garlic, and carrots. This recipe allows the flavors of the slowly roasted butternut squash and pumpkin puree to take a more prominent role in the soup’s flavor profile. This recipe features a hint of curry, adding richness and depth of flavor that makes it the perfect fall soup.
Panera Squash Soup Ingredients
For Roasted Squash:
- Butternut squash – Provides the sweet, nutty base flavor and creamy texture when roasted properly
- Vegetable oil – Helps squash roast evenly and prevents sticking to the baking sheet
For the Soup:
- White onion, chopped – Adds subtle sweetness and aromatic depth without overpowering squash flavor
- Pumpkin puree, canned – Contributes rich pumpkin flavor and helps achieve perfect creamy consistency
- Vegetable stock – Creates the liquid base while maintaining the soup’s vegetarian profile
- Curry powder – Adds warm, complex spice notes and subtle heat that balances sweetness
- Cinnamon – Provides classic fall flavor and aromatic warmth that defines autumn comfort
- Apple juice – Contributes natural sweetness and enhances the fall flavor profile
- Honey – Adds floral sweetness that complements the squash without being cloying
- Heavy cream – Creates luxurious richness and smooth, velvety texture
- Pepitas – Provides crunchy contrast and nutty flavor as the signature garnish
Many stores sell peeled and cubed butternut squash, allowing you to skip the hassle of doing it yourself. Breaking down fresh squash with a sharp knife isn’t too tricky.
Pepitas are pumpkin seeds with their hulls removed. You can find pepitas in many supermarkets.
Ingredient and recipe notes
I use fresh butternut squash and canned pumpkin for this recipe.
Canned pumpkin is my go-to choice for soups because it tastes great and can be easily and quickly incorporated into recipes.
Try not to let the butternut squash get too brown when roasting it for soup. You don’t want the soup to be brown.
This soup uses two warm spices: curry powder and cinnamon. The curry powder adds just the right amount of heat, and the cinnamon adds the familiar fall flavor that we all love.
For this recipe, you will use pumpkin seed kernels, the inner portion of the seeds. Pumpkin seeds have a white outer shell. The meat of the seed is green and also called pepitas. I like to toast them in the oven or a pan because it adds just the right flavor.
How to Make CopyKat Panera Autumn Squash Soup
To roast the squash for this recipe:
- Preheat the oven to 350°F.
- Use a sharp knife to cut off the skin of the butternut squash.
- Dice the squash flesh into 1-inch pieces.
- Toss the squash pieces with vegetable oil and spread them on a baking tray.
- Roast the squash until it is fork-tender but not browned, about 30 minutes.
To finish preparing the copycat Panera squash soup recipe:
- Heat a large stockpot over medium-high heat.
- Add a splash of vegetable oil to the pot and then add the diced white onions.
- Season the onions lightly with salt and sauté until they become translucent.
- Add the pumpkin puree, roasted butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey.
- Reduce the heat to medium-low and stir until the soup is hot.
- Puree the soup right in the pot with an immersion blender. If you don’t have an immersion blender, you can use a traditional blender, but be careful, as blending hot food can cause a mess.
- Stir the heavy cream into the soup.
- Toast the pepitas in a pan over medium heat or in the oven at 350°F.
- Ladle the hot soup into bowls, garnish with pepitas and a drizzle of heavy cream, and serve warm.
Recipe variations
Make this recipe your own by changing the ingredients to suit your tastes. You may want to try the following suggestions:
- Replace the vegetable stock with chicken broth or stock for more flavor.
- Use croutons and a swirl of sour cream as garnishes instead of pepitas.
- Replace the heavy cream with coconut cream for a dairy-free and vegan version of this recipe.
What to serve with butternut squash soup?
Panera Autumn Squash Soup pairs wonderfully with many main dishes including chicken and turkey. Or you can enjoy the soup as the main course with a hunk of bread smothered with butter or garlic bread on the side for a satisfying light meal.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 3 days in refrigerator
- Freezing Instructions: Freeze without cream for up to 3 months, add cream when reheating for best texture
- Reheating Method: Reheat slowly in heavy-bottomed pot over medium-low heat, stirring constantly to prevent scorching. Add splash of stock if too thick
- Quick Cooling: Use ice bath method described in original recipe for food safety
More Panera Bread Copycat Recipes
- Green Goddess Salad
- Panera Bread Muffins
- Panera Broccoli Soup
- Panera Creamy Tomato Soup
- Panera French Onion Soup
- Panera Mac and Cheese
- Panera Steak Sandwich
- Warm Grain Bowl
Popular Soup Recipes
Be sure to check out more of my easy soup recipes and the best Panera Bread copycat recipes here on CopyKat.com!
Panera Autumn Squash Soup – Easy Copycat Recipe
Ingredients
- 2 pounds butternut squash peeled and chopped into 1-inch cubes
- 2 tablespoon vegetable oil divided use
- 1 cup chopped white onion
- salt to taste
- 2 teaspoons curry powder
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- 15 ounces pumpkin
- 1 cup apple juice
- 2 cups vegetable stock
- 1/2 cup heavy cream
- 1 tablespoon pumpkin seed kernels (pepitas) to garnish
Instructions
- Preheat the oven to 350°F.
- Drizzle 1 tablespoon of vegetable oil over the butternut squash and stir to coat it well. Bake until the squash is fork tender, about 30 minutes. Do not let the squash brown.
- Place 1 tablespoon of vegetable oil in a large pot over medium heat. Add the onions and a bit of salt and sauté until the onions are translucent. Then add the curry powder, cinnamon, honey, pumpkin, butternut squash, apple juice, and vegetable stock and cook until heated through.
- Use an immersion blender or a regular blender to puree the soup until smooth. Add the heavy cream and stir.
- Toast the pumpkin seeds in a small skillet until they become fragrant. Immediately remove from heat.
- Serve the soup with pumpkin seeds sprinkled on top.
Looking forward to making this soup. How much cooked butternut squash will I need?
Can I replace apple juice with apple cider?
Hi Candace, I hope so! I am trying it today!
Yes, that will work fine.
I add sweet potatoes to my recipe for a sweet, delicious soup.
Love this recipe it’s going to be a favorite…to peel the a quash I use the microwave method easy …ty
I am on a diet plan and butternut squash, apple juice, & white onions are not on it… are there substitute ingredients I could use instead? Will other types of squash taste good?
I am perplexed by this request. As the butternut squash is crucial to the soup, as is apple juice and white onions. I am not certain of the result when so many of the primary ingredients need to be swapped out. What type of soup are you looking for?
My mom is allergic to curry; would it be okay to leave it out? If not, any suggestions for a replacement? Can’t wait to try this recipe!
I love this soup at Panera too. Thanks to you I just fixed it myself, using pre cut cubes from the grocery store. After cooking all ingredients in a large pot, I ran it through my Vita Mix machine. Fast and easy. Yummy
I’ve made this twice now and it’s so good. I quartered and seeded the squash and then microwaved for about 14 minutes. It wouldn’t be as good as roasting but it’s pretty quick. While it’s softening you can prep everything else. Thanks for this great recipe
What pumpkin do I use? Can or a real pumpkin cut up? Says 15 ozs
So you should use either canned pumpkin or 15 ounces of cooked fresh pumpkin.
can you use almond or coconut milk instead of the heavy cream
I am sure you could use it. I would use the almond milk over the coconut milk in my personal choice preference.
You can use almond milk yes. Are you able to use butter? IF so add a tbsp of butter and that will help add the creaminess of heavy cream. I agree we use almond milk over coconut when trying to replicate heavy cream.
Can’t wait to try this, thank you so much, its my favorite soup. Can you freeze it?
I would guess you could freeze it, you can freeze most things!
i always make my squash in crockpot! So easy & no worries about cutting. Put 2 cups water in crockpot, squash & cook til tender 3/4 hours on high or til fork pierces easily. Then just cut in half & remove seeds! its that easy! :-))))
So put the whole squash in crock pot un peeled and un cut?
I think it would cook faster if you cut in half, and scooped out the seeds.
How long does this soup keep? I am planning to make it for a party but the easiest way to do so will be to make it the day before. If I make it the day before, am I ok to reheat it the next day for my party?
It keeps for about 3 days. Making it one day ahead should be fine.
I made this last year for Thanksgiving and what a hit it was. It has already been requested for this year….lol
This soup is my favorite soup at Panera and I’m so glad I can make it whenever I want.
Thanks Stephanie ????
Yes, can’t you cut the squash in half and put on a cookie sheet and bake? Then just scoop out the insides; It’s a killer to cut a butternut squash in half nevermind one inch cubes! Good way to lose fingers.
You should do whatever you think will work out for you. It will take a little longer to cook that way. You can also buy butternut squash cleaned and pre-cut as well.
Once fall arrives, there is always squash precut and ready to go home with me! Since it keeps jumping in my cart, I have been making this soup at least 2-3 times each month once the cold weather hits! I now find 2 new challenges. 1. It’s still in the 70’s-80’s, yet I can’t fight the urge to make it! 2. My husband and son discovered that squash is delish when roasted, so now it is a battle to keep the squash long enough to make the soup! What to do?
Once fall arrives, there is always squash precut and ready to go home with me! Since it keeps jumping in my cart, I have been making this soup at least 2-3 times each month once the cold weather hits! I now find 2 new challenges. 1. It’s still in the 70’s-80’s, yet I can’t fight the urge to make it! 2. My husband and son discovered that squash is delish when roasted, so now it is a battle to keep the squash long enough to make the soup! What to do?
I love this soup so much, I think about it in the off season, and wished they served it year round. I’m so happy that I can have it whenever I want thanks to CopyKat.com.
I know what you mean, I am missing their black bean soup right now .
Stephanie, cooking the butter nut squash in the instant pot makes easier. I never wanted to use the squadh due to the tough skin but ip took that excuse away. Have enjoyed butter nut squash since I started using the ip.
Can you tell me how you do this? Put it in with the skin on and then scoop the guts out? I just got an instant pot and was hoping to make a panera like soup in it. There is a squash soup recipe in the book that came with it but it is not quite the same. Calls to peel and cut up squash though.
I haven’t tried this, but I don’t think there is much difference in that you have to cut it in half, then scoop out the seeds. This is one instance where I would suggest baking, as you may get more flavors as the sugar of the butternut squash caramelizes.
I am confused with the first line in recipe. It say 12 to 3 butternut squash. Do u mean 1 .. 2 to 3 pound butternut squash?? Looks so good !
Yes, that is what I meant to say.
Thank you so much for this. This is one of my favourite Panera soups and can’t wait to try. This is really appreciated.
I hope you enjoy the soup!
I am sure either would work ok. I thought about doing it this way, but I thought the squash would cook a little faster this way. I don’t think it matters, I think what is key is to not allow it to brown too much.
I hope you enjoy the recipe.
I’m wondering if I could bake the squash whole instead? It’s so hard cutting it into cubes, especially dealing wit the hard outer skin, thiking blisters. But wondering if cubing improves the texture and reduces stringiness.
Will definitely try this, combination of flavors sounds scrumptious!
Stephanie, how long do you think it will keep in the fridge?
It will stay for a two to three days.