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Panera Autumn Squash Soup

Panera autumn squash soup with a velvety blend of butternut squash, pumpkin puree, and apple cider. Simmered until tender, then blended smooth with cream and cream cheese for a rich, spoonable texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Soup base and seasonings
  • 2 tbsp butter
  • 1 onion
  • 2 clove garlic
  • 4 cup butternut squash
  • 1 cup pumpkin puree
  • 1 carrot
  • 1 cup apple cider
  • 3 cup vegetable broth
  • 2 tbsp honey
  • 0.5 tsp curry powder
  • 0.25 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp salt
  • 0.5 cup heavy cream
  • 2 oz cream cheese
  • 1 roasted pumpkin seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Melt the butter in a large pot, then cook the diced onion for 5 minutes until soft.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Add butternut squash, pumpkin puree, chopped carrot, apple cider, vegetable broth, honey, curry powder, ground cinnamon, nutmeg, and salt.
  4. Bring the soup to a boil, then simmer for 25-30 minutes until the squash is very tender.
Blend and finish
  1. Add heavy cream and cream cheese, then blend until completely smooth.
  2. Simmer for 5 minutes and adjust seasoning to taste.
  3. Serve topped with roasted pumpkin seeds and a drizzle of cream.

Notes

For the smoothest texture, blend while the soup is hot (work in batches if needed) and blend until no visible bits remain. Store in the refrigerator up to 4 days; reheat gently over low heat, stirring to prevent scorching. Freeze up to 2 months, then thaw overnight in the fridge and reheat slowly. For a lighter version, use half-and-half instead of heavy cream (texture stays creamy, flavor slightly less rich).