Copycat Panera Autumn Squash Soup tastes like your favorite fall soup. This cozy cold weather soup includes butternut squash, carrots, shallots, apple juice, pumpkin puree, and cream cheese. It’s a comfort food perfect for fall and winter.
Autumn Squash Soup is my favorite soup from Panera. While other people are waiting for Starbucks to come out with their PSL, I’m refreshing Panera’s website waiting for this soup to make it’s appearance. I’ve always been intimidated to make this soup at home, but I couldn’t hold out any longer, so I bit the bullet and made the soup myself. And you know what? It was pretty easy.
I HATE waiting for soups to cool so you can blend it, but the one time I didn’t tomato soup painted all the walls in my kitchen, and burned my arm. My solution to my impatience? an immersion blender! It’s the perfect tool for me. You can find them pretty cheap. I have a Cuisine art immersion blender that costs around $35. It worked well in blending this soup to a thick and creamy texture, saving time and dishes.
The toasted pepitas (pumpkin seeds) that top the squash soup might be my favorite part. They are super simple to make. The hard part might be finding the raw pepitas. I got them from the “healthy” section at my Kroger’s.
To make the toasted pepitas preheat the oven to 350°. On a medium baking sheet, toss pepitas with oil and chili powder and season with salt. Bake until pepitas are crunchy and golden, about 10 minutes. Let cool completely.
I hope you love this Panera Autumn Squash Soup recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!Print
This cozy cold weather soup includes butternut squash, carrots, shallots, apple juice, pumpkin puree, and cream cheese. It’s a comfort food perfect for fall and winter.
- 2 tablespoons olive oil
- 1 (3-lb.) butternut squash, peeled, deseeded, and cut into 1” cubes
- 2 medium carrots, peeled and chopped
- 1/2 large shallot, chopped
- 2 teaspoon ground ginger
- 1/2 teaspoon curry powder
- 2 cup vegetable broth
- 1 1/3 cup apple juice
- 1 tablespoon brown sugar (optional)
- 1/2 cup pumpkin puree
- 2 tablespoons cream cheese softened
- 1/4 cup toasted pepitas to top the soup
- Heat oil in a large pot over medium heat. Add squash, carrots, and shallots, season with salt. Cook, occasionally stirring, until the vegetables begin to soften, about 5 minutes.
- Mix in ginger and curry powder, and cook until it becomes fragrant, about 1 minute more.
- Mix in broth, apple juice, and brown sugar. Turn the heat to high and bring to a boil, then reduce to a simmer and cover. Cook until vegetables are soft, about 20 minutes.
- Add in pumpkin puree and cream cheese.
- If you are using an immersion blender: blend soup until smooth. Season with salt.
- If you are using a blender: Let the soup cool slightly. If your soup is too hot, it will cause the lid to pop off. Add soup to your blender. Only fill it ¾ of the way full. Work in batches if necessary. Blend on high till the soup is smooth. You may want to crack the lid just a little so the steam can escape.
- Serve soup topped with pepitas.
How to toast raw pepitas: Preheat oven to 350°. On a medium baking sheet, lightly coat raw pepitas oil and chili powder(optional) and season with salt. Bake until pepitas are crunchy and golden, about 10 minutes. Let cool completely.
- Serving Size: 1 Serving
- Calories: 390
- Fat: 16g
- Carbohydrates: 60g
- Protein: 8g
Keywords: Soup, Fall Soup, Autumn Soup, Panera, Squash, Squash Soup
Recipe adapted from Delish’s Squash Soup. I adjusted the recipe to make the soup thicker and naturally sweeter, similar to how it taste at Panera.