Autumn Squash Soup Panera Recipe

Ah, autumn-crisp air, golden leaves, and, of course, the rich, velvety flavors of fall produce. One of the most iconic dishes of this season is autumn squash soup, a perfect balance of sweetness and savory warmth that brings comfort with every spoonful. If you’ve ever stepped into a Panera Bread in the fall, you’ve probably been drawn in by the fragrant, spiced aroma of their famous Autumn Squash Soup. Its velvety smooth texture and gently spiced flavors make it the perfect antidote to chilly days.

Now, if you’ve ever wondered how to recreate this masterpiece in your own kitchen, you’re in for a treat. Let’s break down this beloved recipe with all the details you need to bring that warm, restaurant-quality soup right to your table.

Autumn Squash Soup Panera Recipe

This version of the Autumn Squash Soup is inspired by Panera Bread’s seasonal recipe. It’s a comforting blend of butternut squash, pumpkin, and a mix of autumnal spices-cinnamon, ginger, and nutmeg-that make it undeniably cozy. What sets this soup apart is its velvety texture, achieved by pureeing the squash and blending it with a touch of cream. The addition of a little apple brings a subtle sweetness that beautifully complements the spices, making every bite feel like a warm hug.

The great thing about this soup is how easily you can tweak it to fit your personal preferences while still keeping its comforting essence. Now, let’s jump into the specifics!

Ingredients Needed

Here’s what you’ll need to gather before you start cooking. Each ingredient brings a specific layer of flavor to the soup, creating that rich, balanced taste that everyone loves.

• Butternut Squash (about 2 Lbs)

  This is the heart of the soup! It gives the dish its creamy texture and sweet flavor base. Butternut squash is soft when cooked and purees smoothly, making it the perfect choice for soups.

• Pumpkin Puree (1 Cup)

  Adds depth and an earthy flavor, which complements the sweetness of the squash. It’s also a great source of vitamin A, contributing to the health benefits of the soup.

• Carrots (2 Large, Peeled And Chopped)

  Carrots add a slight sweetness and a little bit of texture. They break down during cooking and blend seamlessly into the soup.

• Yellow Onion (1 Medium, Chopped)

  A great base for the soup’s flavor, onion caramelizes as it cooks, adding a subtle sweetness to the overall dish.

• Apple (1 Medium, Peeled And Chopped)

  Often overlooked, the apple adds a burst of sweetness and a little bit of tartness that elevates the soup’s flavor. It balances the savory notes and spices.

• Vegetable Broth (4 Cups)

  The broth creates a flavorful base for the soup. You can use chicken broth if you prefer, but vegetable broth keeps it light and plant-based.

• Heavy Cream (1/2 Cup)

  For that rich, smooth texture that makes the soup so indulgent. You could use coconut milk for a dairy-free version, though it may alter the flavor slightly.

• Olive Oil (2 Tablespoons)

  Used for sautéing the onion and garlic, olive oil adds a gentle richness to the soup.

• Ground Cinnamon (1 Teaspoon)

  One of the defining spices of autumn. It adds warmth and a sweet, aromatic flavor.

• Ground Ginger (1/2 Teaspoon)

  Offers a bit of zing and complements the cinnamon. It adds depth and a little kick.

• Ground Nutmeg (1/4 Teaspoon)

  Nutmeg rounds out the spice profile with its warm, slightly sweet flavor.

• Salt And Pepper (to Taste)

  Essential for enhancing all the natural flavors and balancing out the sweetness.

Cooking Instructions

Making this soup is pretty simple and straightforward. Here’s how to bring all those lovely ingredients together:

1. Prepare The Ingredients

   Start by peeling and chopping the butternut squash, carrots, onion, apple, and garlic. Set everything aside in separate bowls so you can easily add them as needed.

2. Cook The Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5-7 minutes until softened and fragrant. Then, add the carrots and squash, stirring to combine.

3. Add The Spices And Broth

   Sprinkle in the cinnamon, ginger, nutmeg, salt, and pepper. Stir everything together so the spices coat the vegetables. Pour in the vegetable broth, bring the mixture to a boil, and then lower the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes, or until the squash and carrots are tender.

4. Puree The Soup

   Add the chopped apple to the pot about 10 minutes before the soup finishes cooking. Once everything is tender, use an immersion blender to puree the soup right in the pot. If you don’t have an immersion blender, you can transfer the soup in batches to a blender (be careful-it’s hot!). Blend until smooth and creamy.

5. Add The Cream

   Stir in the heavy cream and let it simmer for an additional 5 minutes, allowing the cream to fully incorporate into the soup.

6. Final Adjustments

   Taste the soup and adjust the seasoning, adding more salt, pepper, or spices as needed. If the soup is too thick, you can add a little extra broth to thin it out to your desired consistency.

Ingredient Insights

• Butternut Squash: This squash variety is mild in flavor, which makes it versatile in savory and sweet dishes. It’s naturally high in vitamins A and C, making it great for your immune system. It’s also rich in fiber, which helps keep you full.
• Pumpkin Puree: Unlike pumpkin pie filling, pure pumpkin offers a much more neutral, slightly sweet flavor that works well in savory dishes. It’s also loaded with antioxidants and is a great source of potassium.
• Apple: Apples add natural sweetness and can help balance the acidity and richness in the soup. Plus, they give a nice texture when pureed. Apples also contain pectin, a fiber that aids digestion.
• Spices: Cinnamon, ginger, and nutmeg bring warmth and complexity to the soup. These spices are also anti-inflammatory and have digestive benefits, making them perfect for a fall soup!

Expert Tips

• Roast the Squash for Extra Flavor: For a deeper, caramelized flavor, consider roasting your butternut squash in the oven before adding it to the soup. Simply cut it in half, drizzle with olive oil, salt, and pepper, and roast at 400°F for about 25 minutes until tender and golden.
• Use an Immersion Blender: If you can, use an immersion blender to puree the soup directly in the pot. It’s less mess, and the texture tends to come out smoother than when using a regular blender.
• Don’t Skimp on the Cream: The cream is what gives the soup its signature rich, velvety texture. You can use half-and-half or coconut milk as a substitute if you’re looking for a lighter or dairy-free option, but the soup will be much less indulgent without the full cream.
• Add a Kick: If you like a bit of heat, consider adding a dash of cayenne pepper or a few crushed red pepper flakes for a spicy kick that balances the sweetness.

Recipe Variations

• Vegan Version: Use coconut cream or almond milk in place of heavy cream, and opt for a vegetable broth that’s completely free of animal products.
• Spicy Pumpkin Version: Add a can of diced tomatoes along with the squash, and stir in a tablespoon of chipotle peppers in adobo sauce for a smoky heat.
• Add Protein: Want to make it a more filling meal? Stir in some cooked chicken, turkey, or even cooked lentils for added protein.

Final Words

This Panera-inspired Autumn Squash Soup is everything you want from a fall dish-comforting, flavorful, and warming. With the sweetness of the squash and apple, the depth of the pumpkin, and the warmth from the spices, it’s the perfect dish to enjoy with a crusty piece of bread or a light salad. Whether you’re hosting a dinner party, prepping for a cozy night in, or just craving something autumnal, this soup is a foolproof recipe.