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Copycat Panera Autumn Squash Soup

Copycat Panera Autumn Squash Soup

This version is velvety, slightly sweet, and perfectly spiced. It tastes just like Panera’s, maybe even better because your house will smell amazing, and you can go back for seconds (and thirds) without anyone judging you. Ingredients
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Ingredients Method Notes

Ingredients
  

  • For roasting:
  • 1 medium butternut squash about 2 ½ lbs, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt & pepper
  • For the soup:
  • 2 tablespoons butter or olive oil if you’re dairy-free
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup pumpkin purée not pumpkin pie filling
  • 3 cups vegetable broth chicken broth works too
  • 1 cup apple cider or unsweetened apple juice
  • ½ cup heavy cream or coconut milk for a dairy-free version
  • 2 tablespoons brown sugar or maple syrup optional, to taste
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon curry powder if you like a tiny kick
  • Salt and pepper to taste

Method
 

  1. Roast the squash: Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25–30 minutes, or until tender and caramelized. Try not to eat them all straight off the tray. (No judgment if you do.)
  2. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Stir in the garlic and cook another 30 seconds—just long enough to make the kitchen smell like you totally know what you’re doing.
  3. Add the good stuff: Add the roasted squash, pumpkin purée, broth, and apple cider. Stir to combine and let it simmer for about 10–15 minutes to let the flavors get cozy together.
  4. Blend it smooth: Carefully puree the soup with an immersion blender (or transfer it in batches to a regular blender—just don’t forget to vent the lid, or you’ll redecorate your kitchen in squash).
  5. Season to perfection: Return the smooth soup to the pot and stir in the cream, brown sugar or maple syrup, and all those glorious spices—cinnamon, nutmeg, ginger, and that little pinch of cayenne or curry powder if you’re feeling bold. Taste and adjust the salt and pepper until it’s basically liquid autumn.
  6. Serve it up: Ladle into bowls, swirl in a little extra cream if you’re feeling fancy, and maybe sprinkle some roasted pepitas (pumpkin seeds) or hot pepper flakes.

Notes

Serve with:
A chunk of crusty bread (preferably warm—because you know I can’t resist bread)
A grilled cheese sandwich (if you really want to lean into cozy vibes)
Or just a spoon and a sense of accomplishment
Bonus Tip:
This soup freezes beautifully. Make a double batch, freeze it in containers, and future-you will be very grateful when Colorado decides to randomly snow again in May. (Which it will. Don’t @ me.)