One thing fast food lovers look forward to is seasonal drops. Some count down the days until Pumpkin Spice Lattes drop, and some do the same with the Panera Autumn Squash Soup recipe. If you find yourself in the latter camp, you’re in good company! This soup was such a hit that Panera added it to their line of make-at-home items. We prefer enjoying fast food items all year by making them ourselves, and now you can do the same with our Panera Autumn Squash Soup Recipe.
What makes this soup such a sensation? Obviously, anything seasonal will always have a cult following, but this soup has earned the spot. It features a velvety blend of fall produce, such as butternut squash and pumpkin. The recipe is slightly sweet and accented with warm notes of ginger, nutmeg, cinnamon, and a hint of curry powder. Our Panera Autumn Squash Soup Recipe is a great meatless option that can also be made dairy-free by substituting dairy-free cream cheese and coconut milk for cream. Are you drooling yet? Grab your favorite soup pot and get to it!
The 411 on Butternut Squash Soup
Butternut squash is a delightful fall harvest, and as any gardener can attest, it grows in abundance. Home chefs have discovered many ways to use butternut squash, including muffins, sautees, puddings, casseroles, and soup. This soup is popular among health-conscious eaters, as you can make it lighter, dairy-free, or low-calorie with a few smart swaps.
While we don’t have an exact origin date, squash was among the first crops grown alongside corn and beans. Americans enjoy Butternut Squash Soup, similar to this recipe, but you can find variations worldwide. If you were to visit the Caribbean, your soup would include a rich, coconut flavor, while South Africans enjoy thicker soup with a curry flair. This soup is full of sustenance, as butternut squash contains plenty of vitamins and minerals. Bonus: our Panera Autumn Squash Soup tastes so good, you’ll never guess it’s healthy!
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Cost to Make Our Panera Autumn Squash Soup Recipe
A large bowl of Panera Autumn Squash soup will cost you a little over $8. In contrast, you can make a family-sized batch of our Panera Autumn Squash Soup Recipe for just $12.60. It just goes to show how far a little self-reliance will take you!
Keep in mind that this number can vary based on where you’re located and your ingredient availability. Here’s how that breaks down:
- Extra virgin olive oil: $0.30
- Onion: $0.50
- Frozen butternut squash: $5.00
- Carrots: $0.25
- Vegetable broth: $1.50
- Lemon juice: $0.25
- Apple juice: $0.75
- Curry powder: $0.10
- Cinnamon: $0.05
- Ginger: $0.05
- Nutmeg: $0.03
- Pumpkin puree: $2.00
- Cream cheese: $0.75
- Brown sugar: $0.06
- Honey: $0.25
- Salt: $0.01
- Heavy whipping cream: $0.25
- Pepitas: $0.25
Grand Total: $12.60
With that big of a price difference, you can definitely spring for a homemade bread bowl!
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How to Make Panera Autumn Squash Soup
Keep reading to learn how to make our Panera Autumn Squash Soup Recipe.
Step One: Saute the Onions
Add the olive oil to a large pot set over medium-low heat. Once the oil is heated, add the diced onion and saute until translucent.
Step Two: Add Broth
Add the squash, carrots, vegetable broth, lemon juice, apple juice, curry powder, cinnamon, ginger, and nutmeg to the same pot. Bring the soup to a boil, then reduce the heat and let simmer on low for 10-15 minutes, until the squash and carrots are tender.
Step Three: Puree the Soup
Remove the soup from the heat and mix in the pumpkin puree, cream cheese, brown sugar, honey, salt, and cream. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can use a regular blender; just be sure to blend the soup in batches and lift the lid to release heat every so often.
Step Four: Garnish and Serve
Set the Panera Autumn Squash Soup Recipe back on the stovetop over low and heat until warmed through. Dish into bowls and garnish with pepitas. Enjoy!
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What to Serve With Our Panera Autumn Squash Soup Recipe
Our Panera Autumn Squash Soup Recipe is great on its own, but you can always add a Panera-style sandwich, roll, or side salad for a more filling meal.
You can also serve this soup in a bread bowl, which is available at most grocery stores.
Storing Leftover Panera Autumn Squash Soup
You can store leftover Panera Autumn Squash Soup in the fridge for up to five days or freeze it in a Ziploc bag for up to five months. To reheat from frozen, place in the fridge to thaw for 12-24 hours, then heat on low until hot.
Panera Autumn Squash Soup Recipe
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 count onion diced
- 3 count packages of frozen butternut squash 10 ounce packages
- 1 cup carrots chopped
- 3 cups vegetable broth
- ½ count lemon juiced
- 2 cups apple juice do not use apple cider vinegar
- 1 teaspoon curry powder
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon nutmeg
- 1 count can of pumpkin puree 15 ounce can
- 3 ounces cream cheese
- 2 tablespoons brown sugar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- 1 count Pepitas to garnish
Instructions
- Add the olive oil to a large pot set over medium-low heat. Once the oil is heated, add the diced onion and saute until translucent.1 tablespoon extra virgin olive oil, 1 count onion
- To the same pot, add the squash, carrots, vegetable broth, lemon juice, apple juice, curry powder, cinnamon, ginger, and nutmeg. Bring the soup to a boil, then reduce the heat and let simmer on low for 10-15 minutes, until the squash and carrots are tender.3 count packages of frozen butternut squash, 1 cup carrots, 3 cups vegetable broth, ½ count lemon, 2 cups apple juice, 1 teaspoon curry powder, ½ teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg
- Remove the soup from the heat and mix in the pumpkin puree, cream cheese, brown sugar, honey, salt, and cream. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can use a regular blender; just be sure to blend the soup in batches and lift the lid to release heat every so often.1 count can of pumpkin puree, 3 ounces cream cheese, 2 tablespoons brown sugar, 1 tablespoon honey, ½ teaspoon salt, ¼ cup heavy whipping cream
- Set the Panera Autumn Squash Soup Recipe back on the stovetop over low and heat until warmed through. Dish into bowls and garnish with pepitas. Enjoy!1 count Pepitas
