Panera Autumn Squash Soup

Indulge in the velvety richness of Panera Autumn Squash Soup, a heartwarming blend of roasted butternut squash, carrots, and creamy pumpkin purée. This cozy fall favorite is infused with the warm, aromatic spices of cinnamon, nutmeg, and a hint of curry powder, perfectly balanced by the sweetness of apple juice and honey. A touch of heavy cream adds luxurious depth, while sautéed shallots infuse the base with savory flavor. Perfect for chilly evenings, this easy-to-make soup pairs beautifully with crusty bread or a fresh green salad. Whether you’re recreating the beloved Panera classic or looking for a homemade twist, this autumn-inspired dish will quickly become a seasonal staple.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups butternut squash, peeled and cubed
• 1 cup carrots, peeled and chopped
• 2 cups vegetable broth
• 2 cups water
• 1 cup canned pumpkin
• 1 cup apple juice
• 0.5 cup heavy cream
• 1 tablespoon honey
• 1 teaspoon salt
• 0.5 teaspoon curry powder
• 0.25 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 2 shallots, minced
• 2 tablespoons olive oil

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Spread the butternut squash cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

Step 3

In a large pot over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the minced shallots and sauté for about 3-4 minutes until soft and translucent.

Step 4

Add the chopped carrots to the pot and cook for another 3 minutes.

Step 5

Add the roasted butternut squash, vegetable broth, and water to the pot. Stir to combine, and then bring the mixture to a boil.

Step 6

Reduce the heat to low and let the soup simmer for 15 minutes, or until the carrots are tender.

Step 7

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.

Step 8

Add the canned pumpkin, apple juice, heavy cream, honey, salt, curry powder, cinnamon, and nutmeg to the pot. Stir well to combine.

Step 9

Return the pot to low heat and let the soup warm through for 5 additional minutes, stirring occasionally.

Step 10

Taste the soup and adjust the seasoning with more salt or spices as desired.

Step 11

Ladle the soup into bowls and serve hot. Optionally, garnish with a dollop of crème fraîche or a sprinkle of roasted pumpkin seeds.

Nutrition Facts

Serving size	(2377.3g)

Amount per serving	% Daily Value*
Calories	1460.2

Total Fat 80.1g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 6.0g
Cholesterol 124.9mg	0%
Sodium 4103.4mg	0%
Total Carbohydrate 175.6g	0%
Dietary Fiber 36.7g	0%
Total Sugars 80.8g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 462.8mg	0%
Iron 10.6mg	0%
Potassium 3582.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 4.8%

Carbs: 47.0%