This comforting bowl delivers the same creamy, slightly sweet, and warmly spiced flavor as Panera’s beloved autumn squash soup.
With roasted butternut squash, a hint of apple, and aromatic curry and cinnamon, it’s the perfect cozy meal for fall evenings or anytime you crave a café-style comfort dish at home.
Jump to RecipeWhy Everyone Loves Panera’s Autumn Squash Soup
Panera’s Autumn Squash Soup has built a cult following—and for good reason. It’s the perfect balance of savory and sweet, with cozy spices and a silky texture that feels indulgent but nourishing. The combination of roasted butternut squash, apple, and warm curry notes creates a flavor profile that’s both familiar and unexpectedly craveable.
What sets it apart is the comforting creaminess and subtle sweetness—making it one of the few soups that feels equally satisfying as a light lunch or a fall dinner starter. Many fans look forward to its seasonal return each year, but with this recipe, you don’t have to wait. This homemade version captures the same rich depth and velvety finish, with whole ingredients and customizable options right from your own kitchen.
Panera-Inspired Spiced Butternut Squash & Apple Soup Ingredients
- 1 tablespoon olive oil (or butter for richness)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cubed
- 1 medium apple (Fuji or Honeycrisp), peeled and chopped
- 2 medium carrots, peeled and chopped
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1/2 cup canned coconut milk (or heavy cream for a dairy version)
- 2 tablespoons maple syrup (optional, for added sweetness)
- Salt and pepper to taste
- Optional garnish: roasted pumpkin seeds, a drizzle of cream, microgreens
Kitchen Tool Tips
- I use this immersion blender in nearly every soup—it saves time and cleanup.
- A sturdy vegetable peeler makes peeling squash faster and safer.
- A heavy-bottomed Dutch oven ensures even heat distribution for perfect sautéing and simmering.
How to Make Panera-Inspired Spiced Butternut Squash & Apple Soup
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and sauté until soft and translucent, about 5 minutes.
- Add veggies and spices: Stir in butternut squash, apple, carrots, curry powder, cinnamon, and nutmeg. Cook for 3–4 minutes to bloom the spices.
- Simmer: Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until vegetables are very soft.
- Blend: Use an immersion blender to puree the soup until completely smooth (or carefully transfer to a blender in batches).
- Finish: Stir in coconut milk and maple syrup. Taste and adjust salt, pepper, or sweetness as needed. Heat gently for another 2–3 minutes before serving.
Nutritional Information
Per serving:
- Calories: 215
- Fat: 7g
- Carbohydrates: 34g
- Protein: 3g
- Fiber: 5g
- Sodium: 580mg
How to Serve
Serve hot, topped with roasted pumpkin seeds or a swirl of cream. This soup pairs beautifully with crusty sourdough bread or a sharp cheddar grilled cheese. For extra contrast, top with something crunchy like crispy shallots or toasted nuts.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between.
Panera-Inspired Spiced Butternut Squash & Apple Soup FAQ
Can I use frozen butternut squash?
Yes, frozen cubed squash works well and cuts down prep time significantly.
What can I use instead of coconut milk?
Heavy cream or half-and-half are great alternatives. For a lighter option, try unsweetened almond or oat milk.
Can I make this soup ahead of time?
Absolutely—it tastes even better the next day as the flavors develop.
Is this soup vegan?
Yes, if you use vegetable broth and coconut milk (and skip any dairy toppings), it’s fully vegan.
Flavor Pairing Suggestions
This soup’s warmth and sweetness pairs well with:
- Sharp cheeses (cheddar, goat, gruyère)
- Tart apple salads or balsamic-dressed greens
- Spiced nuts or seed crackers for crunch
Panera-Inspired Spiced Butternut Squash & Apple Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil (or butter for richness)
1 small yellow onion, chopped
3 cloves garlic, minced
1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cubed
1 medium apple (Fuji or Honeycrisp), peeled and chopped
2 medium carrots, peeled and chopped
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups vegetable broth (or chicken broth for non-vegetarian)
1/2 cup canned coconut milk (or heavy cream for a dairy version)
2 tablespoons maple syrup (optional, for added sweetness)
Salt and pepper to taste
Optional garnish: roasted pumpkin seeds, a drizzle of cream, microgreens
Directions
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and sauté until soft and translucent, about 5 minutes.
- Add veggies and spices: Stir in butternut squash, apple, carrots, curry powder, cinnamon, and nutmeg. Cook for 3–4 minutes to bloom the spices.
- Simmer: Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until vegetables are very soft.
- Blend: Use an immersion blender to puree the soup until completely smooth (or carefully transfer to a blender in batches).
- Finish: Stir in coconut milk and maple syrup. Taste and adjust salt, pepper, or sweetness as needed. Heat gently for another 2–3 minutes before serving.
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