Go Back

Panera's Autumn Squash Soup Copycat Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups butternut squash cubed
  • 1 cup pumpkin puree
  • 3 cups vegetable or chicken broth
  • 1 cup apple juice
  • 1/2 cup heavy cream
  • 1 teaspoon curry powder
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • Roasted pumpkin seeds for topping

Method
 

  1. Simmer the butternut squash in the broth until very tender, about 20 minutes.
  2. Stir in the pumpkin puree, apple juice, curry powder and honey.
  3. Blend until completely smooth with an immersion blender.
  4. Stir in the heavy cream after blending and warm gently without boiling.
  5. Season and serve topped with roasted pumpkin seeds.

Notes

The dual butternut and pumpkin base mirrors Panera's original; either alone changes the flavor profile. Apple juice is the sweetness driver - too much tastes like dessert, too little loses the signature taste. Curry powder is easy to over-add; you want subtle warmth, not a curry-forward soup. An immersion blender is safest in the pot; a countertop blender needs the vent open to avoid steam explosions. Add cream after blending and do not boil it. Pepitas work in place of pumpkin seeds.