Panera Autumn Squash Soup Recipe

Sharing is caring!

Panera Autumn Squash Soup Recipe

Make sure to REPIN this recipe

This soup is amazing – we have a Panera near where I live – I think if it would be acceptable my family would live at Panera

I am ALMOST joking — especially now it is cold here in Portland, OR – I write this while wearing 3 layers and fuzzy socks with the heat cranked up the thought of a lovely soup is heavily requested

There is one big problem with Panera though — it can be very costly if you are wanting to eat there a few ( every meal).

So I have been making soup for my family – especially my favorite ( Panera’s Broccoli and Cheddar Soup 🙂 )

I thought it would be fun to try and make the Panera Autumn Squash Soup since that is what Eric always orders

Panera Autumn Squash Soup Recipe
How amazing does this recipe look!!!! I picked up the bread bowl at my local Winco — only about $1 per bowl — and I think food just taste better when surrounded by bread
I did adapt this recipe – the original recipe uses heavy cream ( and go for it if you want — use the same measurements ) I personally try and avoid using heavy cream when I can since it is super fatty and kinda on the expensive side

If you do make the Panera Autumn Squash Soup Recipe please let me know what you think 🙂

Love You Guys!

Panera Autumn Squash Soup Recipe



  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1½ cup Apple Cider
  • 1½ cup Milk ( 2%)
  • 2 tbsp Honey
  • ½ tsp Curry Powder
  • ½ tsp Cinnamon
  • 2 tsp Salt
  • ½ tsp Black Pepper
  • Pumpkin Seeds


  1. Preheat oven to 450 - cut the squash into small pieces - remove skin and seeds - dice the onion
  2. On a pan place the squash and onion - drizzle olive oil and season with salt and pepper
  3. Cook for 20 minutes
  4. Place into a blender or food processor - process
  5. In a large pan - mix the puree, pumpkin, vegetable broth, apple cider, and milk together
  6. Bring to a boil - add honey and the rest of the spices
  7. Cook for 10 minutes on lower heat
  8. Garnish with pumpkin seeds and enjoy

Recipe adapted from HERE