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bowl of autumn squash soup with a pumpkin

Panera's Autumn Squash Soup Recipe

  • Author: Brooke
  • Total Time: 55 minutes
  • Yield: 9 cups 1x
  • Diet: Vegetarian


Our Panera vegetarian autumn squash soup recipe is easy and quick to make on a stovetop or in a slow cooker.  It is creamy, rich, and velvety smooth, and has a special blend of warm spices to make this your new favorite soup for a chilly autumn day.  Gluten free.


Units Scale


  • 2 tablespoons olive oil (15 ml)
  • 1 cup shallots, diced (130g)
  • 1 cup carrots, diced (150g)
  • 1 tablespoon garlic, minced
  • 2 teaspoons ginger puree


  • 1 teaspoon kosher salt
  • 1 teaspoon curry
  • 1 teaspoon cinnamon
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon coriander
  • pinch of turmeric, for color

Other Ingredients

  • 4 cups vegetable broth (950 ml)
  • 6 cups butternut squash, cubed (847g)
  • 1/4 cup frozen apple juice concentrate, thawed (65g)
  • 1 cup canned pumpkin puree (244g)
  • 2 tablespoons butter (28g)
  • 1 tablespoon honey (21g)
  • 2 ounces cream cheese, softened (58g)
  • 3 tablespoons brown sugar, packed (38g)
  • 1 cup heavy whipping cream (240 ml)
  • 1 tablespoon frozen lemonade concentrate, thawed (15 ml)
  • 2 tablespoons pepitas (15g)


  1. Cook Aromatics: Heat the oil in a Dutch oven over medium high heat until it is shimmering, then saute the shallots and carrots for 5 minutes, stirring frequently with a wooden spoon.  Add in the garlic and ginger puree and cook until fragrant, stirring constantly.
  2. Bloom Spices: Sprinkle the spices onto the aromatics and let them bloom by stirring for a minute.
  3. Deglaze: Pour 1/2 cup of vegetable broth and scrape off the brown fond from the base of the pot with a wooden turner.
  4. Simmer:  Add the rest of the vegetable broth, cubed butternut squash, and concentrated apple juice.  Mix well, then cover and bring to a boil.  Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  5. Other Ingredients: Remove the pot from the heat and add the canned pumpkin puree, butter, honey, cream cheese, and brown sugar. Mix well.
  6. Puree: In small batches, puree the soup until velvety smooth in a blender.  Be careful not to burn yourself.  Return the pureed mixture back to the pot.
  7. Finish: Stir in the cream and lemonade concentrate, then taste and adjust seasonings, if necessary.  (It should taste sweet, and have dominant pumpkin and cinnamon flavors, like Panera's.)
  8. Serve: Ladle into bowls and garnish with a sprinkle of pepitas on top of each serving.


  • For time saving techniques, use canned pumpkin puree and frozen cubed butternut squash.
  • For the creamiest taste, use full fat cream cheese and heavy cream.
  • For the best flavor, take the time to saute the aromatics, bloom the spices and deglaze the pot.
  • For your safety, let the steam escape from the lid of the blender, by removing the center insert and covering the hole with a folded kitchen towel.
  • For the best texture, puree the soup until velvety smooth.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Keywords: Panera Autumn Squash Soup calories, vegan, slow cooker