Name: Copycat Panera Autumn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 tbsp Olive oil; 0.333 cup Onions; 1 tbsp Butter, unsalted; 1 tbsp Tomato paste; 2 cups Vegetable broth; 1 cup Apple juice; 3 cups Squash; 0.5 cup Carrot; 0.25 cup Celery; 0.25 tsp Cinnamon; 0.25 tsp Curry powder; 1 tbsp Lemon juice; 1 tsp Honey; 0.25 cup Pumpkin puree; 0.5 cup Pumpkin seeds, salted

From the Cook

1/5

Copycat Panera Autumn Squash Soup

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 350℉.

Heat the olive oil and onion in a pot over medium heat until the onions turn translucent.

Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.

Add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything.

Add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together.

Raise the heat level to medium high and bring the pot to a boil. Then, lower the heat to medium low and allow the pot to simmer for 15 minutes or until the squash has achieved a softened consistency.

As the pot simmers, take a pan and place the pumpkin seeds on it, then bake them for 10 minutes in the preheated oven.

Mix together the pumpkin puree and honey in the pot, ensuring they are thoroughly incorporated.

Use an emulsifier to blend the soup or transfer it to a blender and blend until it reaches a smooth consistency.

Top with the toasted pumpkin seeds and serve.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Roast Your Squash First 🎃
Roast the squash at 400°F for 30-40 minutes before pureeing to concentrate its natural sweetness and add a subtle caramelized depth that elevates the entire soup's flavor profile.
Bloom Your Spices in Butter 🧈
Toast the curry powder and cinnamon in melted butter for 1-2 minutes before adding vegetables to unlock their aromatic oils and create a richer, more complex spice foundation.
Balance Sweetness with Acidity ⚖️
Add lemon juice gradually at the end and taste frequently—it's the secret to preventing the soup from becoming overly sweet while brightening all the autumn spices.
Strain for Velvety Texture 🥄
Pass the blended soup through a fine-mesh strainer after pureeing to remove any fibrous bits and achieve Panera's signature silky, restaurant-quality consistency.
Toast Pumpkin Seeds Separately 🌱
Warm the pumpkin seed garnish in a dry skillet just before serving to restore their crunch and nutty flavor, preventing them from becoming soggy in the hot soup.