Panera Bread's Autumn Squash Soup

Panera Bread's Autumn Squash Soup


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Get your pumpkin fix with a famously creamy soup just like Panera! This recipe is simple to follow and the results are incredible.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 extra large butternut squash
  • 2 T. extra virgin coconut oil
  • 1 15 oz. can pumpkin puree
  • 1 1/2 C. apple juice
  • 1 1/2 C. vegetable broth
  • 1 1/2 C. half-and-half
  • 1 1/2 T. honey
  • 1/4 tsp. curry powder
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • roasted pumpkin seeds for garnish

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Preheat your oven to 450°F. Peel squash, remove seeds, and cut into chunks. Place in a baking dish and drizzle with coconut oil, salt, and pepper. Bake for 30 minutes. Remove from oven and mash squash in a large pot. Add in pumpkin, apple juice, half-and-half, and vegetable broth. Puree until well mixed. Add honey, curry, cinnamon, salt, and pepper, and cook for 15 minutes on a low simmer. Pour into bowls and garnish with roasted pumpkin seeds.

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