When the weather cools down and the leaves start to turn, there’s nothing better than a warm, hearty bowl of soup. Panera butternut squash soup is the perfect dish for those cozy autumn nights, offering a rich, creamy texture with a slight sweetness from the squash. It’s the ultimate fall comfort food that pairs wonderfully with a crusty bread or a fresh salad.

If you love French onion soup, you'll definitely want to check out my French onion soup chicken recipe. It’s got that savory, cheesy flavor you crave, but with a fun twist! But today, we’re turning our attention to autumn squash soup, a seasonal favorite. This recipe will show you how to recreate the famous Panera autumn squash soup recipe in your own kitchen!

What Is Panera Butternut Squash Soup?

Panera butternut squash soup is a creamy, velvety soup made from roasted butternut squash, often spiced with cinnamon, nutmeg, and a dash of maple syrup to bring out the natural sweetness of the squash. The soup is known for its rich, golden color and smooth texture, making it the perfect fall meal. 

This soup is typically served as part of Panera Bread’s seasonal menu, along with their other autumn soup​ offerings like the autumn squash soup that has a slight kick and a delicious creaminess. The beauty of this soup lies in its simplicity—few ingredients, yet it’s packed with flavor.

Ingredients Used to Make Panera Butternut Squash Soup

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Inactive Time: 0 minutes
• Total Time: 55 minutes
• Author: Jen Sharpin | So Damn Delish
• Yield: 4 servings
• Cuisine: American
• Method: Stovetop

• 1 medium butternut squash, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Optional garnish: roasted pumpkin seeds or croutons

How to Make Panera Butternut Squash Soup

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the chopped butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast the squash for 25-30 minutes, or until it’s tender and slightly caramelized.
2. Sauté the Aromatics: While the squash is roasting, heat a pot over medium heat. Add a little olive oil and sauté the onions for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds, stirring to prevent burning.
3. Simmer the Soup: Once the squash is done, add it to the pot with the onions and garlic. Pour in the vegetable broth, cinnamon, and nutmeg. Let the mixture simmer for 10-15 minutes to allow the flavors to combine.
4. Blend the Soup: Use an immersion blender to blend the soup until smooth, or transfer it to a regular blender in batches. Add coconut milk (or heavy cream) and maple syrup, then blend again until the soup is creamy and smooth. Adjust seasoning with salt and pepper.
5. Serve and Enjoy: Ladle the soup into bowls and garnish with roasted pumpkin seeds or croutons if desired. Enjoy with your favorite bread for a complete meal.

Notes

• You can use heavy cream instead of coconut milk for a richer texture.
• Add a dash of cayenne pepper for some heat.
• This soup can be stored in the fridge for up to 5 days or frozen for longer storage.

Nutrition Facts (per serving)

• Calories: 250 kcal
• Sugar: 9g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Ways to Customize Your Panera Butternut Squash Soup

You can add a little heat to your autumn squash soup by incorporating a dash of cayenne pepper or smoked paprika. For extra creaminess, try substituting half of the vegetable broth with coconut milk or cream. Want a heartier soup? Throw in some cooked quinoa, farro, or roasted vegetables like carrots or sweet potatoes for added texture.

If you want to give your panera autumn squash soup recipe a more savory twist, try adding a pinch of sage or thyme to enhance the herbaceous flavor. The options are endless for this creamy, comforting soup!

This panera butternut squash soup is the perfect way to bring fall flavors into your kitchen. With its creamy texture and the natural sweetness of the squash, it’s an easy yet luxurious dish to prepare for the whole family. 

Whether you’re enjoying it on a chilly day or serving it as an appetizer at a dinner party, this panera butternut squash soup recipe will surely become a favorite. At So Damn Delish, I love making comforting recipes like this one that are not only easy but full of flavor. Happy cooking!

Panera Butternut Squash Soup Recipe: A Comforting Fall Classic

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Enjoy a creamy, comforting panera butternut squash soup recipe that brings the warmth of fall to your kitchen, with an easy-to-cook recipe from So Damn Delish.

• Total Time: 55 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Optional garnish: roasted pumpkin seeds or croutons

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Instructions

1. Roast butternut squash with olive oil, salt, and pepper.
2. Sauté onions and garlic.
3. Add roasted squash, broth, and spices; simmer.
4. Blend until smooth and creamy.
5. Garnish and serve.

Notes

• You can use heavy cream instead of coconut milk for a richer texture.
• Add a dash of cayenne pepper for some heat.
• This soup can be stored in the fridge for up to 5 days or frozen for longer storage.

• Author: SoDamnDelish
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salads & Soups
• Method: Stovetop
• Cuisine: American

Nutrition

• Calories: 250 kcal
• Sugar: 9g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg