Panera Bread Butternut Squash Soup Recipe

Sweet apple cider and warm autumn spices elevate this Panera Bread butternut squash soup to a velvety favorite you’ll always want at the heart of your cozy lunch table. It’s delicious with a warm piece of focaccia, a crisp kale salad, a handful of toasted pepitas, a glass of chilled apple juice; in fact most things.

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Panera Bread Butternut Squash Soup Recipe Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 clove garlic, minced
• 4 cups butternut squash, peeled and cubed (about one medium squash)
• 1 cup pumpkin puree (canned is fine)
• 3 cups vegetable broth
• 1 cup apple cider (or apple juice)
• 1/4 cup honey or maple syrup
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon curry powder
• 1/2 teaspoon salt (plus more to taste)
• 1/2 cup heavy cream
• Toasted pumpkin seeds (pepitas) for garnish

How To Make Panera Bread Butternut Squash Soup Recipe

1. Sauté the base: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook for 5 to 6 minutes until they are soft and translucent. Stir in the garlic and cook for just 60 seconds until fragrant, being careful not to let it brown.
2. Simmer the squash: Add the cubed butternut squash, pumpkin puree, vegetable broth, apple cider, and honey to the pot. Stir in the ginger, cinnamon, curry powder, and salt. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the butternut squash is very tender and easily pierced with a fork.
3. Purée for silkiness: Use an immersion blender (stick blender) directly in the pot to purée the soup until it is completely smooth. If you are using a standard stand blender, work in small batches and be sure to vent the lid to allow steam to escape, covering it with a kitchen towel for safety.
4. Cream and finish: Return the puréed soup to the pot over low heat. Stir in the heavy cream and whisk gently until the color is a uniform, creamy orange. Let it heat through for another 2 to 3 minutes, but do not let it boil once the cream has been added.
5. Adjust and season: Taste the soup and add more salt or honey if you prefer a sweeter finish. Panera’s version is notably sweet and spiced, so don’t be afraid to adjust the honey or curry powder to match your preference.
6. Garnish and serve: Ladle the hot soup into deep bowls. Sprinkle a generous handful of toasted pumpkin seeds (pepitas) over the top for that essential crunch. Serve immediately.

Recipe Tips

• The Pumpkin Secret: Panera actually uses both butternut squash and pumpkin. Adding a cup of pumpkin puree deepens the color and creates a much richer mouthfeel than using squash alone.
• Apple Cider vs. Juice: Use a high-quality unfiltered apple cider if available. The acidity and tannins in cider balance the heavy cream and honey much better than standard clear apple juice.
• Prep Hack: If peeling and cubing a whole butternut squash feels daunting, most grocery stores sell pre-cubed squash in the produce section. This saves about 15 minutes of prep time.
• The “Warm” Spice: The curry powder in this recipe doesn’t make the soup taste like a traditional curry; instead, it provides a subtle, savory warmth that makes the squash flavor pop.

What To Serve With Panera Bread Butternut Squash Soup Recipe?

This Panera Bread Butternut Squash Soup Recipe is a sweet, indulgent meal that needs a savory or fresh pairing! A Toasted Piece of Herbed Focaccia is the quintessential choice for dipping into the thick soup. For a balanced lunch, a Kale and Apple Salad with a cider vinaigrette adds a lovely acidic crunch that pairs perfectly with the creamy squash! A side of Roasted Brussels Sprouts or a glass of Chilled Apple Cider pairs wonderfully with the honey and cinnamon notes.

How To Store Panera Bread Butternut Squash Soup Recipe

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The soup will thicken as it cools, so you may need to add a splash of broth or water when reheating.
• Reheat: Warm gently on the stovetop over low heat, stirring frequently. Avoid a high boil to keep the cream from separating.
• Freezing: This soup freezes very well for up to 3 months. For the best texture, freeze the soup before adding the heavy cream. Thaw overnight in the fridge and stir in the fresh cream as you reheat it.

Panera Bread Butternut Squash Soup Recipe Nutrition Facts

• Calories: 290 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 9 g
• Cholesterol: 40 mg
• Sodium: 680 mg
• Total Carbohydrates: 42 g
• Sugar: 24 g
• Protein: 3 g
• Fiber: 5 g

Nutrition information is estimated and may vary based on ingredients used.

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