Copycat Panera Autumn Squash Soup: Because Cozy Season Waits for No One

I woke up this morning and the temp was 37 degrees. For real. One minute it’s crisp and golden outside, and the next minute Colorado decides to skip right over fall and throw us straight into “better find your gloves” weather. Sometimes I swear Mother Nature needs a calendar reminder.

So what’s a girl to do when she’s shivering before her first cup of coffee? She makes Copycat Panera Autumn Squash Soup and tells Mother Nature, “Listen, chica—it’s fall, not winter. Let’s get it together.”

Honestly though, soup season is every season in my book. If it’s over 80 degrees, fine—I’ll crank the A/C and eat soup anyway. Because once you get that first whiff of roasted butternut squash mingling with pumpkin, apple cider, and a cozy blend of fall spices… it’s like wrapping yourself in a fuzzy blanket from the inside out.

And speaking of fuzzy blankets—I’ve got my cozy socks on, my favorite throw, and a big steaming bowl of this sunshine-in-a-bowl soup. Let’s hear it for Cozy Season!

Copycat Panera Autumn Squash Soup

This version is velvety, slightly sweet, and perfectly spiced. It tastes just like Panera’s, maybe even better because your house will smell amazing, and you can go back for seconds (and thirds) without anyone judging you.

Ingredients

For roasting:

• 1 medium butternut squash (about 2 ½ lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt & pepper

For the soup:

• 2 tablespoons butter (or olive oil if you’re dairy-free)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup pumpkin purée (not pumpkin pie filling)
• 3 cups vegetable broth (chicken broth works too)
• 1 cup apple cider (or unsweetened apple juice)
• ½ cup heavy cream (or coconut milk for a dairy-free version)
• 2 tablespoons brown sugar or maple syrup (optional, to taste)
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon curry powder (if you like a tiny kick)
• Salt and pepper to taste

Instructions

1. Roast the squash:

   Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25–30 minutes, or until tender and caramelized. Try not to eat them all straight off the tray. (No judgment if you do.)

2. Sauté the aromatics:

   In a large pot, melt the butter over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Stir in the garlic and cook another 30 seconds—just long enough to make the kitchen smell like you totally know what you’re doing.

3. Add the good stuff:

   Add the roasted squash, pumpkin purée, broth, and apple cider. Stir to combine and let it simmer for about 10–15 minutes to let the flavors get cozy together.

4. Blend it smooth:

   Carefully puree the soup with an immersion blender (or transfer it in batches to a regular blender—just don’t forget to vent the lid, or you’ll redecorate your kitchen in squash).

5. Season to perfection:

   Return the smooth soup to the pot and stir in the cream, brown sugar or maple syrup, and all those glorious spices—cinnamon, nutmeg, ginger, and that little pinch of cayenne or curry powder if you’re feeling bold. Taste and adjust the salt and pepper until it’s basically liquid autumn.

6. Serve it up:

   Ladle into bowls, swirl in a little extra cream if you’re feeling fancy, and maybe sprinkle some roasted pepitas (pumpkin seeds) or hot pepper flakes.

Serving Suggestions

Serve with:

• A chunk of crusty bread (preferably warm—because you know I can’t resist bread)
• A grilled cheese sandwich (if you really want to lean into cozy vibes)
• Or just a spoon and a sense of accomplishment

Bonus Tip:

This soup freezes beautifully. Make a double batch, freeze it in containers, and future-you will be very grateful when Colorado decides to randomly snow again in May. (Which it will. Don’t @ me.)

Final Thoughts from the Soup-Obsessed Corner

Every year around this time, I tell myself I’m not going to fall for it—I’m not going to give in to the pumpkin craze. And every year, I lose that battle around the same moment I pull out my first fuzzy sweater.

But this soup? This soup is more than pumpkin hype. It’s smooth, comforting, and ridiculously satisfying. It’s the kind of meal that makes you forget your toes are cold and that you maybe haven’t taken down the summer decor yet.

So, go forth and roast, blend, and ladle, my fellow fall enthusiasts. Let’s show Mother Nature who’s boss. Whether it’s 37 degrees or 77, it’s cozy season, and I’ve got my warm blankets, warm socks, and warm soup to prove it.