Every fall, Panera brings back their Autumn Squash Soup, and every fall, people wait for it like it’s a holiday. It’s rich, a little sweet, a little spiced, and genuinely one of the most beloved seasonal menu items out there. But you don’t have to go to Panera Bread to get it! This copycat version gives you that same cozy, velvety soup anytime you want it, no drive-thru required.

What Ingredients Do You Need for Copycat Panera Autumn Squash Soup?

• Olive oil.
• Yellow onion, carrot, and garlic.
• Butternut squash.
• Ground ginger, cinnamon, nutmeg, and curry powder.
• Vegetable or chicken broth.
• Apple cider.
• Pumpkin puree — not pumpkin pie mix.
• Heavy cream.
• Maple syrup or brown sugar.
• Salt and pepper.
• Goat cheese and pepitas, for garnish, if desired.

Do I Need an Immersion Blender?

It makes things easier, but no, you don’t have to have one. If you don’t own an immersion blender, just carefully transfer the soup to a regular blender in batches once it’s cooked, then blend until smooth and return it to the pot. Just be careful with hot liquid in a blender! Venting the lid or covering it with a towel helps.

How Do You Make Copycat Panera Autumn Squash Soup?

In a large Dutch oven or pot, heat your olive oil and cook the onion, squash, carrots, and garlic until they start to take on some color. Stir in the broth, apple cider, and spices, then bring everything to a boil before reducing to a simmer and cooking until the vegetables are fork tender.

Stir in the pumpkin puree, heavy cream, and maple syrup or brown sugar, then blend everything until smooth, either with an immersion blender right in the pot or in batches in a regular blender. Season to taste with salt and pepper, and serve garnished with goat cheese and pepitas if you’re feeling fancy. A drizzle of heavy cream instead of the goat cheese is also delicious!