Home Recipes Comfort Food Roasted Autumn Squash Soup: Better Than Panera (And So Easy)

Roasted Autumn Squash Soup: Better Than Panera (And So Easy)

Name: Roasted Autumn Squash Soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 medium butternut squash (halved lengthwise, seeds removed); 1 small pumpkin (sugar pie or carving, halved, seeds removed); 3 tablespoons olive oil (divided); 1 small yellow onion (diced); 2 medium carrots (peeled and diced); 1 Granny Smith apple (peeled, cored, and diced); 1 teaspoon curry powder; 1/2 teaspoon ground turmeric; 3-4 cups vegetable broth (use 3 for thicker soup, 4 for thinner); 1/2 cup apple cider (not apple cider vinegar!); 1 cup milk (dairy or unsweetened plain non dairy, like almond milk); 2-3 tablespoons honey (or agave/maple syrup for vegan); Salt and freshly ground black pepper (to taste); 1/2 cup toasted pumpkin seeds (pepitas, for garnish)

Rebecca Hopkins

February 20, 2026

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Let me take you back to a crisp fall day a few years ago. I was at my local farmer’s market, surrounded by piles of vibrant pumpkins and squash, and all I could think about was that iconic Panera Autumn Squash Soup. You know the one; creamy, comforting, and with that perfect balance of sweet and savory. But on that day, instead of heading to the café, I had a different idea. What if I could recreate that magic at home, using the beautiful, fresh squash right in front of me? After a few cozy afternoons of experimenting in my kitchen, this Roasted Autumn Squash Soup was born. It’s everything I loved about the original, but better. The secret is roasting the squash first, which deepens the flavor in a way that’s impossible to achieve otherwise. It’s become my annual tradition to make a big pot when the leaves start to turn, and I promise, once you try it, it’ll become yours too.

Let’s talk about the flavor of this soup. It’s a beautiful, comforting symphony of fall. The roasted butternut squash and pumpkin provide a deep, sweet, and nutty base that’s absolutely unmatched. This is perfectly balanced by the savory warmth of curry powder and turmeric, the subtle sweetness of a Granny Smith apple and a touch of honey, and the brightness of apple cider. A splash of milk makes it all luxuriously creamy. The texture is pure bliss: silky smooth and velvety (thanks to a good puree), with a wonderful richness that coats your spoon. Every spoonful is like a warm hug on a chilly day.

Secrets to the Perfect Autumn Squash Soup

These pro tips are your guarantee for a soup that’s bursting with flavor and perfectly textured every single time.

Roast the Squash Face Down: Placing the squash halves flesh side down on the baking sheet is a crucial step. It creates a little steam bath that helps the flesh cook evenly and become incredibly tender, while the cut edges caramelize beautifully against the hot pan.
Don’t Skip Sautéing the Aromatics: Cooking the onion, carrot, and apple with the curry powder and turmeric for 10-15 minutes isn’t just about softening them. This step “blooms” the spices in the oil, waking up their flavors and creating a much deeper, more complex foundation for your soup.
Scoop the Flesh, Don’t Peel: After roasting, let the squash and pumpkin cool just enough to handle. Then, simply use a large spoon to scoop the tender flesh away from the skin. It comes off effortlessly; no tedious peeling required!
Blend with Caution: Hot liquid expands in a blender, which can cause the lid to blow off and make a dangerous mess. If using a standard blender, work in batches, only fill the pitcher halfway, and hold the lid firmly with a kitchen towel. An immersion blender is much safer and easier for this job.

Make Ahead, Storage & Freezing Instructions

This soup is a meal prep superstar and tastes even better the next day.

Make Ahead Champion: You can roast the squash and pumpkin up to 2 days in advance. Scoop out the flesh and store it in an airtight container in the refrigerator until you’re ready to make the soup.
Storing Leftovers: Store any leftover soup in a sealed container in the refrigerator for up to 4 days. The flavors will meld beautifully.
Reheating: Reheat gently on the stovetop over medium low heat, stirring occasionally. You can also reheat individual portions in the microwave.
Freezing Instructions: This soup freezes beautifully! Let it cool completely, then portion it into freezer safe containers or bags. Leave a little headspace for expansion. Freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.

Step by Step Instructions

Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: ~1 hour 35 minutes

Follow these simple steps for a soul warming, restaurant quality soup.

1Preheat & Prep Squash: Preheat your oven to 425°F (220°C). Halve the butternut squash and small pumpkin lengthwise. Scoop out and discard the seeds and stringy bits.

2Roast the Squash: Brush the cut sides and the insides of the squash and pumpkin halves with about 2 teaspoons of the olive oil. Season generously with salt and pepper. Place them flesh side down on a large baking sheet. Roast for 50-60 minutes, until the flesh is completely fork tender. Remove from the oven and let them cool slightly.

3Sauté Aromatics: While the squash roasts, start the soup base. Heat the remaining olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the diced onion, carrot, and apple, along with the curry powder and turmeric. Stir to combine. Cook for 10-15 minutes, stirring occasionally, until the vegetables are very soft.

4Combine and Simmer: Once the squash is cool enough to handle, use a large spoon to scoop all the flesh from the skins. Add the roasted squash and pumpkin flesh to the pot. Pour in the vegetable broth and apple cider. Stir everything together.

5Simmer: Bring the soup to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for 20 minutes to allow all the flavors to meld.

6Add Creaminess and Sweetness: Remove the pot from the heat. Stir in the milk and 2-3 tablespoons of honey (start with 2 and add more to taste). Add a pinch of salt.

7Puree the Soup: Use an immersion blender to puree the soup directly in the pot until it’s completely smooth and velvety. If using a standard blender, work in batches, being very careful with the hot liquid.

8Season and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or honey as desired. Ladle into bowls and garnish with toasted pumpkin seeds for a lovely crunch.

Customize It: Ingredient Substitutions

This recipe is wonderfully adaptable to different tastes and dietary needs.

Vegan: To make this soup vegan, simply use your favorite unsweetened plain almond milk (or other non dairy milk) and substitute the honey with agave syrup or maple syrup.
Gluten Free: This recipe is naturally gluten free! Just be sure to use a certified gluten free vegetable broth.
Dairy Free: The recipe already has a dairy free option; just use unsweetened almond milk, oat milk, or any other non dairy milk you prefer.
Common Pantry Swaps:
- Squash: No pumpkin? Use all butternut squash (about 3-4 pounds total). You can also use honeynut, kabocha, or acorn squash.
- Apple: A Fuji, Gala, or Honeycrisp apple will work, though the soup will be a touch sweeter. A firm, tart pear could also be an interesting substitute.
- Broth: Chicken broth can be used in place of vegetable broth if you’re not vegetarian.
- Milk: For an even richer soup, you can use half and half or canned coconut milk (for a subtle coconut flavor). For a thinner soup, use more broth.
- Sweetener: Maple syrup is a perfect substitute for honey.

Serving Suggestions: How to Enjoy Your Soup

This soup is a meal in itself, but it loves good company.

The Classic Pairing: Serve it with a grilled cheese sandwich (try it with sharp cheddar and apple slices!) or a side of crusty bread for dipping.
Add a Salad: A bright, crisp salad with a tangy vinaigrette is a perfect counterpoint to the soup’s richness. Try an apple and walnut salad or a simple arugula salad with lemon.
Garnish Bar: Set out small bowls of toasted pumpkin seeds, a swirl of cream or coconut milk, a sprinkle of crispy fried sage, or a dash of cinnamon so everyone can customize their bowl.
Beverage Pairings: The warm, earthy spices pair beautifully with a crisp, dry Riesling or a Gewürztraminer. For a non alcoholic option, a spiced chai tea or a sparkling apple cider is festive and delicious.

Essential Equipment List

Large Baking Sheet: For roasting the squash and pumpkin.
Chef’s Knife and Cutting Board: For safely halving the squash and prepping the vegetables.
Large Spoon or Ice Cream Scoop: For scooping out the seeds and, later, the roasted flesh.
Dutch Oven or Large Heavy Bottomed Pot (5-6 quart): Ideal for sautéing the aromatics and simmering the soup.
Immersion Blender (or Standard Blender): For achieving that perfectly smooth, velvety texture.
Measuring Cups and Spoons
Vegetable Peeler: For peeling the carrots and apple.

Frequently Asked Questions (FAQ)

Can I use pre cut butternut squash to save time?
Yes, you can! Using pre cut squash will save you the prep time and the roasting time. Toss the cubed squash with a little oil, salt, and pepper, and roast on a baking sheet at 425°F for about 25-35 minutes, until tender and slightly caramelized. You can skip the pumpkin or also use cubed pumpkin if available.
My soup tastes good, but it’s a bit too sweet for me. How can I balance it?
A squeeze of fresh lemon juice stirred in at the very end can work wonders to brighten the flavors and cut through the sweetness. You can also add a tiny pinch more salt or a dash of cayenne pepper for a subtle heat that balances the sweet.
Can I make this in a slow cooker?
Absolutely! After roasting the squash, sauté the aromatics on the stovetop, then transfer them to your slow cooker. Add the roasted squash, broth, and cider. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Stir in the milk and honey at the end, then puree.
Why is my soup stringy after blending?
This can sometimes happen with butternut squash if it’s slightly under ripe. The best way to avoid it is to ensure your squash is fully roasted and very tender. Also, blending it very thoroughly with an immersion blender for a full minute or two should break down any fibers. If you’re still concerned, you can push the pureed soup through a fine mesh sieve for an ultra smooth result.