There’s something magical about a bowl of warm, roasted butternut squash soup on a crisp autumn day. It wraps you in a blanket of velvety sweetness and savory depth, hinting at cinnamon, nutmeg, and all the comforting spices of the season. This version, topped with a dollop of cinnamon cream, gives a cozy twist to the classic and takes inspiration from the beloved Panera autumn squash soup recipe. While not a direct replica, it’s a flavor-packed homage that captures the soul of the original—if you’re looking for a copycat Panera autumn squash soup, this one may just become your go-to. Whether you’re hunting for roasted butternut squash soup recipes or diving into the world of winter squash soup, this dish is one of the best butternut squash soup recipes you’ll find.
Roasted Butternut Squash Soup with Cinnamon Cream
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer
Cuisine American
Baking sheet Essential for roasting the squash, which brings out its natural sweetness. If you don’t have one, a roasting pan will do.
Large soup pot or Dutch oven For sautéing the aromatics and simmering the soup.
Immersion blender or countertop blender An immersion blender is more convenient and means fewer dishes, but a countertop blender gives you the silkiest finish. If you use the latter, blend in batches and be cautious of steam.
Mixing bowl To prepare the cinnamon cream.
Ladle and serving bowls To portion out that gorgeous golden soup when it's ready.
For the Soup
- 1 large butternut squash about 3 lbs, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 medium apple preferably Honeycrisp or Fuji, peeled and diced
- 2 medium carrots peeled and sliced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder optional for a curried butternut squash soup variation
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 4 cups low-sodium vegetable broth
- 1/2 cup canned pumpkin puree for a hint of pumpkin butternut squash soup flair
- 1/2 cup heavy cream or coconut milk
- 2 teaspoons maple syrup optional but adds a beautiful depth
For the Cinnamon Cream
- 1/2 cup sour cream or Greek yogurt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon maple syrup
- Pinch of salt
Roast the Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat and roast for 30–35 minutes, turning halfway, until tender and caramelized around the edges. This step is key—roasting enhances the squash’s natural sugars, giving the soup that signature deep, earthy sweetness you love in fall squash soup recipes.
Sauté the Aromatics
In a large soup pot, heat a bit of oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Stir in the garlic, carrots, and apple. Cook for another 5–7 minutes, until everything is soft and fragrant. The apple adds just the right amount of brightness, making this a subtle butternut squash soup with apples twist.
Add Spices and Broth
Stir in the cinnamon, nutmeg, ginger, curry powder (if using), salt, and black pepper. Cook for another minute to bloom the spices. Add the roasted squash, vegetable broth, and pumpkin puree. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes, letting all the flavors meld beautifully.
Blend Until Smooth
Using an immersion blender, puree the soup directly in the pot until smooth and velvety. If you're using a countertop blender, blend in batches and return the soup to the pot afterward. Stir in the heavy cream (or coconut milk) and maple syrup. Simmer for 5 more minutes to warm through.
Prepare the Cinnamon Cream
In a small mixing bowl, combine sour cream, cinnamon, maple syrup, and a pinch of salt. Whisk until smooth. This sweet, slightly tangy topping is what elevates this dish from your average panera squash soup recipe—it’s luxurious and aromatic with a spicy warmth that plays beautifully against the earthy squash.
Serve
Ladle the soup into bowls, swirl a spoonful of cinnamon cream on top, and, if you’re feeling fancy, sprinkle a few roasted pumpkin seeds or a dash of paprika. Pair it with warm crusty bread or a thick slice of buttered sourdough.
Pairings
This soup is a star on its own, but the right companions can turn it into a full-on fall feast. Try serving it with:
- Grilled cheese sandwiches made with sharp cheddar or gouda on sourdough—classic and comforting.
- Maple-glazed Brussels sprouts or roasted root vegetables on the side—great for a vegetarian dinner.
- Apple and arugula salad with toasted walnuts and a maple-Dijon vinaigrette—the sweet and peppery contrast is perfection.
- A glass of dry white wine like Sauvignon Blanc or even a light cider complements the soup’s sweetness without overpowering it.
If you're recreating this as a Panera copycat autumn squash soup, serve it with a piece of multigrain baguette and a simple green salad for that authentic café-style experience at home.
FAQs
1. What type of squash should I use?
Butternut squash is the best option here—it’s creamy, naturally sweet, and easy to peel. If you're feeling adventurous, try mixing in a little acorn squash or kabocha for a deeper flavor, or use a medley for a unique winter squash soup take.
2. Can I substitute fresh squash with frozen?
Yes, frozen butternut squash works well if you're short on time. It doesn’t roast quite the same, but you can sauté it directly with the aromatics for a quick alternative. Still, roasting gives the best flavor.
3. Is this really like the Panera autumn squash soup?
This is a Panera autumn squash soup recipe copycat rather than an exact duplicate. It includes many of the signature elements: pumpkin, apple, cinnamon, and creaminess. It’s closer to a homemade version of the copycat autumn squash soup Panera Bread fans rave about.
4. Can I make this dairy-free or vegan?
Absolutely. Use coconut milk instead of cream and Greek yogurt, and opt for a dairy-free sour cream alternative for the cinnamon topping. It’s just as creamy and delicious.
5. What proteins go well with this soup?
If you're looking to add protein, try grilled chicken, roasted chickpeas, or even a dollop of Greek yogurt stirred into the soup. A spiced pork tenderloin also works beautifully for a heartier meal.
