Creamy Autumn Squash Soup Recipe for Cozy Fall Nights

Homemade Autumn Squash Soup is inspired by Panera Bread. This version combines pumpkin purée, roasted butternut squash, and a honeycrisp apple with broth and full-fat coconut milk, all seasoned with cinnamon and nutmeg for a warm, balanced flavor.

I first fell in love with this soup in 2017.

The first time I tried it was during a lunch outing after picking up my daughter from school. She chose Panera Bread without hesitation, and I ordered the ancient grain & arugula salad alongside the autumn squash soup. It sounded healthy and comforting, and I was very hungry. That bowl left a lasting impression, and now this soup is one of my favorite things to make at home.

When I’m not making it myself, it’s what I order whenever I visit Panera.

To make this Autumn Squash Soup you will need:

• butternut squash – peeled and diced into 1-inch pieces. A Y-peeler makes peeling easier.
• honeycrisp apple – cored and diced; adds natural sweetness and brightness.
• olive oil – or avocado oil, suitable for roasting at high heat.
• kosher salt – to enhance the flavors.
• fresh rosemary – 2 to 4 sprigs for a subtle woodsy note.
• fresh thyme – 4 to 6 sprigs for an earthy, slightly lemony flavor.
• unsalted butter – for sautéing and added richness.
• shallot – finely diced for a delicate, sweet onion flavor.
• garlic – minced for depth and aroma.
• pumpkin purée – 15 ounces (homemade or store-bought) to boost the squash base.
• maple syrup – adds a gentle, complementary sweetness.
• cinnamon – warm and aromatic.
• nutmeg – warm with a hint of clove.
• low-sodium chicken broth – 4 to 6 cups; vegetable broth works too.
• full-fat coconut milk – 1/2 cup (canned) to add creaminess; shake or stir well before measuring.
• roasted salted pepitas – shelled pumpkin seeds for garnish.

Roast the squash and apples

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Toss 2 pounds diced butternut squash and 1 large diced honeycrisp apple with 1 tablespoon olive oil and 1 teaspoon kosher salt. Spread in a single layer and top with 2–4 sprigs rosemary and 4–6 sprigs thyme.

Roast on the middle rack for 30–35 minutes, until tender. Discard the herb sprigs after roasting.

Sauté shallots and garlic

In a large Dutch oven or heavy pot, melt 1 tablespoon unsalted butter over medium to medium-low heat. Add 1 medium diced shallot, 2 cloves minced garlic and a pinch of salt. Cook, stirring occasionally, until softened—about 8 minutes.

Make the soup

Add the roasted squash and apples to the pot with the softened shallots and garlic. Stir in 15 ounces pumpkin purée, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 4 cups low-sodium chicken broth.

Stir to combine, cover, and bring to a gentle simmer. Reduce heat to low and simmer for 30 minutes to let the flavors meld.

After simmering, uncover and use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches: remove the center insert from the lid and cover the opening with a kitchen towel while blending to allow steam to escape.

Once smooth, add 1–2 additional cups of broth to reach your preferred consistency. Stir in 1/2 cup full-fat coconut milk and heat through.

Season with kosher salt and freshly ground black pepper to taste—about 2 teaspoons salt and 1/2 teaspoon pepper worked well for me. Reheat until piping hot.

Serve in bowls, drizzle a little extra coconut milk on top, add freshly ground black pepper, and finish with a sprinkle of roasted salted pepitas.

Storage

Cool the soup completely before transferring to airtight containers. Stored in the refrigerator, it will keep 3–5 days. This soup also freezes well: cool fully, move to freezer-safe containers, then thaw and reheat gently on the stovetop.

Serving suggestions

This soup makes a satisfying meal with a grilled cheese sandwich or a simple green salad. It’s comforting, slightly sweet, and perfect for crisp fall or winter nights.

More Panera-inspired recipes

Enjoy! If you try this Homemade Autumn Squash Soup, feel free to share a photo on your social channels and tag the original author if you follow them.