Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Autumn Squash Soup

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IMG_6418I love the Autumn Squash Soup they serve at Panera.  I love it so much in fact, that I had to see if there was a good copy of it on the internet that I could adapt and use at home.  I did! The copy comes from here.  I think they did a really nice job of it.  I omitted the sugar as I thought the apple cider and honey added plenty of good sweetness to the soup.  I also increased the chicken broth to make it less thick.

Autumn Squash Soup

a Panera Bread copy cat recipe adapted from

Serves 6


  • 2 Tbsp olive oil
  • 1 small onion, minced
  • 1 (11 oz- 14 oz) package of frozen butternut squash, thawed
  • 1 (15 oz) can pumpkin puree
  • 1 cup apple cider
  • 4 cups low sodium chicken broth
  • 1 tsp curry powder
  • 1/4 cup honey
  • 1/4 tsp salt, or more to taste
  • 1/2 cup heavy cream


Heat a heavy sauce pan over medium heat.  Add the olive oil and cook the minced onion until it is translucent, about 5 minutes.

If the butternut squash is not completely thawed, place it in a microwavable bowl with a little water and microwave on high for about 3 to 4 minutes.

Add the squash, pumpkin puree, cider, chicken broth, curry, honey, and salt to the sauce pan and heat through to boiling.  Blend the soup mixture in a blender or with an immersion blender.  Add the heavy cream to the blended soup and stir to combine.  Serve.

Printable Recipe


Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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