17 Delicious Panera Bread Autumn Squash Soup Recipes Amazing

Ready to cozy up with a bowl of warmth this autumn? Our roundup of 17 Delicious Panera Bread Autumn Squash Soup Recipes is your go-to guide for turning seasonal squash into creamy, dreamy soups that taste just like your Panera favorite—or even better! Whether you’re craving a quick weeknight dinner or a comforting weekend meal, these recipes promise to delight your taste buds. Let’s dive in!

Creamy Autumn Squash Soup with Panera Bread Croutons

Luscious flavors of autumn come together in this creamy squash soup, topped with crispy Panera Bread croutons for the perfect crunch.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups butternut squash, peeled and cubed
• 3 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups Panera Bread, cubed
• 2 tbsp butter, melted

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add cubed butternut squash to the pot. Stir to combine with onions and garlic.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until squash is tender.
5. Use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
6. Stir in heavy cream, salt, and black pepper. Heat through but do not boil.
7. Preheat oven to 375°F. Toss Panera Bread cubes with melted butter. Spread on a baking sheet.
8. Bake for 10-12 minutes, or until golden and crispy. Tip: Stir croutons halfway through baking for even browning.
9. Ladle soup into bowls. Top with Panera Bread croutons before serving. Tip: Garnish with a drizzle of cream or a sprinkle of nutmeg for extra flavor.

Silky smooth with a hint of sweetness, this soup pairs wonderfully with the savory crunch of homemade croutons. Serve it in hollowed-out mini pumpkins for a festive autumn presentation.

Spicy Autumn Squash Soup with a Panera Bread Twist

Every autumn deserves a bowl of this Spicy Autumn Squash Soup, inspired by Panera Bread’s warmth and spice. It’s creamy, with a kick, and utterly comforting.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning.
4. Add cubed butternut squash to the pot. Stir to combine with onions and garlic.
5. Pour in vegetable broth, ensuring squash is fully submerged.
6. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, until squash is tender.
7. Tip: A fork should easily pierce the squash when done.
8. Remove from heat. Use an immersion blender to puree the soup until smooth.
9. Stir in ground cumin, cayenne pepper, and heavy cream. Season with salt.
10. Tip: Adjust spices gradually to control heat level.
11. Return to low heat for 5 minutes, stirring occasionally, to blend flavors.

Warm and velvety, this soup balances heat with sweetness. Serve with a drizzle of cream or crusty bread for dipping.

Roasted Autumn Squash Soup Inspired by Panera Bread

Oven-roasted autumn squash soup brings warmth to any table, mirroring Panera Bread’s beloved version with a homemade touch.

Ingredients

• 2 cups butternut squash, cubed
• 1 cup carrots, chopped
• 1/2 cup onion, diced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 400°F.
2. Toss butternut squash, carrots, and onion with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes or until vegetables are tender and edges are caramelized.
4. Transfer roasted vegetables to a blender. Add vegetable broth and cinnamon.
5. Blend until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
6. Pour the soup into a pot over medium heat. Stir in heavy cream.
7. Heat for 5 minutes, stirring occasionally. Tip: Do not boil to prevent the cream from separating.
8. Adjust seasoning with salt and pepper if needed. Tip: A pinch of nutmeg can enhance the soup’s warmth.

Velvety and rich, this soup pairs beautifully with crusty bread or a dollop of sour cream. Its sweet and savory profile makes it a fall favorite.

Autumn Squash and Apple Soup with Panera Bread on the Side

Warm up your autumn evenings with this creamy squash and apple soup, paired perfectly with a slice of Panera bread for dipping.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• 1/4 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add cubed butternut squash and chopped apples. Stir to combine.
4. Pour in vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer until squash is tender, about 20 minutes.
6. Remove from heat. Use an immersion blender to puree until smooth.
7. Stir in salt, black pepper, and cinnamon.
8. Add heavy cream. Mix well.
9. Return to low heat. Warm through for 2 minutes.

Silky smooth with a hint of sweetness, this soup’s velvety texture pairs wonderfully with the crispness of Panera bread. For an extra touch, drizzle with cream or sprinkle with cinnamon before serving.

Hearty Autumn Squash Soup with Panera Bread Garlic Toast

Autumn calls for cozy, comforting meals, and this Hearty Autumn Squash Soup paired with Panera Bread Garlic Toast hits the spot perfectly.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 4 slices Panera Bread Garlic Toast

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil and roast for 25 minutes until tender.
2. In a pot, sauté onion and garlic over medium heat for 3 minutes until translucent.
3. Add roasted squash, vegetable broth, salt, and pepper to the pot. Bring to a boil.
4. Reduce heat and simmer for 10 minutes. Blend until smooth using an immersion blender.
5. Stir in heavy cream and heat through for 2 minutes. Tip: For a richer flavor, toast the spices with the onions.
6. Meanwhile, prepare Panera Bread Garlic Toast as per package instructions. Tip: Broil for the last minute for extra crispiness.
7. Serve soup hot with garlic toast on the side. Tip: Garnish with a drizzle of cream or pumpkin seeds for texture.

Perfectly creamy with a hint of sweetness from the squash, this soup pairs wonderfully with the crispy, garlicky toast. Try serving it in hollowed-out mini pumpkins for a festive touch.

Autumn Squash Soup with Panera Bread Herbed Croutons

Warm up your autumn evenings with this creamy squash soup, topped with crunchy herbed croutons. It’s a simple, satisfying dish that brings comfort to any table.

Ingredients

• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups Panera Bread herbed croutons

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil on a baking sheet. Roast for 25 minutes until soft.
2. In a pot, sauté onion and garlic over medium heat for 5 minutes until translucent.
3. Add roasted squash and vegetable broth to the pot. Bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Tip: For a finer texture, strain the soup through a sieve.
5. Stir in heavy cream, salt, and pepper. Heat for 2 minutes without boiling.
6. Serve hot, topped with Panera Bread herbed croutons. Tip: Toast croutons in a dry pan for extra crunch.

Ladle this velvety soup into bowls for a cozy meal. The croutons add a herby crunch that contrasts beautifully with the soup’s smoothness. Try garnishing with a drizzle of cream for an elegant touch.

Velvety Autumn Squash Soup with Panera Bread Cheese Toast

Zesty flavors meet comforting warmth in this Velvety Autumn Squash Soup paired with Panera Bread Cheese Toast. Perfect for chilly evenings, this duo is a breeze to make.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices Panera Bread
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
4. Use an immersion blender to puree the soup until smooth. Stir in heavy cream, salt, and pepper.
5. Place Panera Bread slices on a baking sheet. Sprinkle evenly with cheddar cheese.
6. Bake in preheated oven for 5 minutes, or until cheese is melted and bubbly.
7. Ladle soup into bowls and serve with a slice of cheese toast on the side.

Kick back and enjoy the creamy texture of the soup, perfectly complemented by the crispy, cheesy toast. For an extra touch, drizzle the soup with a bit of cream or sprinkle with pumpkin seeds before serving.

Autumn Squash Soup with a Kick and Panera Bread

This autumn squash soup packs a spicy punch, perfect for chilly evenings. Pair it with Panera Bread for a comforting meal.

Ingredients

– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 butternut squash, peeled and cubed
– 4 cups vegetable broth
– 1 tsp cayenne pepper
– 1/2 cup heavy cream
– Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Stir in cubed butternut squash, cook for another 5 minutes to slightly soften.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes.
5. Add cayenne pepper, stir well to incorporate.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream, simmer for an additional 5 minutes.
8. Season with salt, adjust to preference.
9. Serve hot with a side of Panera Bread.
Perfectly creamy with a hint of spice, this soup is a fall favorite. Try garnishing with roasted pumpkin seeds for added crunch.

Sweet and Savory Autumn Squash Soup with Panera Bread

Get ready to warm up with this Sweet and Savory Autumn Squash Soup, perfect for pairing with Panera Bread.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil and spread on a baking sheet. Roast for 25 minutes until tender.
2. In a large pot, sauté onion and garlic over medium heat for 5 minutes until translucent.
3. Add roasted squash, vegetable broth, salt, and pepper to the pot. Bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
5. Stir in heavy cream and maple syrup. Heat for 2 minutes without boiling. Tip: Adjust sweetness with more maple syrup if desired.
6. Serve hot with a side of Panera Bread. Tip: Garnish with a drizzle of cream and a sprinkle of pepper for presentation.

Kick back and enjoy the creamy texture and balanced flavors of this soup. For a twist, top with roasted pumpkin seeds or a dollop of sour cream.

Autumn Squash Soup with Panera Bread Pumpkin Seeds Topping

Kickstart your autumn with this comforting squash soup, topped with crunchy Panera Bread pumpkin seeds for a delightful texture contrast. It’s simple, hearty, and perfect for chilly evenings.

Ingredients

– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups butternut squash, peeled and cubed
– 3 cups vegetable broth
– 1/2 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup Panera Bread pumpkin seeds

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add cubed butternut squash. Stir to combine with onions and garlic.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until squash is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Stir in heavy cream, salt, and black pepper. Heat through for 2 minutes.
7. Toast Panera Bread pumpkin seeds in a dry skillet over medium heat for 2 minutes, or until fragrant.
8. Serve soup hot, topped with toasted pumpkin seeds.
Tender squash blends into a velvety soup, with the pumpkin seeds adding a nutty crunch. For a festive touch, serve in hollowed-out mini pumpkins during Halloween.

Rich Autumn Squash Soup with Panera Bread Multigrain Roll

Enjoy this Rich Autumn Squash Soup with a side of Panera Bread Multigrain Roll for a cozy, flavorful meal. Easy to make, it’s perfect for chilly evenings.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1 Panera Bread Multigrain Roll

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil and roast for 25 minutes until tender.
2. In a pot, sauté onion and garlic over medium heat for 5 minutes until translucent.
3. Add roasted squash, vegetable broth, salt, and pepper to the pot. Bring to a boil.
4. Reduce heat and simmer for 10 minutes. Blend until smooth using an immersion blender.
5. Stir in heavy cream and heat for 2 minutes. Serve hot with a Panera Bread Multigrain Roll.

For a smoother texture, strain the soup after blending. Garnish with a drizzle of cream or toasted pumpkin seeds for extra crunch. This soup pairs wonderfully with the nutty flavors of the multigrain roll.

Autumn Squash Soup with Panera Bread Cinnamon Croutons

Oftentimes, the simplest dishes bring the most comfort. This Autumn Squash Soup with Panera Bread Cinnamon Croutons is no exception, blending smooth textures with a hint of spice for a cozy meal.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• 1 cup Panera Bread cinnamon crunch bagel, cubed
• 1 tbsp butter, melted

Instructions

1. Preheat oven to 375°F.
2. Toss butternut squash with olive oil on a baking sheet. Roast for 25 minutes until soft.
3. In a pot, sauté onion and garlic over medium heat for 5 minutes until translucent.
4. Add roasted squash, vegetable broth, salt, pepper, and cinnamon to the pot. Bring to a boil.
5. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree until smooth.
6. While soup simmers, toss bagel cubes with melted butter. Bake at 375°F for 10 minutes until crispy.
7. Serve soup hot, topped with cinnamon croutons.

Unbelievably creamy, the soup pairs perfectly with the sweet crunch of the croutons. Try garnishing with a drizzle of coconut milk for an extra layer of flavor.

Light Autumn Squash Soup with Panera Bread Artisan Loaf

Brisk autumn evenings call for a comforting bowl of Light Autumn Squash Soup, paired perfectly with a slice of Panera Bread Artisan Loaf. This recipe delivers warmth and flavor in every spoonful, with minimal effort required.

Ingredients

– 2 cups cubed butternut squash
– 1 tbsp olive oil
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup heavy cream
– 1 Panera Bread Artisan Loaf, sliced

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil and spread on a baking sheet. Roast for 25 minutes until tender. Tip: Uniform squash cubes ensure even cooking.
2. In a large pot, sauté onion and garlic over medium heat for 3 minutes until translucent. Tip: Stir frequently to prevent burning.
3. Add roasted squash, vegetable broth, salt, and pepper to the pot. Bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in heavy cream. Tip: For a silkier texture, blend in batches.
5. Serve hot with a side of Panera Bread Artisan Loaf. Creamy and rich, this soup contrasts beautifully with the loaf’s crusty exterior. Try garnishing with a drizzle of cream or toasted pumpkin seeds for added texture.

Autumn Squash Soup with Panera Bread Rosemary Focaccia

Outstanding for those crisp autumn evenings, this soup pairs perfectly with the herby crunch of focaccia. Here’s how to make it.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1 loaf Panera Bread Rosemary Focaccia

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning.
4. Add cubed butternut squash to the pot. Stir to combine.
5. Pour in vegetable broth. Bring to a boil.
6. Reduce heat to low. Simmer until squash is tender, about 20 minutes.
7. Tip: Test squash with a fork for doneness.
8. Remove pot from heat. Use an immersion blender to puree the soup until smooth.
9. Stir in salt, black pepper, and heavy cream.
10. Tip: For a lighter version, substitute half-and-half for heavy cream.
11. Slice Panera Bread Rosemary Focaccia into serving pieces.
12. Serve soup hot with focaccia on the side.

You’ll love the creamy texture and rich flavor of this soup. Try garnishing with a drizzle of olive oil or a sprinkle of fresh rosemary for an extra touch.

Autumn Squash Soup with Panera Bread Sourdough Bowl

Here’s a comforting bowl that blends the sweetness of autumn squash with the tangy crunch of a sourdough bowl. Perfect for chilly evenings.

Ingredients

• 2 cups cubed butternut squash
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Panera Bread sourdough bowl

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil on a baking sheet. Roast for 25 minutes until soft.
2. In a pot, sauté onion and garlic over medium heat for 5 minutes until translucent.
3. Add roasted squash, vegetable broth, salt, and pepper to the pot. Bring to a boil.
4. Reduce heat and simmer for 10 minutes. Blend until smooth using an immersion blender.
5. Cut the top off the sourdough bowl and hollow out the center slightly.
6. Ladle the soup into the sourdough bowl. Serve immediately.

Enjoy the creamy texture against the chewy sourdough. The soup’s richness pairs well with a crisp salad on the side.

Autumn Squash Soup with Panera Bread Baguette Slices

Ready to warm up your autumn evenings? This creamy squash soup pairs perfectly with crispy Panera Bread baguette slices. It’s simple, satisfying, and packed with flavor.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1 Panera Bread baguette, sliced

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning.
4. Add cubed butternut squash to the pot. Stir to combine.
5. Pour in vegetable broth. Bring to a boil.
6. Reduce heat to low. Simmer for 20 minutes, or until squash is tender.
7. Tip: Test squash with a fork; it should pierce easily.
8. Remove pot from heat. Use an immersion blender to puree the soup until smooth.
9. Stir in salt, black pepper, and heavy cream. Mix well.
10. Tip: For a lighter version, substitute half-and-half for heavy cream.
11. Preheat oven to 350°F. Arrange baguette slices on a baking sheet.
12. Bake for 5-7 minutes, or until slices are golden and crispy.
13. Serve the soup hot, garnished with a drizzle of cream and accompanied by the toasted baguette slices.

Great texture meets great taste in this velvety soup, with the baguette adding a delightful crunch. Try topping with roasted pumpkin seeds for an extra autumnal touch.

Autumn Squash Soup with Panera Bread Whole Grain Bread

Brisk autumn evenings call for a bowl of warm Autumn Squash Soup paired with Panera Bread Whole Grain Bread. This recipe is straightforward, delivering rich flavors with minimal effort.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 4 slices Panera Bread Whole Grain Bread

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil and roast for 25 minutes until tender.
2. In a pot, sauté onion and garlic over medium heat for 3 minutes until translucent.
3. Add roasted squash, vegetable broth, salt, and pepper to the pot. Bring to a boil.
4. Reduce heat and simmer for 10 minutes. Blend until smooth using an immersion blender.
5. Stir in heavy cream and heat for 2 minutes. Do not boil.
6. Toast Panera Bread Whole Grain Bread until golden brown.
7. Serve soup hot with toasted bread on the side.

Now, enjoy the creamy texture and sweet, nutty flavor of the soup. For a creative twist, drizzle with a bit of maple syrup before serving.

Conclusion

Delightfully diverse, this roundup of 17 Panera Bread Autumn Squash Soup recipes offers something for every taste and skill level. Whether you’re craving classic comfort or a creative twist, these dishes promise to warm your heart and home. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow soup enthusiasts to discover.