Cozy Curried Butternut Squash Soup (Panera Copycat with a Twist)

This Curried Butternut Squash Soup is pure fall comfort in a bowl - creamy, lightly sweet, and full of warm curry spice. Inspired by Panera's Autumn Squash Soup, this version is richer, cozier, and easy enough for any weeknight.

Jump to:

• Why You'll Love This Curried Butternut Squash Soup
• Ingredients You'll Need
• How to Make this Easy Butternut Soup Recipe
• Easy Swaps and Variations
• Tips for the Creamiest, Most Flavorful Soup
• Storage & Make-Ahead
• What to Serve with Butternut Soup
• Butternut Squash FAQs
• More Butternut & Winter Squash Recipes
• Curried Butternut Squash Soup

Curried Butternut Squash Soup is one of our favorite cold-weather soups! Its rich flavor, velvety texture, and warm, aromatic spices are the essence of autumn. And it's super easy to make, too! This butternut soup recipe takes inspiration from Panera's Autumn Squash Soup, but adds a cozy twist with extra spices and an even creamier finish. Every spoonful is silky-smooth and gently sweet, with just enough heat.

Why You'll Love This Curried Butternut Squash Soup

Whether you serve it as a starter, a simple lunch, or a comforting dinner with crusty bread, this soup captures everything we love about autumn cooking.

• Naturally creamy, rich, and full of flavor
• Easy to make with roasted squash and pantry staples
• Freezer-friendly for meal prep
• Customizable: vegetarian, vegan, or dairy-free

Ingredients You'll Need

TIP: If you've never cut a butternut squash before, start with our step-by-step Butternut Squash Cutting Guide - it makes this recipe even easier.

Key ingredients

• Butternut squash: Naturally sweet and silky when roasted.
  • Use a small to medium butternut squash; about 2-2½ pounds. You can get 3-4 cups of cubed butternut squash from a 2½-pound squash.
  • You can often buy precut butternut cubes at Costco. You need about 3-4 cups (about 2 pounds) of cubed butternut for this recipe.
• Red kuri squash: Adds nutty depth - or substitute pumpkin or acorn squash.
• Curry powder: Use mild curry for balanced warmth.
• Apple cider: Adds gentle acidity and sweetness.
• Half-and-half (or coconut milk): For that luxurious, velvety finish.
• Honey (or maple syrup): Enhances natural sweetness.

TIP: The perfect squash combo for this recipe is a ~45-ounces butternut squash and a ~25 ounce red kuri squash. 

How to Make this Easy Butternut Soup Recipe

Roast

Preheat oven to 400°F (205°C). In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.

Arrange peeled squash cubes or chunks on parchment-lined baking tray. (If you cut chunks, you can leave the peel on and remove it after the squash is cooked.)

Drizzle with olive oil and season with half of the spice mixture. Set the rest of the spice mix aside for later.

Transfer the baking sheet to the preheated oven and bake for 30-40 minutes, until the squash is very tender and golden brown.

Blend

Place the roasted squash into a large blender pitcher. (If you roasted the squash in its skin, you must first scoop the cooked squash off of skin before putting it in the blender. Discard any squash skins.)

Add the cider, broth, remaining spices, and one tablespoon of honey into the blender cup, and blend until very smooth.

Simmer

Pour blended squash mixture into a large, heavy saucepan, and whisk in the half-and-half (or coconut milk). Heat over medium-low until mixture reaches a low simmer.

Serve

Taste and season, adding more honey if desired. Serve warm.

Garnish with roasted pepitas - they give it a nice crunch! (Check out these delicious sweet and savory Pumpkin Seed recipes for some tasty garnish inspiration!)

Easy Swaps and Variations

• Vegan: Use coconut milk and maple syrup.
• Different squashes: You can use any winter squash or combination of squashes with this soup recipe. Red kuri squash is my top pick, followed by pie pumpkin, and acorn, buttercup, honeynut, and/or Ambercup squashes.
  • You can also use pumpkin puree for this recipe, and skip the blender step entirely.
• No cider?: Apple juice or white grape juice will also work. You can also use fresh, unsweetened applesauce.
• Half-and-half: Use coconut milk or full-fat cream in place of half and half.
• Honey: Agave and maple syrup are both good substitutes.
• Spice it up: Add a pinch of cayenne for a little more heat.

Tips for the Creamiest, Most Flavorful Soup

• Blend until velvety smooth. Don't rush this step - give the blender time to work its magic so the soup turns out perfectly silky.
• Taste as you go. Every squash has its own sweetness, so add the honey or cider gradually until the flavor feels balanced and cozy to you.
• Brighten if needed. If the soup leans a little too sweet, a pinch of salt or squeeze of lemon will bring everything back into harmony.
• Add a little flourish. Garnish with toasted pepitas for crunch, a swirl of yogurt or cream for contrast, or a light dusting of curry powder to make each bowl look (and taste) extra special.

Storage & Make-Ahead

This soup keeps beautifully, which makes it perfect for meal prep or stashing away for a cozy night later on.

Make Ahead: Curried Butternut Squash Soup can be made up to two days in advance. Once blended and cooled, store it in the refrigerator, then reheat gently over low heat when you're ready to serve. The flavor actually improves as it sits, so it's a great choice for entertaining or weeknight dinners.

Refrigerator: Store leftovers in an airtight container for up to 4-5 days. The spices mellow and deepen over time, making each reheated bowl even better.

Freezer: This soup freezes beautifully. Let it cool completely, then transfer to airtight containers or freezer bags and freeze for up to 3 months (or 6 if vacuum sealed). Thaw overnight in the refrigerator, then reheat slowly on the stovetop, stirring occasionally to restore that silky texture.

Reheating Tips: Warm the soup slowly over low heat, stirring occasionally until hot. Avoid boiling - high heat can cause dairy or coconut milk to separate and change the texture. If the soup thickens after chilling, just whisk in a splash of broth or cider as it warms to bring back its silky smoothness.

What to Serve with Butternut Soup

Serve curried butternut soup simply with a slice of crusty bread, as a starter, side, or main dish. We like to pair it with other fall-inspired mains or side dishes, like apple, cranberry, walnut salad, Brussels sprouts, and roasted vegetables.

Butternut soup also makes a delicious half of a soup-n-salad or soup-n-sandwich pairing: try it with Irish Apple Pie Grilled Cheese or Curried Chicken Salad!

Butternut Squash FAQs

More Butternut & Winter Squash Recipes

If you love cozy fall flavors as much as we do, you'll want to keep a few extra butternut or other winter squashes on hand - they're endlessly versatile and shine in everything from soups to sweets.

• Roasted Butternut Squash with Bacon & Leeks
• Sweet Potato & Butternut Samosas
• Slow Cooker Pumpkin Butter
• Homemade Pumpkin Puree (Works for any winter squash!)
• Nana's Old-fashioned Pumpkin Gingerbread
• Pumpkin Spice Sourdough Scones
• Classic Baked Acorn Squash
• Triple Ginger Pumpkin Pie
• Creamy Pumpkin Pasta with Parmesan & Sage

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