Although Panera Bread's website does not list a recipe for their Autumn Squash Soup, many copycat recipes have been published online and in print media. In general, the soup is prepared by simmering a blend of pumpkin and butternut squash in vegetable broth and spices before garnishing.
An article entitled "Fall for Butternut Squash" on Panera Bread's website contains a detailed description of how the restaurant prepares its signature Autumn Squash Soup, but does not give the entire recipe. The base of the soup, a blend of butternut squash and pumpkin, is simmered in vegetable broth along with honey, apple juice, cinnamon and a small amount of curry, then topped off with sweet cream and roasted pumpkin seeds when it is ready to be served.
One of the best copycat recipes was featured in Elite DC magazine in November of 2013. To make this recipe, first toss one large, chopped, peeled and seeded butternut squash with 1 tablespoon of canola oil, salt and pepper to taste, and roast for 25 minutes at 450 degrees Fahrenheit. Cool for five minutes, then puree the squash in a blender, add a 15-ounce can of pumpkin, and continue to blend, pouring 1 cup each of vegetable broth, apple juice and half-and-half into the mixture as it's blending. Transfer the contents of the blender to a saucepan, add 1 1/2 tablespoons of honey, 1/4 teaspoon of curry, 1/2 teaspoon of cinnamon, 1 1/2 teaspoons of salt and 1/4 teaspoon of black pepper, and simmer on low for 10 minutes.