Dairy-Free Panera Autumn Squash Soup

This Dairy-Free Panera Autumn Squash Soup is a cozy, plant-based twist on the beloved autumn classic, brimming with rich flavors and creamy textures. Roasted butternut squash and a hint of pumpkin purée create the silky base, while warm spices like curry powder, cinnamon, and nutmeg add depth and a touch of autumnal spice. Instead of heavy cream, this version uses full-fat coconut milk for a luscious, dairy-free finish that perfectly complements the natural sweetness of maple syrup. Garnished with crunchy pepitas, this wholesome bowl of soup is not only vegan but also irresistibly satisfying, making it the ideal comfort food for chilly days. Ready in under an hour, this easy recipe is perfect for meal prep or a quick weeknight dinner that tastes like fall in every bite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Butternut squash
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 4 cups Vegetable broth
• 1 cup Pumpkin purée
• 1 cup Coconut milk (canned, full fat)
• 2 tablespoons Maple syrup
• 1 teaspoon Curry powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Pepitas (pumpkin seeds), for garnish

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel, seed, and cube the butternut squash into 1-inch pieces.

Step 3

Spread the squash on a baking sheet and toss with 1 tablespoon of olive oil.

Step 4

Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

Step 5

In a large pot over medium heat, add the remaining 1 tablespoon olive oil.

Step 6

Add the chopped onion and sauté for 5 minutes until translucent.

Step 7

Add the minced garlic and cook for another minute, stirring frequently.

Step 8

Stir in the roasted squash, vegetable broth, and pumpkin purée.

Step 9

Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 10 minutes.

Step 10

Remove the pot from heat and using an immersion blender, carefully purée the mixture until smooth (alternatively, purée in batches in a blender).

Step 11

Return the pot to low heat and stir in the coconut milk, maple syrup, curry powder, cinnamon, nutmeg, salt, and black pepper.

Step 12

Simmer for 5 more minutes to allow flavors to meld.

Step 13

Taste and adjust seasonings if necessary.

Step 14

Ladle the soup into bowls and garnish with pepitas before serving.

Nutrition Facts

Serving size	(2577.8g)

Amount per serving	% Daily Value*
Calories	1942.8

Total Fat 108.7g	0%
Saturated Fat 59.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5377.3mg	0%
Total Carbohydrate 238.5g	0%
Dietary Fiber 52.9g	0%
Total Sugars 80.2g
Protein 41.5g	0%

Vitamin D 0IU	0%
Calcium 700.9mg	0%
Iron 26.3mg	0%
Potassium 5889.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 7.9%

Carbs: 45.5%