Low Sodium Panera Autumn Squash Soup

Cozy up with a bowl of this creamy and flavorful Low Sodium Panera Autumn Squash Soup, a healthier twist on the beloved fall favorite. Packed with the natural sweetness of roasted butternut squash, pumpkin, and apples, this soup is layered with warm hints of cinnamon, nutmeg, and a touch of maple syrup for subtle autumnal spice. Creamy coconut milk adds a luscious, dairy-free texture, while low sodium vegetable broth ensures a heart-healthy base. Perfectly blended to velvety smoothness, this soup is an ideal comfort food for chilly evenings or as a holiday starter. Quick to prepare in under an hour and easy to adjust for dietary needs, it’s a must-try recipe that delivers indulgent flavor without the extra sodium.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups butternut squash
• 1 cup pumpkin puree
• 1 cup carrot, diced
• 1 cup apple, peeled and chopped
• 1 cup yellow onion, chopped
• 2 tablespoons olive oil
• 4 cups low sodium vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 2 tablespoons maple syrup
• 1 teaspoon fresh ginger, grated
• 0.25 teaspoon black pepper
• 1 cup water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel, seed, and chop the butternut squash into cubes. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25-30 minutes until tender and lightly browned.

Step 3

In a large pot over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion, diced carrot, and chopped apple until the onion becomes translucent, about 5-7 minutes.

Step 4

Add the roasted butternut squash to the pot, then pour in the low sodium vegetable broth and the cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Step 5

Add the pumpkin puree, coconut milk, ground cinnamon, ground nutmeg, fresh ginger, maple syrup, and black pepper to the pot. Stir to combine.

Step 6

Using an immersion blender, puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending it in batches.

Step 7

Taste the soup and adjust the seasoning if necessary, keeping in mind the low sodium intent.

Step 8

Reheat the soup gently before serving. Enjoy your Low Sodium Panera Autumn Squash Soup!

Nutrition Facts

Serving size	(3117.9g)

Amount per serving	% Daily Value*
Calories	1229.1

Total Fat 37.6g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.5g
Cholesterol 4.9mg	0%
Sodium 793.5mg	0%
Total Carbohydrate 231.0g	0%
Dietary Fiber 45.1g	0%
Total Sugars 113.5g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 601.7mg	0%
Iron 11.1mg	0%
Potassium 4846.9mg	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: 25.4%

Protein: 5.4%

Carbs: 69.2%