Nut-Free Panera Autumn Squash Soup

Capture the cozy essence of fall with this creamy, Nut-Free Panera Autumn Squash Soup, an allergen-friendly take on the seasonal favorite. Packed with the natural sweetness of butternut squash, pumpkin, and apple, this velvety soup is perfectly balanced with warm spices like cinnamon and curry powder for a hint of aromatic depth. A splash of coconut milk creates a luscious, dairy-free creaminess, while a touch of brown sugar ties it all together. Plus, it's easy to prepare in under an hour, making it a comforting and nutritious option for weeknight dinners or a holiday starter. Serve this crowd-pleaser with crusty bread or a simple salad, and enjoy the flavors of fall in every spoonful! Keywords: nut-free soup, autumn squash soup, dairy-free Panera soup, butternut squash recipe, fall soup recipe.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups Butternut squash, peeled and cubed
• 1 cup Pumpkin puree
• 1 cup Carrot, diced
• 4 cups Vegetable broth
• 1 medium Apple, peeled and diced
• 0.5 teaspoon Cinnamon
• 0.5 teaspoon Curry powder
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Brown sugar
• 1 cup Coconut milk
• 2 tablespoons Olive oil
• 1 cup Onion, chopped
• 2 Garlic cloves, minced

Directions

Step 1

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onions are translucent, about 5 minutes.

Step 2

Add diced carrot and apple to the pot. Cook for another 5 minutes, stirring occasionally.

Step 3

Stir in the cubed butternut squash, pumpkin puree, vegetable broth, cinnamon, curry powder, salt, black pepper, and brown sugar.

Step 4

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, until the butternut squash is tender when pierced with a fork.

Step 5

Once the squash is tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.

Step 6

Return the pureed soup to the pot if using a blender. Stir in the coconut milk and heat through on low, without boiling, for about 5 minutes.

Step 7

Taste and adjust seasoning as needed. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of cinnamon if desired.

Nutrition Facts

Serving size	(2521.1g)

Amount per serving	% Daily Value*
Calories	1352.3

Total Fat 44.9g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 7.4g
Cholesterol 4.9mg	0%
Sodium 5153.8mg	0%
Total Carbohydrate 232.8g	0%
Dietary Fiber 48.1g	0%
Total Sugars 98.9g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 572.2mg	0%
Iron 13.4mg	0%
Potassium 4929.8mg	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: 27.9%

Protein: 7.8%

Carbs: 64.3%