Vegan Panera Autumn Squash Soup
Discover the comforting warmth of Vegan Panera Autumn Squash Soup, a plant-based twist on the beloved fall favorite. This creamy, velvety soup combines the natural sweetness of butternut squash, pumpkin, and apple with the rich creaminess of full-fat coconut milk, creating an irresistible blend of flavors. Aromatic spices like cinnamon, curry powder, and a touch of nutmeg infuse each spoonful with cozy autumnal notes, while a hint of maple syrup adds just the right touch of sweetness. Perfect for chilly evenings, this easy-to-make soup is both dairy-free and gluten-free, making it a nourishing meal that everyone can enjoy. Garnish with toasted pumpkin seeds or a swirl of coconut milk for an elegant finishing touch, and savor the taste of fall in every bite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups (peeled and cubed) butternut squash
- 1 cup pumpkin puree
- 1 cup (full-fat) coconut milk
- 3 cups vegetable broth
- 1 medium (peeled and sliced) carrot
- 1 medium (peeled, cored, and chopped) apple
- 1 small (diced) onion
- 1 inch piece (peeled and minced) ginger
- 3 cloves (minced) garlic
- 1 teaspoon cinnamon
- 1 teaspoon curry powder
- 0.25 teaspoon nutmeg
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Step 2
Add minced garlic and ginger to the pot, stirring frequently for another minute until fragrant.
Step 3
Stir in the curry powder, cinnamon, and nutmeg, and cook for an additional 30 seconds to toast the spices.
Step 4
Add the butternut squash, carrot, and apple to the pot, and pour in the vegetable broth. Bring to a boil over high heat, then reduce the heat to low and simmer for about 20 minutes until the squash and carrots are tender.
Step 5
Stir in the pumpkin puree, coconut milk, and maple syrup. Blend the soup using an immersion blender until smooth, or transfer to a blender in batches, then return to the pot.
Step 6
Season the soup with salt and black pepper to taste, adjust seasoning if necessary.
Step 7
Simmer the soup on low for another 5 minutes to allow the flavors to meld.
Step 8
Serve hot, garnished with a drizzle of coconut milk or some toasted pumpkin seeds for added crunch if desired.
Nutrition Facts
| Serving size | (2452.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1385.8 |
| Total Fat 43.2g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 4.9mg | 0% |
| Sodium 4866.4mg | 0% |
| Total Carbohydrate 247.2g | 0% |
| Dietary Fiber 51.0g | 0% |
| Total Sugars 107.5g | |
| Protein 25.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 614.8mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 4927.4mg | 0% |
Source of Calories