Low Carb Panera Autumn Squash Soup
Savor the cozy flavors of fall with this Low Carb Panera Autumn Squash Soup, a wholesome and guilt-free twist on the beloved classic! Packed with the natural sweetness of roasted butternut squash, earthy pumpkin puree, and warming spices like cinnamon, nutmeg, and ginger, this velvety soup delivers the comforting essence of autumn in every spoonful. Made creamy with unsweetened almond milk and a touch of coconut cream, it’s a lighter, low-carb option perfect for keto or gluten-free diets. Ready in just 45 minutes, this recipe is quick to prepare and serves as the ultimate cozy meal for chilly evenings. Pair it with a simple salad or enjoy it on its own for a heartwarming, health-conscious indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Butternut squash, peeled and cubed
- 1 medium Onion, chopped
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Canned pumpkin puree
- 3 cups Vegetable broth
- 1 cup Unsweetened almond milk
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground ginger
- 0.25 cup Coconut cream
Instructions
Preheat your oven to 400°F (200°C).
Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes until tender and lightly browned.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the roasted butternut squash, canned pumpkin puree, and vegetable broth to the pot.
Bring the mixture to a simmer, then lower the heat and let it cook for about 10 minutes to marry the flavors.
Using an immersion blender, puree the soup until smooth. Alternatively, you can let the soup cool slightly and carefully blend it in batches using a countertop blender.
Once blended, return the soup to low heat and stir in the almond milk, ground cinnamon, ground nutmeg, salt, black pepper, and ground ginger.
Adjust the seasoning to taste, adding more salt or spices as desired.
Stir in the coconut cream until fully incorporated, giving the soup a creamy texture.
Serve hot, garnished with a sprinkle of cinnamon or nutmeg if desired.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 64.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 884 mg | 68% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3667 mg | 78% | |
*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.
