Low Sodium Panera Autumn Squash Soup
Capture the cozy essence of fall with this "Low Sodium Panera Autumn Squash Soup," a lighter, heart-healthy take on the beloved restaurant favorite. Brimming with the natural sweetness of roasted butternut squash, pumpkin puree, and crisp apples, this velvety soup is perfectly balanced by warming spices like cinnamon, nutmeg, and fresh ginger. A touch of coconut milk adds silky creaminess without the heaviness, while maple syrup enhances the autumnal flavors. Made with low sodium vegetable broth, it's ideal for those watching their salt intake while still craving rich, comforting flavors. Simple to make and ready in just an hour, this soup is perfect as a wholesome weeknight dinner or an impressive appetizer for your next gathering. Enjoy it with crusty bread or as a stand-alone dish that highlights the best of seasonal produce.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
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.
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.
Add the pumpkin puree, coconut milk, ground cinnamon, ground nutmeg, fresh ginger, maple syrup, and black pepper to the pot. Stir to combine.
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.
Taste the soup and adjust the seasoning if necessary, keeping in mind the low sodium intent.
Reheat the soup gently before serving. Enjoy your Low Sodium Panera Autumn Squash Soup!
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 794 mg | 34% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 113.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4847 mg | 103% | |
*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.
