Nut-Free Panera Autumn Squash Soup
Capture the cozy essence of fall with this Nut-Free Panera Autumn Squash Soup, a creamy and flavorful twist on the iconic seasonal favorite! Bursting with the natural sweetness of butternut squash, pumpkin, carrots, and apples, this hearty soup features a warm blend of cinnamon, curry powder, and a touch of brown sugar for a perfectly balanced flavor profile. Made entirely nut-free, it’s ideal for those with allergies without sacrificing richness, thanks to velvety coconut milk. Quick to prepare in under an hour, this satisfying soup is pureed to silky perfection, offering the ultimate comfort in every spoonful. Perfect for a family dinner or paired with crusty bread, this recipe is a must-try for autumn enthusiasts rallying around seasonal dishes!
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Recipe Information
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
Instructions
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onions are translucent, about 5 minutes.
Add diced carrot and apple to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the cubed butternut squash, pumpkin puree, vegetable broth, cinnamon, curry powder, salt, black pepper, and brown sugar.
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.
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.
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.
Taste and adjust seasoning as needed. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of cinnamon if desired.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5154 mg | 224% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 98.9 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4930 mg | 105% | |
*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.
