Vegan Panera Autumn Squash Soup
Indulge in the warm, cozy flavors of fall with this Vegan Panera Autumn Squash Soup, a plant-based twist on the restaurant favorite that’s perfect for chilly days. This velvety soup combines roasted butternut squash, sweet pumpkin puree, and creamy coconut milk for a luscious, dairy-free base. Infused with the aromatic spices of cinnamon, nutmeg, and curry powder, it delivers a beautifully balanced, slightly sweet profile enriched with maple syrup and brightened by the natural sweetness of apple and carrot. With a quick prep time and straightforward steps, this recipe is as simple as it is satisfying. Serve it hot, topped with toasted pumpkin seeds or a drizzle of coconut milk, and enjoy its irresistible blend of autumnal flavors. Perfect for vegans and anyone seeking a nourishing, gluten-free comfort food option!
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Recipe Information
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
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Add minced garlic and ginger to the pot, stirring frequently for another minute until fragrant.
Stir in the curry powder, cinnamon, and nutmeg, and cook for an additional 30 seconds to toast the spices.
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.
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.
Season the soup with salt and black pepper to taste, adjust seasoning if necessary.
Simmer the soup on low for another 5 minutes to allow the flavors to meld.
Serve hot, garnished with a drizzle of coconut milk or some toasted pumpkin seeds for added crunch if desired.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 107.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4927 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.
