Description
Embrace the flavors of fall with this delightful Panera Autumn Squash Soup. Filled with creamy butternut squash, aromatic spices, and rich coconut milk, this velvety soup is perfect for chilly evenings. Ready in just under an hour, this comforting dish will become a seasonal favorite that warms both your heart and home. Serve it alone or paired with crusty bread for a satisfying meal.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in diced butternut squash and carrots; cook for another 10 minutes until slightly softened.
- Pour in vegetable broth to cover the vegetables completely. Bring to a simmer and cook for about 20 minutes until tender.
- Add coconut milk, cinnamon, and nutmeg; simmer for another 5 minutes.
- Blend the mixture until smooth using an immersion blender or by transferring it to a regular blender.
- Return the soup to low heat, seasoning with salt and pepper as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg