This copycat Panera autumn squash soup is the perfect cozy, fall, easy soup recipe that tastes exactly like the original version! It’s ready in just about an hour and only has four steps, making it a delicious easy soup to add to your rotation. It’s also extra great served with some toasty bread!
Copycat Panera Autumn Squash Soup
This copycat Panera autumn squash soup is the perfect cozy, fall, easy soup recipe that tastes exactly like the original version! It's ready in just about an hour and only has four steps, making it a delicious easy soup to add to your rotation. It's also extra great served with some toasty bread!
Ingredients
- 3 1/2 cups vegetable broth
- 1 small yellow onion chopped
- 2-3 garlic cloves
- 1 medium-large butternut squash peeled and cubed
- 2-3 carrots peeled and chopped (or a little over 1 cup)
- 1/2 15 oz. can organic pumpkin puree
- 2 Tbsp coconut sugar (or brown sugar)
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/2 cup canned coconut milk (unsweetened)
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch of cayenne *optional
- pumpkin seeds for topping *optional
Instructions
- Prepare vegetables: peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.
- Cook: Add all of the ingredients (except coconut milk) to slow cooker/crockpot – vegetable broth, onion, garlic, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together. Set slow cooker time for 5 hours on LOW or 3 hours on HIGH.
- Puree soup: after soup has cooked, use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.
- Season to taste and serve: before serving soup, taste it and adjust with salt & back pepper or additional spice if desired. Stir in 1/2 cup coconut milk and then serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.
Notes
- Keep leftovers fresh: store soup in airtight container in fridge for 3-4 days for ultimate freshness.
- Freeze: store cooled soup in an airtight container or freezer-friendly ziplock bag for up to 2 months. Thaw at room temperature and reheat.
Nutrition
Serving: 1cup | Calories: 102kcal | Carbohydrates: 22g | Protein: 1.5g | Fat: 0.6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 746.2mg | Potassium: 7mg | Fiber: 2.6g | Sugar: 8.6g | Vitamin A: 93IU | Vitamin C: 25mg | Calcium: 3mg | Iron: 0mg
