Description
Warm up your fall evenings with this comforting Panera Autumn Squash Soup. Made with velvety roasted butternut squash, fragrant spices, and a touch of sweetness, this soup is a delightful hug in a bowl. Perfect for chilly nights, it’s easy to prepare and pairs beautifully with crusty bread for a satisfying meal. Enjoy the cozy flavors of autumn with every spoonful!
Ingredients
Scale
- 4 cups butternut squash (peeled and diced)
- 1 large sweet onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1/2 tsp cinnamon
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Peel and dice the butternut squash into small cubes.
- In a large pot over medium heat, add 2 tbsp olive oil. Sauté onions until golden brown (about 5 minutes), then add minced garlic and sauté for another minute.
- Stir in the butternut squash and vegetable broth. Bring to a boil, then reduce heat to simmer until squash is tender (approximately 20 minutes).
- Blend the mixture using an immersion blender until smooth.
- Stir in coconut milk, maple syrup, salt, pepper, and cinnamon to taste.
- Serve warm, garnished with additional cinnamon or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 9g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg