Description
Indulge in the comforting flavors of fall with this velvety Panera Autumn Squash Soup. Bursting with sweet butternut squash, aromatic spices, and creamy coconut milk, each bowl is a warm hug on chilly evenings. Easy to prepare in under an hour, this soup is perfect for family gatherings or a cozy night in. Let the delightful aroma fill your kitchen as you create a dish that will become your new autumn favorite.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by peeling and cubing the butternut squash, chopping the onions, slicing the carrots, and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (4-5 minutes).
- Add cubed butternut squash and sliced carrots; stir for about 5-7 minutes until they begin to soften.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer for 20 minutes.
- Blend the mixture until smooth with an immersion blender or regular blender.
- Return to low heat, season with nutmeg, cinnamon, salt, and pepper to taste; let simmer for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg