Sharing a delicious fall recipe for copycat Panera soup! This is dairy-free and SO delicious with a drizzle of olive oil and some roasted chickpeas on top.
Hi friends! How’s the morning going so far? I hope you’re enjoying the day! I have a packed day with coaching appointments (YAY!) and excited to take a yoga class this morning. I hope you have a lovely day ahead.
Something that made me chuckle a bit recently: the Pilot said, “Ohhhh, soup season is here”
I was like… soup season is ALWAYS here.
I get what he’s saying. Some people like to enjoy warm and cozy bowls of soup during certain times of the year, like when it’s chillier outside. I’ve never fully understood because you can find me with a piping bowl of soup on a scorching summer day. Soup fan for life, no matter the weather or season.
I feel like soup is the PERFECT meal. It’s an easy way to get in a ton of nutrients, protein, it’s super satisfying, and there’s nothing like some fresh sourdough or cornbread dipped into soup or chili. I have quite a few recipes on the blog but was excited to make a version of Panera’s Autumn Soup. It’s dairy-free, the ingredients are so inexpensive, and it packs a ton of nutrients and fall flavor.
Let me know if you give it a try!
Panera Copycat Autumn Soup (dairy-free)
Ingredients:
Whole butternut squash
3-4 medium peeled, cooked sweet potatoes
1/2 cup pumpkin puree
1 onion
4 carrots
1 carton of veggie broth
can of coconut milk
nutmeg
cinnamon
salt and pepper
Instructions:
Step 1
Cook the butternut squash. Cut it in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, drain the Instant Pot, and set aside to cool slightly.
Step 2
Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.
Step 3
Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.
Step 4
Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.
Step 5
Top with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Enjoy!!
Panera Copycat Autumn Soup (dairy-free)
A delicious and hearty soup for fall that’s vegan and gluten-free!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Whole small-medium butternut squash
3–4 medium peeled, cooked sweet potatoes
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and roughly chopped
1 carton of veggie broth
can of coconut milk
good pinch of nutmeg
1 teaspoon of cinnamon
salt and pepper to taste
Step 1
Cook the butternut squash. Cut it in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, drain the Instant Pot, and set the squash aside to cool slightly.
Step 2
Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.
Step 3
Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.
Step 4
Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.
Step 5
Top with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Enjoy!!
Notes
Store any leftovers in the fridge for up to a week, or freeze half for an easy pre-made dinner component. I like to serve it with a big salad and fresh sourdough.
Store any leftovers in the fridge for up to a week, or freeze half for an easy pre-made dinner component. I like to serve it with a big salad and fresh sourdough.
So tell me, friends: what’s your favorite soup recipe??? Please share any links you love in the comments section!
xo
Gina
More soup faves from the blog:
Instant pot chicken tortilla soup
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