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Easy autumn squash soup Panera copycat is rich, nutritious, comforting, and delicious! This healthy butternut squash soup recipe is sweet, savory, and creamy. This soup is vegan, gluten-free, refined sugar-free, and stress-free. A perfect Panera copycat autumn squash soup loaded with butternut squash, celery, ginger, onions, pumpkin puree, coconut milk, vegetable broth, and more! #Butternutsquashsoup #Butternutsquash #soup #Panerasquashsoup #Autumnsquashsoup #fall #winter #glutenfree #vegan

Autumn Squash Soup Panera Copycat (Dairy-free)

  • Author: Nkechi Ajaeroh, MPH
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Easy autumn squash soup Panera copycat is rich, nutritious, comforting, and satisfyingly delicious while being vegan! This healthy butternut squash soup recipe is delightfully sweet, savory, and creamy. It is dairy-free, gluten-free, refined sugar-free, and stress-free (yes, cos it is super easy to make)! This perfect Panera copycat autumn squash soup is loaded with all the good things – butternut squash, celery, ginger, onions, pumpkin puree, coconut milk, vegetable broth, and more! I added turmeric because of its health benefits.

The combination of veggies, spices, and herbs makes this soup rich and flavorful! The sweetness from the apple and maple syrup greatly complements the vegetable broth!


Ingredients

Scale
  • 1 Butternut squash or (about 4 cups chopped butternut squash)
  • 34 cups of Vegetable broth
  • 3/4 cup of coconut milk
  • 1 Celery stalk
  • 1 Apple
  • 2 medium size carrots 
  • 2 tablespoons of pumpkin puree (I used homemade pumpkin puree; store-bought pumpkin purée is great too)!
  • 1/2 teaspoon Freshly grated ginger
  • 1 bulb of small onions
  • 4 cloves of Garlic
  • 3 sprigs of Fresh thyme
  • 1 teaspoon of Turmeric 
  • 1/2 tsp Cinnamon 
  • 3 Bay leaves
  • 2 tablespoons of Maple syrup
  • 1 tablespoon of Vegetable bouillon
  • 2 tablespoons of Coconut oil 
  • 2 tablespoons of Fresh chives or parsley or mint leaves (for garnishing)
  • Salt to taste
  • 1 tsp or 1 cube Vegetable bases Knorr Bouillon 
  • 1/2 teaspoon of black pepper

Instructions

  1. Wash and cut/chop all the vegetables
  2. Place a clean pan on the stove on medium heat, and add the coconut oil. Allow to warm up and then add chopped onions, and then sprinkle some salt. 
  3. Cook 2 – 3 minutes to soften, and add the chopped carrots, celery stalk, apples. Stir and cook for 3 minutes and add the chopped butternut squash. Stir very well to combine.
  4. Add the maple syrup and stir again. Sprinkle some bouillon powder, turmeric, and cinnamon; stir to combine again. Cook for 2 minutes
  5. Throw in the garlic cloves, sprigs of thyme, and bay leaves. Grate in some fresh ginger as well. 
  6. Add the broth, gently ensure the vegetables are soaked in the broth. Then cover and cook; check the soup in another 20 minutes (it should be bubbling hot!)
  7. Stir in the coconut milk and pumpkin puree. Cover and cook for another 5 – 10 minutes or until everything is soft and tender. Taste for flavors and adjust as needed.
  8. Remove from the stove. Take out the bay leaves and sprigs of time before using a hand blender to blend.
  9. To serve, top with some chopped chives and pumpkin seeds. You can add a dollop of coconut yogurt. We had this delicious autumn squash soup Panera copycat with toasted sourdough bread. So good!

Notes

Use a regular blender to blend if you do not have a hand-held/Immersion blender. Just be careful, remember the soup is hot. Blend bit by bit; do not fill it up. Please avoid hot splashes.

Turmeric is optional but necessary (in my opinion). I used it instead of curry. I add turmeric every time I make butternut squash soup!

Reduce the amount of broth used if want a thicker consistency. We generally enjoy light soups here. Use may be 2 – 3 cups of vegetable broth instead of 4 cups!

Be careful not to over salt this soup; I had to only add minimal salt because the broth was well salted. Also, the vegetable bouillon is salty.  

Keywords: Soup, Winter, Butternut squash, Butternut squash soup, Butternut squash, healthy squash soup, Panera squash soup, Panera copycat, Autumn squash soup, Vegetarian autumn squash soup, Butternut squash soup recipe, pumpkin soup, Fall soup, Fall recipe, Fall season, gluten-free, vegan

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