What is butternut squash soup made of?

Squash soup or butternut squash soup primarily comprises butternut squash and other vegetables, herbs, and spices. I made this squash soup using butternut squash (well, obviously). Vegetable broth, coconut milk, celery stalk, apple, carrots, pumpkin puree (I used homemade pumpkin puree), and more make up this soup.

What does butternut squash soup taste like?

This healthy butternut squash soup, aka autumn squash soup Panera copycat, is delightfully sweet, savory, creamy, and satisfying. The combination of veggies, spices, and herbs makes this soup rich and flavorful! The sweetness from the apple and maple syrup greatly complements the broth!

What do you eat with butternut soup?

We ate this butternut soup with toasted sourdough bread and biscuits. You can also pair it with crackers, salad or just have it by itself as an appetizer.

Is autumn squash soup good for you?

Yes, autumn squash soup, also known as butternut squash soup, is generally great for you! Most squash soup recipes are low in fat, high in fiber, and packed with nutritious vegetables! Additionally, this butternut squash soup Panera copycat is healthier, vegan, and gluten-free!

How many calories are in a Panera Autumn Squash Soup Bowl?

A bowl of vegetarian autumn squash soup from Panera Bread is 340 calories. On the other hand, my version (this recipe) is only 215 calories!

Is Panera Autumn Squash Gluten free?

Yes, Panera autumn squash soup is gluten free. Also, this copycat recipe is gluten-free + vegan.

When Does Autumn Squash Soup come back to Panera?

Just as the name suggests, Panera Bread's Autumn squash soup is typically available in most Panera Bread Cafes in the Autumn/Fall. By the way, we all know that Autumn is Fall, right? On the other hand, you might find this soup all year round in the freezer (soup) section of your grocery store. Look out for "Panera at Home."

Autumn Squash Soup Panera Copycat (Vegan)

Name: Autumn Squash Soup Panera Copycat (Dairy-free)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 Butternut squash or (about 4 cups chopped butternut squash); 3-4 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

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)
3–4 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

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Instructions

Wash and cut/chop all the vegetables
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.
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.
Add the maple syrup and stir again. Sprinkle some bouillon powder, turmeric, and cinnamon; stir to combine again. Cook for 2 minutes
Throw in the garlic cloves, sprigs of thyme, and bay leaves. Grate in some fresh ginger as well.
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!)
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.
Remove from the stove. Take out the bay leaves and sprigs of time before using a hand blender to blend.
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.