Sharing a scrumptious fall recipe for copycat Panera soup! That is dairy-free and SO scrumptious with a drizzle of olive oil and a few roasted chickpeas on prime.
Hello pals! How are you doing? I hope you’re having fun with the day! I’ve a packed day with teaching appointments (YAY!) and I’m excited to take a yoga class this morning. I hope you’ve a stunning day forward.
Earlier, I used to be considering again to the time The Pilot stated “Ohhhh, soup season is right here!”
I used to be like… soup season is ALWAYS right here.
I get his level although. Some folks desire to get pleasure from heat and comfortable bowls of soup throughout sure instances of the 12 months, like when it’s chillier outdoors. However as somebody who may be discovered with a piping bowl of soup on a scorching summer season day, I’ve by no means totally understood the sentiment. I’m a soup fan for all times, irrespective of the climate or season.
To me, soup is the PERFECT meal. It’s a straightforward approach to get in a ton of vitamins, protein, it’s tremendous satisfying, and there’s nothing like some contemporary sourdough or cornbread dipped into soup or chili. I’ve fairly a couple of recipes on the weblog (like these gluten- and dairy-free soups), however was excited to make this copycat Panera autumn squash soup recipe. Though a precise recipe requires heavy cream, butter, and brown sugar, I really like that is lighter, dairy-free model. The elements are cheap and it packs a ton of vitamins and fall taste due to heat spices like cinnamon and nutmeg. You too can add curry powder for a little bit of a kick.
To maintain issues fast and straightforward, I used my Immediate Pot, however this recipe is tremendous versatile so be happy to make your soup in a big pot or Dutch oven ove medium warmth as a substitute. Hold scrolling for the recipe card and be sure you let me know when you give it a attempt!
Panera Copycat Autumn Soup (dairy-free)
Elements:
Complete butternut squash
3-4 medium peeled, cooked candy potatoes
1/2 cup pumpkin puree
1 onion
4 carrots
1 carton of veggie broth
can of coconut milk
nutmeg
cinnamon
salt and pepper
Directions:
Step 1
Prepare dinner the butternut squash. Lower it in half, take away the seeds, and place within the Immediate Pot with 2 inches of water, and prepare dinner for 12 minutes on handbook. Take away the squash, drain the Immediate Pot, and put aside to chill barely.
Step 2
Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Immediate Pot. Prepare dinner for 12 minutes on handbook.
Step 3
Do a fast launch, after which stir within the butternut squash (when you use a spoon to scoop it out from the pores and skin, it ought to come out simply), candy potatoes, and coconut milk. Use an immersion blender to mix till clean.
Step 4
Regulate seasonings as wanted. Ours wanted a bit extra salt and cinnamon.
Step 5
High with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Get pleasure from!!
Panera Copycat Autumn Soup (dairy-free)
A scrumptious and hearty soup for fall that’s vegan and gluten-free!
- Prep Time: 10 minutes
- Prepare dinner Time: half-hour
- Whole Time: 40 minutes
Complete small-medium butternut squash
3–4 medium peeled, cooked candy potatoes
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and roughly chopped
1 carton of vegetable broth
can of coconut milk
good pinch of nutmeg
1 teaspoon of cinnamon
salt and pepper to style
Step 1
Prepare dinner the butternut squash. Lower it in half, take away the seeds, and place within the Immediate Pot with 2 inches of water, and prepare dinner for 12 minutes on handbook. Take away the squash, drain the Immediate Pot, and set the squash apart to chill barely.
Step 2
Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Immediate Pot. Prepare dinner for 12 minutes on handbook.
Step 3
Do a fast launch, after which stir within the butternut squash (when you use a spoon to scoop it out from the pores and skin, it ought to come out simply), candy potatoes, and coconut milk. Use an immersion blender to mix till clean.
Step 4
Regulate seasonings as wanted. Ours wanted a bit extra salt and cinnamon.
Step 5
High with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Get pleasure from!!
Notes
Retailer any leftovers within the fridge for as much as per week, or freeze half for a straightforward pre-made dinner part. I prefer to serve it with an enormous salad and contemporary sourdough.
So inform me, pals: what’s your favourite soup recipe??? Please share any hyperlinks you’re keen on within the feedback part!
xo
Gina
Extra soup faves from the weblog:
Instant pot chicken tortilla soup
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