Panera Copycat Autumn Soup (dairy-free)

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 associates! 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 may have a beautiful 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 individuals want to get pleasure from heat and comfortable bowls of soup throughout sure occasions of the yr, like when it’s chillier outdoors. However as somebody who might be discovered with a piping bowl of soup on a scorching summer time day, I’ve by no means absolutely understood the sentiment. I’m a soup fan for all times, regardless of the climate or season.

To me, soup is the PERFECT meal. It’s a simple technique 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 just a few 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 because of heat spices like cinnamon and nutmeg. It’s also possible to 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 at liberty to make your soup in a big pot or Dutch oven ove medium warmth as a substitute. Preserve scrolling for the recipe card and make sure to let me know if you happen to give it a strive!

Panera Copycat Autumn Soup (dairy-free)

Substances:

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

Cook dinner the butternut squash. Lower it in half, take away the seeds, and place within the Immediate Pot with 2 inches of water, and cook dinner for 12 minutes on guide. 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. Cook dinner for 12 minutes on guide.

Step 3

Do a fast launch, after which stir within the butternut squash (if you happen to 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

Prime with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Take pleasure in!!

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Panera Copycat Autumn Soup (dairy-free)

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A scrumptious and hearty soup for fall that’s vegan and gluten-free!

• Creator: Gina Harney // The Fitnessista
• Prep Time: 10 minutes
• Cook dinner Time: half-hour
• Complete 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

Cook dinner the butternut squash. Lower it in half, take away the seeds, and place within the Immediate Pot with 2 inches of water, and cook dinner for 12 minutes on guide. 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. Cook dinner for 12 minutes on guide.

Step 3

Do a fast launch, after which stir within the butternut squash (if you happen to 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

Prime with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Take pleasure in!!

Notes

Retailer any leftovers within the fridge for as much as per week, or freeze half for a simple pre-made dinner part. I wish to serve it with a giant salad and contemporary sourdough.

So inform me, associates: 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:

Healthy fall soup recipes

Instant pot chicken tortilla soup

Greek chicken soup

White chicken chili