Vegan Autumn Squash Soup Recipe (Panera Bread Copycat)
This vegan version of Autumn Squash soup is so warm and delightful!!! It's a vegan copycat of the Panera Bread soup, but doesn't contain dairy or oil. This recipe uses frozen prepped veggies to save time chopping!
Servings: 8
Calories: 131kcal
Ingredients
- 1 cup frozen chopped onion
- 1 tablespoon minced garlic
- 5 cups frozen butternut squash, diced
- 1 cup frozen sliced carrots
- 1 15 ounce can pumpkin puree
- 4 cups vegetable broth low sodium
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon curry powder
- dash nutmeg
- 1 14 ounce can lite coconut milk
- 2 tablespoons pure maple syrup optional
- salt & pepper to taste
- raw pepitas, unsalted
Instructions
- Broth or water saute onions & garlic over medium heat in a large pot until translucent.
- Add butternut squash, carrots, pumpkin, vegetable broth, cinnamon, ginger, curry, & nutmeg to the pot, mix well until pumpkin dissolved, and bring to a boil. Lower heat and cover. Let simmer for about 20-30 minutes, or until squash & carrots are tender.
- Remove from heat. Using an immersion hand blender, blend soup until smooth and creamy. Add in coconut milk and optional maple syrup and stir to mix well. Add salt & pepper to taste. Blend again.
- If you don't have an immersion blender, carefully place small batches of the soup in a blender and blend until smooth.
- Serve immediately and top with sprinkle of pepitas.
Notes
I use frozen vegetables to save time prep time chopping, but you can use fresh if that's what you have!
Nutrition
Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 255mg | Potassium: 518mg | Fiber: 4g | Sugar: 9g | Vitamin A: 20565IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 1mg