Description
Embrace the comfort of autumn with a bowl of warm Panera Fall Squash Soup. This creamy delight features roasted butternut squash, aromatic spices like cinnamon and nutmeg, and a rich coconut milk base. Perfect for chilly evenings, this soup is not just a meal; it’s an experience that wraps you in warmth. Easy to make and utterly satisfying, it will become a staple in your kitchen every fall!
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent, then add minced garlic and cook until fragrant.
- Stir in the cubed butternut squash along with cinnamon and nutmeg, allowing the warm aromas to fill your kitchen.
- Pour in vegetable broth until the squash is covered. Bring to a gentle boil, then reduce heat and simmer for 20 minutes or until tender.
- Blend the mixture until smooth using an immersion blender or regular blender (in batches if necessary).
- Return the blended soup to the pot over low heat. Stir in coconut milk and season with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 310
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg