Description
Warm up your chilly evenings with a bowl of Panera Autumn Squash Soup. This comforting blend of roasted butternut squash, tart apples, and fragrant spices creates a creamy and velvety texture that’s perfect for fall. Easy to make and full of flavor, this soup is sure to become a seasonal favorite and will impress your guests at any gathering.
Ingredients
Scale
- 2 cups butternut squash (peeled and cubed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 medium Granny Smith apple (chopped)
- 1 tsp ground cinnamon
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, drizzle with olive oil, sprinkle with salt, and place cut-side down on a lined baking sheet. Roast for 30-40 minutes until tender.
- In a large pot over medium heat, add olive oil. Sauté chopped onions until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Stir in the chopped apple and cook until softened (about 3 minutes).
- Once the squash is cool enough to handle, scoop out the flesh into the pot. Add vegetable broth and bring to a gentle simmer for about 10 minutes.
- Stir in coconut milk and cinnamon, then blend until smooth using an immersion blender. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with cinnamon or pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg