Autumn Squash Soup: A Vegan Panera Copycat Recipe

Name: Autumn Squash Soup: A Vegan Panera Copycat Recipe
Total time: 900 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 small yellow onion; 3 cloves garlic; 1 Tbsp olive oil; Salt; 1/2 tsp curry powder; 1 tsp cinnamon; 1/4 tsp nutmeg; 1 medium butternut squash; 1 medium apple; 1 medium carrot; 4 cups vegetable broth; Finely ground pepper; Dash cayenne (optional); 1-1 1/2 cups extra creamy oatmilk (I used Planet Oat); 1/4-1/2 cup honey; 1 can pureed pumpkin; Pepitas to garnish

Amy Tincher @chefamy

I just love Panera's autumn squash soup. When the weather starts to cool, it feels like a warm, comforting hug. Unfortunately, my lactose intolerance leaves me missing this beautiful soup. This is a vegan version that checked all the boxes for me. I hope you love it too. I used my instapot, but you can easily adapt this for a crockpot or stove top.

Saved

Ingredients

15 minutes

8-10 servings

1small yellow onion
3 clovesgarlic
1 Tbspolive oil
Salt
1/2 tspcurry powder
1 tspcinnamon
1/4 tspnutmeg
1medium butternut squash
1medium apple
1medium carrot
4 cupsvegetable broth
Finely ground pepper
Dashcayenne (optional)
1-1 1/2 cupsextra creamy oatmilk (I used Planet Oat)
1/4-1/2 cuphoney
1 canpureed pumpkin
Pepitas to garnish

Saved

Steps

15 minutes

1

Set the instapot to saute and add the olive oil, onion, and garlic with a pinch of salt. Stir until the aromatics begin to brown slightly.
2

Add the spices and stir for about 30 seconds.
3

Add the carrot, apple, squash, and broth to the pot.
4

Cover with the lid and set the pot to cook for 15 minutes. It will take a while to pressurize.
5

Allow the pot to depressurize naturally for 15 more minutes, then release.
6

Add in oatmilk, honey, and pumpkin. Using an immersion blender, blend in the pot until extremely smooth. Be careful as the mixture is hot!
7

Once blended, adjust flavor by tasting for salt and spice. Add a dash of cayenne for added warmth. Add honey for extra sweetness.
8

Serve with pepitas and a sprinkle of nutmeg. (I had a blend of sunflower seeds and pepitas)