Autumn Squash Soup Panera Vegan Recipe Made Easy

As the crisp autumn air sets in and the leaves turn brilliant shades of amber and gold, nothing warms the soul quite like a comforting bowl of soup. Autumn squash soup, inspired by the beloved Panera vegan recipe, brings together the natural sweetness of roasted squash with a medley of aromatic spices and creamy textures, all without any animal products.

This soup is perfect for cozy nights at home or as a starter for your Thanksgiving feast. It’s not only delicious but also packed with nutrients and easy to prepare in a single pot.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe promises to deliver both flavor and satisfaction in every spoonful.

In this recipe, we’ll guide you step-by-step through creating a luscious, velvety autumn squash soup that captures the essence of the season. Plus, we’ll share tips, variations, and serving suggestions to make this dish your new seasonal favorite.

Ready to cozy up with a bowl? Let’s get cooking!

Why You’ll Love This Recipe

This autumn squash soup is a celebration of fall’s bounty, offering a comforting and wholesome meal that’s entirely vegan. It’s incredibly versatile — you can make it creamy without dairy, sweet without sugar, and spicy without heat, depending on your preferences.

Key reasons to love this soup:

• Simple ingredients: Most are pantry staples or easily found at your local market.
• Rich, creamy texture: Achieved naturally with blended squash and a touch of coconut milk.
• Flavorful and aromatic: Warm spices like cinnamon and nutmeg complement the natural sweetness of squash.
• Healthy and nutrient-dense: Packed with vitamins A and C, fiber, and antioxidants.
• Perfect for meal prep: Keeps well in the fridge or freezer, making it great for busy weeks.
• Kid-friendly: Mild, comforting taste that’s generally loved by all ages.

Ingredients

• 2 pounds butternut squash, peeled and cubed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, peeled and chopped
• 1 apple (Fuji or Honeycrisp), peeled, cored, and chopped
• 4 cups vegetable broth (low sodium preferred)
• 1 cup canned coconut milk (full fat)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and freshly ground black pepper, to taste
• Fresh parsley or sage, for garnish (optional)

Equipment

• Large pot or Dutch oven – for sautéing and simmering
• Blender or immersion blender – to achieve creamy texture
• Cutting board and sharp knife – for prepping vegetables
• Measuring cups and spoons
• Ladle – for serving

Instructions

1. Prepare the squash: Begin by peeling and cubing the butternut squash into roughly 1-inch pieces. Set aside.
2. Sauté the aromatics: Heat olive oil in your large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Add vegetables and apple: Toss in the chopped carrot and apple, stirring to combine with the onions and garlic. Cook for 3-4 minutes to soften slightly.
4. Add spices: Sprinkle in the cinnamon, nutmeg, and ground ginger. Stir well to coat the veggies and fruit with the warm spices.
5. Add broth and simmer: Pour in the vegetable broth and add the cubed squash. Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the squash and carrots are tender.
6. Blend the soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return to the pot.
7. Add coconut milk and season: Stir in the coconut milk to add richness and a subtle sweetness. Season with salt and pepper to taste. Reheat gently if needed, but do not boil after adding coconut milk.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or sage, if desired. Enjoy warm!

Tips & Variations

“Roasting the squash before cooking can enhance the flavor with a deeper caramelized sweetness.”

• Roasted squash option: For a more intense flavor, roast the cubed squash at 400°F (200°C) for 25-30 minutes before adding to the soup.
• Spice it up: Add a pinch of cayenne pepper or smoked paprika for a subtle heat twist.
• Use different squash: Try kabocha or acorn squash for varied flavors and textures.
• Make it nut-free: Substitute coconut milk with oat milk or almond milk for a different creamy base.
• Add protein: Stir in cooked lentils or chickpeas for a heartier soup.
• Thicker soup: Add a peeled and diced potato or sweet potato for extra body.

Nutrition Facts

Serving Suggestions

This soup pairs beautifully with a variety of sides and toppings:

• Warm up with a slice of Green Chile Cheese Bread for a spicy contrast.
• Top with toasted pumpkin seeds or a drizzle of extra virgin olive oil for texture and richness.
• Sprinkle fresh herbs like thyme or sage to complement the autumn flavors.
• Serve alongside a light salad or a crusty vegan sandwich for a complete meal.
• For a sweet finish, try the delightful Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce.

Conclusion

This autumn squash soup recipe brings the cozy warmth and rich flavors of fall right into your kitchen. It’s a perfect vegan dish that doesn’t compromise on creaminess or depth of flavor, making it a wonderful addition to your seasonal menu.

Whether you’re serving it as a starter for a holiday gathering or enjoying a quiet night in, this soup is sure to nourish your body and soul.

With simple ingredients, easy steps, and plenty of room for personal touches, you’ll find yourself returning to this recipe year after year. Plus, it pairs wonderfully with other comforting recipes like the Glazed Twist Donut for a sweet treat or the Half Runner Beans Recipe for a wholesome side.

Embrace the flavors of the season and enjoy every spoonful!

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