Sharing a scrumptious fall recipe for copycat Panera soup! That is dairy-free and SO scrumptious with a drizzle of olive oil and a few roasted chickpeas on high.
Hello associates! How are you doing? I hope you’re having fun with the day! I’ve a packed day with teaching appointments (YAY!) and I’m excited to take a yoga class this morning. I hope you’ve got a stunning day forward.
Earlier, I used to be considering again to the time The Pilot stated “Ohhhh, soup season is right here!”
I used to be like… soup season is ALWAYS right here.
I get his level although. Some folks favor to get pleasure from heat and comfy bowls of soup throughout sure instances of the 12 months, like when it’s chillier outdoors. However as somebody who may be discovered with a piping bowl of soup on a scorching summer season day, I’ve by no means totally understood the sentiment. I’m a soup fan for all times, regardless of the climate or season.
To me, soup is the PERFECT meal. It’s a simple method to get in a ton of vitamins, protein, it’s tremendous satisfying, and there’s nothing like some recent sourdough or cornbread dipped into soup or chili. I’ve fairly a number of recipes on the weblog (like these gluten- and dairy-free soups), however was excited to make this copycat Panera autumn squash soup recipe. Though a precise recipe requires heavy cream, butter, and brown sugar, I really like that is lighter, dairy-free model. The elements are cheap and it packs a ton of vitamins and fall taste due to heat spices like cinnamon and nutmeg. You can even add curry powder for a little bit of a kick.
To maintain issues fast and straightforward, I used my Instantaneous Pot, however this recipe is tremendous versatile so be happy to make your soup in a big pot or Dutch oven ove medium warmth as an alternative. Preserve scrolling for the recipe card and remember to let me know in case you give it a strive!
Panera Copycat Autumn Soup (dairy-free)
Elements:
Complete butternut squash
3-4 medium peeled, cooked candy potatoes
1/2 cup pumpkin puree
1 onion
4 carrots
1 carton of veggie broth
can of coconut milk
nutmeg
cinnamon
salt and pepper
Directions:
Step 1
Cook dinner the butternut squash. Minimize it in half, take away the seeds, and place within the Instantaneous Pot with 2 inches of water, and cook dinner for 12 minutes on guide. Take away the squash, drain the Instantaneous Pot, and put aside to chill barely.
Step 2
Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instantaneous Pot. Cook dinner for 12 minutes on guide.
Step 3
Do a fast launch, after which stir within the butternut squash (in case you use a spoon to scoop it out from the pores and skin, it ought to come out simply), candy potatoes, and coconut milk. Use an immersion blender to mix till clean.
Step 4
Modify seasonings as wanted. Ours wanted a bit extra salt and cinnamon.
Step 5
Prime with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Take pleasure in!!
Panera Copycat Autumn Soup (dairy-free)
A scrumptious and hearty soup for fall that’s vegan and gluten-free!
- Prep Time: 10 minutes
- Cook dinner Time: half-hour
- Whole Time: 40 minutes
Complete small-medium butternut squash
3–4 medium peeled, cooked candy potatoes
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and roughly chopped
1 carton of vegetable broth
can of coconut milk
good pinch of nutmeg
1 teaspoon of cinnamon
salt and pepper to style
Step 1
Cook dinner the butternut squash. Minimize it in half, take away the seeds, and place within the Instantaneous Pot with 2 inches of water, and cook dinner for 12 minutes on guide. Take away the squash, drain the Instantaneous Pot, and set the squash apart to chill barely.
Step 2
Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instantaneous Pot. Cook dinner for 12 minutes on guide.
Step 3
Do a fast launch, after which stir within the butternut squash (in case you use a spoon to scoop it out from the pores and skin, it ought to come out simply), candy potatoes, and coconut milk. Use an immersion blender to mix till clean.
Step 4
Modify seasonings as wanted. Ours wanted a bit extra salt and cinnamon.
Step 5
Prime with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Take pleasure in!!
Notes
Retailer any leftovers within the fridge for as much as per week, or freeze half for a simple pre-made dinner part. I prefer to serve it with an enormous salad and recent sourdough.
So inform me, associates: what’s your favourite soup recipe??? Please share any hyperlinks you’re keen on within the feedback part!
xo
Gina
Extra soup faves from the weblog:
Instantaneous pot rooster tortilla soup
