Copycat Panera Autumn Squash Soup is an easy, healthy, and affordable dairy-free alternative to Panera’s popular fall soup! Loaded with seasonal fall vegetables, warm spices, and NO heavy cream, this copycat version can be made in just over 30 minutes and is a great option for anyone following a dairy-free or vegan diet. Instant Pot and stovetop instructions included.
* This post was initially published in October 2016. The content, recipe, and photos for this post were updated in September 2019.
The first day of fall is nearly one week away, which means it’s totally appropriate to crack open a can of pumpkin, light a fall scented candle, and cozy up with a bowl of soup, right?
Today I’m celebrating the return of all things fall with a new and improved version of one of my favorite blog recipes to date.. Copycat Panera Autumn Squash Soup!
I first shared the recipe for this soup back in 2016, when I came to the harsh realization that I was dropping an alarming amount of my savings (and not to mention my daily saturated fat intake) on a similar $5+ version at Panera. Now, if you have ever had the pleasure of enjoying their seasonal fall soup, then you know that the obsession is very, very real. It’s rich, creamy, and full of all the warm, comforting flavors that we have come to know and love about fall.
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Sadly, it also happens to be full of a lot of unnecessary amount of fat, sodium and sugar. I’m talking 8 grams of saturated fat, 820 mg of sodium, and 16 grams of added sugar.. per cup! (For those of you keeping score at home, that’s roughly 40% of the recommended daily intake of saturated fat, 36% of the recommended daily sodium intake, and a whopping 4 teaspoons of added sugar) All from one single cup of soup!
Fortunately, you can create a very similar (and healthier) version of Panera’s infamous fall soup at home in just over 30 minutes! This Copycat Panera Autumn Squash Soup is just as decadent and creamy as the original, but boasts far better nutritional stats. This recipe uses a splash of coconut milk in place of heavy cream to mimic the rich and creamy flavor of the original, while cutting back significantly on the fat content. Meanwhile, apple cider and a touch of maple syrup provide a subtle sweetness that pairs beautifully with the natural sweetness of the squash. You would never know that this recipe is completely dairy-free and vegan!
But the best part? This recipe can be made in the Instant Pot (!!) or on the stovetop in just over 30 minutes from start to finish. Which is basically the same amount of time it would take you to drive to the nearest Panera Bread and pick up a bowl of soup to go (or less if you’re like me and live 80+ miles from the nearest Panera…) And not to mention you’ll likely spend about the same amount of money on this entire recipe as you would on a single bowl of soup.
Ingredients needed to make Copycat Panera Autumn Squash Soup:
All you need to make this recipe at home is a few key ingredients:
- Butternut squash
- Canned pumpkin
- Apple cider
- Vegetable broth
- Coconut milk
- Maple syrup
- Aromatics (onion/garlic)
- Warm spices (cinnamon, curry powder, ginger)
Instant Pot Instructions:
Aside from chopping the veggies, there is very little prep and active cooking time needed to make this recipe. Simply sauté the onions and garlic, add the rest of the ingredients (minus the coconut milk), and let the Instant Pot do its thing. Once the soup has finished cooking, stir in the coconut milk and use an immersion blender or high-speed blender to puree to a smooth and creamy consistency. Garnish with pumpkin seeds and an extra drizzle of coconut milk and serve warm. The whole thing takes just over 30 minutes from start to finish!
Stovetop Instructions:
No Instant Pot? No problem. I’ve been making this recipe the old school way on the stove for years without fail. Simply sauté the onions and garlic in a stockpot or dutch oven, add the remaining ingredients (except coconut milk), and bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes until the squash is soft enough to pierce with a fork. Carefully transfer the soup in batches to a high-speed blender or use an immersion blender to puree. Garnish with desired toppings and serve warm.
I have a feeling that you could probably make this in a crockpot or slow cooker as well, though I am hesitant to say this with 100% certainty since I have yet to try it myself. If you would like to give this method a try, I would recommend adding all of the ingredients (minus the coconut milk) to the slow cooker and cook on low for 6-8 hours, until squash is fork tender. Use an immersion blender or traditional blender to puree until smooth. (Please let me know in the comments if you give this method a try!)
What to serve with Autumn Squash Soup:
Take a page out of Panera’s book and serve this Copycat Panera Autumn Squash Soup with your favorite salad or sandwich and a crusty baguette (can’t forget the baguette!). You could also ladle this soup into small bowls and serve as a starter or appetizer for your Thanksgiving meal. Either way, you can’t go wrong!
How to freeze leftovers for later:
Like most homemade soups, this recipe yields a relatively large amount (~10 cups). I like to divide the soup into single-serving portions and freeze flat in quart-size ziplock bags so that I can have easy, convenient meals on hand all fall (and winter) long.
If you make this recipe, be sure to leave me a comment below or tag me on Instagram (@rootstorisenutrition) so I can see!
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