Description
Warm your soul with this creamy Panera Autumn Squash Soup, bursting with the flavors of butternut squash, aromatic spices, and rich coconut milk. Perfect for chilly evenings, this soup is an easy weeknight meal that evokes the essence of fall. Serve it as a comforting starter or a satisfying main dish, paired with crusty bread for a delicious experience you’ll crave all season long.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and cubing the butternut squash.
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes).
- Stir in minced garlic, nutmeg, cinnamon, and ginger; cook until fragrant (about 1 minute).
- Add butternut squash cubes and vegetable broth; bring to a simmer and cook until squash is tender (about 20 minutes).
- Puree the mixture using an immersion blender until smooth.
- Pour in coconut milk and stir well; simmer on low for an additional 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg