Panera Copycat Autumn Soup (dairy-free)

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Sharing a scrumptious fall recipe for copycat Panera soup! This is dairy-free and SO scrumptious with a drizzle of olive oil and a few roasted chickpeas on high. 

Hi pals! How’s the morning going to date? I hope you’re having fun with the day! I’ve a packed day with teaching appointments (YAY!) and excited to take a yoga class this morning. I hope you might have a beautiful day forward.

Something that made me chuckle a bit just lately: the Pilot mentioned, “Ohhhh, soup season is here”

I used to be like… soup season is ALWAYS right here.

I get what he’s saying. Some folks wish to take pleasure in heat and comfy bowls of soup throughout sure instances of the yr, like when it’s chillier exterior. I’ve by no means absolutely understood as a result of yow will discover me with a piping bowl of soup on a scorching summer time day. Soup fan for all times, irrespective of the climate or season.

I really feel like soup is the PERFECT meal. It’s a straightforward method to get in a ton of vitamins, protein, it’s tremendous satisfying, and there’s nothing like some contemporary sourdough or cornbread dipped into soup or chili. I’ve fairly a couple of recipes on the weblog however was excited to make a model of Panera’s Autumn Soup. It’s dairy-free, the substances are so cheap, and it packs a ton of vitamins and fall taste.

Let me know when you give it a strive!

Panera Copycat Autumn Soup (dairy-free)

Ingredients:

Whole 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

Instructions:

Step 1

Cook the butternut squash. Cut it in half, take away the seeds, and place within the Instant Pot with 2 inches of water, and cook dinner for 12 minutes on guide. Remove the squash, drain the Instant Pot, and put aside to chill barely.

Step 2

Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on guide.

Step 3

Do a fast launch, after which stir within the butternut squash (when 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

Adjust seasonings as wanted. Ours wanted a bit extra salt and cinnamon.

Step 5

Top with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Enjoy!!

Print

Panera Copycat Autumn Soup (dairy-free)

A scrumptious and hearty soup for fall that’s vegan and gluten-free!

  • Author: Gina Harney // The Fitnessista
  • Prep Time: 10 minutes
  • Cook Time: half-hour
  • Total Time: 40 minutes

Whole small-medium butternut squash

34 medium peeled, cooked candy potatoes

1/2 cup pumpkin puree

1 yellow onion, chopped

4 carrots, peeled and roughly chopped

1 carton of veggie broth

can of coconut milk

good pinch of nutmeg

1 teaspoon of cinnamon

salt and pepper to style

Step 1

Cook the butternut squash. Cut it in half, take away the seeds, and place within the Instant Pot with 2 inches of water, and cook dinner for 12 minutes on guide. Remove the squash, drain the Instant Pot, and set the squash apart to chill barely.

Step 2

Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on guide.

Step 3

Do a fast launch, after which stir within the butternut squash (when 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

Adjust seasonings as wanted. Ours wanted a bit extra salt and cinnamon.

Step 5

Top with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Enjoy!!

Notes

Store any leftovers within the fridge for as much as per week, or freeze half for a straightforward pre-made dinner element. I wish to serve it with a giant salad and contemporary sourdough.

Store any leftovers within the fridge for as much as per week, or freeze half for a straightforward pre-made dinner element. I wish to serve it with a giant salad and contemporary sourdough.

So inform me, pals: what’s your favourite soup recipe??? Please share any hyperlinks you like within the feedback part!

xo

Gina

More soup faves from the weblog:

Healthy fall soup recipes

Instant pot hen tortilla soup

Greek hen soup

White hen chili

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