One of the most viewed recipes on the blog, this spin-off of Panera Bread’s Autumn Squash Soup is sure to be a Fall favorite! If you like Panera Bread’s vegetarian version, you’re going to love my simple vegan version. Don’t believe me? Head on over to the original post and check out the comments for reader feedback!
Considering this is one of the top 5 most viewed recipes on HHG, I decided it was time to reshoot the photos and give the original post a little face lift. This Autumn Squash Soup is so deliciously creamy and flavorful- the original photos sure don’t do it justice. Even my vegan and Paleo friends will be able to enjoy my version. I replaced the sweet cream in the original recipe with unsweetened vanilla almond milk and there was no need for the honey, as this copycat version is sweet enough without adding any extra sugar.
The original (1 1/2 cup) serving of Panera Bread Autumn Squash Soup has 350 cal, 18 g fat, 7 g sat fat, 25 g cholesterol, 1240 mg sodium, 51 carbs, 31 g sugar, 3 g fiber and 1 g protein. My recipe is much healthier with 163 cal, 4 g fat, 3 g sat fat, 0 g cholesterol, 734 mg sodium, 32 carbs, 7 g sugar, 8 g fiber and 2 g protein.
You won’t miss Panera Bread’s version at all. This Autumn Squash Soup is incredibly flavorful and super satisfying!
A Copycat Recipe: Panera Bread’s Autumn Squash Soup
Autumn Squash Soup- A tasty soup with lovely Fall flavors!
Ingredients
- 4 cups of peeled and cubed butternut squash, roasted
- 1 large apple, peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
- 1/2 of a large yellow onion, diced
- 1 tbsp. coconut oil
- 1/2 to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out, but I’ve had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired taste.
- 3.5 cups vegetable broth
- 1/2 cup almond milk (I used unsweetened vanilla almond milk.)
- 1 tsp salt + a few extra dashes
- a few dashes of cinnamon
Instructions
- Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
- Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
- Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.
- Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
- Enjoy with crusty bread or a grilled cheese!
Notes
Nutrition Facts User Entered Recipe
4 Servings
Amount Per Serving
Calories 162.5
Total Fat 4.1 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 734.0 mg Potassium 597.3 mg Total Carbohydrate 32.4 g Dietary Fiber 8.7 g Sugars 6.9 g Protein 2.3 g
Source :hungryhealthygirl
Made your AWESOME soup yesterday! WOW! Loved it! Have a tip for an easier way to cook up the squash: you can roast the whole squash in the oven at 375 for 1 to 1-1/2 hours depending on the squash size. You just need to wash it & then cut 5 or so slits with a knife (just gently stab) to keep it from exploding. Put it on a cookie sheet or in a baking dish. When it’s done, just slice in half, scoop out seeds & then scoop out all the lovely squash with a spoon. Thanks for sharing your wonderful Copycat recipe!
Thank you, I will try! 🙂