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!
Autumn Squash Soup- A tasty soup with lovely Fall flavors!
Ingredients
Instructions
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! 🙂
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