Panera Copycat Autumn Soup (dairy-free)

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

Hello associates! How’s the morning going up to now? 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 may have a stunning day forward.

One thing that made me chuckle a bit lately: the Pilot mentioned, “Ohhhh, soup season is right here”

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

I get what he’s saying. Some individuals wish to get pleasure from heat and comfy bowls of soup throughout sure instances of the yr, like when it’s chillier outdoors. I’ve by no means totally understood as a result of you will discover me with a piping bowl of soup on a scorching summer season day. Soup fan for all times, regardless of the climate or season.

I really feel like soup is the PERFECT meal. It’s a straightforward option to get in a ton of vitamins, protein, it’s tremendous satisfying, and there’s nothing like some recent 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 in case you give it a strive!

Panera Copycat Autumn Soup (dairy-free)

Substances:

Entire 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

Directions:

Step 1

Cook dinner the butternut squash. Lower it in half, take away the seeds, and place within the Instantaneous Pot with 2 inches of water, and prepare dinner for 12 minutes on handbook. Take away the squash, drain the Instantaneous Pot, and put aside to chill barely.

Step 2

Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instantaneous Pot. Cook dinner for 12 minutes on handbook.

Step 3

Do a fast launch, after which stir within the butternut squash (in case 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 easy.

Step 4

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

Step 5

High with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Get pleasure from!!

Print

Panera Copycat Autumn Soup (dairy-free)

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

  • Creator: Gina Harney // The Fitnessista
  • Prep Time: 10 minutes
  • Cook dinner Time: half-hour
  • Complete Time: 40 minutes

Entire 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 dinner the butternut squash. Lower it in half, take away the seeds, and place within the Instantaneous Pot with 2 inches of water, and prepare dinner for 12 minutes on handbook. Take away the squash, drain the Instantaneous Pot, and set the squash apart to chill barely.

Step 2

Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instantaneous Pot. Cook dinner for 12 minutes on handbook.

Step 3

Do a fast launch, after which stir within the butternut squash (in case 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 easy.

Step 4

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

Step 5

High with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Get pleasure from!!

Notes

Retailer any leftovers within the fridge for as much as every week, or freeze half for a straightforward pre-made dinner part. I wish to serve it with an enormous salad and recent sourdough.

Retailer any leftovers within the fridge for as much as every week, or freeze half for a straightforward pre-made dinner part. I wish to serve it with an enormous salad and recent sourdough.

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

xo

Gina

Extra soup faves from the weblog:

Healthy fall soup recipes

Instant pot chicken tortilla soup

Greek chicken soup

White chicken chili

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