“Panera Autumn Squash Soup: A Delightful Fall Treat!”
A creamy and flavorful soup that captures the essence of fall with its rich squash and warm spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup carrot, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add the butternut squash and carrots, cooking for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Stir in the coconut milk, cinnamon, and nutmeg.
- Blend the soup until smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste.
- Serve warm, garnished with a sprinkle of cinnamon if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.