There are so many things I look forward to when it comes to fall like cozy sweaters, scented candles, red wine, pumpkins, halloween, bonfires, and cooler weather FOOD, like soups, stews, and chilis! One thing I always looked forward to was Panera’s Autumn Squash Soup which is vegetarian, but certainly not vegan with all of the milk and cream. So, today I decided to veganize one of my favorite soups ever and I must say, I’m pretty crazy over this VEGAN COPYCAT PANERA AUTUMN SQUASH SOUP!!
The Main Ingredients
I found Panera’s soup ingredients online. To make this vegan copycat Panera autumn squash soup, we simply swap the cream cheese, sour cream, and heavy cream for canned coconut milk. We also use vegan butter (Earth Balance) to roast the veggies and maple syrup instead of honey for a touch of sweetness.
- Canned pumpkin
- Vegetable stock
- Butternut squash – fresh or frozen
- Carrot
- Onion
- Coconut milk – It doesn’t take like coconuts – I promise!
- Apple juice or cider
- Spices like curry, cinnamon, ginger, and nutmeg
How to Make Panera’s Autumn Squash Soup – Vegan Style!
This vegan version of Panera’s Autumn Squash Soup is pretty easy to make at home and with easy-to-find ingredients. Start by oven roasting the squash, onion, and carrot with a little vegan butter and brown sugar. Once your veggies have caramelized, about 30-40 minutes, add them to a blender with canned pumpkin, vegetable stock, apple juice, coconut milk, maple syrup, lemon juice, and spices. Blend all ingredients together until creamy. Transfer soup to a pot and heat gently over the stove. If you have a Vitamix or Blendtec, you can skip this step by using the soup setting which will heat and blend your soup at the same time. Serve hot with some roasted pumpkin seeds and fresh baked bread, just like Panera! I added a little paprika and red pepper flakes for color and contrast.
I have to admit, I never used to eat soups like this. They always reminded me of baby food. I’m not sure what possessed me to order this soup one day, but I’ve been hooked ever since. The flavors can’t be beat this time of year and the consistency is perfect for all you ‘what can I dip my bread in’ people like myself.
Here’s another fall favorite: BUTTERNUT SQUASH PASTA WITH THYME AND FRIED SAGE
And here’s another delicious FAMILY-FAVORITE soup recipe: CHUNKY DILL PICKLE AND POTATO SOUP
Copycat *VEGAN* Panera Autumn Squash Soup
Ingredients
- 1 Pound Butternut Squash, Peeled and Cubed Frozen works too!
- 1 Small Carrot, Peeled
- ½ Cup Onion, Chopped
- 1 tablespoon Vegan Butter
- 2 tablespoon Brown Sugar
- 3-4 Cups Vegetable Stock Depending on preferred consistency
- 15 Ounces Canned Pumpkin
- ½ Cup Coconut Milk, Canned
- 1 Cup Apple Juice or Apple Cider
- 1 tablespoon Maple Syrup
- 1 teaspoon Lemon Juice
- ½ teaspoon Curry Powder
- ½ teaspoon Sea Salt Adjust to taste
- ¼ teaspoon Cinnamon
- ¼ teaspoon Ground Ginger
- Pinch of Nutmeg
Instructions
- Preheat oven to 400°F
- Place chopped squash, carrot, and onion on baking pan. Pour melted butter over veggies. Sprinkle with brown sugar and transfer to oven
- Bake for 35-45 minutes, until tender and caramelized
- Transfer squash, carrot, and onion to blender. Add remaining ingredients and blend until creamy. An immersion blender also works!
- Transfer soup to a pot and heat gently over the stove. If you have a Vitamix or Blendtec, you can skip this step by using the soup setting which will heat and blend your soup at the same time.
- Serve hot with roasted and salted pumpkin seeds
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