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Autumn Squash Soup with Spoon and Toasted Bread

Copycat *VEGAN* Panera Autumn Squash Soup

MN Veg Head
A few easy swaps and you have a delicious and creamy VEGANIZED version of Panera's Autumn Squash Soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Soup
Cuisine American
Servings 6 People
Calories 176 kcal

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

Nutrition

Calories: 176kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 4gSodium: 322mgPotassium: 631mgFiber: 4gSugar: 16gVitamin A: 20854IUVitamin C: 21mgCalcium: 75mgIron: 2mg
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