Description
Experience the essence of autumn with this creamy Panera Fall Squash Soup. Each spoonful offers a velvety texture and a delightful blend of sweet butternut squash, aromatic spices, and rich coconut milk. Perfect for chilly evenings, this soup is not only comforting but also incredibly easy to prepare. Gather your loved ones around a cozy bowl of this delicious dish that captures the warmth of fall!
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
Instructions
- Prep your ingredients by peeling and dicing the butternut squash, chopping the onion, and mincing the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions for about 5 minutes until translucent.
- Add the diced butternut squash and minced garlic to the pot; stir for about 8-10 minutes until the squash softens.
- Pour in the vegetable broth, ensuring it covers all veggies. Bring to a gentle boil then reduce heat and simmer for 20 minutes until tender.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Stir in coconut milk, cinnamon, and nutmeg; simmer on low for another 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 175
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg