Description
Warm up your chilly evenings with this creamy and comforting Panera Fall Squash Soup. Infused with roasted butternut squash, aromatic spices, and a touch of coconut milk, this velvety soup is perfect for family gatherings or a cozy night in. With minimal prep and maximum flavor, you’ll savor every spoonful as the rich autumn flavors envelop you like a warm hug.
Ingredients
Scale
- 2 cups roasted butternut squash (about 1 medium squash)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the butternut squash in half, remove seeds, and drizzle with olive oil. Place cut-side down on a baking sheet lined with parchment paper and roast for about 45 minutes until tender.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and cook for one minute until fragrant.
- Scoop the roasted squash flesh into the pot. Stir in vegetable broth and coconut milk, then blend until smooth using an immersion blender or regular blender.
- Season with cinnamon, salt, and pepper to taste; serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg