Description
Warm up your autumn with this creamy Panera Fall Squash Soup, a heartwarming blend of roasted butternut squash and aromatic spices. Perfect for chilly evenings or festive gatherings, this soup is not just a meal but a nostalgic embrace in a bowl. Enjoy it with crusty bread or a fresh salad for an unforgettable dining experience.
Ingredients
Scale
- 4 cups butternut squash, cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp fresh ginger, grated
- ½ tsp ground nutmeg
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast the cubed butternut squash on a baking sheet until tender (about 25 minutes).
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Add the roasted butternut squash to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the mixture until smooth using an immersion blender or by transferring batches to a regular blender.
- Stir in coconut milk, grated ginger, and nutmeg. Season with salt and pepper to taste. Heat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg