Description
Warm, creamy, and bursting with autumn flavors, this Panera Fall Squash Soup is the ultimate seasonal dish. With a velvety texture and the perfect balance of sweetness and spice from roasted butternut squash, cinnamon, and nutmeg, it’s sure to become a favorite at your table. Perfect for cozy dinners or festive gatherings, this easy-to-make soup captures the essence of fall in every spoonful.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss diced butternut squash and chopped onion in olive oil. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
- In a pot over medium heat, add a splash of olive oil. Sauté minced garlic for about 1-2 minutes until fragrant.
- Add roasted vegetables to the pot along with vegetable broth, cinnamon, and nutmeg. Stir to combine.
- Use an immersion blender to puree the soup until smooth. Adjust consistency with more broth or coconut milk if necessary.
- Taste and adjust seasonings as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg