Share a delicious fall recipe for knockoff Panera soup! This is dairy free and so delicious with a drizzle of olive oil and some toasted chickpeas on top.
Hello friends! How are you doing? I hope you enjoy the day! I have a busy day of coaching appointments (YAY!) and I’m excited to take a yoga class this morning. I hope you have a great day ahead.
First, I was thinking about the time the Pilot said “Ohhhh, soup season is here!”
I was like…soup season is ALWAYS here.
I get his point though. Some people prefer to enjoy warm and cozy soups during certain periods of the year, such as when it is colder outside. But as someone who can find themselves with a piping bowl of soup on a scorching summer day, I’ve never fully understood the feeling. I am a soup fan for life, no matter the weather or season.
For me, soup is the PERFECT meal. It’s an easy way to get in a ton of nutrients, protein, it’s super satisfying, and there’s nothing like fresh pasta or whole wheat bread dipped in soup or chili. I have many recipes on the blog (like these gluten-free and dairy-free soups), but I was excited to make this Panera Fall Pumpkin Soup recipe. Although an exact recipe calls for heavy cream, butter and brown sugar, I like this lighter, dairy-free version. The ingredients are inexpensive and contain a ton of nutrients and fall flavors thanks to warm spices like cinnamon and nutmeg. You can also add curry powder for a little kick.
To keep things quick and easy, I used my Instant Pot, but this recipe is super versatile, so feel free to make your soup in a large pot or Dutch oven over medium heat. Keep scrolling for the recipe card and be sure to let me know if you try it!
Panera Copycat Autumn Soup (Dairy Free)
Ingredients:
Healthy butternut squash
3-4 medium sweet potatoes, peeled, cooked
1/2 cup pumpkin puree
1 onion
4 carrots
1 carton of vegetable broth
canteen of coconut milk
nutmeg
cinnamon
salt and pepper
Instructions:
Step 1
Bake the butternut squash. Cut in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the pumpkin, remove the Instant Pot, and leave to cool slightly.
Step 2
Next, add the stock, onion, carrot, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes in manual mode.
Step 3
Make a quick release, and then mix the butternut squash (if you use a spoon to scoop it from the skin, it should come out easily), sweet potatoes and coconut milk. Use an immersion blender to blend until smooth.
Step 4
Adjust seasonings as needed. Ours needed a little more salt and cinnamon.
Step 5
Top with a sprinkle of olive oil, pumpkin seeds or crunchy chickpeas. Enjoy!!
Panera Copycat Autumn Soup (Dairy Free)
A delicious and rich soup for autumn, vegan and gluten-free!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Small-medium whole butternut squash
3–4 medium sweet potatoes, peeled, cooked
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and coarsely chopped
1 carton of vegetable broth
canteen of coconut milk
a nice pinch of nutmeg
1 spoon of cinnamon
salt and pepper to taste
Step 1
Bake the butternut squash. Cut in half, remove the seeds, and put in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, remove the Instant Pot, and set the squash aside to cool slightly.
Step 2
Next, add the stock, onion, carrot, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes in manual mode.
Step 3
Make a quick release, and then mix the butternut squash (if you use a spoon to scoop it from the skin, it should come out easily), sweet potatoes and coconut milk. Use an immersion blender to blend until smooth.
Step 4
Adjust seasonings as needed. Ours needed a little more salt and cinnamon.
Step 5
Top with a pinch of olive oil, pumpkin seeds, or crunchy chickpeas. Enjoy!!
Notes
Keep any leftovers in the fridge for up to a week, or freeze half for an easy pre-made dinner component. I like to serve it with a big salad and fresh pasta.
So tell me, friends: what is your favorite soup recipe??? Please share any links you like in the comments section!
xo
Gina
More soup favorites from the blog:
