Simple Way to Make Ultimate Autumn Squash Soup: A Vegan Panera Copycat Recipe

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Autumn Squash Soup: A Vegan Panera Copycat Recipe. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Autumn Squash Soup: A Vegan Panera Copycat Recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Autumn Squash Soup: A Vegan Panera Copycat Recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Autumn Squash Soup: A Vegan Panera Copycat Recipe is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Autumn Squash Soup: A Vegan Panera Copycat Recipe estimated approx 15 minutes.

To begin with this recipe, we must prepare a few ingredients. You can have Autumn Squash Soup: A Vegan Panera Copycat Recipe using 17 ingredients and 8 steps. Here is how you can achieve it.

I just love Panera's autumn squash soup. When the weather starts to cool, it feels like a warm, comforting hug. Unfortunately, my lactose intolerance leaves me missing this beautiful soup. This is a vegan version that checked all the boxes for me. I hope you love it too. I used my instapot, but you can easily adapt this for a crockpot or stove top.

Ingredients and spices that need to be Make ready to make Autumn Squash Soup: A Vegan Panera Copycat Recipe:

1. 1 small yellow onion
2. 3 cloves garlic
3. 1 Tbsp olive oil
4. Salt
5. 1/2 tsp curry powder
6. 1 tsp cinnamon
7. 1/4 tsp nutmeg
8. 1 medium butternut squash
9. 1 medium apple
10. 1 medium carrot
11. 4 cups vegetable broth
12. Finely ground pepper
13. Dash cayenne (optional)
14. 1-1 1/2 cups extra creamy oatmilk (I used Planet Oat)
15. 1/4-1/2 cup honey
16. 1 can pureed pumpkin
17. Pepitas to garnish

Instructions to make to make Autumn Squash Soup: A Vegan Panera Copycat Recipe

1. Set the instapot to saute and add the olive oil, onion, and garlic with a pinch of salt. Stir until the aromatics begin to brown slightly.
2. Add the spices and stir for about 30 seconds.
3. Add the carrot, apple, squash, and broth to the pot.
4. Cover with the lid and set the pot to cook for 15 minutes. It will take a while to pressurize.
5. Allow the pot to depressurize naturally for 15 more minutes, then release.
6. Add in oatmilk, honey, and pumpkin. Using an immersion blender, blend in the pot until extremely smooth. Be careful as the mixture is hot!
7. Once blended, adjust flavor by tasting for salt and spice. Add a dash of cayenne for added warmth. Add honey for extra sweetness.
8. Serve with pepitas and a sprinkle of nutmeg. (I had a blend of sunflower seeds and pepitas)

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