Panera Copycat Autumn Soup (dairy-free)
A delicious and hearty soup for fall that’s vegan and gluten-free!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Whole small-medium butternut squash
3–4 medium peeled, cooked sweet potatoes
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and roughly chopped
1 carton of veggie broth
can of coconut milk
good pinch of nutmeg
1 teaspoon of cinnamon
salt and pepper to taste
Instructions
Step 1
Cook the butternut squash. Cut it 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 squash, drain the Instant Pot, and set the squash aside to cool slightly.
Step 2
Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.
Step 3
Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out 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 bit more salt and cinnamon.
Step 5
Top with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Enjoy!!
Notes
Store 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 sourdough.
Find it online: https://fitnessista.com/panera-copycat-autumn-soup-dairy-free/