Panera Copycat Autumn Soup (dairy-free)

Panera Copycat Autumn Soup (dairy-free)

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A delicious and hearty soup for fall that’s vegan and gluten-free!



Whole small-medium butternut squash

34 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


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!!


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.

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