Copycat Panera Bread’s Autumn Squash Soup (vegan, Paleo and gluten-free)
Try this Copycat Panera Bread’s Autumn Squash Soup (vegan, Paleo and gluten-free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tbsp. coconut oil
- 3.5 cups vegetable broth
- 4 cups of peeled and cubed butternut squash roasted
- 1 large apple peeled cored and cubed (i used a honeycrisp. if you want your soup less sweet, you may want to use a granny smith.)
- 1/2 of a large yellow onion diced
- 1/2 to 1 teaspoon curry powder *i actually used 2 teaspoo but i've had several readers comment that the curry was a little too strong. you may want to start with 1/2 teaspoon and add more to desired taste.
- 1/2 cup almond milk (i used unsweetened vanilla almond mil
- 1 tsp salt + a few extra dashes
- a few dashes of cinnamon
- Carbohydrate 10.331075 g
- Cholesterol 0 mg
- Fat 3.494775 g
- Fiber 1.33800005316734 g
- Protein 0.14495 g
- Saturated Fat 2.939678 g
- Serving Size 1 1 Serving (265g)
- Sodium 481.72 mg
- Sugar 8.99307494683266 g
- Trans Fat 0.264634 g
- Calories 69 calories
Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.Enjoy with crusty bread or a grilled cheese!
