Autumn Squash Soup

Autumn Squash Soup Recipe

As one hemisphere moves into cooler weather, the other half is patiently waiting for Summer to arrive! And this is the perfect recipe for those cooler nights which are still around no matter what side of the world you’re on. Panera Bread has an amazingly delicious Autumn Squash Soup that is my favorite in Fall and for many people this is reason enough to look forward to that time of year! The soup is a creamy blend of butternut squash and pumpkin with the perfect combination of sweet and savory, and it has a deep flavor that is oh-so comforting, especially in the cold weather.

Now for the past year I have cut dairy out of my diet. My body just feels better when I don’t consume it! So while Panera’s Autumn Squash Soup is amazing, it contains milk, cheese, and butter, making it a no-go for me. So in order to satisfy my need craving for my favorite soup, I created this copycat recipe that happens to be vegan, paleo, and gluten-free. And it tastes just as good, if not better, than Panera’s! I hope you enjoy it as much as my family does.

Autumn Squash Soup

Ingredients

  • 1 butternut squash, halved
  • 1 pie pumpkin, halved
  • cinnamon
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 5 small apples, diced
  • 3 teaspoons curry powder
  • 1 teaspoon Himalayan pink salt
  • 1 can full fat coconut milk
  • 3 cups vegetable stock
  • ¼ cup maple syrup
  • extra salt
  • cinnamon
  • roasted pumpkin seeds

Method

  1. Preheat oven to 450°F. Sprinkle cinnamon on your squash and pumpkin halves and wrap each individually with aluminum foil. Place face-down on a baking sheet and bake for 1 hour or until soft.
  1. Meanwhile, in a large skillet over medium-high heat, sauté onions and apples in coconut oil with curry powder and salt for about 10 minutes.
  1. Transfer skillet ingredients to a large pot and turn on the heat. Scoop out baked squash and pumpkin and add to pot. Add coconut milk, stock, and syrup, and bring to a boil. Reduce heat and simmer for 20 minutes.
  1. Transfer soup to a high speed blender or food processer and blend until creamy. At this point taste to see whether you’d like any more salt/cinnamon/maple syrup (I usually end up adding more syrup) and blend again.
  2. Serve with roasted pumpkin seeds on top and enjoy!

Jessica is a stay-at-home mom with a passion for self improvement and plant-based living. She resides in Washington State with her husband and two sons, where she spends her days cooking, content creating, and having a blast with her family. 

Instagram: @jessicasodenkamp

Tumblr: jessicasodenkamp.tumblr.com