We’re sharing a delicious fall recipe for copycat Panera soup! This is dairy free and SO delicious with a drizzle of olive oil and some roasted chickpeas on top.
Hello friends! what are you doing I hope you are enjoying the day! I have a busy day with a trainer appointment (YAY!) and I’m excited to take a yoga class this morning. I hope you have a beautiful day ahead.
Earlier, I was thinking about the time when the pilot said “Oh, soup season is here!”
I was like…soup season is ALWAYS here.
But I understand his point of view. Some people prefer to enjoy warm and steaming bowls of soup during certain times of the year, such as when it’s colder outside. But as someone who can be found with a bowl of soup on a hot summer day, I never fully understood the sentiment. I am a soup lover for life, no matter the weather or season.
For me, soup is the PERFECT meal. It’s an easy way to get in lots of nutrients, protein, it’s super satisfying, and there’s nothing like fresh sourdough or cornbread dipped in soup or chili. I have quite a few recipes on the blog (like these gluten and dairy free soups) but I was excited to make this recipe for Panera Fall Squash Soup. Although an exact recipe calls for heavy cream, butter, and brown sugar, I love this lighter, dairy-free version. The ingredients are inexpensive and it packs a ton of nutrients and fall flavor thanks to warm spices like cinnamon and nutmeg. You can also add curry powder for a while.
To keep things quick and easy, I used my Instant Pot, but this recipe is super versatile, so feel free to make your soup in a large pot or Dutch oven over medium heat. Keep looking for the recipe card and be sure to let me know if you try it!
Panera Copycat Fall Soup (Dairy Free)
Ingredients:
Whole butternut squash
3-4 medium, cooked sweet potatoes, peeled
1/2 cup pumpkin puree
1 onion
4 carrots
1 can of vegetable broth
box of coconut milk
nutmeg
cinnamon
salt and pepper
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 by hand. Remove the zucchini, drain the Instant Pot, and set aside to cool slightly.
Step 2
Next, add the stock, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt, and pepper to the Instant Pot. Cook for 12 minutes by hand.
Step 3
Make a quick release, then stir in the butternut squash (if you use a spoon to scoop it out of 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 little more salt and cinnamon.
Step 5
Top with a drizzle of olive, pumpkin seeds or crunchy chickpeas. Enjoy!!
Imprint
Panera Copycat Fall Soup (Dairy Free)
A delicious and hearty fall soup that’s vegan and gluten-free!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Whole small medium butternut squash
3–4 medium peeled, cooked sweet potatoes
1/2 fl pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and coarsely chopped
1 carton of vegetable stock
box of coconut milk
good pinch of nutmeg
1 teaspoon 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 by hand. Remove the zucchini, drain the Instant Pot, and set the squash aside to cool slightly.
Step 2
Next, add the stock, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt, and pepper to the Instant Pot. Cook for 12 minutes by hand.
Step 3
Make a quick release, then stir in the butternut squash (if you use a spoon to scoop it out of 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 little more salt and cinnamon.
Step 5
Top with a drizzle of olive, pumpkin seeds or crunchy chickpeas. Enjoy!!
Notes
Store any leftovers in the fridge for up to a week or freeze half for an easy make-ahead dinner component. I like to serve it with a big salad and fresh sourdough.
So tell me my friends: what is your favorite soup recipe??? Share any links you love in the comments section!
xo
Gina
More favorite soups from the blog:
Recipes for healthy fall soups
Instant Pot Tortilla Soup
Greek chicken soup
White Chili Chicken
