Panera Copycat Autumn Soup (dairy-free)

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. 

Hi friends! How are you doing? I hope you’re enjoying the day! I have a packed day with coaching appointments (YAY!) and I’m excited to take a yoga class this morning. I hope you have a lovely day ahead.

Earlier, I was thinking back to the time The Pilot said “Ohhhh, soup season is here!”

I was like… soup season is ALWAYS here.

I get his point though. Some people prefer to enjoy warm and cozy bowls of soup during certain times of the year, like when it’s chillier outside. But as someone who can be found with a piping bowl of soup on a scorching summer day, I’ve never fully understood the sentiment. I’m a soup fan for life, no matter the weather or season.

To me, soup is the PERFECT meal. It’s an easy way to get in a ton of nutrients, protein, it’s super satisfying, and there’s nothing like some fresh sourdough or cornbread dipped into soup or chili. I have quite a few recipes on the blog (like these gluten- and dairy-free soups), but was excited to make this copycat Panera autumn squash soup recipe. Although an exact recipe calls for heavy cream, butter, and brown sugar, I love this is 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 bit of a kick.

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 ove medium heat instead. Keep scrolling for the recipe card and be sure to let me know if you give it a try!

Panera Copycat Autumn Soup (dairy-free)

Ingredients:

Whole butternut squash

3-4 medium peeled, cooked sweet potatoes

1/2 cup pumpkin puree

1 onion

4 carrots

1 carton of veggie broth

can 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 on manual. Remove the squash, drain the Instant Pot, and set 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!!

Panera Copycat Autumn Soup (dairy-free)

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

• Author: Gina Harney // The Fitnessista
• 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 vegetable broth

can of coconut milk

good pinch of nutmeg

1 teaspoon of cinnamon

salt and pepper to taste

Cook Mode Prevent your screen from going dark

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.

So tell me, friends: what’s your favorite soup recipe??? Please share any links you love in the comments section!

xo

Gina

More soup faves from the blog:

Healthy fall soup recipes

Instant pot chicken tortilla soup

Greek chicken soup

White chicken chili

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