Description
This Copycat Panera Autumn Squash Soup is a creamy, comforting blend of butternut squash, pumpkin puree, carrots, and warming spices, slowly cooked to perfection in a slow cooker and finished with a touch of coconut milk. Ideal for cozy fall days, this vegan and gluten-free soup offers a velvety texture and rich autumn flavors with an optional spicy kick.
Ingredients
Soup Base
- 3 1/2 cups vegetable broth
- 1 small yellow onion, chopped
- 2-3 garlic cloves
- 1 medium-large butternut squash, peeled and cubed (about 3-4 cups)
- 2-3 carrots, peeled and chopped (a little over 1 cup)
- 1/2 (15 oz) can organic pumpkin puree
- 2 Tbsp coconut sugar (or brown sugar)
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp cinnamon
- Pinch of nutmeg
- Pinch of cayenne pepper (optional)
Finishing Touches
- 1/2 cup unsweetened canned coconut milk
- Pumpkin seeds for topping (optional)
Instructions
- Prepare vegetables: Peel the butternut squash and cut it into 1-2 inch cubes. Peel and chop the carrots into roughly 1/2-inch thick pieces. Peel and chop the yellow onion into small pieces suitable for blending.
- Cook the soup: In a slow cooker or crockpot, add the vegetable broth, chopped onion, garlic cloves, cubed butternut squash, chopped carrots, pumpkin puree, coconut sugar, cinnamon, nutmeg, cayenne (if using), salt, and cracked black pepper. Stir to combine all ingredients evenly. Cover and set the slow cooker to cook on LOW for 5 hours or on HIGH for 3 hours, until all vegetables are tender.
- Puree soup: Once the vegetables are fully cooked and tender, use a hand-immersion blender directly in the slow cooker or carefully transfer the soup in batches to a high-powered blender. Blend until the soup is smooth and creamy with no lumps.
- Season and serve: Taste the pureed soup and adjust salt, pepper, and spices as desired. Stir in 1/2 cup unsweetened coconut milk to add creaminess and a subtle richness. Serve hot, optionally garnished with pumpkin seeds, a sprinkle of cracked black pepper, and a light dusting of coconut sugar for added texture and flavor.
Notes
- This soup is vegan and gluten-free by default, making it suitable for a variety of diets.
- You can substitute brown sugar for coconut sugar if unavailable.
- If you prefer a thinner consistency, add extra vegetable broth before blending.
- For added warmth, increase the pinch of cayenne or add a dash of smoked paprika.
- Leftovers store well in the refrigerator for 3-4 days or freeze for up to 3 months.
- Use a high-quality blender for the smoothest texture if you don’t have an immersion blender.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
