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Autumn Squash Soup: A Vegan Panera Copycat Recipe
Introduce
Chef :
Amy TincherAutumn Squash Soup: A Vegan Panera Copycat Recipe
I just love Panera's autumn squash soup. When the weather starts to cool, it feels like a warm, comforting hug. Unfortunately, my lactose intolerance leaves me missing this beautiful soup. This is a vegan version that checked all the boxes for me. I hope you love it too. I used my instapot, but you can easily adapt this for a crockpot or stove top.
Ingredient
Food ration :
8-10 servingsCooking time :
15 minutes
3 cloves
garlic
1 Tbsp
olive oil
1/2 tsp
curry powder
1 tsp
cinnamon
1/4 tsp
nutmeg
4 cups
vegetable broth
Dash
cayenne (optional)
1-1 1/2 cups
extra creamy oatmilk (I used Planet Oat)
1/4-1/2 cup
honey
1 can
pureed pumpkin
Cooking instructions
* Step 1
Set the instapot to saute and add the olive oil, onion, and garlic with a pinch of salt. Stir until the aromatics begin to brown slightly.
* Step 2
Add the spices and stir for about 30 seconds.
* Step 3
Add the carrot, apple, squash, and broth to the pot.
* Step 4
Cover with the lid and set the pot to cook for 15 minutes. It will take a while to pressurize.
* Step 5
Allow the pot to depressurize naturally for 15 more minutes, then release.
* Step 6
Add in oatmilk, honey, and pumpkin. Using an immersion blender, blend in the pot until extremely smooth. Be careful as the mixture is hot!
* Step 7
Once blended, adjust flavor by tasting for salt and spice. Add a dash of cayenne for added warmth. Add honey for extra sweetness.
* Step 8
Serve with pepitas and a sprinkle of nutmeg. (I had a blend of sunflower seeds and pepitas)
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