{"id":14909,"date":"2023-10-03T10:01:04","date_gmt":"2023-10-03T10:01:04","guid":{"rendered":"https:\/\/bestratefinders.com\/blog\/?p=14909"},"modified":"2023-10-03T10:04:51","modified_gmt":"2023-10-03T10:04:51","slug":"panera-copycat-autumn-soup-dairy-free","status":"publish","type":"post","link":"https:\/\/bestratefinders.com\/blog\/everything-else\/panera-copycat-autumn-soup-dairy-free\/","title":{"rendered":"Panera Copycat Autumn Soup (dairy-free)"},"content":{"rendered":"

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.\u00a0<\/em><\/p>\n

Hi friends! How\u2019s the morning going so far? I hope you\u2019re enjoying the day! I have a packed day with coaching appointments (YAY!) and excited to take a yoga class this morning. I hope you have a lovely day ahead.<\/p>\n

Something that made me chuckle a bit recently: the Pilot said, \u201cOhhhh, soup season is here”<\/p>\n

I was like\u2026 soup season is ALWAYS here.<\/p>\n

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I get what he’s saying. Some people like to enjoy warm and cozy bowls of soup during certain times of the year, like when it\u2019s chillier outside. I\u2019ve never fully understood because you can find me with a piping bowl of soup on a scorching summer day. Soup fan for life, no matter the weather or season.<\/p>\n

I feel like soup is the PERFECT meal. It\u2019s an easy way to get in a ton of nutrients, protein, it\u2019s super satisfying, and there\u2019s nothing like some fresh sourdough or cornbread dipped into soup or chili. I have quite a few recipes on the blog but was excited to make a version of Panera\u2019s Autumn Soup. It\u2019s dairy-free, the ingredients are so inexpensive, and it packs a ton of nutrients and fall flavor.<\/p>\n

Let me know if you give it a try!<\/p>\n

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Panera Copycat Autumn Soup (dairy-free)<\/h2>\n

Ingredients:<\/h3>\n

Whole butternut squash<\/p>\n

3-4 medium peeled, cooked sweet potatoes<\/p>\n

1\/2 cup pumpkin puree<\/p>\n

1 onion<\/p>\n

4 carrots<\/p>\n

1 carton of veggie broth<\/p>\n

can of coconut milk<\/p>\n

nutmeg<\/p>\n

cinnamon<\/p>\n

salt and pepper<\/p>\n

Instructions:<\/h3>\n

Step 1<\/h4>\n

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.<\/p>\n

Step 2<\/h4>\n

Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.<\/p>\n

Step 3<\/h4>\n

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.<\/p>\n

Step 4<\/h4>\n

Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.<\/p>\n

Step 5<\/h4>\n

Top with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Enjoy!!<\/p>\n

Print<\/a><\/span><\/p>\n

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