Description
A velvety smooth copycat of Panera’s Autumn Squash Soup perfect for fall, made with butternut squash, pumpkin puree, carrots, warm spices, and finished with creamy coconut milk.
Ingredients
Scale
- Soup Ingredients
- 3 1/2 cups vegetable broth
- 1 small yellow onion, chopped
- 2–3 garlic cloves
- 1 medium-large butternut squash, peeled and cubed
- 2–3 carrots, peeled and chopped (about 1 cup)
- 1/2 (15 oz) can organic pumpkin puree
- 2 Tbsp coconut sugar (or brown sugar)
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch cayenne (optional)
- 1/2 cup canned coconut milk (unsweetened)
- Optional for serving: pumpkin seeds
Instructions
- Prepare Vegetables:
- Prepare Vegetables: peel squash and cut into 1-2 inch cubes. Peel and chop carrots and onion.
- Cook:
- Cook: Add all ingredients except coconut milk to slow cooker: vegetable broth, onion, garlic, butternut squash, carrots, pumpkin puree, coconut sugar, cinnamon, nutmeg, cayenne, salt, and pepper. Mix together.
- Cook: Set slow cooker on LOW for 5 hours or HIGH for 3 hours.
- Puree Soup:
- Puree Soup: After cooking, blend soup with immersion blender or in batches in a high-powered blender until smooth and creamy.
- Season to Taste and Serve:
- Season to Taste and Serve: Stir in coconut milk, adjust salt and pepper to taste. Serve with pumpkin seeds and extra cracked black pepper or coconut sugar if desired.