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Buttenut squash is a fall favorite. Panera's butternut squash soup is deliciously decadent and full of flavor. Meet its rival! My vegan butternut squash soup is delicious and guilt free!

Panera Copycat Vegan Butternut Squash Soup


  • Author: Mila Furman
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x

Description

Panera’s butternut squash soup is a fall favorite that is loaded with flavor and cream. My vegan butternut squash soup is the healthy alternative!!! Full of warm spices and a creamy spicy coconut cream, this soup is irresistible and guilt free!


Ingredients

Scale
  • 5 cups of butternut squash (cleaned and cubed. *)
  • 2 Honey crisp apples (peeled, cored and cubed)
  • 3 carrots (peeled and cut into large pieces)
  • 2 tbsp honey
  • 12 tsp curry powder
  • 12 tsp red chili flakes plus more for garnish
  • 1 tsp cinnamon
  • 1/4 cup freshly squeezed orange juice*
  • 45 cups vegetable broth
  • 1 tbsp olive oil
  • 1/2 cup coconut milk (the one from the can)
  • salt and pepper
  • pumpkin seeds for garnish

Instructions

  1. Add squash, carrots and apples to a pot with coconut oil or olive oil. Allow to sweat for 5-10 minutes until softened lightly. 
  2. Pour in vegetable broth, enough to cover all the veggies.
  3. Add curry, cinnamon, honey and orange juice. Simmer for 20 minutes.
  4. Taste for seasoning.
  5. Add contents to a food processor or vitamix. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.
  6. Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design.
  7. Garnish with pumpkin seeds and red chili flakes.

Notes

Note 1: These is about the size of 1 container from Costco. Otherwise for this recipe you will need about 2 nicely sized butternut squash that equals roughly 5 cups.
Note 2: Curry powder is very powerful so be light handed with it at first. You want a hint of it not to over power the whole dish.
Note 3: Most stores have freshly squeezed orange juice in the produce aisle you can buy instead of squeezing your own out.
Note 4: If you notice, the soup does not a super bright orange color but instead it has more of a deeper color. This is due to the caramelizing of the vegetables before cooking the soup. I would take that flavor over the color any day!
Note 5: Stir up the coconut milk in the can to combine the liquid and the cream.

  • Category: Vegan
  • Cuisine: Fusion
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