Vegan Panera Bread Autumn Squash Soup Recipe - Simply Plant Based Kitchen (2024)

I LOVE the creamy Autumn Squash Soup from Panera Bread! Also sometimes referred to as butternut squash soup. It’s so warm and inviting, but only available during the Fall. Unfortunately, it is also not vegan and loaded with cream and fat so not recommended on a whole food plant based diet. So, I decided to make a low fat copycat version that was still super flavorful and creamy – I give you: Vegan Panera Bread Autumn Squash Soup Recipe!

How to save prep time for the Panera Bread Autumn Squash Soup

I’m big on saving time and keeping things simple, so like many of my soup recipes I used frozen vegetables that were already chopped. Yup! You can even find butternut squash chunks at most grocery stores. I have recently found them at my Walmart and have also gotten them from time to time at Kroger and Aldi.

I also used frozen chopped onions and frozen sliced carrots. Not having to chop up butternut squash, onions, and carrots saves like 20-30 minutes! Plus, you can measure out the exact amount and put whatever you use back in the freezer. No waste or vegetables going bad!

Watch the quick 1 minute video of me making this butternut squash soup!

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How to make Vegan Butternut Squash Soup Smooth and Creamy

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I feel like a broken record when it comes to creamy soups, but you really should get yourself a cheap immersion hand blender. It just makes it so much easier and safer.

You can transfer the soup to a regular blender in batches, but you have a good chance of making a major mess and getting burned in the process!

You don’t need anything fancy or expensive, mine only has 2 speeds and does the trick. Check out some inexpensive options here.

You’ll want to use the CANNED version of coconut milk that you find near the Asian products in your grocery store. I used the lite coconut milk so that it wasn’t as high in fat. Thai Kitchen is a good brand, but you can also buy an off brand if it’s available. I don’t recommend using the refrigerated coconut milk as it doesn’t make the flavor right and not as creamy.

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Instructions:

• Broth or water saute onions & garlic over medium heat in a large pot until translucent.
• Add butternut squash, carrots, pumpkin, vegetable broth, cinnamon, ginger, curry, & nutmeg to the pot, mix well until pumpkin dissolved, and bring to a boil. Lower heat and cover. Let simmer for about 20-30 minutes, or until squash & carrots are tender.
• Remove from heat. Using an immersion hand blender, blend soup until smooth and creamy. Add in coconut milk and optional maple syrup and stir to mix well. Add salt & pepper to taste. Blend again.
• If you don’t have an immersion blender, carefully place small batches of the soup in a blender and blend until smooth.
• Serve immediately and top with sprinkle of pepitas.

More fall recipes you might be interested in:

• Vegan Pumpkin Pancakes
• Quinoa Stuffed Acorn Squash Recipe
• Spicy Thai Carrot Coconut Soup

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