Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, autumn squash soup: a vegan panera copycat recipe. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Autumn Squash Soup: A Vegan Panera Copycat Recipe is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Autumn Squash Soup: A Vegan Panera Copycat Recipe is something that I’ve loved my entire life.

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To begin with this recipe, we must prepare a few ingredients. You can have autumn squash soup: a vegan panera copycat recipe using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Autumn Squash Soup: A Vegan Panera Copycat Recipe:

1. Take 1 small yellow onion
2. Get 3 cloves garlic
3. Make ready 1 Tbsp olive oil
4. Make ready Salt
5. Get 1/2 tsp curry powder
6. Take 1 tsp cinnamon
7. Get 1/4 tsp nutmeg
8. Take 1 medium butternut squash
9. Prepare 1 medium apple
10. Make ready 1 medium carrot
11. Make ready 4 cups vegetable broth
12. Make ready Finely ground pepper
13. Prepare Dash cayenne (optional)
14. Get 1-1 1/2 cups extra creamy oatmilk (I used Planet Oat)
15. Take 1/4-1/2 cup honey
16. Get 1 can pureed pumpkin
17. Prepare Pepitas to garnish

Easy autumn squash soup Panera copycat is rich, nutritious, comforting, and satisfyingly delicious while being vegan! This healthy butternut squash soup recipe is dairy-free, gluten-free, refined sugar-free, and stress-free (yes, cos it is super easy to make)! Truly my version of autumn squash soup Panera copycat is loaded with all the good things - butternut squash (well, obviously)! Place squash cubes on a baking sheet.

Steps to make Autumn Squash Soup: A Vegan Panera Copycat Recipe:

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.
2. Add the spices and stir for about 30 seconds.
3. Add the carrot, apple, squash, and broth to the pot.
4. Cover with the lid and set the pot to cook for 15 minutes. It will take a while to pressurize.
5. Allow the pot to depressurize naturally for 15 more minutes, then release.
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!
7. Once blended, adjust flavor by tasting for salt and spice. Add a dash of cayenne for added warmth. Add honey for extra sweetness.
8. Serve with pepitas and a sprinkle of nutmeg. (I had a blend of sunflower seeds and pepitas)

Truly my version of autumn squash soup Panera copycat is loaded with all the good things - butternut squash (well, obviously)! Place squash cubes on a baking sheet. Drizzle vegetable oil over the butternut squash and toss to coat well. In a large stockpot, add vegetable oil and onions. Sprinkle with brown sugar and transfer to oven.

So that’s going to wrap this up with this exceptional food autumn squash soup: a vegan panera copycat recipe recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!