- Delish soup recipes full#
- Delish soup recipes plus#
Heavy cream – it adds creaminess while balancing sweetness. Use real maple syrup for a vegan version. If you prefer yours more on the savory side, just go ahead and skip it. Honey – the recipe calls for a small amount. Salt and pepper – they add a savory touch and balance the sweetness. 
Vegetable broth – this was used to keep the dish vegetarian, but if you are not on a vegetarian diet you may replace it with chicken broth. Curry powder – this adds an earthy flavor that pairs so well with fall and deepens the yellow-ish color of the soup. Cinnamon – this adds a warm, cozy touch. 
Although you can replace it with 2-3 minced garlic cloves, I prefer not to so that it won’t overpower the soup. If you want to use apple juice instead of apple, add about ¼-⅓ cup to the soup. Panera’s original recipe calls for apple juice. But if you prefer a sweeter soup, use a Honeycrisp apple.
Apple – I used a Granny Smith apple to add a touch of tartness to the soup and balance out the sweetness of the pumpkin and squash. Then, instead of stuffing it, simply use the cooked and mashed pulp or flesh instead of pumpkin purée. To vary this recipe, you can make Instant Pot acorn squash. Pumpkin purée – we used canned pumpkin (not pumpkin pie mix) but you are welcome to use fresh peeled pumpkin. For a variation, make this roasted delicata squash to replace the roasted butternut squash. The recipe calls for roasted squash but you can skip the roasting step in order to make a quicker meal and still wind up with a tasty soup. Butternut squash – it’s the main ingredient of this soup. The original Panera butternut squash soup calls for more or less the same ingredients as those listed below with slight variations, as follows: You will still have a flavorful soup to eat. Although roasting the squash will make the soup more delicious, it is not required. 
If you skip the roasting process for the butternut squash, you’ll save about 30-40 minutes. It can be quick and easy to make: it takes about 10 minutes to cook in the Instant Pot or pressure cooker.Fewer calories than the original recipe: Panera Autumn squash soup has about 340 calories while ours has 271 calories per portion.Budget-friendly: A single portion costs about $ 1.30, compared to $ 6.59 at Panera.
Delish soup recipes full#
Mess-free: This soup is one of those one-pot meals, so you won’t wind up with a sink full of pots and pans to wash. Good for you: This is a healthy soup recipe full of fiber and vitamins A and C. Delish soup recipes plus#
Try it and compare!Ī real plus is that you can save a lot of bucks and also gain the chance to make it dairy-free if you want or need to. But I found ours to be even more delicious. Ours is denser because it calls for a fresh apple instead of apple juice- yet is just as creamy as Panera’s. I know of other sites that have done the same, but with variations. That is when I had the idea of creating a copycat version of the soup. I used to go to Panera Bread every fall to savor a good bowl of this autumn squash soup with a hard-crusted bread… until I found what ingredients go into it. It is creamy, hearty, and delish! Save big bucks by making yours at home… and shave off some calories too! Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop.
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