With its smooth texture and cozy spices, this vegan take on Panera Bread's Autumn Squash Soup makes you feel like you're in the fall.
Ingredients: 1 small pumpkin, peeled and cubed. 2 cups butternut squash, peeled and cubed. 1 onion, chopped. 3 cloves garlic, minced. 1 apple, peeled and chopped. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Salt and pepper to taste.
Instructions: Add the onion and garlic to a large pot and cook them until the onion is clear. Apple, pumpkin, and butternut squash should be added. Bring it to a boil. Add the vegetable broth and boil it. Turn down the heat and let the squash cook for 20 minutes, or until it's soft. Blend the soup until it's smooth with an immersion blender. Add the cinnamon, nutmeg, salt, and pepper, along with the coconut milk and maple syrup. Let it cook for five more minutes, and then serve it hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
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