Description
A slow cooker version of the Panera classic, this creamy autumn squash soup is lightly sweet, perfectly spiced, and ideal for cozy fall evenings.
Ingredients
-
1 medium butternut squash, peeled and cubed
-
2 large carrots, chopped
-
1 small onion, diced
-
3 garlic cloves, minced
-
1 can (15 oz) pumpkin puree
-
4 cups vegetable broth
-
1 cup coconut milk or heavy cream
-
2 tbsp maple syrup or honey
-
1 tsp curry powder
-
½ tsp cinnamon
-
¼ tsp nutmeg
-
Salt and pepper to taste
-
Optional toppings: roasted pumpkin seeds, cream drizzle, paprika
Instructions
-
Add squash, carrots, onion, garlic, pumpkin puree, broth, and spices to the slow cooker.
-
Stir to combine, cover, and cook on Low 6–7 hours or High 3–4 hours until vegetables are tender.
-
Blend until smooth using an immersion or regular blender.
-
Stir in coconut milk and maple syrup; blend briefly or mix well.
-
Adjust seasoning and serve hot with desired toppings.
Notes
Use coconut milk for a dairy-free version.
Add a pinch of cayenne for gentle heat.
Soup thickens as it cools; thin with broth when reheating.
Store up to 4 days in the fridge or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 6 hours (Low) or 3 hours (High)
- Category: Dinner
Nutrition
- Calories: 320 kcal per serving