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