September 20, 2018 0 Comments

Autumn Squash Soup (Panera Copycat) 
Makes 10 servings 
  • 1 medium Butternut Squash, cubed 
  • 1 medium Apple, cored, cubed (I use honey crisp)
  • 1.5 tbsp Coconut Oil
  • 1 small Onion, optional
  • 1.5 tbsp Honey (can swap for agave)
  • 0.25 tsp Curry
  • 0.5 tsp Cinnamon, ground
  • 1 can Pumpkin Puree
  • 1 can Full Fat Coconut Milk, refrigerated to separate cream 
  • 2 cups water, chicken stock or bone broth
  • 0.25 tsp Salt and Pepper Seasoning
  • Pumpkin seeds, for garnish


  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and cube apple, and onion if adding an onion.
  4. Toss squash, apple and onion in coconut oil and salt and pepper.
  5. Cook for 20 minutes.
  6. Allow to cool at least 10 minutes.
  7. Add water, chicken stock or bone broth and squash/apple/onion in small batches and puree in Vitamix (or other powerful blender or food processor). 
  8. Add Pumpkin, Coconut Milk (just the solid part), and other spices and process until smooth. Adjust spices to taste. 

*Note: If you have a Vitamix you can combine all ingredients and puree in small batches on the hot soup setting and enjoy! 


Calories 147

Fat 9g

Carb 15g

Fiber 2g

Sugar 7g

Protein 1g