Roasted dairy free butternut squash soup with coconut milk will remind you of your childhood. The perfect feel good meal you can make year round. Using fresh squash and other vegetables you can make this smooth vegetarian soup for dinner. Your kids are sure to love it too.
Ok so it is summertime and the vegetables are fresher than ever!! You want to make a smooth soup for dinner with lots of them and nothing else other than spices and broth. This homemade butternut squash soup is just what you need! (affiliate links present, originally published 5/18)
Dairy Free Butternut Squash Soup
My resolution is always to eat healthier. I want tasty meals too so this hit the spot. Roasted vegetables that are delicious served as is really, but put into a food processor to make them smooth makes for a yummy soup too!
Eaten as is baked and cut into bite size pieces would be amazing too right??!! I mean we have done that with out air fryer sweet potato cubes. You could do the same with this variety of squash.
Butternut Squash Soup with Coconut Milk
I will say we are a sucker for soup year round. I don’t care if it is summertime, I just love soup for dinner. Serve it with a side of rolls and you’re done for me. Period. Need it dairy free? Use coconut milk instead of heavy cream!
As always I am trying to eat healthier too, but I want to enjoy the taste of my food so that is important. The flavors of the vegetables together to make this creamy soup are absolutely delicious and super easy to make too.
How healthy is butternut squash
It’s great for you. It is said to aid in digestion, blood pressure, and helps achieve healthy skin and hair that everyone wants. Another great one is pumpkin, another gourd, we combined the two in our pumpkin soup with canned pumpkin recipe here.
How do you make butternut squash soup from scratch
We’re going to show you here! I mean this is really TWO recipes because you could stop after roasting and serve it as is as a yummy side dish drizzled with maple syrup or honey. 😉 That is fabulous, but a step further with pureeing it will make it an incredibly easy side dish.
Is butternut squash and good or bad carb
If you are following the keto diet you may be concerned with this, me not so much…. In that, and any other sort of case you should know that it actually has 40 percent less carbohydrates than baked potatoes and sweet potatoes!
What flavors go well with butternut squash
- Chili powder
- Salt and pepper
- Cayenne can be added for a bit of heat
- Some like a bit of sage, basil and/or cumin as well
We kept it quite simple here with what was added. Easy is the key to The Typical Mom blog. If you want to load it up go right on ahead.
You really just cut the squash and add other veggies like you see here. Roast in the oven with seasonings like black pepper etc… Blend until smooth with an immersion blender and thin with vegetable or chicken stock.
Vegan Butternut Squash Soup
All ingredients are meat free and gluten free with the fresh produce and all. You can skip any or all of the dairy sort of products, they just bring a bit of creaminess to the dish but not necessary. If you want to be just a little bit bad you could even add a bit more coconut cream than is listed and oh my goodness is it good.
Homemade Butternut Squash Soup Recipe
- Butternut squash cubed and roasted in the oven or make air fryer butternut squash until tender
- Celery is a great add in
- Carrots nice and tender add great natural flavor to this dish
- Vegetable broth or chicken broth is an alternative
- Coconut milk or Heavy cream
- Salt and pepper + Herbs/Spices are great, add your favorites. I have suggestions below but beyond that smoked paprika and/or currie powder are even great.
Roasted Butternut Squash Soup
If you want more of a slightly smoky roasted flavor to the base of this I would use your air fryer. Or you can change it up and use 1/2 this type and 1/2 air fryer spaghetti squash to blend together. It’s great to switch it up and try all the things with these great veggies.
Spicy butternut squash soup
We will explain in detail below exactly how this was done and ingredients necessary. As with anything we share the seasonings are just suggestions of what we find yummy. If you want it spicy you could add chili powder and/or red pepper flakes.
I suggest you try them and taste. If you want to really amp up the flavors then do so along the way. Print out the recipe card below and write down how much of this or that you added for your taste buds. Then the next time you’ll have it jotted down for ya’.
What do you serve with butternut squash
If you were not making this into a soup I might suggest our best baked pork chops recipe or chicken breast. As is we like it with a side of our easy dinner rolls recipe. Then you might need a dessert option, that is usually the hardest to figure out. Without milk and eggfree you can try our dairy free brownies here.
Dairy Free Butternut Squash Soup with Coconut Milk
Preheat oven to 375 degrees F. In a large bowl add your cut vegetables and drizzle with olive oil. Add all of your seasonings and gently toss to coat. Dump on a baking sheet.
- Place into oven and roast for 1 hour. Remove pan from the oven and allow vegetables to cool slightly. Then remove skins from garlic cloves.
- In small batches, place cooked and softened vegetables into a food processor with a a quarter cup of broth or so. You could use an immersion blender in a pot as well.
- Pulse until desired consistency is achieved. Pour into a pot. Work in batches like this repeating the process until all vegetables have been pureed.
- Mix soup, and add in remaining broth, less for a thicker soup. Turn pot on medium heat to warm or reheat soup. If desired, add in heavy cream (or coconut milk) for a creamy butternut squash soup.
When served feel free to add things to the top like some nutmeg, drizzle of maple syrup, toasted pumpkin seeds or a dollop of coconut cream. Once you’re done you may have some left over, it saves quite well. Allow to cool and then transfer into a sealed container. Reheat in a pot or microwave, stirring until warmed.
- We love our healthy Crockpot split pea soup recipe that is quite simple and really hearty too.
- Crockpot Italian wedding soup is a must with either frozen or homemade meatballs inside.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Dairy Free Butternut Squash Soup
- 2 lbs butternut squash peeled, seeds removed, chopped into 1″ pcs.
- 3 celery cut into 1″ chunks
- 3 carrots cut into 1″ chunks
- 1 tsp thyme
- 6 whole garlic cloves
- 1 onion cut into 1″ chunks
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 1 1/2 c vegetable broth more at end to thin it out if you want
- 1/2 c coconut milk for dairy free, or heavy cream for "regular"
- Preheat oven to 375 degrees
- In a large bowl, add in vegetables and coat with olive oil. Add seasonings and gently toss to coat. Then pour on to your cookie sheet and roast for 1 hour.
- Remove pan from the oven and allow vegetables to cool slightly, remove skin from garlic. In small batches, place vegetables into a food processor with a quarter cup of broth or so. Pulse until desired consistency. Pour into a pot. Repeat process until all vegetables have been pureed.
- Mix soup, and add in remaining broth, less for a thicker soup. Turn heat to medium to reheat soup. If desired, add in coconut milk and/or heavy cream for a creamy version of butternut squash soup.