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5 from 1 vote

Dairy Free Butternut Squash Soup

Dairy free butternut squash soup will remind you of your childhood and is 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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Entree, Main Course, Side Dish, Soup
Cuisine: American
Keyword: butternut, healthy, homemade, soup, squash
Servings: 5
Author: Justine

Equipment

  • 1 pot
  • 1 cutting board

Ingredients

  • 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"

Instructions

  • 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.

Video

Nutrition

Serving: 4oz | Calories: 276kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 835mg | Potassium: 899mg | Fiber: 6g | Sugar: 7g | Vitamin A: 26485IU | Vitamin C: 43.2mg | Calcium: 137mg | Iron: 1.8mg