This dairy free butternut squash soup is like pumpkin pie in a bowl! It’s sweet with warm spices that make it perfect for chilly fall days and cold winter nights.
For a savory version, just switch out the honey and spices for 1 large onion and 6 cloves of garlic. Sauté them as your first step.
The first time I had butternut squash soup was at my friend’s wedding and I fell in love! It was a winter wedding and warm spices were perfect.
After that I was on the hunt for a similar butternut squash soup recipe.
The next time I had it was at another friend’s house, but when I asked for the recipe she just said it had butternut squash and sweet potatoes and spices. So that wasn’t very helpful.
And, every time I had it after that, including recipes I made, it was savory and tasted nothing like the flavors I associate with fall – like my Mom’s amazing pumpkin pie and pumpkin muffins.
Then, recently I decided to try to make my own recipe, and it came out just like I remembered.
Not only did I use butternut squash, but I sweet potatoes like my friend had used, and coconut milk to add a creaminess.
I also added classic fall spices like cinnamon, ginger, and nutmeg. I chose nutmeg to make it taste just a little bit different than my pumpkin pie which uses cloves while still keeping a classic fall flavor.
Now, this dairy free butternut squash soup is my go to autumn soup!
Though, I’ll admit that I’m also in love with my dairy free tomato soup.
Dairy Free Butternut Squash Soup
This dairy free butternut squash soup is like pumpkin pie in a bowl! It's sweet with warm spices that make it perfect for chilly fall days and cold winter nights.
Ingredients
- 1 medium butternut squash, pealed and cubed
- 2 sweet potatoes, pealed and cubed
- 8 cups chicken broth or vegetable broth
- 1 1/2 teaspoons salt
- 3 tablespoons honey
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 cup full fat coconut milk
Instructions
- Add butternut squash, sweet potatos, broth, and salt to a large pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes.
- Turn off the heat and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
- Stir in honey, ginger, cinnamon, nutmeg, and coconut milk and bring to a simmer. To thicken the soup, simmer over low heat until desired consistency is reached.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 1419mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 3g