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.

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 also 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.

How to Peel, Seed, and Chop Butternut Squash 

First, use a vegetable peeler to peel away the skin from top to bottom. Then, slice the stem and the bottom of the bulb off and stand both pieces on a flat surface.

Next, cut the squash in the middle separating the top half from the bottom half, and then slice each of those down the center, from top to bottom.

Then, scoop out the seeds and cut the butternut squash into cubes.

How do I make this butternut squash soup savory?

For a savory version, just switch out the honey and spices for 1 large onion and 6 cloves of garlic.

Chop the onion and mince the garlic. Then sauté them before adding the butternut squash and broth to the pot.

CHICKEN STOCK VS. CHICKEN BROTH 

Chicken broth is usually thinner and made from chicken meat, while chicken stock is made from simmering bones for a long time. 

Chicken stock is usually thicker and has a richer mouth feel from the gelatin releases from the long-simmered bones.

Adding onions, carrots, celery, bay leaves, and other herbs adds to the flavor of the stock.

Vegetable STOCK VS Vegetable BROTH 

The most notable difference between vegetable stock and vegetable broth is how much salt is in it.

Stock has little to no salt, while broth is well seasoned.

This makes stock very versatile, whereas broth is basically ideal for soups.

WHAT ABOUT STORE-BOUGHT STOCKS AND BROTHS? 

Commercial brands tend to use the terms “stock” and “broth” interchangeably, and store-bought stocks and broths are usually more broth than stock.

They tend to be lightly flavored, lack the body of a homemade stock, and they result in a less flavorful dish.

Do you taste the coconut milk?

Nope, the coconut milk does not add any flavor to the soup. It simply adds extra creaminess.

Make Ahead of Time

You absolutely can make this soup ahead of time. In fact, people often say that soup is better the next day because the flavors have had more time to develop.

How To Store Dairy Free Butternut Squash Soup

Let the soup cool completely. Then, place it in an air tight container.

Refrigerate for up to four days.

How To Freeze Dairy Free Butternut Squash Soup

Let the soup cool completely. Then place in a freezer safe air tight container or a freezer safe resealable bag.

Freeze for up to three months. After three months the soup is still safe to eat but the quality begins to degrade.

To defrost, thaw the soup in the fridge overnight and reheat.