Dairy-Free Butternut Squash Soup

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This gluten-free, dairy-free Butternut Squash Soup recipe is a real crowd-pleaser that takes very little work and is allergy-friendly.

That little old butternut squash was sitting on my counter for two weeks when I came up with this dairy-free butternut squash soup recipe. I bought it a couple weeks earlier and since it isn’t a family favorite it was one of those neglected produce items sitting in what was beginning to look like Old Mother Hubbard’s cupboard – along with the well-intentioned eggplant. No one likes the end of week two in our house since it usually means the bottom of the barrel veggies – the least used and least liked ones that mom purchased with great thought to expanding palates.

It was a cold “almost spring but not quite there” day and I needed something tasty and comforting for lunch so I made my go-to easy lunch that also warms up the kitchen – soup. I wasn’t sure what to expect when I made my dairy-free butternut squash soup the first time but these days, it’s are not to have the base already made and stashed in the freezer. If I don’t, I take advantage of chilly autumn or winter days when it’s at the peak quality and price to roast up a couple batches of the base and pop them in the freezer. It’s so handy to have in a pinch because it is allergy-friendly and takes very little work to make.

Okay, now I can admit that butternut squash was never one of my favorite food items. That’s part of the reason I am so adamant about adding it to our family’s diet – I don’t want my kids to dislike it because I always did and my advice to them held true for me too – “you have to try things multiple times before you know whether you truly like it or not.” I now love butternut squash and this soup plays a major role in my mind switch.

This dairy-free butternut squash soup is so tasty I thought there must be other butternut squash recipes out there that are just as tasty. There are! Butternut squash is such a bright addition to roasted veggies like spicy roasted butternut squash and cauliflower or  Apple Bacon Butternut Squash Bisque.

Gluten Free, Dairy Free Butternut Squash Soup

Print Recipe

• Author: Heather L McCurdy
• Prep Time: 10 minutes
• Cook Time: 1 hours
• Total Time: 1 hours 10 minutes
• Yield: 4 servings 1x
• Category: Soup

Ingredients

Scale 1x2x3x

• 1 small butternut squash (appr. 4 cups butternut squash)
• 2 cloves garlic
• 1/2 medium onion
• 1/2 teaspoon coconut oil
• 1 teaspoon ground ginger
• 1 pinch ground pepper
• 1/4 teaspoon salt, optional 
• 1 –2 cups coconut milk – will depend on consistency you want and type of milk used

Instructions

1. Preheat oven to 400 degrees.
2. Cut squash in half length wise and scoop out seeds.
3. Place on baking tray.
4. Dice garlic and onion.
5. Divide them and put in the two hollows in the butternut squash.
6. Add 1/4 teaspoon coconut oil to each hollow.
7. Tent aluminum foil over the butternut squash, sealing well around the edges.
8. Bake for approximately 1 hour.
9. Cool for a few minutes and scoop Butternut Squash, onion, and garlic into Blender.
10. Add ground ginger and 1 cup coconut milk.
11. Blend. Add more coconut milk until consistency you want.
12. Heat on stove for 5-10 minutes.

Notes

If you want to change the flavor up a little bit, add a very small amount of rosemary. Just a hint or it will taste overpowering.

Perfect Pairing: romaine salad with grape tomatoes, dried cranberries and pumpkin seeds finished off with a Balsamic Dressing. 

I’m linking up with Musings of a Housewife. Check out more gluten free meal ideas on her page.

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