Gluten Free, Dairy Free Butternut Squash Soup

Dairy-free Butternut Squash Soup Recipe 2



  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.


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.