Dairy-free Butternut Squash Soup Recipe 2

Gluten Free, Dairy Free Butternut Squash Soup

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


  • 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¬†
  • 12 cups coconut milk – will depend on consistency you want and type of milk used


  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.

  • Category: Soup