Everyone loves a warm bowl of butternut squash soup as the temperature drops. This version uses roasted vegetables to add a little more depth of flavor, and coconut milk to bring in some richness.
Dairy-Free Roasted Butternut Squash Soup
A rich and hearty version of the classic. The roasted vegetables give the soup a more deep flavor and the seasonings are perfect for fall.
Ingredients
- 1 small head garlic cut in half, horizontally
- 1 red onion cut into quarters, paper layers and stem removed and discarded
- 2 Gala apples peeled, cored, quartered
- 1 medium butternut squash scooped out, cut into quarters vertically
- 2 tbsp olive oil extra virgin
- 2 large pinches salt
- 2 tsp ground pepper white if you have it
- 1 14oz can coconut milk
- 2 cups chicken bone broth or stock
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground allspice
- 1-2 pinches nutmeg 1 pinch if fresh ground, 2 if already ground
- 2 large pinches salt
Instructions
Roast the vegetables
Preheat the oven to 375. To a sheet pan add the garlic, onion, apples and squash. Drizzle with olive oil, season with salt and pepper and put in the oven for 45-50 minutes until the squash has softened but is not completely cooked through.
Simmer the vegetables
Squeeze the roasted garlic cloves out of the head of garlic. Add the roasted cloves, onion and apples to a pot. Peel the squash and cut into large pieces. Add to the pot.
To the vegetables in the pot add the coconut milk, bone broth (or stock), and all the seasonings. Bring to a simmer and cook for 15 minutes..
Finish the soup
Using an immersion blender, blend the soup until velvety and smooth. If you don't have an immersion blender use a regular blender and work in small batches. Serve warm with a salad, bread, sandwiches, or with nothing at all.
Equipment used:
| Cutting Board | Knife | Stock pot |
|---|---|---|
| Wooden Spoon | Immersion Blender | Soup Bowls |
8 COMMENTS
Tiffany
3 months ago
So flavorful and perfect for cool weather. I’ll definitely make this again.
Jen
3 months ago
This was great, Chris!! I cheated and made it with already cubed butternut squash. I loved it with the coconut milk. I didn’t have any turmeric so I put in a little curry. Oh, and vegetable broth for the vegetarian in the family. I usually love to use my immersion blender, but I put it all in my Vitamix blender and pureed and heated all in one step, and skipped having to wash a big pot. I’m lazy. Even the kids loved it. It’s a keeper!
Justine
3 months ago
I made it with acorn squash and it was delicious. I’m not counting calories but I found a can of full fat coconut milk to be too rich, so next time I would make it with either half a can of full fat, or a full can of light coconut milk. The roasted veggies made for a lovely flavour that sautéing just won’t give you, plus it’s more passive than stovetop cooking – bonus. I will make this again, thanks for posting.
Julie
3 months ago
I just made this for dinner tonight, and we LOVED it! (I substituted vegetable stock to make it vegetarian, but other than that made it exactly as written.) The depth of flavor is fantastic, and it feels special, even though it’s easy enough for a weeknight meal. This will be a keeper, for sure! Thanks for the great recipe!
Britt
3 months ago
Can you use sugar pumpkins instead of butternut squash in this recipe? Could this also be done with a slow cooker?
Chris
3 months ago
AUTHORDefinitely on both counts.
Joy
3 months ago
How much pumpkin should one use? Two 15 oz cans?
Chris
3 months ago
AUTHORIt’s hard to know, I haven’t tried it with canned pumpkin.