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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. 
Course Main Course
Keyword butternut, soup, squash
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8


  • 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


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.