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Dairy Free Butternut squash soup is a delicious way to warm up on a chilly or rainy day. Stick it in the crock pot to cook all day, or whip it up in your Vitamix for a quick dinner.

Coconut milk makes this soup dairy free, or you could use heavy cream if you prefer. It’s even delicious with no cream at all!

two square bowls of butternut squash soup on a plate with salad greens

Instructions for making Butternut Squash Soup

  1. Peel and dice butternut squash into 1 inch cubes.
  2. Dice entire onion.
  3. In a large pot, melt Earth Balance “butter.”
  4. Add the onions and cook until transparent (about 2 minutes).
  5. Add the butternut squash and cook for another 2 minutes.
  6. Add the vegetable stock, paprika, salt, and pepper.
  7. Simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl.
  8. Use a hand mixer to blend contents to a smooth texture. Add cream if serving immediately. If not add cream after reheating and right before serving. Garnish as desired.

Garnish with bacon, green onions, parsley, or other herbs to add another depth of flavor.

Healthy Eating Plans

21 Day Fix Container Count: 2 green containers full of soup equals 2G

For Weight Watchers this recipe is 5 Smart Points per serving! If you omit the coconut cream you can bring the points per serving down to just 3…for that you could eat the whole recipe with no guilt included!

More healthy soup recipes

This Dairy free butternut squash soup is a delicious way to warm up on a chilly or rainy day. Stick it in the crock pot to cook all day, or whip it up in your Vitamix for a quick dinner. Coconut milk makes this soup dairy free, or you could use heavy cream if you prefer. It's even delicious with no cream at all!
5 from 3 ratings
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Dairy Free Butternut Squash Soup Recipe | Gluten Free

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 servings
This Dairy free butternut squash soup is an easy vegetarian soup. Crockpot butternut squash soup can also be cooked in the Vitamix for a quick dinner recipe.

Equipment

  • Stock Pot

Ingredients 

  • 1 butternut squash medium
  • 1 yellow onion
  • 1 tbsp butter Earth Balance Dairy Free butter
  • 1 tsp paprika
  • 30 oz. vegetable stock low sodium
  • 2 tbsp coconut cream optional (can also use heavy cream, it’s just not vegetarian)

salt and pepper to taste

    Instructions

    • Peel and dice butternut squash into 1 inch cubes.
    • Dice entire onion.
    • In a large pot, melt Earth Balance “butter.”
    • Add the onions and cook until transparent (about 2 minutes).
    • Add the butternut squash and cook for another 2 minutes.
    • Add the vegetable stock, paprika, salt, and pepper.
    • Simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl.
    • Use a hand mixer to blend contents to a smooth texture. Add cream if serving immediately. If not add cream after reheating and right before serving. Garnish as desired.

    Notes

    Garnish with bacon, green onions, parsley, or other herbs to add another depth of flavor. 21 Day Fix Container Count: 2 green containers full of soup equals 2G. 
    For Weight Watchers this recipe is 3 Blue, Green, and Purple Points. If you omit the coconut cream you can bring the points per serving down to just 2

    Nutrition

    Calories: 210kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1147mg | Potassium: 982mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27625IU | Vitamin C: 56mg | Calcium: 132mg | Iron: 2mg

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    7 Comments

    1. I thought this soup would be bland, but it had nice flavor and not too heavy. I did use chicken broth because that’s what I had in the pantry. I would definitely make it again with minimal change. This is a nice base and could go either way as a sweet soup or a curry soup with the addition of appropriate spice/herb. Thanks for the simple recipe!

    2. If you were to use pre cubed squash, what would be the amount (1lb)?
      Thank you!

    3. FYI, using heavy cream would be vegetarian, it would not be vegan. Either way looks delicious and can’t wait to try it!

    4. Rose Martine says:

      Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!

    5. Ashley Jones says:

      5 stars
      My Mom and I decided to make this. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS!

    6. Looks good but wondering where all the saturated fat comes from? I’m guessing the stock, what are the options to reduce the saturated fat?

      1. It’s from the coconut cream – you could use boxed coconut milk or almond milk but it won’t be as creamy.

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