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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!
Instructions for making Butternut Squash Soup
- 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.
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
- Crack Chicken And Rice Casserole
- How To Make Chicken Bone Broth | Easy Bone Broth Crockpot Recipe
- Cream Of Chicken Soup Recipe | Healthy Chicken Soup
- Healthy Cream of Asparagus Soup
- Healthy Cream Of Mushroom Soup
- Chicken Pot Pie Soup
- Crack Chicken Soup Recipe
Dairy Free Butternut Squash Soup Recipe | Gluten Free
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
Nutrition
Make This Recipe?
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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!
If you were to use pre cubed squash, what would be the amount (1lb)?
Thank you!
FYI, using heavy cream would be vegetarian, it would not be vegan. Either way looks delicious and can’t wait to try it!
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!
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!
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?
It’s from the coconut cream – you could use boxed coconut milk or almond milk but it won’t be as creamy.