Dairy Free Butternut Squash Soup Recipe | Gluten Free
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.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 servings
- 1 butternut squash medium
- 1 yellow onion
- 1 tablespoon butter Earth Balance Dairy Free butter
- 1 teaspoon paprika
- 30 oz. vegetable stock low sodium
- 2 tablespoons coconut cream optional (can also use heavy cream, it's just not vegetarian)
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. 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
Calories: 210kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 981mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27624IU | Vitamin C: 55mg | Calcium: 128mg | Iron: 2mg