Delicious and creamy dairy free butternut squash soup recipe
Looking for a cozy, nourishing, and incredibly flavorful butternut squash soup? This dairy-free butternut squash soup is not only vegan-friendly but also simple, creamy, and packed with rich, savory flavors. Whether you’re searching for vegetarian butternut squash soup recipes, a quick butternut squash soup for a busy weeknight, or a warm and comforting dish for fall, this recipe will become your go-to favorite!
Butternut squash is a fantastic ingredients for soups that my whole family loves.
A little like carrots, it is sweet and soothing and a great fall recipes and it comes with an added advantage: is it super easy to make once you have a couple of tricks up your sleeve!
This is how I make our homemade butternut squash soups, using my dutch oven (don’t worry, if you don’t have one, I have a trick for that too!)
Why You’ll Love This Butternut Squash Soup
- Naturally Creamy Without Dairy – no need for butter or cream to make this soup creamy and delicious, all you need is good oil and a hand blender for a super smooth result
- Vegan & Vegetarian Friendly – Made only with plant-based ingredients, it’s a delicious option for everyone.
- Savoury & Flavorful – A touch of garlic, onions, and warm spices makes this one of the most satisfying savoury butternut squash soup recipes you’ll ever try.
- Super Easy to Make – with only few ingredients needed
- Perfect for Meal Prep – This quick butternut squash soup is freezer-friendly and makes a great lunch or dinner option for the week!
Ingredients
- Olive oil (to sautee the onion)
- One butternut squash
- 1 Small Onion
- 2 garlic cloves, squashed
- A dash of grounded nutmeg
- Salt and pepper to taste
- Pumpkin seeds to guarnish
- One cup of vegetable stock (about 250 ml)
Easy prep tip! Butternut squash are very hard to peel and chop when raw so I have learned how to skip this passage! If you have a dutch oven or a standard oven, you can roast them whole and chop them once ready, when they are super soft. When roasting, juts make sure you pierce the skin of the squash or you may have a squash ‘explosion’ and a hard oven cleaning job to sort out!.
Method
Prep The squash: clean the skin of your butternut squash, then use a very sharp knife to pierce it in several spots: this will guarantee the squash won’t burst as it cooks.
The cut in in half, in whatever direction makes it fit better into your pot.
Pour about half a glass of water in the dutch oven/ stewing pot, then place the squash in, cover and let it roast on medium heath until the squash is tender. Make sure you add water as needed, to prevent the bottom of the pot from burning.
Once ready, take it off the pan and, with great attention, use a spoon to get rid of the seeds and the skin. Set the pulp aside.
Put your dutch oven back on the heat, add olive oil, onions, garlic and let them sautee. Once the onions are lucid, add your squash puree, your nutmeg and mix well.
With an immersion blender, puree your soup until smooth then slowly add your stock until you are satisfied with the consistency : adjust with salt, pepper and additional nutmeg as needed.
Super easy dutch oven butternut squash soup: pin this!
