Dairy-Free Butternut Squash Soup with a Buttery Herb Finish

This classic, dairy-free butternut squash soup is a rich puree of fall’s best produce. It contains apples, rather than added sugar, and relies on pureed vegetables for a thick, cream consistency. Your guests will never guess that the recipe is naturally vegan, paleo, and allergy-friendly! It also includes an optional thyme buttery topping for a special finish.

This Dairy-Free Butternut Squash Soup recipe with photo was shared with us by SpiceIslands.com.

Special Diet Notes: Dairy-Free Butternut Squash Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, sugar-free, optionally vegan, plant-based, and optionally vegetarian. It’s also paleo-friendly.

Spice Islands

Dairy-Free Butternut Squash Soup

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This wholesome creamy soup includes an optional thyme buttery spread for an even richer finish.

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Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 6 -8 servings

Calories:

Ingredients Method Notes

Ingredients

  

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• 1 tablespoon extra-light olive oil or your favorite oil for roasting
• 1 teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 3 pounds about 7 cups butternut squash, peeled and cut into 1-inch pieces
• 2 medium cooking apples peeled, cored and coarsely chopped
• 2 small onions coarsely chopped
• 3 ½ to 4 cups chicken broth or vegetable broth divided
• ½ cup water
• Salt to taste (optional)
• Thyme Buttery Spread optional; recipe below, for serving

Method

 

1. Preheat your oven to 425ºF.
2. Put the squash, apples, and onions in a large bowl. Drizzle on the oil and sprinkle with the ginger and cayenne. Toss to evenly coat the ingredients.
3. Transfer the squash, apples, and onions to a large baking sheet and spread them into a single layer.
4. Roast for 35 to 45 minutes, or until tender.
5. Working in batches, combine the squash mixture and about 2 cups of the broth in blender or food processor until smooth. This puree can be made in advance, covered, and refrigerated for up to 2 days.
6. Transfer the puree to a large saucepan. Stir in the water and remaining broth, as needed to reach your desired consistency. Bring the soup to a boil, reduce the heat to low, and simmer, uncovered, for 10 minutes. Add salt, if needed.
7. Ladle hot soup into individual bowls and top each serving with a slice of the thyme buttery spread, if using.

Notes

Thyme Buttery Spread: Put 1/4 cup dairy-free buttery spread, 1/2 teaspoon dried thyme, and 1/2 teaspoon garlic powder in a small bowl. Stir until softened and thoroughly combined. Spoon the buttery spread onto a piece of wax paper or parchment paper and roll it into 3-inch log. Wrap tightly and refrigerate or freeze until firm. Slice to serve.

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