Once the cooler weather sets in, my menu plans always default to squash soup. I love the hearty fall squash soups and this butternut squash one never fails to impress.

Looking a dairy-free soup recipe for fall but this isn’t quite it? Consider these:

• Cream of Broccoli Soup – Gluten-free, Vegan
• Hearty Autumn Harvest Soup – Dairy-free, Gluten-free, Vegan
• Minestrone – Dairy-free, Gluten-free, Vegan

Or maybe our Savory Acorn Squash Soup – just substitute the cream for a plant-based one and it’s vegan and dairy-free!

Butternut Squash Soup

Wonderful, hearty, fall soup.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Course First Course, Soup

Cuisine American

Servings 4 servings

Calories 180 kcal

Ingredients

  

1x2x3x

• 1 large butternut squash about 3 lbs
• 1 tbsp olive oil, extra virgin plus more for drizzling
• ½ cup shallots, chopped
• 1 tsp salt
• 4 garlic cloves, pressed
• 1 tsp maple syrup
• 1/8 tsp nutmeg
• black pepper, freshly ground
• 3-4 cups vegetable broth
• 1-2 tbsp plant-based butter or olive oil

Instructions

 

• Preheat oven to 425° and line a baking sheet with parchment paper.
• Slice each squash in half lengthwise and scoop out the seeds. Place the squash on the baking sheet flesh side up and drizzle each half with just enough olive oil to coat the squash on the inside. Rub the inside all over with olive oil and sprinkle with salt and pepper. Turn squash flesh side down and roast until it is tender and completely cooked through. About 45-55 minutes. This can be done ahead of time.
• Set the squash aside until it’s cool enough to handle, about 10 minutes.
• Using a large spoon, scoop the squash into a bowl and discard the tough skin.
• Meanwhile, in a medium skillet, warm 1 tbsp olive oil over medium heat until shimmering.
• Add the chopped shallots and salt. Cook, stirring until the edges are golden, about 3 to 4 minutes.
• Add garlic and cook until fragrant, about 1 minute, stirring frequently.
• If you have a high-performance blender, transfer the cooked shallot and garlic to your blender. Add the butternut squash, maple syrup, nutmeg, and a few twists of freshly ground pepper to the blender. Pour over 3 cups of vegetable broth, being careful not to fill the container past the max fill line (you can work in batches if necessary and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy.
• If you don't have a high-performance blender, you can use a regular blender immersion blender, or a food processer to completely blend.
• After the soup is blended to your liking, transfer to a sauce pan and heat.
• If the soup is too thick, you can add more broth.
• Add 1 to 2 tablespoon of plant-based butter (or olive oil) and blend well.
• Taste and add more salt or pepper if necessary. There is no need to cook it further, but you may want/need to heat it up.

Notes

Let leftover soup cool completely before transferring to a proper storage container and refrigerate it up to 4 days. Or freeze up to 3 months.

To keep this recipe vegan and/or lactose-free, be sure to use plant-based butter.

This recipe is for four servings, but you can easily double or triple it.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1321mgPotassium: 776mgFiber: 5gSugar: 9gVitamin A: 20308IUVitamin C: 43mgCalcium: 109mgIron: 2mg

Keyword dairy-free, gluten-free, soup, vegan, vegetarian

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