So creamy, delicious and made with only clean, healthy ingredients!
I love squash in all its varieties and all its forms! I must take full advantage every time the fall/winter season comes around and incorporate it into my meals almost every day. That’s why I absolutely love this butternut squash soup, made dairy-free and creamy by using coconut milk!
Soup is one of the easiest things to make and is so cozy when the weather starts to cool down. There’s nothing better than eating soup on the couch, with a huge blanket, fuzzy socks, and a good Netflix session!
Soup is also so easy on your stomach and doesn’t require much work on your body since a lot of it is already pre-digested. And if you decide to add bone broth, it’s also SO good for your gut health! I love bone broth!
Ingredients for Dairy-Free Butternut Squash Soup:
- Butternut squash
- Carrot, chopped
- Onion, chopped
- Garlic cloves
- Chicken broth or chicken bone broth
- Coconut milk
- Ghee (or other healthy oil)
- Salt + pepper
For the butternut squash, I make it reeeeeeeal easy and just use frozen and pre-cubed. I’m all about easy and convenient!
How to Make Dairy-Free Butternut Squash Soup:
Start by adding the ghee, carrots, and garlic to a large pot on medium-high and cook for 4 minutes.
Then add the butternut squash and onions and cook for another 4 minutes.
Pour in the chicken broth. Bring to a boil, and then simmer for 15 minutes.
Then either use an immersion blender to blend, or transfer to a blender and blend until smooth. You may have to do 2 batches. Also, be sure to keep a part of the top of the blender open if you can…if it gets too hot it can explode!
Then transfer back to a pot, add in coconut milk and salt and pepper to taste and stir. Enjoy!
Scroll down to get the full recipe or pin it for later!
Dairy-Free Butternut Squash
So creamy, delicious and made with only clean, healthy ingredients!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4–5 servings 1x
Ingredients
- 3 cups butternut squash (I just used frozen + pre-cubed)
- 1 medium/large carrot, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth or chicken bone broth
- 2/3 cup coconut milk
- 1 tbsp ghee (or other healthy oil)
- Salt + pepper to taste
Instructions
- Throw ghee, carrots + garlic in a large pot on medium-high and cook for about 4 mins.
- Add butternut squash + onions and cook for another 4 mins.
- Pour in chicken broth. Bring to boil, then simmer for 15 mins.
- Use an immersion blender or transfer to a blender and blend until smooth (may have to do 2 batches, keep a part of the top open since heat can make it explode)
- Transfer back to pot. Add in coconut milk and s+p and stir.
Notes
This recipe is for a thinner more slurpy type of soup, but if you want it to be thick just add less liquid.
Store in fridge for up to 3-4 days or freeze.
I made this today – modified just a smidge to add a few sprinkles of sage and rosemary to add a bit more flavor. Great basic recipe with common ingredients. On the first day of my period today and this soup will help nourish me the next few days. Thanks!