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Home » Soup » Creamy Dairy Free Butternut Squash Soup.

Creamy Dairy Free Butternut Squash Soup.

Oct 16, 2020 by Kelly Roenicke · 10 Comments

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tasty butternut squash soup

A creamy and delicious butternut squash soup recipe without dairy or gluten. This soup is so cozy – it’s just right for a chilly fall day!

mug of dairy free butternut squash soup

When you cut ingredients out of your diet, it can be hard to find new recipes that you love. When you eliminate dairy, you might miss creamy sauces and soups. If you cut out gluten, you may miss your favorite bread or cake.

If you’ve been missing the creamy taste of dairy, this dairy free butternut squash soup may help satisfy those cravings. It’s so silky smooth and creamy, and has a wonderfully warming flavor that you will love.

mug of vegan butternut squash soup with pepitas on top

This dairy free butternut squash soup is the perfect soup to enjoy on a chilly day. It’s rich tasting without a lot of fat, and it has a ton of flavor and a velvety texture.  It’s so good on its own, but it’s also really wonderful with some toasted gluten free bread or some homemade gluten free crackers.

Pepitas sprinkled on top of the soup add a nice crunch, and if you can eat nuts, I imagine toasted nuts on top would also be good!

peeled and cut butternut squash

Should I use fresh or frozen butternut squash for soup?

You can use either! Fresh squash takes a little time to peel and cut, but it’s not too bad. Read this post to find out how to properly cut squash. If you are short on time, frozen squash will work just as well!

What kind of broth should I use in this recipe?

Chicken broth works well, as does vegetable broth. We are comfortable with Kitchen Basics allergen policy, so that’s the brand I like to use. Be sure to call on any brand of broth or stock you want to try to make sure it’s safe for your particular allergies.

Can I use a different kind of squash to make this soup?

You could probably substitute a different type of squash if you like! Try delicata, acorn, or hubbard squash – this recipe should still work well.

dairy free squash soup in a cup with a red handled spoon

Enjoy this soup on a chilly day when you need an easy, warming meal. Fill out this meal with baked potatoes, a salad, crackers, or bread.

Disclosure: This post contains affiliate links.

An easy and delicious recipe for dairy free butternut squash soup. Perfect for fall and winter!
5 from 3 votes
Print

Creamy Dairy Free Butternut Squash Soup.

A rich and creamy butternut squash soup that is gluten free, vegan, and perfect for fall.
Course Soup
Cuisine dairy fe, gluten free, vegan.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 148 kcal
Author Kelly Roenicke

Ingredients

  • 2 tablespoons vegan buttery spread
  • 1 small onion chopped
  • 1 teaspoon dried ginger
  • 2 garlic cloves crushed
  • 3 pounds butternut squash peeled, seeded and cut into one inch chunks
  • 4 cups vegetable broth or chicken broth
  • 1 Tablespoon orange juice or lemon juice
  • 1 ½ teaspoons sea salt
  • ¼ teaspoon pepper

Optional toppings:

  • pepitas
  • sunflower seeds
US Customary - Metric

Instructions

  1. Melt the vegan buttery spread in a large saucepan over medium heat. Add onion and cook onion until softened, about 5 minutes. Add ginger, garlic, and squash, continue to cook for about 6 to 8 minutes.
  2. Add 4 cups vegetable broth. Bring to a boil, then reduce heat and cook on low until squash is soft, about 25 minutes.
  3. Remove pan from heat, and puree using an immersion blender. Puree until very smooth.
  4. Stir in orange juice, sea salt, and pepper.
  5. Serve with desired toppings.

Recipe Notes

You can use fresh or frozen squash in this recipe.

Store leftover soup in the refrigerator. It should stay fresh for 3-4 days.

You could also freeze this soup if you like. Store in single serving size freezer containers. Store in the freezer for up to 3 months.

Nutrition Facts
Creamy Dairy Free Butternut Squash Soup.
Amount per Serving
Calories
148
% Daily Value*
Fat
 
3
g
5
%
Sodium
 
1248
mg
54
%
Potassium
 
825
mg
24
%
Carbohydrates
 
31
g
10
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
2
g
4
%
Vitamin A
 
24620
IU
492
%
Vitamin C
 
50.7
mg
61
%
Calcium
 
115
mg
12
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

adapted from Everyday Food Magazine

dairy free butternut squash soup in a red and white mug

This recipe was originally posted in September 2011. It has been updated with new photos and information.

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Soup, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Legume Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. YaYa

    October 18, 2022 at 6:47 pm

    5 stars
    We loved it!
    I live a dairy free life, so this was perfect for our first chilly, fall day.
    I added about a T of bacon bits to each serving….Yum!

    Reply
    • Kelly Roenicke

      October 22, 2022 at 8:37 pm

      So happy to hear you enjoyed this soup!

      Reply
  2. Darryl

    October 06, 2018 at 12:31 pm

    5 stars
    Rich and delicious.

    Reply
  3. Darryl

    May 25, 2018 at 9:38 am

    5 stars
    So good!

    Reply
  4. Fork

    September 30, 2011 at 12:25 pm

    Yum — that looks delish!

    Reply
  5. Kelly

    September 29, 2011 at 5:53 pm

    @Kathy, Yes, I’ve done it without OJ before, and it’s still great!

    Reply
  6. Kathryn

    September 29, 2011 at 4:55 pm

    I’m allergic to citrus, so I may have to find another recipe. Do you think this recipe would still be good without the OJ? I’d use a hand blender too…maybe I’ll get one for Christmas! :)

    Reply
  7. Meeling

    September 29, 2011 at 9:36 am

    Yum…I saw a recipe for pumpkin soup yesterday that I can’t wait to try. This is another one for my list!!

    Thanks for sharing!

    Reply
  8. Krysten @ Why Girls Are Weird

    September 29, 2011 at 9:26 am

    Yum, definitely sounds perfect for fall.

    Reply
  9. Jessica

    September 29, 2011 at 8:57 am

    hmm, that sounds really good! I’ll have to try it with orange juice.

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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