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!
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.
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!
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.
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.
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Creamy Dairy Free Butternut Squash Soup.
- 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
- sunflower seeds
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.
Add 4 cups vegetable broth. Bring to a boil, then reduce heat and cook on low until squash is soft, about 25 minutes.
Remove pan from heat, and puree using an immersion blender. Puree until very smooth.
Stir in orange juice, sea salt, and pepper.
Serve with desired toppings.
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.
adapted from Everyday Food Magazine
This recipe was originally posted in September 2011. It has been updated with new photos and information.