This is my favorite recipe for creamy and delicious butternut squash soup 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. This is one of my very favorite soup recipes – I think you will love it!
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.
Ingredient Notes
- Butternut Squash – You can use either fresh or frozen squash for this recipe. 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!
- Broth – 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.
Substitutions
You could probably substitute a different type of squash if you like! Try delicata, acorn, or hubbard squash – this recipe should still work well.
Disclosure: This post contains paid affiliate links.
Recipe
Creamy Dairy Free Butternut Squash Soup.
Ingredients
Optional toppings:
- pepitas
- sunflower seeds
Instructions
- 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.
Notes
Nutrition
adapted from Everyday Food Magazine
This recipe was originally posted in September 2011. It has been updated with new photos and information.
YaYa
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!
Kelly Roenicke
So happy to hear you enjoyed this soup!
Darryl
Rich and delicious.
Darryl
So good!
Fork
Yum — that looks delish!
Kelly
@Kathy, Yes, I’ve done it without OJ before, and it’s still great!
Kathryn
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! :)
Meeling
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!
Krysten @ Why Girls Are Weird
Yum, definitely sounds perfect for fall.
Jessica
hmm, that sounds really good! I’ll have to try it with orange juice.