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An easy and delicious recipe for dairy free butternut squash soup. Perfect for fall and winter!

Creamy Dairy Free Butternut Squash Soup.

Kelly Roenicke
A rich and creamy butternut squash soup that is gluten free, vegan, and perfect for fall.
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine dairy fe, gluten free, vegan.
Servings 6
Calories 148 kcal

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

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

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

Calories: 148kcalCarbohydrates: 31gProtein: 2gFat: 3gSodium: 1248mgPotassium: 825mgFiber: 4gSugar: 7gVitamin A: 24620IUVitamin C: 50.7mgCalcium: 115mgIron: 1.7mg
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