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Creamy Dairy Free Butternut Squash Soup.
A rich and creamy butternut squash soup that is gluten free, vegan, and perfect for fall.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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
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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.
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Add 4 cups vegetable broth. Bring to a boil, then reduce heat and cook on low until squash is soft, about 25 minutes.
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Remove pan from heat, and puree using an immersion blender. Puree until very smooth.
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Stir in orange juice, sea salt, and pepper.
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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
Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1248mg54%
Potassium 825mg24%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 7g8%
Protein 2g4%
Vitamin A 24620IU492%
Vitamin C 50.7mg61%
Calcium 115mg12%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.