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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.

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.