Dairy-Free Butternut Squash Soup

After binge-watching Chef John (man, I love his voice), I wanted to see if I could make a dairy-free butternut squash soup. No lie, the cooking and prep time can take up a good chunk of your afternoon, but this is a great make ahead dish that will keep in the fridge for a week.

The ingredients are also fresh and simple, but there are small touches like the apple and ginger that I hope adds a little something to this popular dish. It’s a great lunch to pack for work along with some crusty bread, or enjoy at the end of the day. Either way – this dish will make you feel like you’re getting a nice warm hug in your belly.  


Dairy-Free Butternut Squash Soup

Prep Time:  20 minutes
Cooking Time: 2 hours
Makes: 6-8 servings


1 butternut squash halved and deseeded
1 tbs of grape seed oil plus a little more for the butternut squash
½ onion chopped
5 garlic cloves minced

2 carrots cut into small pieces
½ sour apple peeled, cored and cut into small pieces (I used macintosh)
1tbs of fresh ginger cut into small pieces
⅛ tsp paprika
¼ tsp cayenne
1 tsp of fresh rosemary
Salt and Pepper to taste

½ cup of coconut milk
1 tbs of pure maple syrup
6 cups of low sodium vegetable broth (you may need 8 cups if you have a large butter squash)


Preheat oven to 375°(190 celsius)

Oil the butternut squash and place flat-side down on a pan. Roast for 60-70 minutes.

Scrape out the “meat” of the butternut squash and set aside.

In a large pot on medium heat, add the grape seed oil and the onion and cook until onions start to sweat – about 2 minutes.

Add the garlic, carrots, apple, ginger and the spices and herbs and stir for another 5 minutes.

Add the coconut milk, syrup and vegetable broth and let simmer for 10 minutes until carrot is tender.

Stir in the butternut squash and let simmer for another 10 minutes. Using an immersion blender, blend the soup until desired consistency and smoothness. You can also use a blender to puree the soup in batches.

At this point add more vegetable broth, a quarter cup at a time if you want to thin out the soup.

Optional: Go ahead and roast those butternut squash seeds in some oil and salt and pepper for 10 minutes at 375°. Use the seeds as toppings.

If you do store this in the fridge for the week, the soup will likely thicken up. Add some vegetable broth to thin it out and reheat on a stove top oven. Good to go!

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