Who doesn't want a thick, creamy, savory roasted butternut squash soup in the fall and winter cold? Making it dairy free is so simple because a roasted butternut squash is already so creamy and silky when blended. This recipe is also gluten free and just overall a healthy hearty soup. You can easily make it as thick or thin as you'd like and this soup is no fuss, easy and delicious!
Roasting Butternut Squash
I think it's both wonderful and kind of funny that even in a time where we can buy whatever food we want (relatively) at any time of year, we still heavily lean into seasonal foods. Why? Because they taste richer and more flavorful during their season and they remind us of that season's comforts when we eat.
Butternut squash is one of the best squashes in my opinion. It is flavorful, not bitter or too earthy, and just turns into a silky delicious fall treat when roasted. I mean doesn't the just the name even sound delicious "roasted butternut squash." Yes!!
Roasting a whole squash may sound a little daunting if you've never done it. Trust me, it is so easy! Simply, pre-heat your oven to 400. Cut the squash in half the long way down and scoop out all of the seeds and "guts." Brush on some Extra Virgin Olive Oil and sprinkle with salt on a baking pan. Roast in the oven for 45 minutes. So easy right?!
Dairy Free Butternut Squash Soup
Personally I don't think you ever need any cream or dairy in this type of soup because the squash becomes so silky and creamy on it's own after it's been roasted and pureed.
After you've roasted up your squash, let it cool for a while before handling. Once you're ready, scoop out the squash meat (is it called meat...?) and place it all in a blender. Add two cups of chicken broth and blend on the mix setting at first to break everything up, and then on puree to really get it smooth.
In a pan on the stove top, saute your diced onions, celery, and smashed garlic for about 3-5 minutes to get the flavors really coming out. Add the spices and saute for another 2 minutes mixing all those flavors and smells together. When done, add the veggies to your squash in the blender and puree until smooth all the way through.
Pour your blended roasted butternut squash soup into a stock pot and add one more cup of chicken broth. Here is where you can play around with the soup's thickness. If you want it more thinned out, add a little more chicken broth until you get to where you want to be. Once you've found your desired consistency, add two bay leaves and let it simmer on low heat, stirring every so often (every 15 minutes or so), for about an hour at least. You can always let it cook longer if you want more of those flavors to seep in or if you're just not quite ready to eat yet! Enjoy 🙂
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More Sweet recipes for you to love
- Sweet Onion Chicken Noodle Soup
- Dairy Free White Chicken Chili
- Dairy Free, Gluten Free Pumpkin Cinnamon Rolls
- Gluten Free Sweet Potato Gnocchi
Roasted Butternut Squash Soup - dairy free
This easy, healthy roasted butternut squash soup is made in the blender to be silky smooth and creamy! Totally dairy free and gluten free and the best savory recipe for an autumn soup.
Ingredients
- 1 Butternut Squash
- 3 cups Chicken Broth
- 1 Red Onion
- 3 Celery Stalks
- 2-3 Garlic Cloves
- 2 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Seasoned Salt
- 1 teaspoon Nutmeg
- 2 teaspoon Sage
- 2 teaspoon Black Pepper
- 2 Bay Leaves
Instructions
- Pre-heat your oven to 400.
- Cut your butternut squash in half the long way down and scoop out the seeds and "guts"
- Place on a baking sheet with the skin side down and brush olive oil across and sprinkle with salt.
- Roast for 45 minutes and then let cool. While it cools, dice up your veggies and using the bottom of a cup, smash your garlic.
- Once you can handle it safely, scoop the squash out of the skin and into a blender.
- Add 2 cups of chicken broth and blend on the mix setting first to break things up, then on puree until it gets silky smooth.
- In a pan on the stove, saute your diced veggies and smashed garlic for 3-5 minutes in a little olive oil.
- Add your spices to the pan and saute for another few minutes to get the flavors mixed together.
- Add the veggies and spices to the blender with the squash and puree until completely smooth.
- Pour the blended soup into a stock pot on the stove and add another cup of chicken broth (plus more if you would like it thinner).
- Add 2 bay leaves and simmer for an hour stirring every so often (every 15 minutes or so).
- Enjoy with croutons, extra salt, or whatever you like best 🙂
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 1186mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 2g
Nutritional information is not always 100% accurate.
