Forget about pumpkin and celebrate Autumn with this delicious dairy free butternut squash soup instead! I like to call this Fall in a bowl. 🙂
It’s rich and creamy with very good for you too! Enjoy!
Dairy Free Butternut Squash Soup
Ingredients:
- 2 Tablespoons Coconut Oil
- 1 Onion, Chopped
- 3 Pounds Butternut Squash, Peeled, Seeded and Cut into 1 1/2 inch Chunks
- 5 Cups Chicken Broth or Vegetable Broth (I used chicken bone broth)
- 2 Sprigs of Thyme
- 1/8 Teaspoon of nutmeg
- 1/2 Cup coconut cream (Refrigerate 1 can of coconut milk for 3-5 hours. Remove the lid and scoop out the coconut cream on top of the can)
- Salt & pepper
Instructions:
- Melt coconut oil in a large stock pot or lurch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add squash, broth, thyme and nutmeg to the pot.
- Bring to a simmer.
- Cover the pot with a lid and cook until the squash is soft and tender, about 20 minutes.
- Remove the thyme from the pot.
- Use a stick blender to puree the squash in the pot. A blender can be used instead if you don’t have a stick blender. Only blend small batches of the soup at a time.
- Blend until smooth.
- Return the puree to the pot and stir in the coconut cream.
- Bring to a simmer, then remove immediately from heat.
- If the soup is too thick you can thin it with more broth or water if needed.
- Season the soup with salt and pepper before serving.
- Garnish with additional nutmeg or pumpkin seeds if desired.
Dairy Free Butternut Squash Soup
- Yield: 8 servings 1x
Ingredients
- 2 Tablespoons Coconut Oil
- 1 Onion, Chopped
- 3 Pounds Butternut Squash, Peeled, Seeded and Cut into 1 1/2 inch Chunks
- 5 Cups Chicken Broth or Vegetable Broth (I used chicken bone broth)
- 2 Sprigs of Thyme
- 1/8 Teaspoon of Nutmeg
- 1/2 Cup coconut cream (Refrigerate 1 can of coconut milk for 3–5 hours. Remove the lid and scoop out the coconut cream on top of the can)
- Salt & Pepper
Instructions
- Melt coconut oil in a large stock pot or lurch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add squash, broth, thyme and nutmeg to the pot.
- Bring to a simmer.
- Cover the pot with a lid and cook until the squash is soft and tender, about 20 minutes.
- Remove the thyme from the pot.
- Use a stick blender to puree the squash in the pot. A blender can be used instead if you don’t have a stick blender. Only blend small batches of the soup at a time.
- Blend until smooth.
- Return the puree to the pot and stir in the coconut cream.
- Bring to a simmer, then remove immediately from heat.
- If the soup is too thick you can thin it with more broth or water if needed.
- Season the soup with salt and pepper before serving.
- Garnish with additional nutmeg or pumpkin seeds if desired.
Last Updated on
Lori Sorrells
April 15, 2018 at 6:36 pmThank you for this nightshade-free butternut squash recipe! It is hard to find, most want to spice it up. I used to make a wonderful Coconut Curried Butternut Squash soup, but I can’t do curry… and my delicious Carrot-Cardamom soup uses leeks, which I also have to avoid. Onions are on the list, but I can handle moderate amounts. I will try this soup with 1/2 onion, and my homemade bone broth. Thank you so much!
Diane
November 21, 2017 at 4:50 amWhen do you add broth?
The Coconut Mama
April 13, 2018 at 1:30 pmStep 3 🙂
Rande | RandeMoss.com
October 28, 2015 at 12:12 pmSO freakin’ good, just had this for lunch today!
The Coconut Mama
April 13, 2018 at 1:31 pmI’m so glad you liked it!
Nancy
October 19, 2015 at 4:34 pmI made this for dinner tonight, using pre-cubed butternut squash. I didn’t have thyme, so I left that out and also added about a teaspoon of cinnamon. Yum!!
I was wondering, though, did you mean 3 pounds of squash after it’s peeled and cubed? That’s what I assumed and I third-ed your recipe because the package I bought was 1 pound. I was just wondering if you meant a 3-pound squash, including the skin, which would mean I added way too much squash.
Rivkah
October 13, 2015 at 10:30 amCan I sub the coconut cream for almond milk? If not, are there any other substitutions?
Thanks.
Ally @OmNomAlly
October 7, 2015 at 3:55 amIt’s so weird that here in Australia we lump all the large squashes together with pumpkins and call them all “pumpkin”! Fruit and vegetable nomenclature is a strange thing sometimes 🙂
This soup really does look like Fall in a bowl, coconut cream tastes amazing when paired with squash or pumpkin. Thanks for sharing!
Mickie
October 6, 2015 at 4:38 pmCould you use coconut cream concentrate instead?
The Coconut Mama
October 6, 2015 at 5:04 pmHi Mickie! Yes, but it does have the coconut meat in it so it’ll make the soup a little gritty. That’s why I opted to use the cream instead.