Forget about pumpkin and celebrate Autumn with this delicious dairy free butternut squash soup instead! I like to call this fall in a bowl.
I enjoy soup throughout the year but there’s something special about making hearty soup durning the fall and winter.
Butternut squash soup is a favorite of mine and it’s incredibly easy to make.
The soup is rich in flavor and warming.
I’ve used both fresh butternut squash and frozen for this recipe and either work great. Instead of using cream I used coconut cream, which surprisingly doesn’t add a coconut flavor to the soup.
It’s rich and creamy with very good for you too! Enjoy!
- Tom Kha Gai (Thai Coconut Soup) Recipe
- Paleo Chicken Noodle Soup
- Leek and Cauliflower Soup with Coconut Cream
Dairy Free Butternut Squash Soup
- Yield: 8 servings 1x
- 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
- 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.