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 during the fall and winter.
Butternut squash soup is a favorite of mine and it’s incredibly easy to make. This version is dairy-free, made with coconut cream instead of heavy cream! This secret ingredient really pairs well with butternut squash and surprisingly doesn’t add a coconut flavor. The soup is rich in flavor and warming.
I’ve used both fresh butternut squash and frozen for this recipe and either works great. This dairy-free butternut squash soup is rich and creamy and is 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
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- 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.
- Serving Size: 1 bowl
- Calories: 150
- Fat: 5.6g
- Carbohydrates: 19.2g (13.5g net carbs)
- Fiber: 5.7g
- Protein: 8g