Dairy-free Butternut Squash Soup
This Dairy-Free Butternut Squash Soup is a comforting and creamy soup perfect for chilly days. It's easy to make and packed with flavor, making it a great addition to any meal.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Adjust seasoning if needed, and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Protein
- 3g
- Fat
- 2g
Supplies
Large pot Immersion blender or regular blender
Tools
Cutting board Knife Soup ladle
Serving suggestions
Serve the soup with a dollop of dairy-free yogurt and a sprinkle of fresh herbs for added flavor.
Tips & tricks
To save time, you can use pre-cut butternut squash from the grocery store.
Cost
$10