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.

Dairy-free Butternut Squash Soup

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. 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.
  3. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
  4. 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