Dairy-Free Butternut Squash Soup

Creamy, comforting, and completely dairy-free, this Butternut Squash Soup is the perfect way to warm up on a chilly day! Packed with wholesome ingredients like sweet butternut squash, aromatic garlic, and a splash of velvety coconut milk, this soup achieves a luscious, creamy texture without any cream. The addition of ground nutmeg and fresh thyme adds a subtle warmth, while a garnish of fresh parsley lends a bright, herbaceous finish. Ready in just an hour, this vegan soup is naturally gluten-free and makes a hearty starter or light main dish for cozy nights in. Pair it with crusty bread for a meal that’s as nourishing as it is delicious!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 1 medium carrot
• 1 medium celery stalk
• 4 cups vegetable broth
• 1 cup coconut milk
• 0.5 teaspoon ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.

Step 2

Chop the onion finely. Mince the garlic cloves. Peel and slice the carrot. Chop the celery stalk.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, sliced carrot, and chopped celery. Sauté for another 3 minutes until the veggies start to soften.

Step 5

Add the cubed butternut squash to the pot and stir well.

Step 6

Pour in the vegetable broth to cover the ingredients. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash is tender.

Step 7

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and puree until smooth.

Step 8

Return the pureed soup to the pot (if using a blender) and stir in the coconut milk.

Step 9

Add the ground nutmeg, salt, black pepper, and fresh thyme, mixing well.

Step 10

Simmer the soup for an additional 5 minutes to let the flavors combine.

Step 11

Taste and adjust seasoning as necessary.

Step 12

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2431.2g)

Amount per serving	% Daily Value*
Calories	1195.7

Total Fat 38.5g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4748.9mg	0%
Total Carbohydrate 205.1g	0%
Dietary Fiber 46.4g	0%
Total Sugars 60.8g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 622.6mg	0%
Iron 11.5mg	0%
Potassium 5117.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 9.1%

Carbs: 63.9%