Dairy-Free Creamy Butternut Squash Soup

Experience cozy comfort with this Dairy-Free Creamy Butternut Squash Soup, a velvety and nourishing recipe perfect for chilly evenings or a wholesome lunch. This plant-based twist on a classic favorite is made without cream, relying on the natural sweetness of roasted butternut squash and the luscious richness of coconut milk to create its signature creamy texture. Infused with aromatic garlic, onion, and a hint of warming nutmeg, this soup is simmered to perfection with fresh sage to deliver a depth of flavor that’s both earthy and slightly sweet. Easy to prepare in under an hour, this recipe makes a delightful vegan and gluten-free option that pairs beautifully with crusty bread or a light salad. Whether you're meal-prepping for the week or looking to impress guests, this Dairy-Free Creamy Butternut Squash Soup will be your go-to recipe for cozy, guilt-free indulgence.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 large onion
• 3 medium garlic cloves
• 1 large carrot
• 2 celery stalks
• 4 cups vegetable broth
• 1 cup coconut milk
• 0.25 teaspoon ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh sage leaves

Directions

Step 1

Peel and deseed the butternut squash, then cut into 1-inch cubes.

Step 2

Heat olive oil in a large pot over medium heat.

Step 3

Chop the onion, carrot, and celery. Mince the garlic cloves.

Step 4

Add onion, carrot, celery, and garlic to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.

Step 5

Add the butternut squash cubes to the pot, stirring well to combine with the sautéed vegetables.

Step 6

Pour in the vegetable broth and bring to a simmer over medium-high heat. Reduce the heat to low and cover the pot.

Step 7

Simmer for about 25 minutes, or until the butternut squash and other vegetables are tender.

Step 8

Remove the pot from the heat and allow to cool slightly.

Step 9

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.

Step 10

Return the soup to the pot if using a blender, and stir in the coconut milk. Heat over low heat.

Step 11

Season with nutmeg, salt, and black pepper, adjusting the seasoning to taste.

Step 12

Chop the fresh sage leaves finely and stir them into the soup.

Step 13

Once heated through, serve the soup hot, garnished with a drizzle of olive oil or coconut milk and additional sage if desired.

Nutrition Facts

Serving size	(2485.9g)

Amount per serving	% Daily Value*
Calories	1212.2

Total Fat 38.5g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4787.5mg	0%
Total Carbohydrate 208.8g	0%
Dietary Fiber 47.8g	0%
Total Sugars 62.1g
Protein 29.9g	0%

Vitamin D 0IU	0%
Calcium 654.0mg	0%
Iron 11.9mg	0%
Potassium 5267.8mg	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: 26.6%

Protein: 9.2%

Carbs: 64.2%