This Butternut Squash Soup recipe is deliciously creamy without being loaded with heavy cream! It is incredibly flavorful and easy to prepare.
It is easy to make soups that taste good by adding loads of butter, sugar, cream etc. However, I am on a dairy-free kick lately and wanted to show you that you can make anything taste good by using a little ingenuity. You can manage to make it dairy-free, taste amazing and have the butternut squash flavor really shine.
What’s the secret?
For the best Butternut Squash Soup, you will want to ROAST your squash. Roasting carmelizes and intensifies the natural sweetness in the butternut squash, and roasting in cubes offers more surface area of the squash to maximize the caramelization and flavor!
It just isn’t the same flavor if you boil the squash or simmer it in broth.
I often double my batch of roasted butternut squash soup. One for dinner that night and lunch the next day, and one for the freezer for a later date.
How to make Butternut Squash Soup
In a large pot, combine olive oil or butter, diced yellow onion and salt and pepper. Cook and stir continuously for about 10 minutes until the onions are fragrant and translucent.
Next, add your roasted butternut squash.
Add the squash cubes and cinnamon to the pot and give it a good stir. Stir for a few minutes until the cinnamon scent really pops.
Can you freeze Butternut Squash Soup?
Absolutely! Like I said, I make a double batch and freeze half. I place it in a gallon size ziplock bag and lay it flat in the freezer. This will allow the thaw process to be quicker when it is laid out in a thin layer. Plus it makes stacking in your freezer so much easier! This will be good in the freezer for about 3 months.
What about the fridge?
It will store well for a week in an airtight container in the refrigerator.
- 2 T. butter or olive oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- 3 lb butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- A pinch of nutmeg
- 6 cups vegetable or chicken stock
- A splash of coconut milk (I normally do around 3 tablespoons)
- Toasted pumpkin seeds (or the toast up the seeds from the squash!)
- Melt butter in a large pot over medium heat (or sub olive oil here for butter)
- Add onion, salt and pepper, and cook for 10 minutes until onions are fragrant and translucent. Add garlic for the last minute so it becomes fragrant but does not burn. (Burnt garlic will make for a bitter taste so keep an eye on it)
- Add the cubed roasted butternut squash cubes and add the cinnamon and nutmeg, stir for 2 minutes
- Add the stock and bring to a boil over high heat, reduce to a simmer and cook for 5 minutes
- Remove from heat
- Using an immersion blender, begin blending your soup in the pot
- If using a regular blender, allow the soup to cool before blending (you may need to blend in batches if using a regular blender)
- Taste the soup and see if it needs more salt, pepper, or maybe some cayenne for spice
- Serve as is or add coconut cream and stir in. Drizzle on top too for looks
- Top with toasted pumpkin seeds for some crunch
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