Dairy Free Butternut Squash Soup

If you are looking for the ultimate meal prep inspiration I highly suggest you start making delicious and comforting soups! Making soup is one of my favorite things to do because we typically eat it once or twice and then freeze the rest for the following week! As much as I LOVE cooking (I seriously enjoy it so much) there are days that I just want to be out of the kitchen. Trust me, I spend a lot of time in my kitchen lol. Butternut Squash Soup is one of my favorite soups and I have been making it for quite a few years now. I am always playing around with new ways to make it and it wasn’t until last year (or the year before to be honest) that I started roasting the veggies before adding them to the soup! I also started making it dairy free some time ago and I have been loving it so much.

Roasting the Veggies

Roasting the veggies before adding them to a Butternut Squash Soup gives this dish such an elevated flavor! I always use the same three veggies in my soup: onion, carrots and celery. I also love adding LOTS of garlic to my Dairy Free Butternut Squash Soup. It’s just so simple to throw all these chopped up veggies to a baking tray, drizzle in some olive oil, sprinkle some salt and pepper, let them roast and bask in the aromas that take over the kitchen.

Coconut Milk

Originally, back in the day, I made my Butternut Squash Soup with cream. It was always either half and half, milk or heavy cream. So good, don’t get me wrong, but I needed to adapt to my new dairy free ways and find an alternative. Immediately I though about Coconut Milk. There really wasn’t another option in my opinion. Coconut milk or cream is the most perfect milk or cream alternative to any soup.

Why I Use Frozen Butternut Squash

Okay, let’s be 100% honest here… spending 20 minutes peeling and slicing and dicing a butternut squash is kind of scary. I remember doing this for some time and I swear I almost chopped off my finger a couple times. Then, I decided to roast the squash first, let it cook, then I’d peel it and dice it up before adding it to the pot. This became a 45 minute process in addition to everything else. The last few times I made my dairy free butternut squash soup I decided to save myself some time and go for the frozen butternut squash. In my opinion it still tastes amazing and there really isn’t that big of a difference!

Dairy Free Butternut Squash Soup

Recipe by girlappetitCourse: dairy free, gluten free, plant based, recipes, soups

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• 2 cups chopped celery

• 2 cups chopped carrots

• 2 tbsp olive oil

• 3-5 garlic cloves

• 1/2 large brown onion

• 2-3 tbsp vegan butter

• 3 tsp salt

• 2 bags frozen butternut squash (1lb each bag)

• 32oz veggie stock

• 1 can coconut milk (13.5oz)

• pepper

• 1/4 tsp nutmeg

• 1/2 tsp garlic powder

Directions

• Preheat oven to 400 degrees
• Line a baking sheet with parchment paper and throw on carrots, celery and garlic
• Drizzle olive oil and sprinkle some salt over veggies and bake for 20 minutes. Set aside when done.
• In a medium stock pot melt down the vegan butter over medium heat
• Add onion into pot and sauté for about 8 minutes
• Once onions are done add in roasted veggies, frozen butternut squash and veggie stock. Bring to a boil then simmer until squash is tender
• Using an immersion blender, blend together veggies, squash and stock until smooth
• Finish seasoning with salt, pepper, nutmeg and garlic powder
• Add in coconut milk and blend with immersion blender until well combined