Butternut Squash Soup with Croutons Dairy Free
Warm up your day with a comforting bowl of Butternut Squash Soup with Croutons, a dairy-free delight that’s as creamy as it is nourishing! This recipe features roasted butternut squash blended with aromatic vegetables, rich coconut milk, and a touch of nutmeg for a cozy flavor profile. The addition of crispy, herb-infused croutons made from day-old bread adds the perfect crunchy contrast to the velvety soup. With simple, wholesome ingredients and no dairy in sight, this dish is perfect for vegans, dairy-sensitive eaters, or anyone seeking a healthy yet indulgent meal. Ready in just about an hour, this crowd-pleaser is ideal for busy weeknights or as a stunning starter for your next gathering.
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Recipe Information
Ingredients
- 1 large (about 2.5 lbs) butternut squash
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and sliced carrot
- 5 cups vegetable broth
- 1 cup (full fat, canned) coconut milk
- 0.5 teaspoons ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 2 cups (cubed) day-old bread
- 2 tablespoons olive oil (for croutons)
- 0.5 teaspoons garlic powder
- 0.5 teaspoons dried thyme
Instructions
Preheat your oven to 375°F (190°C).
Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Brush with 1 tablespoon of olive oil and roast in the oven for 30-35 minutes or until the flesh is tender.
While the squash is roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and sliced carrots to the pot, and cook for another 2-3 minutes, stirring occasionally.
Remove the roasted butternut squash from the oven and allow it to cool slightly. Scoop out the flesh and add it to the pot.
Pour in the vegetable broth, bring the mixture to a boil, and then reduce the heat to a simmer. Let it cook for 15-20 minutes until all the vegetables are very soft.
While the soup simmers, prepare the croutons. Toss the cubed day-old bread with 2 tablespoons of olive oil, garlic powder, and dried thyme. Spread them in an even layer on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, stirring halfway through, until they are golden and crispy.
Once the soup veggies are soft, remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Stir in the coconut milk, nutmeg, salt, and black pepper. Taste and adjust seasoning if needed.
Serve the soup hot, topped with the freshly made croutons. Enjoy!
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 483.2 g | 176% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 90.6 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1449 mg | 111% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 6630 mg | 141% | |
*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.
