Dairy-Free Creamy Butternut Squash Soup
Indulge in the velvety richness of this Dairy-Free Creamy Butternut Squash Soup, a heartwarming delight perfect for cozy evenings or holiday dinners. This recipe transforms simple, wholesome ingredients like naturally sweet butternut squash, creamy coconut milk, and aromatic sage into a luscious, plant-based soup that's as nourishing as it is flavorful. With a subtle hint of nutmeg and a silky-smooth texture achieved through blending, this bowl of comfort is gluten-free, dairy-free, and wonderfully simple to make in under an hour. Whether you're seeking a satisfying appetizer or a light main course, this soup pairs beautifully with crusty bread or a fresh green salad. It's the ideal recipe for savoring seasonal produce while meeting your dietary needs without compromising on flavor.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Peel and deseed the butternut squash, then cut into 1-inch cubes.
Heat olive oil in a large pot over medium heat.
Chop the onion, carrot, and celery. Mince the garlic cloves.
Add onion, carrot, celery, and garlic to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.
Add the butternut squash cubes to the pot, stirring well to combine with the sautéed vegetables.
Pour in the vegetable broth and bring to a simmer over medium-high heat. Reduce the heat to low and cover the pot.
Simmer for about 25 minutes, or until the butternut squash and other vegetables are tender.
Remove the pot from the heat and allow to cool slightly.
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.
Return the soup to the pot if using a blender, and stir in the coconut milk. Heat over low heat.
Season with nutmeg, salt, and black pepper, adjusting the seasoning to taste.
Chop the fresh sage leaves finely and stir them into the soup.
Once heated through, serve the soup hot, garnished with a drizzle of olive oil or coconut milk and additional sage if desired.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 62.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5268 mg | 112% | |
*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.
