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Hey friends!
Craving something warm and comforting? I’ve got a delicious treat for you!
Today, I’m diving into my favorite dairy-free butternut squash soup.
It’s creamy, rich, and full of flavor – without any dairy!
Perfect for chilly days or cozy nights in, this soup will warm your heart and belly.
Let’s whip up some goodness!
Possible Ingredient Alternatives
For a lower-fat option, vegetable broth can replace olive oil for sautéing vegetables. Use a non-stick pan and add small amounts of broth as needed to prevent sticking. Coconut milk or cashew milk can substitute for soy milk, offering different flavor profiles while maintaining creaminess. Use the same amount, adjusting for desired consistency. Butternut squash can be swapped with pumpkin or sweet potato for similar texture and nutritional value. Use an equal amount of cubed pumpkin or sweet potato, adjusting cooking time as needed. These alternatives maintain the soup’s creamy texture and fall flavors while accommodating various dietary preferences.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 10-12 g
- Fat: 14-16 g
- Carbohydrates: 55-60 g
Ingredients
- 2 tablespoons olive oil
- 2 large cloves of garlic (minced)
- 1 cup yellow onion (diced)
- 2 stalks of celery (chopped)
- 2 large carrots (diced)
- 8 cups butternut squash (peeled, seeds removed, and cut into 1-inch cubes)
- 4 cups vegetable broth
- 1 cup plain soy milk (unsweetened, add more if needed)
- Salt (to taste)
- Pepper (to taste)
Step 1: Prepare the Ingredients and Start Cooking the Base
Begin by gathering all necessary ingredients to have them ready before starting the cooking process.
Heat olive oil in a large stockpot over medium heat.
Add minced garlic, chopped onion, and diced celery.
Stir the vegetables frequently until they become soft and fragrant, which should take about 5 minutes.
Step 2: Add Vegetables and Simmer
Next, add the chopped carrots and butternut squash to the pot, along with the vegetable stock.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 30 to 40 minutes, or until the vegetables are tender and can be easily pierced with a fork.
Step 3: Blend the Soup
Carefully, working in batches to avoid overfilling, transfer the soup to a blender.
Process each batch until the soup is smooth and creamy.
Once blended, return the soup to the pot.
Step 4: Finalize the Soup
Stir in the soy milk, and then season the soup with salt and pepper to taste.
Cook the soup to your desired temperature and consistency, adding more soy milk if a thinner consistency is preferred.
If desired, serve each bowl with a drizzle of soy milk for extra creaminess.
