Creamy Dairy Free Butternut Squash Soup

I am always looking to create easy and quick weeknight meals that are healthy but also super comforting and satisfying. I love butternut squash because it is sweet and creamy in texture and has wonderful health benefits. This soup is packed with nutrients and can be made completely vegan! The addition of the coconut milk gives it a wonderful rich texture and flavor without the bloat and discomfort that cream can cause.  This one pot, diary free, gluten free meal is sure to please the whole family and the batch is usually big enough to have dinner and bring some for lunch another day!

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Ingredients-

  • 1 Tablespoon Coconut Oil (or Extra Virgin Olive Oil)

  • 2 Medium Carrots peeled and diced

  • 1 Medium Yellow Onion Diced

  • 1 Large Apple Peeled and Diced (I prefer Honey Crisp of Fuji)

  • 2.5 Lbs of Peeled and Diced Butternut Squash

  • 2 Stalks of Celery Diced

  • 2 Large Cloves of Garlic Minced

  • 1 Tablespoon Minced Ginger Puree 

  • 3/4 Teaspoon Cinnamon

  • Salt & Pepper

  • Pinch of Red Pepper Flakes (optional)

  • 3 Cups Chicken Stock (Can be Veggie Stock to make this Vegan)

  • 1 Can Coconut Milk (13.5oz)

  • 1 Tablespoon Apple Cider Vinegar 

  • Garnish- Maple Syrup and Chives (Optional)


Steps:

  • Heat a large dutch oven pot on medium heat. Add the Coconut Oil and heat for a few seconds. 

  • Heat a large dutch oven pot on medium heat. Add the Coconut Oil and heat for a few seconds. 

  • Add diced carrots, onion, celery, apple and garlic and sweat until it becomes fragrant, about 5-7 minutes. 

  • Add the cinnamon, pinch of red pepper flakes and ginger and stir on medium low heat until fragrant.

  • Add the butternut squash and a nice dash of salt and a dash of ground black pepper. Stir everything together and let it cook until the vegetables begin to soften. 

  • Add the chicken stock and cover the pot with a lid. Simmer about 25 minutes or until the vegetables are all fork tender. 

  • Remove the lid and add the coconut milk. Stir everything together and let it cook for 5 more minutes. Puree the soup using a stick/emulsion blender or by carefully ladling everything into a blender. Blend until smooth and creamy or to your desired texture. 

  • Add the Apple Cider Vinegar. Taste the soup for seasoning to see if any more salt and pepper needs to be added. 

  • Ladle into bowls and top with maple syrup and chives if you prefer! 


Dinner, Healthy Recipes, LunchDanielle Sepsysoup, butternut squash, squash, healthy, dairy free, coconut milk, gluten free, dinner, lunch, dietComment