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Amazing Creamy Butternut Squash Soup: 1 Pot Dairy-Free

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This one-pot dairy-free butternut squash soup is creamy and flavorful, perfect for keto and paleo diets. Enjoy a hearty and comforting meal made with roasted squash and coconut cream.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional garnishes: fresh herbs, toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes, or until tender and lightly caramelized.
  4. While the squash is roasting, heat a large pot or Dutch oven over medium heat.
  5. Add the chopped onion and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Add the roasted butternut squash and vegetable broth to the pot.
  8. Bring to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
  9. Stir in the coconut milk.
  10. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
  11. Season with additional salt and pepper to taste.
  12. Serve hot, garnished with your favorite toppings if desired.

Notes

  • For a richer flavor, you can roast the squash with a pinch of cinnamon or nutmeg.
  • Ensure you use full-fat coconut milk for the creamiest texture.
  • This soup can be made ahead and reheated.

Nutrition

Find it online: https://whiskdaily.com/creamy-butternut-squash-soup-keto-paleo/