Butternut Squash Soup (Vegan, Gluten-Free)


This was one of the showcase recipes in my local Wild Oats advertisement.  Surprisingly easy.

Serves: 4 to 6


  • 2 lbs. butternut squash, peeled and diced
  • 1 large onion, diced
  • 1 Wild Oats Organic Carrot, peeled and chopped
  • 4 cloves garlic, peeled
  • 2 Tbsp. Wild Oats Canola Oil
  • 3 c. organic chicken or vegetable broth
  • 1/3 c. dry white wine
  • 2 tsp. fresh thyme, finely chopped
  • 2 tsp. fresh rosemary, finely chopped
  • 1/2 tsp. allspice
  • 1/3 c. soymilk or light coconut milk
  • sea salt and black pepper to taste
  • roasted pumpkin seeds for garnish (optional)

Preheat oven to 400° F. Place squash, onion, carrot and garlic in a roasting pan. Toss with oil and sprinkle with salt. Roast 40 minutes, until the squash is soft. Place vegetables in a soup pot. Add broth, wine, herbs and allspice. Simmer for 20 minutes. Remove from heat. Puree using a stick blender or in a blender. Stir in half and half. Adjust seasonings to taste.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.