Creamy Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
This soup recipe lets the naturally sweet and savory sides of butternut squash shine.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • 2 pounds butternut squash, peeled and diced
  • 1 large onion, diced
  • 1 carrot, peeled and chopped
  • 4 cloves garlic, peeled
  • 2 tablespoon roasting oil (your favorite cooking oil)
  • Sea salt, to taste
  • 3 cups vegetable broth
  • ⅓ cup dry white wine
  • 2 teaspoons fresh thyme, finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • ½ teaspoon ground allspice
  • ⅓ cup unsweetened dairy-free milk beverage or lite coconut milk
  • Black pepper, to taste
  • Roasted pumpkin seeds for garnish (optional)
Instructions
  1. Preheat your oven to 400°F.
  2. Place the squash, onion, carrot, and garlic on a baking sheet. Toss with the oil and sprinkle with a little salt. Roast for 40 minutes, or until the squash is soft.
  3. Transfer the vegetables to a soup pot. Add the broth, wine, herbs, and allspice and place the pot over medium heat. Bring the soup to a simmer. Reduce the heat to medium-low, and simmer for 20 minutes.
  4. Remove the pot from the heat and let cool for 10 minutes.
  5. Puree with a stick blender or in your blender (for the smoothest results). Open the steam vent and cover it with a towel to allow steam to escape while blending.
  6. Blend in the milk beverage or coconut milk. Season to taste with salt and black pepper.
  7. Serve garnished with roasted pumpkin seeds, if desired. And swirl in some dairy-free sour cream or coconut cream if you wish!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/roasted-butternut-squash-soup