Dairy-Free Butternut Squash Soup
 
Prep time
Cook time
Total time
 
This wholesome creamy soup includes an optional thyme buttery spread for an even richer finish.
Author:
Serves: 6-8 servings
Ingredients
  • 1 tablespoon extra-light olive oil, or your favorite oil for roasting
  • 1 teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • 3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
  • 2 medium cooking apples, peeled, cored and coarsely chopped
  • 2 small onions, coarsely chopped
  • 3½ to 4 cups chicken broth or vegetable broth, divided
  • ½ cup water
  • Salt, to taste (optional)
  • Thyme Buttery Spread (optional; recipe below), for serving
Instructions
  1. Preheat your oven to 425ºF.
  2. Put the squash, apples, and onions in a large bowl. Drizzle on the oil and sprinkle with the ginger and cayenne. Toss to evenly coat the ingredients.
  3. Transfer the squash, apples, and onions to a large baking sheet and spread them into a single layer.
  4. Roast for 35 to 45 minutes, or until tender.
  5. Working in batches, combine the squash mixture and about 2 cups of the broth in blender or food processor until smooth. This puree can be made in advance, covered, and refrigerated for up to 2 days.
  6. Transfer the puree to a large saucepan. Stir in the water and remaining broth, as needed to reach your desired consistency. Bring the soup to a boil, reduce the heat to low, and simmer, uncovered, for 10 minutes. Add salt, if needed.
  7. Ladle hot soup into individual bowls and top each serving with a slice of the thyme buttery spread, if using.
Notes
Thyme Buttery Spread: Put ¼ cup dairy-free buttery spread, ½ teaspoon dried thyme, and ½ teaspoon garlic powder in a small bowl. Stir until softened and thoroughly combined. Spoon the buttery spread onto a piece of wax paper or parchment paper and roll it into 3-inch log. Wrap tightly and refrigerate or freeze until firm. Slice to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-butternut-squash-soup