Dairy-Free Butternut Squash Soup with a Buttery Herb Finish


This classic, dairy-free butternut squash soup is a rich puree of fall’s best produce. It contains apples, rather than added sugar, and relies on pureed vegetables for a thick, cream consistency. Your guests will never guess that the recipe is naturally vegan, paleo, and allergy-friendly! It also includes an optional thyme buttery topping for a special finish.

Dairy-Free Butternut Squash Soup with optional Thyme Buttery Spread - a naturally vegan, paleo, and allergy-friendly recipeThis Dairy-Free Butternut Squash Soup recipe with photo was shared with us by SpiceIslands.com.

Special Diet Notes: Dairy-Free Butternut Squash Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, sugar-free, optionally vegan, plant-based, and optionally vegetarian. It’s also paleo-friendly.

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.
Serves: 6-8 servings
  • 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
  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.
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.

Key Pantry Supplies: Dairy-Free Butternut Squash Soup

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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