Butternut Squash Soup


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

Special Diet Notes: Butternut Squash Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally nut-free.


Butternut Squash Soup
Serves: 4-6
  • 2 lbs. butternut squash, peeled and diced
  • 1 large onion, diced
  • 1 carrot, peeled and chopped
  • 4 cloves garlic, peeled
  • 2 tablespoon canola oil
  • 3 cup vegetable broth
  • ⅓ cup dry white wine
  • 2 teaspoon fresh thyme, finely chopped
  • 2 teaspoon fresh rosemary, finely chopped
  • ½ teaspoon allspice
  • ⅓ cup dairy-free milk beverage (cashew, soy, or light coconut milk are great options)
  • sea salt and black pepper to taste
  • roasted pumpkin seeds for garnish (optional)
  1. Preheat oven to 400° F.
  2. 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.
  3. Place vegetables in a soup pot. Add broth, wine, herbs and allspice.
  4. Simmer for 20 minutes. Remove from heat.
  5. Puree using a stick blender or in a blender. Stir in dairy-free milk.
  6. Adjust seasonings to taste.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.