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Dairy Free Butternut Squash Soup

Dairy-Free Butternut Squash Soup Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash (about 2.5 lbs), halved and seeded
  • 2 tbsp olive oil, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled and grated (about 1 tbsp)
  • 3 cups vegetable broth
  • 1/2 cup full-fat canned coconut milk, plus more for serving
  • 1/2 tsp kosher salt, plus more to taste
  • Freshly ground black pepper
  • Juice of 1/2 lime (about 1 tbsp)
  • Toasted pumpkin seeds, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Halve squash lengthwise, scoop out seeds, and rub cut sides with 1 tbsp olive oil. Place cut-side down on a baking sheet and roast until a fork slides easily through the thickest part, 45 to 55 minutes. Let cool slightly, then scoop out flesh.
  2. In a large pot, warm the remaining 1 tbsp olive oil over medium heat. Add onion and cook until soft and translucent, about 6 minutes. Stir in garlic and ginger and cook 1 minute more.
  3. Add the roasted squash, vegetable broth, salt, and a few grinds of pepper. Bring to a simmer, then remove from heat. Purée with an immersion blender until completely smooth. Stir in the 1/2 cup coconut milk off the heat.
  4. Stir in lime juice, taste, and adjust salt and pepper. Ladle into bowls, drizzle with a little extra coconut milk, scatter pumpkin seeds on top, and serve hot.

Notes

Use canned full-fat coconut milk, not the refrigerated coconut milk beverage, for the creamiest soup; the boxed kind will be too thin.