Dairy-Free Vegan Butternut Squash Soup Recipe

Butternut Squash Soup
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    60 mins
Ratings (16)

This bright autumn dairy-free butternut squash soup is simple and inexpensive to prepare, and it's great for fall-time family dinners, Thanksgiving dinners, or casual get-togethers with friends. This recipe is incredibly versatile, so feel free to add fresh herbs, spices, or even nuts of your choice. You might also have it paired with a sandwich. 

Dairy-Free Butternut Squash Pairings

Try butternut squash as an entree with dairy-free bread or add any type of legumes such as white beans, black beans, split peas or black-eyed peas to the soup for a heartier, more filling meal. If you have butternut squash as a side dish with meat as the main course, it's fine without additional ingredients. As a main course, you can also add green such as sauteed kale, turnip or collard greens to the mix for a complete meal. The smoky taste of the butternut squash pairs well with the sweetness of fruit such as apples and cranberries. Add these dried or fresh to excite your taste buds even more.

Dairy-Free Butternut Squash Purees

Butternut squash is so versatile it can be added to add character to other sauces, spreads or jams. Add butternut squash soup to pasta sauce to give it a different texture and add nutritious veggies. Add butternut squash to cheese for a creamy sauce that has a bunch of fiber to boot. You might add butternut squash soup to mashed potatoes to give it a different taste than you've had before. Or roast butternut squash on its own as an alternative to mashed potatoes that's more colorful and has a fuller flavor.

What You'll Need

  • 2 tablespoon olive oil
  • 2 large garlic cloves, finely chopped
  • 1 cup finely chopped yellow onion
  • 2 celery stalks, chopped
  • 2 large carrots, finely chopped
  • 8 cups chopped butternut squash(peeled, seeded and chopped into 1" cubes)
  • 4 cups vegetable stock
  • 1 cup plain unsweetened soy milk, plus more if desired
  • Salt and Pepper to taste

How to Make It

1. In a large stock pot over medium heat, heat the olive oil and saute the garlic, onions and celery, stirring often, until soft and fragrant, about 5 minutes. Add the carrots, butternut squash and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender, about 30-40 minutes.

2. Working in batches, transfer the soup to a blender and process until smooth.

Return the soup to the pot. Stir in the soy milk, salt and pepper, and cook until desired temperature and consistency, adding more soy milk as desired. Serve hot.