Creamy Dairy Free Butternut Squash Blender Soup

When I say this soup is the easiest thing to make ever, I’m not lying! This soup was a recipe idea my friend Sarah gave to me, and I’m truly so pleasantly surprised with the results. It’s so warm and has such a unique flavor, and it’s perfect for a winter lunch or dinner! Let’s dive into what you need for the recipe…

Creamy Dairy Free Butternut Squash Blender Soup

As I mentioned, this soup is insanely simple, and you can adjust it however you prefer to enjoy it! I love it with a grilled cheese, toasted bread and ghee, and of course it’s amazing on it’s own too!

• Low Sodium Veggie Broth: The base of the soup that I used was a low sodium veggie broth (we get so much salt as it is!) You can easily swap this out with a nutrient dense bone broth or chicken broth if you prefer as well. I usually just go for the organic store brand at Whole Foods.  
• The veggies: This recipe calls for the butternut squash of course (I always get the pre-cubed butternut squash because it’s so much easier IMO), and then I like to go for a sweet onion, and of course the garlic!
• Coconut Cream: The coconut cream is found in a can, I opt for the organic one, and you will only need to use the top half of the can (the thick portion.) This replaces the typical heavy cream. Coconut cream is packed with healthy fats called medium-chain triglycerides (MCTs), which is amazing for boosting energy and balancing blood sugar.

If you’re into this soup recipe, definitely check out my veggie heavy chili or my Simple AF *No* Chicken Noodle Soup. Enjoy! 

xoxo

Alysia (Purely) Pope

 

 

 

 

 

Creamy Dairy Free Butternut Squash Blender Soup

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Serves: 4 Prep Time: 5 minutes Cooking Time: 35 Minutes

Ingredients

• 4 cups butternut squash, cubed
• 1 white onion, diced
• 4-5 cloves garlic, peeled
• Sprinkle cayenne pepper, to taste
• Sprinkle cinnamon, to taste
• 1/2 c coconut cream (the top half/thick part in the can of coconut cream)
• 1 c low sodium veggie broth

Instructions

Creamy Butternut Squash Soup:

1. Preheat oven to 375. 
2. Line a baking sheet with parchment paper, then spread the butternut squash, onion and garlic on the baking sheet. 
3. Sprinkle the squash, onion and garlic with the cayenne and cinnamon. 
4. Bake the veggies for ~35 minutes, until softened. 
5. Once baked, add the veggies, coconut cream and veggie broth into the blender. Blend until well combined and creamy. 
6. Enjoy with your favorite bread and/or micro greens or chives.