The Best Butternut Squash Soup (Dairy Free)
Butternut Squash, Sweet Potato, & Ginger Soup
This velvety, golden-hued soup is comfort in a bowl. It blends the natural sweetness of roasted squash and sweet potatoes with a touch of zing from ginger, and creaminess from coconut milk. The best part is it’s totally dairy-free and an extremely healthy and hearty meal – perfect for cozy nights or make-ahead lunches. I usually make this soup 3-4 times a year and it always hits the spot, whether it’s during the winter or summer.
- 1 large butternut squash (or 2 small), halved and seeds scooped out and cubed (1-2 inches)
- 2 medium sweet potatoes, peeled and chopped into chunk
- 4-5 garlic cloves, peeled
- 2 yellow onions, roughly chopped
- 3-inch piece of fresh ginger, peeled and minced (or 1 tbsp grated)
- 1 small apple, peeled and chopped (for a natural hint of sweetness)
- 1 carton (13.5 oz or ~400ml) coconut milk, I use “So Delicious Brand” unsweetened
- 4–5 cups water (or vegetable broth for more flavor)
- 1/2 tsp turmeric
- 1 tsp sweet paprika
- Salt & black pepper, to taste
- 2 tsp maple syrup or monk fruit sweetener (optional)
- 1 tbsp soy sauce or coconut aminos (for a savory umami touch)
- Olive oil, for roasting
- Thyme, coarsely chopped (optional for garnishing)
Directions
- Roast the Butternut Squash, Sweet Potatoes & Garlic Preheat your oven to 450 °F .
Place the cubed butternut squash, sweet potatoes, and garlic cloves on a large baking sheet. Drizzle with olive oil, and season generously with salt and black pepper. Toss everything to evenly coat the cubes, then spread out in a single layer.
Roast for 40 minutes, or until everything is fork-tender and caramelized on the edges. Flip once halfway through for even browning.
Tip: Make sure the veggies aren’t too crowded—use two trays if needed to avoid steaming. - Air Fry or Roast the Sweet Potatoes
If using an air fryer: cook the sweet potato chunks at 400°F (200°C) for 15–18 minutes, shaking halfway through.
If roasting: you can roast them with the squash on a separate tray with olive oil, salt, and pepper—just check for doneness earlier (around the 30-minute mark). - Sauté the Onions and Ginger
While the veggies roast, heat 1–2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onions and sauté for 5–7 minutes, until translucent and lightly golden. Stir in the minced ginger and cook for 1–2 minutes. - Add Roasted Veggies & Apple
Once roasted, add the cooked squash, sweet potatoes, and garlic to the pot. Add the chopped apple and stir to combine. - Add Water and Simmer
Pour in 4 to 5 cups of water (or broth), just enough to cover the vegetables. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the apple is soft and everything is well blended. - Blend Until Smooth
Turn off the heat. Use an immersion blender to puree the soup until silky-smooth, or carefully transfer in batches to a blender, then return it to the pot. - Add Coconut Milk & Seasonings
Stir in the coconut milk, then add the seasoning:
Turmeric
Paprika
Salt and pepper to taste
Soy sauce or coconut aminos
Maple syrup or monk fruit sweetener, if desired
Simmer for another 10 minutes to blend the flavors.
🍽️ Serving Suggestions
Serve hot, garnished with swirl of olive oil, a pinch of paprika, or thyme. A slice of crusty bread on the side and a warm red wine takes this meal to the next level. 🥖🍷
