Dairy-free Butternut Squash Soup

Butternut Squash Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello Fall.

I heart this time of year. I also heart butternut squash. Sweaters. Soups. and Sundays.

The toppings are endless for this soup. Walnuts, Spicy pumpkin seeds (shown above), scallions, sour cream, nutmeg, cinnamon, baco bits. Basically anything.


Butternut Squash

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe is a fall staple, so make double the batch and freeze the rest! You’ll be glad you did on those rainy, cold, and blustery upcoming days.

Yayyy for rain! Halloween, pumpkin carving, and scary movies. I LOVE FALL.

Spicy Pumpkin Seeds

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PS. The spicy Pumpkin seeds are a perfect snack to take to work, toss on top of salads, and to top pretty much any soup.

Dairy-free Butternut Squash Soup
Author: 
Recipe type: soup, entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe was adapted from Great Food Fast, from the kitchens of Martha Stewart Living
Ingredients
  • For the soup
  • - 2 tablespoons butter
  • - 1 small onion, chopped
  • - 1 piece (2 inches) of peeled fresh ginger, chopped
  • - 3 garlic cloves, chopped
  • - 2½ pounds butternut squash, peeled, seeded, and cubed
  • - ¼ cup fresh squeezed orange juice
  • - Toppings of your choice
  • For the Spicy Pumpkin Seeds
  • 1 cup raw Pepitas
  • 1 tsp. chili powder
  • ¼ tsp. cayenne pepper
  • ½ sea salt
  • 2 tsp. fresh lime juice
Instructions
  1. For the soup
  2. Melt the butter in a dutch oven (or large saucepan) over medium heat. Cook the onion until translucent. Add the garlic, squash, and ginger, and cook about 5-6 minutes. Add 4 cups water. Stir. Bring to a boil and reduce the heat. Simmer until squash is tender.
  3. Puree the soup in however many batches it takes in a blender. Note: Don't fill the blender too full, and allow the heat to escape while blending to prevent spattering.
  4. Return the pureed soup back to the put. Stir in the orange juice. Top with your toppings of choice.

 

Comments

  1. runchickpeamd says

    I’d recommend margarine or canola/coconut/olive oil instead of the butter to really make it dairy-free…

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  1. [...] < antotana Get flash to fully experience Pearltrees Dairy-free Butternut Squash Soup | Le Fork The toppings are endless for this soup. Walnuts, Spicy pumpkin seeds (shown above), scallions, sour [...]

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