Dairy-Free Creamy Butternut Squash Soup

Ingredients

  • 1 large butternut squash, sliced in half lengthwise and seeds discarded
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 2 3⁄4 cups unsweetened almond milk (or any other dairy-free milk alternative), plus more if needed
  • Large pinch of ground cinnamon

Method

Step 1

Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

Step 2

Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

Step 3

Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper.

Step 4

Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes.

Step 5

Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the almond milk, sea salt and pepper to taste. Add a large pinch of cinnamon and puree the mixture until it reaches your desired consistency. Add more dairy-free milk if needed. Season to taste with salt and pepper and serve immediately.

Step 6

Store leftovers in a sealed glass container in the refrigerator for up to three days.

Nutritional Information

Nutritional analysis per serving (if serving 4): Calories 133, Fat 5g, saturated Fat 1 g, Cholesterol 0mg, Fiber 7g, Protein 3g, carbohydrate 23g, Sodium 169mg

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