Dairy Free Butternut Squash Soup

Name: Dairy Free Butternut Squash Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 large sweet onion (chopped); 1 pinch coarse salt; 2 cloves garlic (minced); 2 12-ounce bags frozen butternut squash (1.5 pounds); 1 15-ounce can pumpkin puree; 3 cups chicken or vegetable stock; 1 cup apple juice; 2 tablespoons brown sugar, honey or agave; 1/2 teaspoon curry powder; 1/4 teaspoon cinnamon; 1 1/2 teaspoon coarse salt; 1/4 teaspoon black pepper; 1/2 cup roasted, salted pepitas (optional, for serving)

This dairy free butternut squash soup tastes it inspired by the autumn squash soup at Panera. It's creamy and slightly sweet with warm spices and the perfect way to indulge in fall flavors. Plus, it's ready in under 30 minutes.

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Why you’ll love this dairy free butternut squash soup

This creamy soup is my homemade version of Panera’s Autumn Squash Soup, and honestly, it might be even better than the original. It’s made with simple ingredients you probably already have on hand, and it comes together in under 30 minutes.

The best part? You can use frozen butternut squash, which means no peeling, chopping, or wrestling with a massive squash. Just pop the ingredients into your pot, simmer, and blend.

It’s slightly sweet from apple juice and warm spices, rich and creamy from pumpkin puree, and makes the perfect cozy fall meal when paired with crusty bread.

Ingredient notes:

Butternut squash – Frozen butternut squash is a huge time-saver and works perfectly for this soup. You can absolutely use fresh squash if you want to prep it, but you’ll probably need to cook the soup a bit longer to get the squash tender.

Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. The pumpkin adds body and creaminess to the soup.

Stock – Vegetable broth keeps this soup vegan, but chicken broth works too. Use whatever you have on hand that suits your needs.

Apple juice – This adds a subtle sweetness that balances the savory flavors. You could substitute apple cider for a deeper flavor.

Spices – The curry powder and cinnamon add warmth without being overpowering. I don’t recommend skipping them.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Melissa’s tips + tricks:

Use an immersion blender. While you can use a regular blender or food processor, an immersion blender makes cleanup way easier since you can blend right in the pot.

Top it with pepitas. Roasted, salted pumpkin seeds (pepitas) add a nice crunch and make this feel more like the Panera version.

Make a double batch. This soup freezes beautifully for up to 6 months. Store it in airtight containers and reheat on the stovetop or in the microwave.

Frequently asked questions

Can you freeze butternut squash soup?

Yes, this soup freezes really well. Store it in airtight containers for up to 6 months. Thaw overnight in the fridge and reheat on the stovetop, stirring occasionally.

How do you thicken squash soup?

You shouldn’t need to thicken this soup because the blended squash and pumpkin make it nice and thick, but if you need to, I suggest using your favorite thickener (flour, cornstarch, arrowroot) dissolved in water. They will take about 5 – 10 minutes of cooking to thicken the soup.

How long does butternut squash soup last in the fridge?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.

Can I use fresh butternut squash instead of frozen?

Yes, absolutely. You’ll need about 3 cups of peeled, cubed butternut squash, or 1 1/2 pounds. Make sure to adjust your cooking time to accommodate the fresh squash. It will take about about 20 extra minutes of simmering to get the squash fully tender.