Dairy Free Butternut Squash Soup
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.
Servings: 8 servings
Calories: 187kcal
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
Instructions
- Sauté the aromatics. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, minced garlic, and a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
- Simmer the squash. Next, add the remaining ingredients. Cover the pot and bring it to a boil. Then reduce the heat to a simmer and let the squash cook until tender and heated through. This should take about 15 minutes.
- Puree the soup. Remove from heat and blend with an immersion blender (or transfer soup to a blender and blend in batches) until smooth.
- Garnish and serve. Ladle into bowls and garnish with roasted, salted pepitas, if desired. Serve with crusty bread.
Nutrition
Serving: 1.25cups | Calories: 187kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 600mg | Fiber: 4g | Sugar: 13g | Vitamin C: 23mg