Creamy Butternut Squash Soup (Dairy-Free)

Name: Creamy Butternut Squash Soup (Dairy-Free)
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1.5 kg Butternut squash; 200 g onion; 15 g garlic; 750 ml vegetable broth; 400 ml coconut milk; 2 g nutmeg; 2 g cinnamon; 30 ml olive oil

A smooth and creamy butternut squash soup made with coconut milk for a dairy-free alternative.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

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Nutrition

per serving

kcal: 285
Protein: 4 g
Fat: 16 g
Carbs: 32 g

Ingredients

for 4 servings

Butternut squash1.5 kg
onion200 g
garlic15 g
vegetable broth750 ml
coconut milk400 ml
nutmeg2 g
cinnamon2 g
olive oil30 ml

Method

5 steps

Preheat oven to 200C, peel and cube the butternut squash, toss with half the olive oil, and roast for 40 minutes until tender.
In a large pot, heat the remaining olive oil and sauté the chopped onion and minced garlic until soft.
Add the roasted squash, vegetable broth, nutmeg, and cinnamon to the pot and simmer for 10 minutes.
Use an immersion blender to process the mixture until completely smooth.
Stir in the coconut milk and heat through over low heat before serving.