Dairy Free Butternut Squash Soup
Creamy, velvety, and deeply warming, this butternut squash soup is the kind of bowl you want on a cold weeknight when comfort food is non-negotiable. Full-fat coconut milk steps in as the dairy-free hero here, giving the soup that rich, silky body you'd expect from a cream-based recipe — without a drop of butter or heavy cream in sight. A blend of ground ginger, cinnamon, and nutmeg layers in cozy, aromatic depth, while a splash of fresh lemon juice and a drizzle of maple syrup balance everything out beautifully. The whole pot simmers together and gets blended until completely smooth, so the texture is luxurious from start to finish. A swirl of coconut cream and a handful of toasted pumpkin seeds on top make it feel genuinely restaurant-worthy. It serves four, which makes it perfect for a family dinner or meal-prepping a few lunches for the week ahead.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper (optional)
- 1 large butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp maple syrup
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pumpkin seeds, toasted (optional)
- 2 tbsp coconut cream, for swirling (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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