Chris Cooks: Roasted Butternut Squash Soup (Dairy-Free)
October 21, 2018
Everyone loves a warm bowl of butternut squash soup as the temperature drops. This version uses roasted vegetables to add a little more depth of flavor, and coconut milk to bring in some richness.
Dairy-Free Roasted Butternut Squash Soup
Recipe by Chris
0.0 from 0 votes
Course: Main Course
Servings
8
Prep time
10
minutes
Cooking time
1
hour
Calorieskcal
Total time
1
hour
10
minutes
A rich and hearty version of the classic. The roasted vegetables give the soup a more deep flavor and the seasonings are perfect for fall.
Ingredients
1small headgarlic cut in half, horizontally
1red onion cut into quarters, paper layers and stem removed and discarded
2Gala apples peeled, cored, quartered
1mediumbutternut squash scooped out, cut into quarters vertically
2tbspolive oil extra virgin
2large pinchessalt
2tspground pepper white if you have it
114oz cancoconut milk
2cupschicken bone broth or stock
1tspground ginger
1tspground cinnamon
1tsp ground turmeric
1tspground allspice
1-2pinchesnutmeg 1 pinch if fresh ground, 2 if already ground
2large pinchessalt
Directions
Roast the vegetables
Preheat the oven to 375. To a sheet pan add the garlic, onion, apples and squash. Drizzle with olive oil, season with salt and pepper and put in the oven for 45-50 minutes until the squash has softened but is not completely cooked through.
Simmer the vegetables
Squeeze the roasted garlic cloves out of the head of garlic. Add the roasted cloves, onion and apples to a pot. Peel the squash and cut into large pieces. Add to the pot.
To the vegetables in the pot add the coconut milk, bone broth (or stock), and all the seasonings. Bring to a simmer and cook for 15 minutes..
Finish the soup
Using an immersion blender, blend the soup until velvety and smooth. If you don't have an immersion blender use a regular blender and work in small batches. Serve warm with a salad, bread, sandwiches, or with nothing at all.
I have made this recipe many, many times! It is excellent! We also have food allergies and so this has become a fall family favorite in our household. Thanks Chris! Wanted to ask, if in a rush, can I keep the peels on the apples? Do the peels soften up in the oven? This recipe is perfection!
I made this tonight, exactly as Chris instructs and it is absolutely delicious. I've never had butternut squash soup before and was hesitant to try it for fear that I wouldn't like it, but I'm so glad I did. It's the perfect fall soup.
This was great, Chris!! I cheated and made it with already cubed butternut squash. I loved it with the coconut milk. I didn't have any turmeric so I put in a little curry. Oh, and vegetable broth for the vegetarian in the family. I usually love to use my immersion blender, but I put it all in my Vitamix blender and pureed and heated all in one step, and skipped having to wash a big pot. I'm lazy. Even the kids loved it. It's a keeper!
I made it with acorn squash and it was delicious. I'm not counting calories but I found a can of full fat coconut milk to be too rich, so next time I would make it with either half a can of full fat, or a full can of light coconut milk. The roasted veggies made for a lovely flavour that sautéing just won't give you, plus it's more passive than stovetop cooking - bonus. I will make this again, thanks for posting.
I just made this for dinner tonight, and we LOVED it! (I substituted vegetable stock to make it vegetarian, but other than that made it exactly as written.) The depth of flavor is fantastic, and it feels special, even though it's easy enough for a weeknight meal. This will be a keeper, for sure! Thanks for the great recipe!
Looking for our favorite things? A place to shop our home room by room, or just catch up on what Julia's wearing / loving right now? Browse the CLJ shop
Remember the thrill of unwrapping a gift that felt just right? Let's bring that magic back this holiday season!! Our curated gift guides for 2024 are filled with thoughtful picks that will make your loved ones feel special. That's what it's all about, after all. Whether you're shopping for your main guy, your clutch coworker, […]
This post is sponsored by Wayfair. By the time Cyber Monday rolls around, I've usually grabbed the Christmas gifts I plan to buy for others and have moved on to home decor (my other favorite thing to shop for). My head is spinning with ideas on what my home needs for holiday parties on the […]
We collected all of the best deals of the holiday season—from tech to home decor—in one place for easy reference. Whether you want the lowest price on one of the best gifts of the year or you have a furniture item in your cart waiting for a discount, we’ve rounded up our recommendations. We're also […]
Baking Dish | Striped Dish Towel (similar) I have a few recipes that are perfect for the holidays, and this is one of them. I make a really delicious brownie that can be made gluten-free and dairy-free, but you won't even know it's missing those elements when the peppermint flavor hits. It's really simple, and […]
Another way for us to stay in touch! Joining our weekly newsletter gives you access to exclusive content, never-before-seen photos, your questions answered, and our favorite DIYs. Sign up below!
Welcome to our online community where we've posted home, DIY, style, renovations, and family since '09. Renovating our #cljmoderncottage in Idaho and headed for new adventures in Raleigh, NC. #cljfam #cljtransformations
Made this recipe as written. It was perfection!
I have made this recipe many, many times! It is excellent! We also have food allergies and so this has become a fall family favorite in our household. Thanks Chris! Wanted to ask, if in a rush, can I keep the peels on the apples? Do the peels soften up in the oven? This recipe is perfection!
Since they get blended, you could leave them in, but they will maintain some of their texture. So the resulting soup may be a little more grainy.
I made this tonight, exactly as Chris instructs and it is absolutely delicious. I've never had butternut squash soup before and was hesitant to try it for fear that I wouldn't like it, but I'm so glad I did. It's the perfect fall soup.
So flavorful and perfect for cool weather. I’ll definitely make this again.
This was great, Chris!! I cheated and made it with already cubed butternut squash. I loved it with the coconut milk. I didn't have any turmeric so I put in a little curry. Oh, and vegetable broth for the vegetarian in the family. I usually love to use my immersion blender, but I put it all in my Vitamix blender and pureed and heated all in one step, and skipped having to wash a big pot. I'm lazy. Even the kids loved it. It's a keeper!
I made it with acorn squash and it was delicious. I'm not counting calories but I found a can of full fat coconut milk to be too rich, so next time I would make it with either half a can of full fat, or a full can of light coconut milk. The roasted veggies made for a lovely flavour that sautéing just won't give you, plus it's more passive than stovetop cooking - bonus. I will make this again, thanks for posting.
I just made this for dinner tonight, and we LOVED it! (I substituted vegetable stock to make it vegetarian, but other than that made it exactly as written.) The depth of flavor is fantastic, and it feels special, even though it's easy enough for a weeknight meal. This will be a keeper, for sure! Thanks for the great recipe!
Can you use sugar pumpkins instead of butternut squash in this recipe? Could this also be done with a slow cooker?
Definitely on both counts.
How much pumpkin should one use? Two 15 oz cans?
It's hard to know, I haven't tried it with canned pumpkin.