My Butternut Squash Soup

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Nothing screams “Autumn is here” than when you have that first bowl of soup. And my first bowl of soup in winter, is always this one. I first made it at University and have been making it every year since. Its so creamy, buttery and decadent without having any cream, dollops of butter or anything unhealthy. Its showcasing the butternut squash which is currently seasonal, and thats all it needs to shine. The flavour it packs is ridiculous for a bowl of soup! Even my “soup-isnt-dinner” husband loves the flavour of this one. However, if you ARE like him, and want something more substantial, add in 1.5cups of cooked pasta and some crispy croutons, which is how i usually make it for my giant. Me, i just like it with a side of crispy sauteed mushrooms and soft brown bread. I physically cannot have soup and not have bread. I’ve tried. I am unable. Enjoy!

Butternut Squash soup (dairy free, creamy, delicious)

My Butternut Squash soup

[wpurp-searchable-recipe]My Butternut Squash soup – – – [/wpurp-searchable-recipe]

  • Total Time: 45m


  • 1 small butternut squash, peeled & cut into chunks
  • 1 large carrot, peeled and sliced
  • 1 onion, diced
  • 1 large garlic clove, crushed
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. dairy-free butter
  • 2 tsp. salt
  • 1/2 tsp. fresh black pepper
  • 1/3 tsp. paprika
  • 1 1/2 c quality vegetable stock
  • 4 tbsp. Vegetal cream or Soy cream
  • 3 tbsp. fresh thyme leaves


  1. Start by chopping up all your veggies
  2. Heat olive oil in a deep pan (which has a lid). When hot add the chopped onion, carrot and butternut squash. Stir so that they are coated in the oil. Saute for 5 minutes. After 5 minutes add in minced garlic and butter. Saute for another five minutes
  3. Add in 1tsp of salt and the pepper and saute, stirring every so often for another 5 minutes,. Then add in the stock and bring to the boil.
  4. Once boiling, reduce heat to a low and simmer for 10 minutes without the lid
  5. After 10 minutes make sure the heat is on the lowest, cover pan with a lid, and simmer for 10 minutes
  6. Once 10 minutes are up, add in 1.5tbsp of your thyme leaves and poke a butternut squash chunk with a fork. If it breaks in half, stop cooking and turn off the heat. Allow this to cool, with the lid on, for at least 15 minutes before you blend
  7. Place everything in the blender and blend until creamy smooth. If its TOO thick for your liking add in 1/4cup mix of milk and almond milk and blend again
  8. When serving, garnish with the Vegetal cream and fresh thyme sprigs
By | 2017-02-14T14:10:13+00:00 November 2nd, 2016|Dinner, Freezer Friendly, Lunch, Soups and stews|0 Comments

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