Creamy Butternut Squash Soup
This creamy butternut squash soup recipe is dairy-free and plant-based. In less than an hour, you can enjoy this homemade soup.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Servings: 6
Calories: 265kcal
- 1 medium butternut squash
- 1/2 cup yellow onion diced
- 1/4 cup shallots diced
- 2 cloves garlic minced
- 1/2 inch ginger minced
- 2 tbsp coconut oil
- 1/2 lime juiced
- 1 tsp fennel seeds
- 1/4 tbsp black pepper
- 1 can of coconut milk
Cut the butternut squash 1/2 way through lengthwise and place seed side down in a casserole dish and add about 1-inch of water. Place the casserole dish in the oven at 350 degrees for about 30 minutes or until the squash is tender. Once the squash is tender remove it and let it cool. Scoop it out from the skin and chop it into 1-inch cubes.
Heat 2 tablespoons of coconut oil in a large pot. Add onions, shallots, ginger, and garlic to the pot and top with pepper and fennel seeds. Stir-fry the mixture for a few minutes and be careful not to burn the garlic. Add the butternut squash, 1/2 lime, and coconut milk to the pot and stir. Then transfer to a blender and puree until creamy and smooth. Return the mixture to the pot and heat to your desired temperature on medium for about 5-minutes. Enjoy!
Transfer to a blender and puree until creamy and smooth. Return the mixture to the pot and heat to your desired temperature on medium for about 5-minutes. Enjoy!