Dairy Free Butternut Squash Soup

Dairy Free Butternut Squash Soup



  • 1/2 cup olive oil
  • 6 cloves garlic (peeled & minced)
  • 2 onions (medium, minced)
  • 6 cups butternut squash (peeled & diced into 1/2" pieces, about 2 medium squash, 3 pounds total)
  • 5 cups chicken stock
  • 2 pears (ripe, peeled, cored & diced)
  • 11/2 tsps ground coriander
  • 1/2 tsp ground allspice
  • 3 fresh thyme (or oregano sprigs, optional)
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper (fresh)
  • fresh chives (for garnish)
Total Time
55 min


Heat large heavy bottom pot to medium heat. Add olive oil, then add onion and minced garlic. Cook for about 3 minutes or until onions and garlic become translucent and fragrant.

Add pear, coriander, allspice, fresh herbs (optional), salt and pepper. Cook for about 5 minutes, stirring occasionally.

Add the squash and cook for about 15 minutes or until squash becomes golden in color. Stir occasionally.

Add stock and stir to combine all ingredients well. Bring to a boil then immediately reduce heat to low. Continue to cook for about 15-20 minutes or until the squash is tender.

Allow soup to completely cool. Add soup to blender and blend the soup until it becomes smooth. If you added any woody thyme or oregano sprigs that are still tough, remove these stems before blending the soup.

Add additional salt and pepper to taste.

Pour back into pot and re-heat before serving.

Serve the soup warm, top with fresh chives or herbs and eat with your favorite crusty bread or gluten free bread.

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Nutrition Facts

Amount Per Serving
Calories 530 Calories from Fat 270
% Daily Value *
Total Fat 30g 46%
Saturated Fat 4g 20%
Trans Fat
Cholesterol 10mg 3%
Sodium 750mg 31%
Potassium 1280mg 37%
Total Carbohydrate 58g 19%
Dietary Fiber 9g 36%
Sugars 21g
Protein 12g
Vitamin A 450%
Vitamin C 90%
Calcium 15%
Iron 15%


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