Dairy-free Butternut Squash Soup

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Dairy-free butternut squash soup is one of the best soups I have ever tasted! My family had their doubts when I said I wanted to make butternut squash soup, but now they are begging me to make it again and again. You are going to love this smooth, flavorful, dairy-free butternut squash soup! I know I did, and I am not even a huge butternut squash fan.

Dairy-free Butternut Squash Soup- This creamy soup has a delicious flavor and is perfect for using up leftover squash!

This recipe calls for cooked butternut squash, there are two ways to do that, one is quick and easy, the other is time consuming. When I first made this soup, I did it the time consuming way. First I washed my butternut squash, then I proceeded to peel off all the skin and dice it into cubes. If you have ever tried to peel a butternut squash, you know how long it takes! Then I would bake the squash cubes with my bacon and other ingredients. Luckily for you though, I thought of a much easier way of getting the squash cooked for the soup.

Dairy-free Butternut Squash Soup- This creamy soup has a delicious flavor and is perfect for using up leftover squash!

Cooking Butternut Squash

Step 1: Wash the butternut squash and cut it in half. You can cut it lengthwise or in the middle, it does not matter.

Step 2: Place the squash (flesh side down) in a glass baking pan. Cover the bottom of the pan with a little water. Preheat the oven to 350 degrees F.

Step 3: Bake the butternut squash for 45-60 minutes, depending on the size of the squash. This step can be done the day before you plan on making the soup. The squash is done when you can easily insert a fork into the squash.

Step 4: Once the squash is cooked, remove the seeds and scoop out the flesh. Set aside the flesh to use in the soup!

That being said, this soup can easily be made with cooked, leftover butternut squash from family gatherings or Thanksgiving. All you have to do is cook up the bacon and onion, puree the leftover squash with the cooked bacon and onion, and add the remaining ingredients! Then, just heat up the soup, and it’s ready to be eaten!

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Dairy-free Butternut Squash Soup
Instructions
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut up the 4 bacon slices into 1 inch pieces and place on the baking sheet.
  2. Dice the onion and place it with the bacon. Add the garlic and fresh sage to the baking sheet. Bake for 18 minutes or until the bacon is cooked.
  3. Place the cooked bacon, onion and spices in a high powered blender (I use a Vitamix) along with the cooked butternut squash. Blend until smooth. If the mixture gets too thick for the blender to puree, add some of the broth or milk.
  4. Once all of the bacon mixture and butternut squash has been blended, pour it into a crockpot. Mix in the broth and coconut milk with a spatula.
  5. Put the crockpot on low for 4-6 hours. Stir the soup occasionally.
Recipe Notes

Blend the butternut squash and bacon mixture in small batches so that the blender can easily blend everything. If your soup is too thick for your liking, add more broth or coconut milk.

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Dairy-free Butternut Squash Soup- This creamy soup has a delicious flavor and is perfect for using up leftover squash!

I love having this dairy-free butternut squash soup for dinner and even for breakfast! It has amazing flavor and a smooth texture! I encourage you to give it a try, even if you are not a squash fan!

For another delicious, dairy-free soup, be sure to check out my Chicken Pot Pie Soup!

by Alexa

Dairy-free Butternut Squash Soup- This creamy soup has a delicious flavor and is perfect for using up leftover squash!

2 thoughts on “Dairy-free Butternut Squash Soup

  1. Gramma Stone says:

    Yum. Can’t wait to try this. Butternut soup is my favorite. FYI-most hard shell squash like butternut and acorn etc can be cooked in the oven. So much easier and as delicious. Thanks for the recipe!!

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