Cozy and creamy, you’d never guess this butternut squash soup recipe is dairy free and compliant with many clean eating dietary guidelines! No nuts or crazy ingredients, just a really good soup.
Looking at the title for this post with all the dietary qualifiers, I feel like I don’t even sound like myself. Where is the baker Godmother, the cheese-loving Godmother, the Godmother that rivals Paula Deen and Ina Garten in her love of good-quality butter? She’s here. She just started making this soup several years ago by piecing together a few things in the fridge and never really stopped making it that way.
If you had a glimpse into our daily menu, which you sort of do in a way now, you’d see that most of what we eat is very simple, and on the healthier side. Mostly it’s because you really don’t need much to dress up fresh foods. And if you eat healthier, there’s more room for desserts… balance! 😉
This soup happened the first time when the Godfather was off on a business trip and I was fending for myself. When I cook for me and it requires more work than say, salad, I make a big pot and eat leftovers. I looked at the ingredients in the fridge and decided to make soup by basically throwing things into a pot, crossing my fingers, and praying it all turned out. Which obviously it did.
I didn’t realize how well it turned out until I took leftovers to work the next day and one of the ladies in the accounting department smelled my lunch and said “What is that? It smells reeeeaaally good!”. I told her how I made it, and made a mental note to make it for the Godfather later. He liked it, so this became how we make butternut squash soup.
In the recipe you’ll see a couple different possible milks noted for the soup. Coconut is great if you want a bit of a coconut flavor, but for a neutral base and more “classic” butternut squash soup, use almond or cashew milk. You can use regular milk too, of course. Whatever you have will be fine! You can even skip a “milk” altogether if you want, but personally we like the little extra creaminess added. Use what you have.
I would recommend an immersion (stick) blender for this recipe and any other soup of this style. Only because the top of the blender WILL explode if the soup is too hot and splatter butternut squash all over the kitchen. It’s happened to me on more than one occasion. Please learn from my mistakes! Either make it early enough that it can cool before you blend, or just get the stick blender. They’re surprisingly handy if you don’t have one.
- 2 teaspoons extra-virgin olive oil
- ½ large sweet onion (about 1 cup chopped)
- 4-5 cloves of garlic, minced
- 1 medium butternut squash (about 3 lbs), peeled and cubed
- 4 cups vegetable broth
- 1 cup cashew milk, almond milk, coconut milk, cow milk*
- 1/2 tsp white pepper
- salt to taste
- Heat your olive oil in a stock pot over medium heat. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook an additional 2-3 minutes stirring occasionally.
- Add the butternut squash and stir to coat. Cook for 3 minutes or so before adding all the broth. Bring to a boil over medium-high heat, then cover the pot and reduce the heat to medium-low and simmer 15 minutes until the butternut squash is cooked and can be easily pierced with a fork. Exact cooking time will vary depending on the size of your pieces of squash.
- Turn off the heat and use your immersion blender to puree the soup.
- Stir in your milk and reheat the soup over a low heat. Do not let the soup boil, you just want to warm the new ingredient.
- Add the pepper and salt to taste.
- Use the milk you wish that works for how you eat. The only one that gives a perceptible flavor is the coconut milk, just something to keep in mind when making your choice. 🙂
- If you find your soup is a little thick (sometimes happens if you have a larger squash), stir in additional liquid.
- If you do not have an immersion blender, allow the soup to cool at least 15 minutes or so after step 2 and then puree in batches using a blender or large food processor.
- Cooled soup can be frozen up to 6 months.
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