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DF Creamy Butternut Squash Soup

This deliciously smooth and slightly spicy soup is like a bowl of summer sunshine! Best yet, it’s 100% dairy and gluten-free.



  • 1 butternut squash (about 2-3 lbs), roasted, cooled, peeled and cut up

  • 2 Tbsp coconut oil or olive oil

  • 1 medium-large onion, chopped

  • 2 cloves garlic, finely chopped (or 2 tsp garlic powder)

  • 1 Tbsp finely chopped gingerroot (or 1 tsp ground ginger)

  • ½ tsp each curry powder and turmeric

  • 1 tsp salt

  • 3 cups chicken or vegetable broth

  • 1 can unsweetened coconut milk (or ½ cups dairy-free milk of your choice)


Heat the oil in a large saucepan or Dutch oven. Add the onions and cook on med-high heat until softened, about 3 minutes.

Reduce heat to medium. Add the garlic and ginger and cook for 1 minute longer. Add the curry powder and turmeric.

Add broth, the cooked butternut squash, salt and coconut milk (or other dairy-free milk of your choice).

Bring to a boil, then reduce heat to low. Cover and simmer for 10-15 minutes, until the squash is very soft.

Take the soup of the heat. Working in batches, puree the soup in food processor or high-speed blender until smooth.

Carefully pour the pureed soup into a clean pot. Reheat on low until ready to serve.

This soup makes about 6 servings.

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