This vegan butternut squash soup is rich and creamy and makes the perfect fall or winter comfort food. Easy to make and full of flavour from coconut milk and apples, this soup is also dairy free, Whole30 and paleo.
Vegan Butternut Squash Soup
Why this Vegan Butternut Squash Soup is so good:
- It’s so creamy and delicious with the perfect flavour. You will love the unique taste which come from the apples, pears and coconut milk.
- It is so easy to make and uses easy to find ingredients.
- This butternut squash soup is not only vegan but also paleo, Whole30, SCD and GAPS safe so no matter what special diet you are following you should be able to eat it!
- It freezes really well and makes great leftovers so it’s a perfect meal prep option
Why Butternut Squash Soup is healthy:
- It uses bone broth for the stock which is full of vitamins and minerals and is great for skin, hair, nail and gut health (you will simply use vegetable broth for vegan) – you can either make your own bone broth, or have it delivered right to your door with this service!
- Butternut squash is high in vitamin A, vitamin C, magnesium and is also really high in fibre
- It’s sweetened with apples and pears and made without refined sugars
- It uses coconut milk which is full of healthy fats
Pin this Butternut Squash Soup Recipe for Later:
How to make this Dairy Free Butternut Squash Soup:
- Chop the fruit and vegetables
- Place all the ingredients into a large pot on the stove
- Turn the burner onto medium heat and bring the ingredients to a boil
- Once boiling, turn the burner down to low heat and let simmer for ~30 minutes, until the fruit and vegetables are tender
- Turn off the burner and allow soup to cool for a few minutes
- Using your metal immersion blender, blend the soup until smooth
Variations on this Paleo Butternut Squash Soup:
- If you like a thinner soup feel free to add an extra 1-2 cups of water or broth
- Instead of using 1 apple and 1 pear, feel free to use 2 apples or 2 pears
- Add a little black pepper for a little extra heat
Frequently asked questions:
- Can you freeze butternut squash soup made with coconut milk? Yes! It freezes really well. You can even use these silicone molds to make perfectly sized individual portions.
- How long. will butternut squash soup keep in the fridge? If you use bone broth it will stay fresh for 4-5 days. If you use vegetable broth it will stay fresh a little longer (up to a week).
- What is a good garnish for butternut squash soup? Depending on what you like you could top butternut squash soup with different nuts or seeds, some fresh cilantro, fresh parsley or basil, or coconut yogurt or other dairy free yogurt.
- Why do I recommend using a metal immersion blender? I recommend using a metal immersion blender (like this one) instead of a plastic one because plastics contain hormone disruptors which can leach into your food, especially when heated, and these hormone disruptors can lead to a number of health problems including obesity, infertility, acne etc. If you are interested in learning more about hormone disruptors this book is a great read, and I also talk about them a lot on Instagram.
Foods to pair with Vegan Butternut Squash Soup:
Other soup recipes you will love:
- Vegan Cauliflower Soup
- Easy Butternut Squash Soup
- Whole30 Curry Butternut Squash Soup
- Spiced Carrot and Parsnip Soup
If you make this recipe be sure to give it a star rating below! And be sure to follow me on Instagram, Pinterest and Facebook too!
Vegan Butternut Squash Soup (Whole30, Paleo, GAPS, SCD)
This vegan butternut squash soup is full of flavour, easy to make and the perfect comfort food. It's also paleo and Whole30!
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Ingredients
- 1 lb butternut squash (fresh or frozen)
- 1 lb carrots, chopped
- 1 apple, chopped (use a sweet red apple such as gala or honeycrisp)
- 1 pear, chopped
- 3 cups vegetable broth or bone broth (use vegetable for vegan)
- 1 can full fat coconut milk
- 1 tbsp ground cinnamon
- 1 tbsp organic vanilla extract
- 1 tsp sea salt
- 4 bay leaves
Instructions
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Place all the ingredients in a large pot on the stove
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Turn the heat onto medium and bring everything to a boil
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Turn down the heat and simmer for ~30 minutes, until all the ingredients are tender
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Let the soup cool for a few minutes, remove the bay leaves, and then use a metal immersion blender and blend the soup until smooth
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Serve and enjoy!
Recipe Notes
- I recommend using a metal immersion blender because plastic releases hormone disruptors if heated, so I don’t recommend placing a plastic immersion blender into hot soups or other liquidsÂ
- Instead of using one pear and one apple, you could use two pears or two apples depending on what you have on hand.Â
- If you like a thinner soup feel free to add 1-2 more cups of broth or water.Â
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