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Dairy-Free Butternut Squash Soup Recipe

Create With Kendra

Serves 4 to 6


  • 1 Medium to Large Butternut Squash
  • 2 Cups Vegetable Broth
  • 3/4 Cup Coconut Milk or Almond Milk
  • 1 Large Yellow Onion
  • 3 Garlic Cloves
  • 1/4 Teaspoon Cayenne Pepper
  • 2 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • Optional: Fresh sage and pumpkin seeds for topping


  1. Peel the skin off the entire squash using a potato peeler, then cut it into small 1-inch cubes.
  2. Chop up the onion.
  3. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  4. Add onions, butternut squash, and garlic. Sauté for 5 minutes. Then, add broth and seasonings. Cover with a lid and cook for 25 minutes, stirring occasionally.
  5. Once the squash is soft and easily pierced with a fork, add the milk.
  6. Using an immersion blender, blend until creamy and smooth. Taste and adjust seasoning if desired.

Enjoy this comforting and flavorful dairy-free butternut squash soup, optionally topped with fresh sage and pumpkin seeds!

Used: Allclad Immersion Blender

Annieglass Edgey 9″ soup bowl 9″

Lecreuset Dutch Oven


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