Dairy-Free Butternut Squash Soup Recipe

Create With Kendra

Serves 4 to 6

Ingredients:

Instructions:

  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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