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Butternut Squash Soup (Dairy Free)

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; Top with fresh sage and pumpkin seeds


  1. Using a potato peeler peel the skin off the entire squash.
  2. Cut the squash into small 1 inch cubes.
  3. Chop up the onion.
  4. Add 1 tablespoon olive oil to a large pot over medium heat.
  5. Add onions, butternut squash, and garlic. Let saute for 5 minutes. Then add broth and seasonings. Cover with a lid and cook for 25 minutes occasionally stirring it.
  6. Once the squash is soft and you easy put a fork through it, add the milk.
  7. Using an immersion blender, blend until creamy and smooth. Taste and add more seasoning if desired.


Used: Allclad Immersion Blender

Annieglass Edgey 9″ soup bowl 9″

Lecreuset Dutch Oven


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