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Creamy butternut squash soup with pumpkin seeds

Creamy Butternut Squash Soup (Gluten Free)

sam
This velvety butternut squash soup blends roasted squash with coconut milk, warm spices, and vegetable broth. Naturally gluten-free, dairy-free, and perfect for cozy fall evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American, Italian
Servings 4 bowls
Calories 210 kcal

Equipment

  • oven
  • baking sheet
  • large pot
  • immersion blender or regular blender
  • cutting board and knife

Ingredients
  

  • 1 large butternut squash, peeled and cubed
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup full-fat coconut milk

Instructions
 

  • Preheat oven to 400°F. Spread cubed butternut squash on a baking sheet. Roast for 30 minutes until tender and lightly browned.
  • In a large pot, sauté chopped onion and garlic in a bit of oil over medium heat until soft and fragrant, about 5 minutes.
  • Add roasted squash and vegetable broth to the pot. Simmer for 10 minutes to blend flavors.
  • Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
  • Stir in coconut milk, nutmeg, and salt. Heat through and adjust seasoning if needed. Serve warm.

Notes

Part of the Cozy Gluten Free Soups collection. Also featured: Chicken & Wild Rice Soup and Lasagna Soup made gluten-free. For creaminess without dairy, use full-fat coconut milk. Want extra protein? Serve with a side of gluten-free cornbread or a dollop of Greek-style yogurt.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 540mgPotassium: 580mgFiber: 5gSugar: 6gVitamin A: 16500IUVitamin C: 29mgCalcium: 80mgIron: 1.5mg
Keyword butternut squash soup, dairy free soup, fall recipes, gluten free soups
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