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Quick & Easy Roasted Butternut Squash Soup | Dairy-Free & Delicious

Warm and toasty with a hint of sweetness.

Easy to make dairy free or vegan.

Adapted from I love searching Pinterest for just about everything but recipes are by far my favorite. I stuck pretty close to the recipe but made a couple changes. This soup was so delicious, the perfect meal to welcome in this beautiful fall weather.

Let's get into it! You know, I hate long intros for recipes.

Highlighted items in the recipe below are linked to tips while cooking.



Cook|Prep Time: about 1 hour

Servings: 4


1 Butternut Squash - about 3 pounds

1/2 Large Sweet Onion

1/2 Large Red Onion

1 Head of Garlic

2-ish tbsp Olive Oil

1-ish tsp Kosher Salt

1-ish tsp Fresh Cracked Pepper

1 tsp Fresh Chopped Sage

1 tsp Fresh Thyme leaves

3 cups Chicken Bone Broth

1/2 cup Coconut Milk - from a can


Preheat oven to 425ºF. Line a large baking sheet with parchment paper.

Cut the squash in half lengthwise. Scoop out the pulp and seeds (set these aside for later). Cut the onion halves into 2 pieces. Place on the baking sheet. Drizzle with olive oil and season with salt, pepper and fresh herbs.

Slice the top off of the garlic head. That's the pointy end. Drizzle with olive oil and season with salt and pepper. Place the cut side down on a piece of tin foil and wrap up. Add to the baking sheet with the other veggies.

Roast in the oven for 45 minutes or until you can easily piece the squash all the way through. Allow the veggies to cool enough to handle. Once cool, scoop out the squash out of the skin. Remove the roasted cloves of garlic from the skin.

In a large pot or dutch oven add the chicken bone broth, squash, onions and roasted garlic. Use an emersion blender to blend veggies with the bone broth until smooth. Or blend in batches using a blender. Heat over medium low until warmed through. Add the coconut milk. Stir to combine, taste and adjust with more salt and pepper as needed.

Serve hot and have fun with toppings. Here are some suggestions:

Roasted butternut squash seeds (recipe below) | Roasted pumpkin seeds | Drizzle of coconut milk | Drizzle of heavy cream | Drizzle of white truffle oil | Sautéed apples & granola



Select a head of garlic that is free from dark or soft spots. If green shoots are sprouting do not use for roasting, the garlic will become bitter.

After roasting the onions, toss any pieces that are over roasted or burnt/black. They will make the soup taste bitter.

If the soup is too thick, like mine was, add more bone broth to get it to your desired consistency.


To make vegan use vegetable stock.

You can substitute cream for the coconut milk.

You can also substitute for all sweet onion or all red onion. I personally love using both to strengthen the flavor profile.

If you don't have fresh herbs you can swap for dry by using the 3-1 ratio of fresh to dry.


Roasting the Seeds

Rinse the seeds in a colander and pick out the pulp. Place seeds on a paper towel or cheese cloth to dry. Remove as much moisture as possible.

Combine seeds, about 1 tbsp olive oil and season with salt in a bowl. Stir to combine and spread into a single layer on a baking sheet.

Toast at 350ºF for about 15 minutes. You will hear the seeds pop from the oven, that's ok!

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