Easy, Delicious Butternut Squash Soup (Vegan, Dairy-Free)

I’m very much a “kitchen sink” kind of cook; whenever I have leftovers or random foods in the fridge I like to get creative and use them up before I purchase my next bounty. I’m also a very simple cook, so a lot of my recipes are eyeballed and include substitutes, plus I always keep staples, like spices and oils, in my pantry at all times. This takes the pressure off me and also allows those I share my recipes with to put their own twists on it.

Here was my situation last night:

I had a butternut squash that was nearing its expiration date, a brand new food processor I’d yet to try out, and the chills from winter finally setting in. Solution: butternut squash soup! Of course there are many variations to this meal, some creamier than others, some spicier, and some more of a fruit and vegetable medley. For me, the simpler, the healthier. I try to avoid dairy when I can and avoid excess sodium in my diet. So really, the squash is the star of my version of this dish. Here’s what you’ll need to complete this vegan, dairy-free take on butternut squash soup:

  • 1 butternut squash, peeled and cubed (the skin should be peeled enough to reveal the bright orange flesh underneath)
  • ½ yellow onion, sliced four times
  • 3 cloves of garlic (you can keep them whole or cut them into smaller chunks)
  • 1 Tablespoon raw coconut oil (or olive oil)
  • 2 ½ – 3 cups of water
  • Salt and pepper to taste
  • Other spices I used: ground ginger, cinnamon, fresh rosemary (feel free to get creative and be liberal with your own favorites)

This makes enough for 2 hearty servings


  1. Preheat the oven to 400 degrees F
  2. Spread out the squash, onions, and garlic on a baking sheet
  3. Drizzle the oil over the vegetables and toss, coating the entire bottom of the pan and lightly covering every piece
  4. Roast for about 40 minutes, or until you can easily pierce through the squash
  5. Let the vegetables cool off for a few minutes
  6. Add the vegetables to the food processor, along with salt and pepper; blend until smooth
  7. Pour the puree into a pot and add the water; stir over medium heat; add desired spices – voila!

Allison Beauregard

Allison is a New York City based writer with a focus on sustainability. Her work demonstrates how it is possible to have the “things” that make us happy without compromising the resources that provide these goods. With this vision, Allison sees a future where environmental degradation is reversed and the quality of human life is equally distributed. She is the Category Editor of The Franklin Report and was among the top 5 contributors for Elephant Journal in October 2014.

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