Dairy Free: Butternut Squash Soup Recipe


I bought a butternut squash with intent to bake. I would usually have it as a side dish or on top of salad, but camera man had the brilliant idea of making a  butternut squash soup! The soup was delicious, easy to make. (I actually liked it better than the carrot soup I made for my photo shoot with Lucie Wicker).  


  • 1 large butternut squash, halved lengthwise and seeds removed
  • 2 table spoons butter, coconut oil, EVOO or any kind of "grease" you like
  • 1 medium Granny Smith apple 
  • 1/2 medium yellow onion (optional. I didn't use because camera man despises onions)
  • 8-10 fresh sage leaves (Sage is my favorite!!! SO pretty, delicate and soft)
  • 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup almond milk (or cream if you wish)



  • Preheat the oven to 425°F
  • Put one tablespoon of EVOO or butter or coconut oil all over the top and insides of the squash halves. Season generously with salt and pepper. Place the squash cut-side up in the oven.  Roast until you can stick a fork through it. About 50 minutes to 1 hour.


  • Meanwhile, peel and cut the green apple into medium dice. Cut the onion into medium dice. Put a tablespoon of your "grease" into saucepan. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  • When the squash is ready, set it aside and let it cool off a bit. It will be hot!  Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; you do not need the skin.
  • Add the broth, water, and measured salt and pepper. Stir and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the almond milk. (I did not try the soup without the almond milk. But I think it should be fine if you rather not use!)
  • Using a blender, purée the soup in batches until smooth. Since the soup is hot make sure to leave the lid a little open, or remove the pour lid and cover with a towel. This will allow steam to escape, so the lid does not pop off! You can also use an immersion blender. Taste and season with salt and pepper as needed.   YUM YUM!! ENJOY!!!
Posted on January 30, 2014 and filed under entree, soup, lunch.