Squash Soup Dairy Free
Highlighted under: Healthy & Light
This creamy squash soup is a comforting and delicious dairy-free option that's perfect for chilly days.
Warm up with this delicious dairy-free squash soup that combines the natural sweetness of squash with aromatic spices.
Why You Will Love This Recipe
- Rich and creamy texture without the dairy
- Perfectly seasoned with warm spices
- A healthy choice that's packed with nutrients
The Benefits of Butternut Squash
Butternut squash is not only delicious but also incredibly nutritious. Rich in vitamins A and C, it supports immune health and promotes healthy skin. Its high fiber content aids digestion and helps maintain a healthy weight. Incorporating butternut squash into your diet can also reduce the risk of chronic diseases, making it a fantastic choice for a wholesome meal.
Additionally, butternut squash is low in calories, making it a guilt-free ingredient for those watching their intake. Its natural sweetness and creamy texture make it a perfect base for soups, stews, and purees. By using butternut squash in this soup, you create a dish that is both satisfying and nourishing.
Coconut Milk: A Dairy-Free Alternative
Coconut milk is an excellent dairy-free alternative that brings a rich, creamy texture to dishes without the lactose. It is a fantastic source of healthy fats, specifically medium-chain triglycerides, which may help improve metabolism and promote heart health. When added to soups, coconut milk enhances the flavor profile while keeping the dish light and satisfying.
This versatile ingredient not only adds creaminess but also contributes a subtle sweetness that complements the savory flavors of the spices used in the soup. By incorporating coconut milk, you can enjoy a velvety soup that feels indulgent without compromising your dietary preferences.
Spice It Up!
The spices in this recipe play a crucial role in elevating the flavors of the soup. Ground ginger adds warmth and a hint of spice, while cumin offers a nutty, earthy flavor that pairs beautifully with the sweetness of the squash. Together, these spices create a comforting aroma that fills your kitchen as the soup simmers.
Using warm spices not only enhances the soup's flavor but also provides additional health benefits. Ginger is known for its anti-inflammatory properties, while cumin can aid digestion. This makes the soup not only delicious but also a soothing option for those feeling under the weather.
Ingredients
For the Soup
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
Gather all the ingredients before you start cooking for an easier experience.
Instructions
Sauté the Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Cook the Squash
Add the cubed butternut squash to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
Blend the Soup
Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
Add Coconut Milk and Spices
Stir in the coconut milk, ground ginger, and cumin. Season with salt and pepper to taste. Heat through before serving.
Serve hot, garnished with fresh herbs or a drizzle of coconut milk if desired.
Serving Suggestions
This creamy squash soup can be enjoyed on its own or paired with crusty bread for a complete meal. For an extra touch of flavor, consider garnishing the soup with a sprinkle of roasted pumpkin seeds or fresh herbs like cilantro or parsley. These additions not only enhance the presentation but also provide a delightful crunch that contrasts with the smooth texture of the soup.
If you're looking to add a protein boost, consider serving the soup with a side of grilled chicken or chickpea salad. These options will complement the flavors of the soup while making it a heartier dish for lunch or dinner.
Storing and Freezing
This squash soup is perfect for meal prepping! Once cooled, store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of vegetable broth or water to return its creamy consistency if needed.
For longer storage, this soup freezes beautifully. Portion it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months. When you're ready to enjoy it, simply thaw overnight in the refrigerator and reheat on the stovetop for a quick, comforting meal.
Customizing Your Soup
Feel free to customize your squash soup to suit your taste preferences! You can add other vegetables like carrots or sweet potatoes for additional sweetness and nutrition. A dash of chili powder or cayenne pepper can also bring a delightful kick if you enjoy a bit of heat.
For a more complex flavor profile, consider tossing in some fresh herbs such as thyme or rosemary during the cooking process. These additions can enhance the overall taste and aroma, making your soup uniquely yours.
Questions About Recipes
→ Can I use frozen squash?
Yes, frozen squash works well in this recipe. Just make sure to thaw it before cooking.
→ Is this soup suitable for meal prep?
Absolutely! This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
→ Can I add other vegetables?
Yes, feel free to add carrots, sweet potatoes, or even spinach for extra nutrition.
→ What can I serve with this soup?
This soup pairs beautifully with crusty bread, a side salad, or grilled cheese sandwiches.
Squash Soup Dairy Free
This creamy squash soup is a comforting and delicious dairy-free option that's perfect for chilly days.
Created by: Phoebe Turner
Recipe Type: Healthy & Light
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
How-To Steps
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the cubed butternut squash to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
Stir in the coconut milk, ground ginger, and cumin. Season with salt and pepper to taste. Heat through before serving.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 13g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 3g