Roasted Garlic Butternut Squash Soup (Dairy-Free, Freezer-Friendly)
Butternut squash is cheap and everywhere in the fall, and it turns into a silky soup that keeps in your freezer for three months. Roasting a whole head of garlic gives it a deep, mellow flavor, and a splash of coconut milk makes it creamy without any dairy.
This version is vegan and about 265 calories per bowl. Make one pot on the weekend and four lunches are done.
Roasted Garlic Butternut Squash Soup
Per serving: Calories: 265 · Protein: 4g · Fat: 14g · Carbs: 37g · Fiber: 5g (Serves 4)
Ingredients
- 1 head garlic
- 2 pounds butternut squash, peeled and cubed
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3 Tbsp olive oil, plus a little for the garlic
- 4 cups vegetable broth
- 1/4 cup full-fat coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
Instructions
- Roast the garlic: Cut the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast at 400°F until soft and golden.
- Sauté the aromatics: Heat 3 Tbsp olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook 1 minute more.
- Build the soup: Add the squash and vegetable broth, then squeeze in the roasted garlic cloves. Stir in the salt, black pepper, and cinnamon.
- Simmer: Bring to a boil, then reduce the heat and simmer until the squash is fork-tender.
- Blend: Blend until smooth with an immersion blender, or in batches in a countertop blender.
- Finish: Stir in the coconut milk. Taste, adjust the salt and pepper, and serve hot.
Storage and tips
- Refrigerate: Up to 4 days
- Freeze: Up to 3 months (cool completely before freezing)
- Reheat: Stovetop or microwave until warmed through
- Tip: The coconut milk adds a faint coconut flavor. If you'd rather skip it, use a dairy-free oat or cashew creamer, or leave out the creamy step for a brothier soup.
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