Today’s recipe is a creamy and comforting Butternut Squash Soup that happens to be gluten-free, vegan, and dairy-free. This soup holds a special place in my heart because It was the only thing I wanted to eat when I was in the hospital recovering from spinal surgery. It was so nourishing, and I could literally feel it replenishing my body with every spoonful. Since then, it has become a staple in my kitchen on cold and cozy days, and I love sharing it with others who are looking for a warm, comforting meal that’s packed with nutrients.
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Butternut Squash Soup (Gf, V, Df)Course: Dinner, LunchCuisine: Gluten Free, Vegan, Dairy Free
Gluten Free, Vegan, Dairy Free, Nourishing, Damn Delicious.
If extra leftovers, freeze it for future you. Freezes excellent.
2 butternut squashes
1 yellow onion
2 heads of garlic
Salt & pepper, to taste
1/4 – 1/2 tsp red chili flakes
2 Tablespoons miso paste, to taste
1 inch piece of ginger, peeled
4-7 cups bone broth/stock of choice
1/2 – 1 can coconut milk
Optional toppings: drizzle of coconut milk, pumpkin seeds, hemp seeds, roasted chickpeas.
- Pre heat the oven to 400
Line a sheet tray with parchment paper.
Cut two butternut squashes in half, take out the seeds, and brush them with olive oil and salt and pepper. Put face down on the tray.
- Peel the yellow onion, quarter it, coat in olive oil & salt and pepper and toss on the tray.
Chop the top off your garlic heads, drizzle a little olive oil inside and wrap in tinfoil. Add them to the tray.
- Roast it till the squash is soft and the garlic is roasted. About 30-40 mins.
Scoop out the squash into the pot. Add the onion. Squeeze out the roasted garlic into the pot. Add half a can of coconut milk, salt & pepper, miso paste, ginger and enough stock to blend. Either blend with an immersion blender or blend it all in a blender.
- Add more stock until desired consistency. Add more miso for saltiness Add more salt, pepper and red chili flakes to taste. Don’t over think anything. Enjoy.