Dairy-Free Butternut Squash Soup
This delicious dairy-free soup is comforting and warming. An easy recipe with simple ingredients that make a great lunch or weekday dairy-free meal.
Ingredients
- 1 large butternut squash (approx 1.4 kg / 3lbs)
- 1 large onion
- 2 large carrots
- 2 kg white potatoes (approx weight)
- 1 tbsp plant butter
- 2 tbsp sunflower or olive oil
- 1 litre chicken or vegetable stock
- Plant cream (to serve)
- Pinch dried chilli flakes (optional)
Instructions
- Peel the onion, carrots and potatoes and cut them into chunks.
- Cut off top and bottom of butternut squash and discard.
- Peel the butternut squash and cut into slices approximately 2cm thick.
- De-seed and cut into chunks.
- Add one tablespoon of plant butter and two tablespoons of oil to a large saucepan and add all the vegetables.
- Gently sautee for a few minutes.
- Add the stock and bring it to a boil.
- Reduce to a simmer and cover.
- Cook gently for approximately 20-25 minutes or until all the vegetables are cooked through and soft.
- Allow the soup to cool a little before blending with a stick blender or transferring to a blender, being careful to avoid hot splashes.
- Blend until smooth.
- Taste and adjust the seasoning with salt and pepper.
- Serve with a swirl of plant-based cream and a pinch of chilli flakes for a touch of warmth.
Notes
Allergens. Manufacturers can and do change their ingredients and processing without notice. All ingredients should be checked every time with regard to specific allergens. Please take note of any "may contain" warnings if you are at risk from cross-contamination.