Dairy Free Butternut Squash Soup

Dairy Free Butternut Squash Soup

This Dairy Free Butternut Squash Soup recipe is free from dairy products and suits a vegan diet. Since it’s also a low carb dish you can have it even if you’re on a keto diet. Best of all it’s incredibly easy to make and tastes really good. You have to give it a try!

 

This Dairy Free Butternut Squash Soup recipe is free from dairy products and suits a vegan diet. Since it's also a low carb dish you can have it even if you're on a keto diet. Best of all it's incredibly easy to make and tastes really good. You have to give it a try!
Course Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 1 Butternut squash
  • 1 onion
  • 2 garlic cloves
  • 500 ml water
  • 200 ml coconut cream
  • 1 cube vegetable stock
  • Juice from one lime
  • Salt and pepper
  • Olive oil to fry in
  • Fresh thyme, coconut cream and pumpkin seeds for garnishing

Instructions

  • Peel and finely chop the onions and garlic.
  • Slice the butternut squash in halves and use a spoon to scoop out and discard the seeds. 
  • Use a sharp serrated peeler or paring knife to peel off the skin. Chop the remaining flesh into cubes.
  • Fry the onion, garlic and squash in olive oil in a large pot. Cook while stirring until onion has softened and is translucent. 
  • Add the rest of the ingredients and bring to a boil. Let simmer for 15 minutes.
  • Blend with an immersion blender until desired consistency.
  • Taste soup. Add salt as needed and some freshly ground pepper.
  • Pour into a bowl and garnish with coconut cream, fresh thyme and pumpkin seeds.

Nutrition Facts (per serving)

Net carbs: 17 g
Fat: 50 g
Protein: 5 g 
Fiber: 9 g 

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