Dairy-Free Creamy Butternut Squash Soup

The chilly season has arrived but you won’t mind because you’ll be able to cozy up with a bowl of warm, dairy-free creamy butternut squash soup. Sauté onions and squash in ghee before stirring in chicken broth and coconut milk. To season the soup and deepen the flavor, I added cinnamon and freshly grated ginger. The soup is delicious on its own, adding a dollop of sour cream and shelled hemp seeds makes it even better. I love serving this scrumptious butternut squash soup with anything from a sandwich for lunch or dinner, to typical Thanksgiving fares like herb-roasted turkey, cabbage with cranberries and pecans, baked veggie mix, sweet potato pie, and grain-free apple pie. If you’re looking to heal your gut, subscribe to my blog below to receive new blog post alerts.

Dairy-Free Creamy Butternut Squash Soup

Ingredients

For approximately 6 servings:

2 tablespoons ghee
3/4 cup chopped onion
1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut into 1-inch chunks
1 medium Granny Smith apple, peeled, cored, and cut into 1-inch chunks
1 carton (14 ounces) of organic chicken bone broth
2 teaspoons ground cinnamon
1 teaspoon fresh grated ginger
1 can of organic coconut milk
6 tablespoons plant-based sour cream
1/4 cup shelled hemp seeds

Directions

Melt ghee in a large saucepan on medium heat. Add onion; cook and stir for 3 minutes or until slightly softened. Add squash and apple; cook and stir for 1 minute.
Stir in organic chicken bone broth, cinnamon, and freshly grated ginger. Bring to a boil. Reduce heat to low; cover and simmer for 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
With the center part of the cover removed to let steam escape, puree soup in batches in a blender on high speed until smooth, or use an immersion blender. Add coconut milk, stir and bring to a boil. Boil for a few minutes. Ladle into soup bowls. Top each serving with a dollop of sour cream and shelled hemp seeds.

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