Dairy Free, Gluten Free Roasted Butternut Squash Soup with Extra Veggies

Butternut Squash soup is one of my favourite soups. It is creamy, flavourful and the beautiful orange colour is reminiscent of the fallen leaves of the autumn season it is best serve during. This gluten-free, dairy-free and technically vegan recipe is my go-to recipe when it comes to squash soup. It is infused with lots of vegetables, sweet potatoes to make it a bit more hearty and filling.

So you can make this yummy soup for lunch or dinner on a crisp, cool fall or winter day.

Ingredients:

• 4 table spoons of olive oil or avocado oil

• 1 butternut squash

• 2 sweet potatoes

• 2 stalks of celery

• 4 large carrots

• 2 cups of spinach

• 4 cloves of garlic

• 1 onion

• 1 can of coconut milk

• 500 ml of vegetable broth

• 2 cups of water

• 2 teaspoons of smoked paprika

• 3-4 teaspoons of dried thyme

• 1 teaspoon of cumin

• 1 teaspoon of salt

• 1 teaspoon of pepper

Directions:

Roast the Butternut Squash

Preheat oven to 425 degrees (celsius). Cut your butternut squash in half. Scoop out the innards and seeds. You can peel the squash if you choose at this point or leave skin on. Cover butternut squash in 2 tablespoons of olive oil. Place of pan with parchment paper. Place in the oven and cook for 40-45 mins until soft.

Chop the onion and garlic cloves into fine pieces. Place onion and garlic into a large pot with 2 tablespoons of oil and cook on medium for 2 mins or until translucent. Stir mixture often. Chop the celery and carrots and add to the pot. Cook 5 mins until tender. Add water, broth and spices to the pot and let cook another 5 minutes. Chop the sweet potatoes into small pieces and add to pot. Bring pot to a boil and reduce heat. Allow to cook for another 20-30 mins or until sweet potatoes become soft.

Once the butternut is roasted. cut into small pieces and remove the skins. They come off much easier once cooked. Add chopped roasted butternut squash to the pot. Add in 2 cups or more of spinach and stir in well. Let pot simmer for 5 more mins. With a blender or a hand blender blend the content of the pot into a smooth soup mixture. Add in the 1 can of coconut milk. Stir well. Let simmer another few minutes and serve.

Serve with:

• Lactose free yogurt and a few sprigs of fresh herbs

• lactose free mozzarella cheese

• crispy fried croutons made from gluten free bread

• roasted cauliflower

Enjoy!!

How do you make butternut squash soup? Share your favourite butternut squash recipe advice in the comments below.