Gluten and dairy free butternut squash soup

Today, let’s dive into the wonderful world of soups, more specifically, the warm, comforting hug in a bowl that is butternut squash soup. But wait, there’s a twist – we’re going gluten and dairy-free!

Now, before you scrunch up your nose and think, “But won’t that sacrifice flavor?” – fear not! Gluten and dairy-free doesn’t mean taste-free. In fact, it opens up a whole new range of delicious possibilities, and I’m here to show you just how tasty and satisfying this alternative version of butternut squash soup can be.

So, why go gluten and dairy-free anyway? Well, for starters, it’s a fantastic option for those with dietary restrictions or intolerances. Even if you’re not avoiding gluten or dairy, it’s always fun to experiment with new ingredients and cooking methods. Who knows, you might just discover your new favourite go-to soup recipe!

Butternut squash, with its vibrant color and naturally sweet flavor, takes center stage in this soup. It’s like autumn in a bowl – cozy, comforting, and oh-so-satisfying. Plus, it’s packed with vitamins and antioxidants, making it a nutritional powerhouse.

But let’s talk about the magic of making this soup gluten and dairy-free. Instead of relying on traditional ingredients like flour or heavy cream to thicken and add creaminess, we’ll rely on the already creamy consistency of our butternut squash. It’s just as indulgent but without the side effects.

Another secret weapon in gluten and dairy-free cooking is vegetable broth. This is no time for penny pinching, opt for a high-quality, flavourful broth to give your soup a delicious base without any added gluten or dairy. You can even make your own broth at home by simmering veggies like onions, carrots, and celery with herbs and spices for extra depth of flavour.

And let’s not forget about the toppings! While traditional butternut squash soup might be garnished with a dollop of sour cream or a sprinkle of cheese, we can get creative with gluten and dairy-free alternatives. Try a swirl of coconut yogurt for a creamy finish, or sprinkle on some toasted pumpkin seeds for a crunchy texture contrast. Fresh herbs like parsley or chives add a pop of color and freshness that takes this soup to the next level.

The best part of gluten and dairy-free butternut squash soup is that it’s incredibly versatile. Serve it as a comforting weeknight dinner with a side of rustic sourdough bread, or jazz it up for a fancy dinner party with a drizzle of balsamic reduction and a sprinkle of microgreens. You can even freeze leftovers for a quick and easy lunch option that’s far more exciting than a sad desk salad.

Gluten and dairy-free butternut squash soup is proof that you don’t need gluten or dairy to create a soul-warming, belly-satisfying bowl of goodness. With a few simple swaps and a dash of creativity, you can enjoy all the flavors and comforts of traditional butternut squash soup without any of the dietary restrictions holding you back.

So, what are you waiting for? Grab a butternut squash, roll up your sleeves, and get ready to embark on a culinary adventure that’s as delicious as it is inclusive. Trust me, your taste buds – and your tummy – will thank you!

Tools you may need

• Chopping board

• Sharp kitchen knife

• Large pot or saucepan

• Stick blender or stand blender – I use my Vitamix for a super creamy finish

• Wooden spoon

Ingredients to make Gluten and Dairy Free Butternut Squash Soup

Butternut Squash

Onion

Beef flavoured stock – I use vegan beef flavoured stock cubes

Vegetable stock

Olive oil

Salt and pepper to taste

How to make Gluten and Dairy Free Butternut Squash Soup from scratch

1. Prep Work: Start by peeling the onion and butternut squash, then cut them into hearty chunks. This soup is all about simple, rustic goodness! While you want the squash pieces to be no bigger then 5cm (2 inches) big to cook faster, there is no need to make any of it look pretty.
2. Sauté Magic: Heat a splash of olive oil in a large pot over medium heat. Toss in those chopped onions and let them sizzle until they start to turn golden brown. Smell that aroma? Get ready for some serious nostalgia!
3. Squash Sizzle: Now, add in those glorious butternut squash chunks and let them join the onion. Keep sautéing until they start to brown slightly. Your kitchen should start to smell truly amazing by now. It’s like a cozy rustic dinner dance in your pot!
4. Stock Up: Time to pour in the magic elixirs—beef-flavored and vegetable stock. Let the pot come to a gentle boil over medium-high heat.
5. Simmer and Soften: Keep the pot bubbling away until the squash turns soft and tender. This is where patience pays off—your appetite is about to be rewarded! Feel free to lower the temperature and put a lid on it all. Your soup can simmer away while you are focussing your attention on whatever else needs doing around the house.
6. Blend and Bliss: Once the squash is melt-in-your-mouth soft, it’s blending time! Use a stick blender or transfer the soup to a arge stand up blender to blitz until smooth. Just watch out for steam—safety first!
7. Final Touches: Season with salt and pepper to taste. Give it a final stir, and voilà—your easy, quick, and downright delicious rustic butternut squash soup is ready to warm hearts and bellies alike!
8. Serve and Enjoy: Ladle the soup into bowls, maybe with a sprinkle of fresh herbs or a dollop of (coconut) cream if you’re feeling fancy. Then, sit back, relax, and savor every spoonful of this comforting dinner delight!

Tips for making Gluten and Dairy Free Butternut Squash Soup

• Cooking is always quickest when preparing all vegetables in advance. Try and slice the onion and butternut squash before heating the oil.

• Boiling water in the kettle will save you time when cooking your soup as the water is already hot.

• If you have a stand blender like a Vitamix, use this for blending instead of a stick blender. It makes the soup a lot smoother.

• Gluten and dairy free butternut squash soup can be stored in the freezer. Simply add a little extra water to the frozen soup when re-heating it.

• Buy your produce from local farmers markets whenever possible. Even if the buyers aren’t certified organic, there’s a good chance they use little to no pesticides in their produce.

Frequently Asked Questions

Can butternut squash soup be frozen?

Yes, you can absolutely freeze butternut squash soup. When re-heating the soup, make sure to add a little water and bring the soup to a boil. This will ensure to restore the consistency of the pre-frozen product.

How do you make butternut squash soup less bland?

As with any soups, the secret usually lies in the quality of produce and spices used. While you may not always have access to the highest quality produce, purchasing high quality stock in bulk is often easily achieved. I am using a range of organic vegan stock cubes which I order in bulk and use over the course of a year. Another important factor is to only add as much water as your soup requires to come together. Some of my friends kept complaining about flavourless soups for years, until they followed my advice to add less water. It can be so simple 🙂

What can I use instead of dairy in soup?

While I usually don’t add any dairy or dairy type products to my soups, a little extra creaminess can be achieved through a dash of coconut cream, or a small piece of plant based cream cheese. Personally, I prefer to aim for starchy vegetables like potatoes or pumpkin instead, as they naturally add creaminess to any soup.

Does butternut squash contain gluten?

No, butternot squash does not contain gluten. While it is a vegetable high in starches and fills your belly quickly, it is naturally gluten free.