Friday, November 17, 2017

Creamy Dairy Free Butternut Squash Soup


This recipe is part of my Ultimate Make-Ahead Thanksgiving Guide. Find it on the Weekend to-do list. For daily to-do lists leading up to turkey day, follow on my blog or sign up for emails. New to-do lists everyday at noon through Thanksgiving!

Creamy Dairy Free Butternut Squash Soup

Prep Time serves 6.


  • ~3 lbs. Butternut Squash
  • 3 Tbsp. Olive Oil, plus more for squash
  • 1 Small Onion, Chopped
  • 5 Cups Vegan "No Chicken" Chicken Flavored Stock 
  • 1 Dash Nutmeg
  • 2 Tsp. Garlic, Minced
  • 1 Tsp. Thyme
  • Himalayan Pink Sea Salt
  • Fresh Pepper
  • 1 Cup Unsweetened Original Almond Milk, on soup day


    1. Preheat over to 400 degrees. Slice squash in half from top to bottom. Scoop out seeds. Place on baking sheet, skin side down. Drizzle with olive oil. Sprinkle with salt and pepper.
    2. Roast in the oven for about 1 hour, until tender. Set aside until cool enough to handle.
    3. Heat 3 Tbsp olive oil over medium heat in large stock pot.
    4. Add onion and cook until tender. Add thyme, garlic and nutmeg. Cook until fragrant.
    5. Once squash is cool enough to handle, scoop from skins into stock pot. Add Vegan "No Chicken" Chicken Flavored Broth. Sprinkle with more salt and pepper to taste.
    6. Bring soup to a boil. Simmer for 15-20 minutes.
    7. Using a blender or immersion blender, blend soup until smooth.
    8. Let soup cool fully. Pour into airtight plastic or glass container. Freeze until ready to serve.
    9. Two days before ready to serve, move soup from freezer to refrigerator.
    10. On soup day, pour soup into small crock pot. Stir in almond milk. Heat over "warm" setting until ready to serve.
Pro Tip: Almond milk doesn't freeze and thaw well. Hold off on adding it to your soup until you thaw it out and are ready to serve!