Creamy, Dairy-Free Butternut Soup

Growing up, having a mother who cooked, meant that many memories and/or feelings were formed around different dishes. One such memory was related to the weather. As soon as the sky turned grey, and there was an unexpected chill in the air, I could smell my mother’s soup. It’s not that anyone felt overly cold, nor were any moods affected by the weather, but grey skies immediately made my circle of siblings think of hot vegetable soup, the way only she could make it. And what a delight to come home and find that a pot was simmering away on the stove!

While I still associate grey skies with soup-making, our family has soup more regularly. We have a Friday evening soup-and-freshly-baked-bread tradition going, and even through the heat of summer, we’ve been enjoying it. This cosy butternut soup is however, perfect for cold weather, which makes it a timely addition for everyone in the Northern hemisphere, still feeling the chill.

Creamy, warming butternut soup

This soup is incredibly easy to make, so novices need not approach with caution. Soup-making is very forgiving and easy to take on. Simply put: you add all ingredients to a pot, add some stock and seasoning, and simmer until soft. For this one, you’ll need a blender, but that’s really as complicated as it gets.

You’ll enjoy this healthy, cosy, warming butternut soup since it’s just the right amount of spice to give it flavour and depth, without being overwhelming. It’s smooth and creamy, and oh so satisfying. It uses coconut milk, which makes it dairy-free, and entirely plant-based.

Let us know what you think, and what your favourite soup is! And if you’re thinking of creating a Friday evening tradition of your own, why not try our Tomato, Sweet Potato and Butter Bean Soup, or our Hearty Split Pea Soup. Both are perfect as a meal, when paired with some freshly baked bread. xx

Print Recipe
Creamy Dairy-free Butternut Soup
This creamy, vegan butternut soup is healthy, warming & smooth. It has just the right amount of spice to give it depth, and is deliciously easy to prepare.
Course Appetizer
Course Appetizer
  1. In a large pot, sauté onions, garlic, stick cinnamon and bay leaf, until the onions are translucent.
  2. Add the butternut, spices, herbs and salt to the pot and bring to the boil. Then reduce heat and simmer until butternut pieces are soft, but still have some shape.
  3. Fish out the stick cinnamon and bay leaf with a fork, and transfer half of the soup to a blender. Blend until smooth, set aside, and repeat with the remaining soup.
  4. Return soup to the pot and turn onto medium heat. Add coconut milk and reduce heat to a simmer, stirring gently to combine. (Be careful not to boil vigorously, as this will reduce the coconut milk).
  5. Serve immediately. Garnish as desired, and serve with bread.

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