Comfort in a Bowl: Butternut Squash Soup Recipe

Welcome to my kitchen, where I believe that wholesome cooking is the key to a happy and healthy life. As a nutritionist and food blogger, I am thrilled to share this delicious recipe for butternut squash soup with croutons. Whether you are a seasoned chef or just starting out in the kitchen, this recipe is perfect for all skill levels.

As the weather starts to cool down, nothing beats a warm and hearty bowl of soup. Butternut squash is one of my favorite ingredients to work with because it’s not only delicious, but also packed with nutrients. This vegan and dairy-free recipe is perfect for those who are looking for a healthier alternative without compromising on taste.

By using roasted butternut squash as the base for this soup, we achieve a rich and creamy flavor without adding actual cream. The sage croutons add an extra crunch while the coconut milk adds a subtle sweetness to complement the savory flavors of the soup. This recipe is also easily adaptable for those who prefer different variations such as pumpkin or buttercup squash.

Join me on this culinary adventure as we whip up a batch of creamy butternut squash soup with homemade garlic croutons. Your taste buds will thank you!

Why You’ll Love This Recipe

Butternut Squash Soup With Croutons - Dairy Free
Butternut Squash Soup With Croutons – Dairy Free

My dear foodies, today I am here to present to you an incredibly delicious and healthy recipe that’s perfect for the fall season. Ladies and gentlemen, get ready to be mesmerized by the creamy and flavorful Butternut Squash Soup with Croutons!

This soup is a perfect combination of roasted butternut squash, savory onions and garlic cloves, and fragrant ground coriander. What’s more, it is guaranteed to be nutrition-dense since we’re using chicken or vegetable broth instead of cream.

You will love this soup not only for its taste but also for being dairy-free and vegan-friendly. It’s the perfect choice for anyone who wants to enjoy a guilt-free meal without compromising on flavor or health.

Additionally, this soup can easily become one of your go-to weeknight dinners as it’s simple to make, requiring only a handful of basic ingredients like olive oil, salt, pepper, and of course, our precious butternut squash.

And let’s not forget about the delicious sage croutons that add some extra crunch to this already fantastic soup. These croutons are gluten-free and dairy-free, making them perfect if you’re someone who has dietary restrictions. Trust me when I say that they’re so good that you might even end up snacking on them all by themselves!

Overall, this butternut squash soup with croutons recipe is perfect for those looking for a tasty and healthy meal. It has all the richness and creaminess of traditional soup but without all the added calories!

Ingredient List

 Creamy, dreamy butternut squash soup
Creamy, dreamy butternut squash soup

Let’s talk about the important stuff- the ingredients that come together in this delicious Butternut Squash Soup recipe. This soup is gluten-free, dairy-free, and vegan, making it a perfect choice for those with certain dietary restrictions. Here are the main ingredients you’ll need to create this flavorful soup:

Main Ingredients:

  • Butternut Squash (2 lbs): The star of this soup – roasted butternut squash gives a rich and slightly sweet flavor to the soup.
  • Onions (1 large or 2 medium): Sauteed onions provide a subtle and sweet base for the soup.
  • Garlic Cloves (4 cloves): Garlic adds savory depth to the soup.
  • Olive Oil (3 tablespoons divided): Olive oil is used both for roasting the squash and sauteing onions and garlic.
  • Vegetable Broth or Chicken Broth (4 cups): A high-quality broth gives depth of flavor and creaminess to the soup while keeping it dairy-free. You can also use chicken broth if you prefer.
  • Ground Coriander (1/2 teaspoon): This spice adds warmth and citrusy notes to the soup.


  • Salt and Pepper: Used to taste.

Optional Additions:

  • Sweet Potato: adding a sweet potato enhances the sweetness of the soup.
  • Coconut Milk: It adds creaminess, richness, and a hint of coconut flavor.
  • Maple Syrup: It enhances the natural sweetness of roasted squash.

Now that you have your ingredient list gathered let’s move on to section four where things get exciting as we start cooking!

The Recipe How-To

 Hearty and filling, sans the dairy
Hearty and filling, sans the dairy

Let’s get cooking! This recipe for Butternut Squash Soup with Croutons is dairy-free and perfect for cozy fall evenings. Here’s how to whip up a batch:


  • 1 medium size butternut squash – peeled, seeded, and cubed
  • 1 sweet potato – peeled and cubed
  • 2 garlic cloves
  • 1 yellow onion – coarsely chopped
  • 4 cups of vegetable broth or chicken broth
  • ½ teaspoon of ground coriander
  • Salt and pepper to taste
  • 3 tablespoons of olive oil, divided
  • 1/2 cup of canned coconut milk
  • Sage croutons (for serving)


  1. Preheat the oven to 400°F.
  2. In a roasting pan or baking sheet, toss the butternut squash, sweet potato, garlic cloves, and onion with olive oil, salt and pepper. Roast in the oven for about 30 minutes until they are tender.
  3. Take out from the oven and let it cool.
  4. Add the roasted vegetables into a Dutch oven over medium heat.
  5. Pour in the vegetable broth or chicken broth, ground coriander, salt and pepper to taste.
  6. Bring to a boil, reduce heat and let simmer for about 15 minutes.
  7. Remove from heat and blend the soup until creamy using an immersion blender or transfer it into blender then pour it back into the pot.
  8. Stir in coconut milk.
  9. Reheat soup if necessary.

Homemade Garlic Croutons:

Here’s a bonus recipe to make savory garlic croutons to sprinkle on top of your butternut squash soup:


  • 4 slices of gluten-free bread (cubed)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon of dried sage


  1. Preheat the oven to 350°F.
  2. Toss the bread cubes, olive oil, salt, pepper, and sage in a bowl until well combined.
  3. Spread them out on a baking sheet and bake for about 15 minutes, stirring occasionally, until they are golden brown.
  4. Serve it over soup with croutons.

Enjoy your hearty butternut squash soup with homemade garlic croutons on top!

Substitutions and Variations

 Perfect for cozy autumn evenings
Perfect for cozy autumn evenings

Ah, the joy of cooking! One recipe can transform into infinite possibilities. If you’re feeling adventurous or have specific preferences, here are some substitutions and variations that will make this Butternut Squash Soup with Croutons your own:

– Vegetable broth swap: To make this soup vegan-friendly, swap chicken broth with vegetable broth.

– Sweet Potato addition: Sweet potatoes and butternut squash blend well. Add in one medium-sized, peeled and chopped sweet potato to add an extra layer of sweetness.

– Coconut milk: For creamy Butternut Squash Soup, stir in a cup of coconut milk at the end.

– Pesto Croutons: Feeling fancy? Swap garlic croutons with pesto croutons made from cashew cream and basil leaves.

– Roasted squash: Roasting butternut squash intensifies the flavor. Save time by prepping your roasted squash ahead of time and adding it into the soup later.

– Maple syrup sweetness: Instead of tossing out all of your sugar substitute options altogether, try using maple syrup in place of condensed or granulated sugar. It’s a popular substitution that’ll make everything taste like fall.

– Squash Apple Soup: For a twist on tradition, replace the roasted squash with grilled apples, add chickpeas, and switch out the sage crouton with chickpea or red pepper soup for an exciting change.

These are just a few examples to help you ignite your culinary creativity. The possibilities are endless!

Serving and Pairing

 Rustic croutons add a satisfying crunch
Rustic croutons add a satisfying crunch

Imagine a cozy night in with a warm bowl of creamy butternut squash soup accompanied by herbaceous sage croutons; it’s the perfect meal for any chilly evening. This dairy-free and gluten-free soup recipe is an excellent way to enjoy the flavors of autumn, as it incorporates roasted butternut squash with a hint of sweetness from maple syrup, creating a delicate balance between savory and sweet.

Serving this soup is easy; all you need is a ladle and a deep bowl. Add one ladleful of soup to the bowl and top with crunchy sage croutons for an extra layer of flavor and texture. Its silky texture pairs nicely with crusty bread, toasted pita chips, or even cornbread.

If you are entertaining guests, this dish can be served as a starter or main course. Add toasted chickpeas or grilled chicken as protein toppings for an added boost of nutrition. Additionally, complement the earthy taste of the soup with bold flavors from other dishes such as red pepper soup or potato soup.

For wine pairings, try serving your butternut squash soup alongside a crisp Chardonnay that has bright citrus notes. If you prefer red wine, then a light-bodied Pinot Noir will also do the trick.

This vegan butternut squash soup recipe is versatile enough to be enjoyed all year round, making it an instant crowd-pleaser for any dinner party or gathering.

Make-Ahead, Storing and Reheating

 A soup that's as healthy as it is tasty
A soup that’s as healthy as it is tasty

Oh my darling foodies, it’s always a pleasure to have a steamy bowl of Butternut Squash Soup with Croutons waiting for us. Whether we’re busy with work, school or just life in general, it’s crucial to be prepared and make things easier for ourselves. Now, let me tell you about the magic of this delicious soup regarding make-ahead, storing, and reheating.

Firstly, you can prepare the soup beforehand and store it in an airtight container in the fridge for up to four days. However, if you want to keep it for a more extended period, I recommend freezing it instead of storing it in the refrigerator. When frozen, the Butternut Squash Soup will last up to 3 months!

Now let’s talk reheating. My advice is to avoid using the microwave as it can cause uneven heating and spoil your beautiful soup’s texture. Instead, take out a pot and heat your soup over medium heat until hot enough to serve. If you’ve stored your soup in the fridge overnight, you might find it has thickened considerably. To fix this, add some vegetable or chicken broth until you reach your desired consistency.

But what about those lovely croutons? Once you’ve made them, store them separately in an airtight container at room temperature or freeze them for later use. Don’t forget that they need to be added last! Simply dish out your warm soup into individual bowls and top each serving with the sage croutons.

And there you have it- a delicious Butternut Squash Soup with Croutons that can be prepared ahead of time and reheated quickly- with only one pot to clean up! Perfect for entertaining friends or calming down after a long day at work – this recipe will surely satisfy both your mind and stomach.

Tips for Perfect Results

 Gluten-free and guilt-free
Gluten-free and guilt-free

Preparing the perfect butternut squash soup with croutons requires a bit of skill and knowledge. In this section, I will share some tips that can help you achieve the best results.

1. Use Roasted Butternut Squash

Roasting the butternut squash will enhance its flavor, developing its natural sweetness and caramelization during cooking. Cut the squash in half, remove the seeds, and roast it in the oven at 400°F for about 45 minutes until it’s soft and lightly browned.

2. Blend Until Smooth

For a creamy butternut squash soup, blend it until it is smooth with no lumps. A high-speed blender or immersion blender will give you the best results.

3. Add Coconut Milk for Creaminess

Coconut milk is an excellent alternative to dairy cream that provides a velvety texture and complement to the soup’s sweetness. Add one cup of coconut milk in place of heavy cream to make it vegan and dairy-free.

4. Experiment with Flavor Enhancers

Adding different seasoning to the soup can elevate its taste profile. For example, try adding ginger, nutmeg, curry powder or cinnamon to enhance its sweetness and aroma.

5. Serve with Homemade Croutons

Making your croutons is the perfect opportunity to pair your roasted butternut squash soup; you can use different herbs and spices such as rosemary, cumin or thyme when making your croutons.

With these simple tips in mind, you’re ready to create a delicious bowl of creamy butternut squash soup with croutons that everyone will love!

Bottom Line

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In conclusion, this butternut squash soup with croutons recipe is an absolute must-try for anyone looking to create a healthy and delicious meal. Not only is it dairy-free, gluten-free, and vegan, but it is also bursting with flavor and nutrients. The roasted butternut squash and sweet potato create a creamy base, while the garlic croutons add a satisfying crunch. Additionally, the sage brings a unique earthy flavor that complements the sweetness of the vegetables perfectly.

This soup is adaptable to a variety of dietary needs and preferences, with substitutions and variations available for those who desire them. With simple ingredients that are easy to find at most grocery stores, you can whip up this recipe with ease.

Don’t let the cooler months discourage you from enjoying fresh and healthy vegetables. This butternut squash soup with croutons recipe will keep you warm and satisfied while nourishing your body from the inside out. I urge you to give it a try – your taste buds and health will thank you!

Butternut Squash Soup With Croutons - Dairy Free

Butternut Squash Soup With Croutons - Dairy Free Recipe

A warm comfort food - great for fall/winter
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Calories 496.2 kcal


  • 1/2 cup olive oil
  • 2 medium onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped finely
  • 6 cups butternut squash, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 2 teaspoons ground coriander
  • 4 cups chicken broth or 4 cups vegetable broth
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 4 slices bread, crusts removed


  • Soup.
  • Heat 1/4 cup of olive oil in saucepan and add onions and 3 cloves of chopped garlic.
  • Cook for 5 minutes or until the onions are softened on medium heat.
  • Add squash, sweet potatoes and coriander and cook for another 5 minutes.
  • Add broth and bring to a boil.
  • Reduce heat and simmer for 25 minutes (until squash is softened).
  • Place everything in a food processor and blend until smooth.
  • Season with salt and pepper.
  • Reheat soup and serve with croutons.
  • Croutons.
  • Cut bread into cubes.
  • Heat remaining oil in skillet and add bread.
  • Cook on high for 5-10 minutes, turning frequently until crispy.
  • Place them in paper bag with remaining garlic, seal bag and shake to coat croutons.

Add Your Own Notes


Serving: 598gCalories: 496.2kcalCarbohydrates: 51.4gProtein: 10.4gFat: 29.7gSaturated Fat: 4.4gSodium: 1049.6mgFiber: 7.2gSugar: 10.1g
Keyword < 60 Mins, Dairy Free, Free Of..., Lactose-free, Low Cholesterol, Low Protein, Potato, Stocks, Vegetable, Yam/Sweet Potato
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