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Butternut Squash Soup image

Butternut Squash Soup

Prep Time 10 mins
Cook Time 10 mins
Bake Time 50 mins
Total Time 1 hr 10 mins
Course Dinner, Lunch
Servings 4 people


  • 1 medium squash
  • 1 tbsp olive oil
  • 2.5 cups So Delicious Dairy Free Unsweetened Coconut milk
  • 2 cups vegetable broth
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tsp ground black pepper


  • Preheat oven to 425 degrees.
  • Cut squash in half, length-wise, remove seeds and lightly cover with olive oil sea salt and pepper.
  • Place cut side down on parchment paper and bake for 50 minutes.
  • Once squash is done, add coconut milk, vegetable broth, onion powder, garlic powder to a deep pan and cook on high until boil.
  • Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.
  • Using an immersion blender, blend all ingredients until smooth.
  • Add ground black pepper and serve!