Everyday Dairy-Free Living

Butternut Squash Soup Served with Dairy-free Crème Fraîche

February 19, 2016
By: of Thrive
Prep 20 min
Cook 50 min
Yield 2-3

This soup is wholly satisfying with creamy butternut squash, savory garlic and herbs and topped with Dairy-Free Crème Fraîche.


  1. Preheat oven to 375°F.
  2. Rub olive oil over the cut side of the squash and season with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper.
  3. Place the squash cut side down and stuff with the garlic cloves, thyme, 1 Tbsp. of vegan butter and bay leaf.
  4. Roast the squash for 45 minutes to an hour, until tender, then set aside to cool.
  5. Reserve the garlic cloves to be added to the soup.
  6. Remove the squash from the skin by scraping with a spoon and set aside.
  7. Over medium-high heat, melt the remaining 3 Tbsp. of vegan butter in a pan.
  8. Sauté the onion and garlic until soft and translucent.
  9. Add the roasted squash and garlic cloves, season with salt and pepper and sauté about 5 minutes.
  10. Add the vegetable stock and bring to a simmer. Remove from heat and allow cool for 10 – 15 minutes.
  11. Puree the soup until smooth with a food processor or an emersion blender.
  12. Stir in the cashewmilk.
  13. Serve in bowls garnished with ground nutmeg, maple syrup, Dairy-Free Crème Fraîche and a sprig of thyme, if desired.

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