Velvety Butternut Squash Soup (Dairy-Free)
Serves 625 mins prep70 mins cook
Creamy, dairy-free butternut squash soup with fresh orange and ginger is fresh and simple!
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What you need
Instructions
0 Heat oil in a large pot or Dutch oven over medium heat. Add the onion and ginger. Cook 5 minutes or until softened and translucent, stirring occasionally. 1 Stir in the squash, potato, maple syrup, 4 cups stock, orange zest and orange juice. Season generously with salt (start with 2 teaspoons if using water instead of stock). Bring to a simmer, then adjust heat to medium-low. Cover the pot and cook until the squash is soft when pierced with a fork, about 25 minutes. 2 Puree the soup in batches in a blender or with an immersion hand blender until very smooth. 3 Drizzle a spoonful of coconut cream over the soup and sprinkle with the herbs and nuts.View original recipe