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Roasted Squash Soup

This rich, creamy, and warming cool weather soup is both non-dairy and gluten free!

This Roasted Squash Soup is creamy, rich, luscious, and LOADED with so many different flavors and textures. Most creamy soups start with a milk or heavy cream base, but this recipe is non-dairy and gluten-free, which is a big win for all of my peeps out there with food allergies or aversions, or those just looking for a decadent, creamy soup option to meet their personal lifestyle choices.

The creamy coconut broth base is loaded with fresh fruit, vegetables, and herbs, and the bone broth and nutritional yeast give it this dreamy, cheesy kick that elevates every other flavor simmering away in the pot. This broth remains on a low simmer, marrying everything together and making your home smell like heaven as your squash roasts to perfection. As you stir in the pureed squash, your broth quickly transforms into a thick, luscious, beautifully vibrant soup perfect for fall and winter food prep, easy entertaining, or make-ahead and freeze meals. I could seriously eat a mugful of this every day throughout the cold weather months!

Prep Time: 20 minutes

Cook Time: 1.5 hours

Yield: 8-10


¼ cup extra virgin olive oil

1 large butternut squash, about 4 pounds, cut into portions, seeds spooned out

1 acorn squash, about 1 ½ pounds, cut in half, seeds spooned out

3 shallots, thinly sliced

5 stalks celery, sliced, plus any celery leaves

1 apple, cut into cubes (I like to use a sweet apple like Fiji or Gala)

1 cup bone broth

1 (13.5 ounce) can coconut cream

2 (13.5 ounce) cans coconut milk

½ cup nutritional yeast

10 sage leaves, chopped, plus 3 whole sage leaves

1 sprig fresh oregano, chopped

1 sprig fresh terragon, chopped

Two scoops Vital Proteins (optional)

Sea salt flakes

Ground black pepper


Preheat oven to 425°.

1. Place butternut squash and acorn squash on a baking sheet lined with foil and coated with cooking spray. Brush all squash sections generously with olive oil. Sprinkle with salt and pepper. Place flesh side down. Bake for 1 hour. Halfway though, use tongs to flip any squash sections that have flesh on both sides to assure even roasting. While squash roasts, prepare the broth base.

2. In a large pot or dutch oven (I love to use this one), heat olive oil over medium heat. Then, add the shallots, celery, celery leaves, and apple. Season with salt and pepper. Saute until soft, 8-10 minutes (shallots and apple will be translucent).

3. Add the bone broth, coconut cream, one can coconut milk, nutritional yeast, Vital Proteins, chopped sage leaves, oregano, and terragon to the pot. Season with salt and pepper. Bring to a boil, stirring throughout to combine the ingredients. Reduce to a simmer for about 15 minutes, stirring occasionally to marry the flavors. Remove from heat and return to squash.

4. Once the squash sections are soft enough to spoon flesh out (use tongs to squeeze and test). Remove from the oven and allow to cool for about 10 minutes to avoid burning your hands.

5. Add the second can of coconut milk to a blender. Then, using a large spoon or ice cream scooper, scoop all flesh from the squash sections and add to the blender. Blend until combined and completely smooth.

6. Pour blender contents into the pot containing the broth base. Over medium heat, stir soup until everything is combined. Season with salt and pepper to taste. Bring to a simmer and leave for 10 minutes, then reduce to very low heat and allow soup to cook for 30 minutes, stirring occasionally.

Serve immediately, save it in the fridge for up to a week, or store in the freezer for up to a month!


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