Dairy free, Gluten Free, Vegan Butternut Squash & Coconut Soup

Butternut squash and coconut soup is a perfect meal that can be made quickly and easily. This soup is super tasty, yet dairy and gluten free.


(This recipe makes 6 servings)

  • ·         1 medium butternut squash
  • ·         2 tbsp olive oil
  • ·         1 can coconut milk
  • ·         1 cup stock
  • ·         2 onions (diced)
  • ·         1 tbsp coconut oil
  • ·         1 inch fresh ginger
  • ·         1 red chili (deseeded)
  • ·         2 cloves of garlic
  • ·         Fresh juice of 1 lime
  • ·         Salt and pepper to taste


First, you need to preheat your oven to 200C. Cut the butternut squash in half and take out the seeds. Add the olive oil and cook for about 40mins or until soft and slightly caramelized.

In a pan, add the chopped onions and the coconut oil. Cook for about 5-10 minutes on medium heat.

Once the butternut squash is cooked, let it cool and scoop out all the flesh with a spoon. Put it in a blender with the all the rest of the ingredients and blend till smooth. Add some water if you find it too thick. You can heat it up before serving.

Enjoy your vegan, gluten and dairy free soup.

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