Creamy Butternut Squash Soup (Dairy Free)
We went crazy on soups this fall! I was determined to make creamy soups that were gluten free, dairy free, soy free, yeast free, and no extra “nasties” that would mess with my gut.
I did A LOT of experimenting and this was my husband and my favorite soup that came out of the “test kitchen”––we ate jars of this stuff!
If you have major gut issues and have trouble digesting fats, I would enjoy all creamy soups in moderation, even the dairy free versions. Coconut milk can be hard for some people to digest in large quantities. But if you listen to your body you will do just fine.
I made this soup for all of our Thanksgivings (we had 4, might I add) and everyone raved about the soup. They were all shocked when I told them it was dairy free. Some of my family requested I make them a batch as well.
So happy to call this a crowd favorite! I hope you all enjoy it as much as we do :)
INGREDIENTS
Cubed butternut squash
2 large apples
1 Cup sweet yellow onions (chopped)
Bone broth (low sodium)
13.5oz can coconut milk (I highly recommend this exact brand and kind! I’ve tried other ones and it doesn’t taste the same!)
Black pepper (to taste)
INSTRUCTIONS
Add all ingredients to slow cooker, except for the coconut milk and black pepper
Cover and cook on high for 3-4 hours or on low for 7-8 hours (stir occasionally if possible)
Add vegetables, coconut milk, and pepper (I add quite a bit to this recipe as it really makes it flavorful) to blender. Careful…ingredients may still be very hot!
Blend until smooth
Store in air-tight mason jars in the fridge, use stove to reheat. Enjoy within 5 days.
>>I love making soups in bulk and freezing some in mason jars for another day!<<