Dairy Free Butternut Squash Soup

Fall is the best time to make soups. My favorite kinds of soups are cream based, but since figuring out I need to be dairy free for Charley, I need to figure out a way to cook my favorite types of soups without heavy cream. I realize not everyone is dairy free, but most recipes can be substituted either way. With it being fall, I wanted to create a soup that had fall ingredients. I made a simple roasted garlic butternut squash soup and after talking to my cousin, Abby we came up with yummy things to add into our soup. I created the base and she added the great idea of adding brussel sprouts and rotisserie chicken, while I thought of adding bacon. It turned out to be the best dairy free butternut squash soup.

I prepared all the veggies as demonstrated above. I cubed the butternut squash and quartered the onions and brussel sprouts. I prepared my garlic by cutting off the top of the head and drizzling with olive oil. Then I seasoned my prepared veggies.

On top of roasting these veggies, I also shred a rotisserie chicken, I left a breast and wing out to be made into chicken salad. I also fried bacon. I pureed the squash, onions, and roasted garlic with my emulsion blender and added the rest of the ingredients to the soup with two cans of full-fat coconut milk. I used two cans, because I wanted it to be a little thinner of consistency, but you can use one can and some chicken stock or one cup cream and some chicken stock. Or just stick with a thicker consistency with either one can of coconut milk or one cup of heavy cream. Add the brussel sprouts and bacon and warm through.

The flavors were amazing, I drizzled some balsamic vinegar on top and this soup hit so many flavor profiles. It was sweet, salty, tangy, creamy, with a hint of smokiness. I was so happy with how this dairy free butternut squash soup turned out.

Butternut Squash Soup

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 servings


  • 1/2 lb. bacon chopped

Butternut Squash

  • 1 large butternut squash cubed, yielded 7 1/2 C.
  • 1 large onion quatered
  • 2 TBSP olive oil
  • 1 TBSP dried thyme
  • 1 tsp. dried ground sage
  • salt & pepper to taste
  • 1 tsp. truffle dust (optional), found at Kroger

Brussel Sprouts

  • 1 C brussel sprouts quartered
  • 1 tsp. bacon grease
  • salt & pepper, to taste
  • pinch ground nutmeg


  • 1 Rotisserie chicken exclude one breast & wing
  • 1-2 cans full-fat coconut milk depends on desired thickness
  • balsamic vinegar (optional), drizzled over top
  • additional salt, pepper, & thyme to taste


  1. Preheat oven to 425.

Butternut Squash & Garlic

  1. Add prepared squash and onions into a medium sized mixing bowl. Add olive oil, herbs, and salt & pepper and combine well. 

  2. Pour bowl onto a parchment paper lined baking sheet. Spread out the mixture evenly onto the sheet. Reserve bowl for brussel sprouts.

  3. Chop off the head off garlic, exposing the bulbs. Drizzle with olive oil and wrap in foil.
  4. Put the tray and foil wrapped bulb into the oven. Roast for 40 minutes, stirring the squash at the 20 minute mark. Let the garlic bulb cool then remove skin from the cloves of garlic

Bacon & Brussel Sprouts

  1. While squash is roasting add bacon to a pot and fry. 

  2. Once done remove bacon from pan. Discard the grease, reserving 1 tsp. for the brussel sprouts. 

  3. Add quartered brussel sprouts to the same bowl used for the squash. There should be leftover oil, and seasoning left in the bowl. Along with that add the reserved bacon grease, a pinch of nutmeg, and salt & pepper to taste.  

  4. Add brussel sprouts to a parchment lined baking sheet. With 20 minutes left to the squash, place the brussel sprouts on the second rack of the oven. Roast for 20 minutes. 


  1. Add the roasted squash, onion, and garlic to a pot on medium-low heat and blend with an emulsion blender (it can be added to a blender, if you don't have an emulsion blender). 

  2. Once it's blended, add coconut milk. Continue blending with an emulsion blender if it's still chunky and to stir the milk in. 

  3. While it's cooking add in the rotisserie chicken and warm through. 

  4. Add in the brussel sprouts and bacon and continue cooking till everything is warmed through. Add additional seasonings at this point.

  5. Pour into a bowl and drizzle with balsamic vinegar. Serve as is or with a crostini to dip.  


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  • Reply Ro Young

    Sounds delicious!!

    October 30, 2018 at 8:45 pm
    • Reply paigemcdivitt

      It turned out great!

      November 1, 2018 at 9:10 am

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