Spiced Butternut Squash Soup (Gluten Free, Dairy Free)

Hello everyone, my latest recipe is for this delicious Gluten and Dairy Free Spiced Butternut Squash Soup. I’m exciting we are heading into Spring and I can start to work on some new seasonal recipes. It is still cold enough in Scotland to enjoy a warming bowl of soup so thought I would share this recipe. This also works well substituting the butternut squash with either sweet potatoes or pumpkin. You can also make a double batch of this soup and pop the rest in the freezer for another day.

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Spiced Butternut Squash Soup then you might like to try one of my other soup recipes:

• Treat yourself with my Baked Potato Soup (Gluten Free, Dairy Free)
• Go traditional with my Cream of Tomato Soup (Gluten & Dairy Free)
• Have a vegetarian soup Tomato and Lentil Soup (Gluten & Dairy Free)
• Have something different with Prawn Tom Yum Soup (Gluten and Dairy Free)

More Recipes Please!

Like me, you may also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Spiced Butternut Squash Soup (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Stove Top Cuisine: British Courses: Light Bites Recipe Keys: Dairy Free Gluten Free Vegan

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 tbsp olive oil
• 1 butternut squash (medium sized)
• 2 garlic cloves (minced)
• 1 tsp ground ginger
• 1 tsp sriracha
• 1 onion (diced)
• 400 mg coconut milk
• 2 tbsp lime juice
• 1 tbsp fresh coriander (chopped)
• salt and pepper (for seasoning)

Instructions

1. Peel and chop the butternut squash into 1 cm cubes

2. Add the olive oil to a large pan over a medium heat.  Add in the onion, garlic and sriracha.  Saute for 5 minutes.

3. Add in the butternut squash and coconut milk.  Bring to the boil and simmer for 15 minutes or until the butternut squash is tender.

4. Stir in the lime juice, fresh coriander and season to taste.  Blend until smooth.

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