When the weather starts to cool down, I always find myself craving a warm bowl of soup.

My homemade dairy free roasted butternut squash soup has quickly become one of my favorite meals to make during this time of year.

A lot of creamy soups rely on heavy cream or butter, but this recipe is completely dairy free and still turns out rich and velvety.

Roasting the vegetables first brings out a deep, sweet flavor that makes every spoonful taste amazing.

It is simple to prepare, gentle on your stomach, and perfect for a cozy weeknight dinner.

Why This Recipe Is a Keeper

Incredible Creamy Texture – Full-fat coconut milk creates an ultra-velvety texture without needing any heavy dairy cream at all.

Deeper Roasted Flavor – Roasting the squash and garlic first caramelizes the edges and brings out rich, savory sweetness.

Sweet and Tangy Balance – Crisp Honeycrisp apple and a splash of vinegar keep every bite bright and never overly heavy.

Hands-Off Sheet Pan Prep – The oven does most of the hard work, so you spend very little time actively cooking.

Here’s What You’ll Need

1 large Butternut Squash (About 3 lb), Peeled, Seeded & Cubed
1 medium Yellow Onion, Quartered
1 Honeycrisp Apple, Cored & Quartered
4 cloves Garlic, Unpeeled
3 tbsp Olive Oil
1 1/2 tsp Salt
1/2 tsp Black Pepper
3 1/2 cups Vegetable Broth
1 tbsp Fresh Sage, Chopped
1/4 tsp Ground Nutmeg
3/4 cup Full Fat Coconut Milk, Plus More For Drizzling
1 tbsp Maple Syrup
1 tsp Apple Cider Vinegar
1/4 cup Toasted Pepitas

How to Make It

Step 1

Preheat the oven to 425°F. Toss the squash, onion, apple and garlic with the olive oil, salt and pepper on a large baking sheet and spread into a single layer.

Step 2

Roast for 35 to 40 minutes, flipping halfway through, until the squash is soft and caramelized at the edges.

Step 3

Squeeze the roasted garlic out of its skins and transfer everything to a large pot. Add the broth, sage and nutmeg and simmer for 10 minutes.

Step 4

Blend the soup with an immersion blender until completely smooth. Stir in the coconut milk and maple syrup.

Step 5

If the soup is too thick, add a splash more broth. Stir in the apple cider vinegar and adjust the salt to taste.

Step 6

Serve with a drizzle of coconut milk and a sprinkle of toasted pepitas.

Recipe Tips

Spread the Veggies Across Two Pans

If you crowd the squash, apples, and onions onto one pan, they will steam instead of roast. You will miss out on the deep, sweet caramelization that gives this soup its flavor.

I recommend using two large baking sheets so every piece has room to touch the hot pan. This ensures the edges turn golden and slightly browned.

Keep the Garlic Skins On While Roasting

Roasting at 425 degrees can quickly scorch bare garlic cloves and make them taste bitter. Leaving the papery skins on protects the cloves and lets them slowly soften inside.

You will know the garlic is ready when you can gently squeeze the bulb and the soft, sweet paste slides right out into the pot.

Choose Canned Full-Fat Coconut Milk

For the richest dairy-free texture, make sure to use canned full-fat coconut milk rather than the carton variety from the refrigerated aisle. Refrigerated carton milk is too thin and will dilute your soup.

I’ve found that whisking the coconut milk in a small bowl before adding it breaks up any separated cream. It blends smoothly into the broth to mimic the feel of heavy cream.

What to Make Next