Dairy Free Butternut Squash Soup

Yield: 8 Servings
Total Time:
45 mins
Adapted with permission from La Brea Bakery
This wonderful soup can be made as thick as you'd like. When dipping into warm crusty bread, we enjoy keeping it a little thicker by adding a little less stock. Or refrigerating the soup till the next day will result in a thick soup.


  • 6 cups butternut squash , peeled & diced into 1/2" pieces (about 2 medium squash, 3 pounds total)
  • 2 tablespoons olive oil
  • 6 cloves garlic , peeled & minced
  • 1 medium onion , diced
  • 2 ripe pears , peeled, cored & diced
  • 5 cups chicken stock or vegetable stock
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • few fresh thyme or oregano sprigs (optional)
  • 1 teaspoon sea salt
  • 1/4 teaspoons fresh ground black pepper
  • fresh chives for garnish


  1. Heat large heavy bottom pot to medium heat. Add olive oil, then add onion and minced garlic. Cook for about 3 minutes or until onions and garlic become translucent and fragrant.
  2. Add pear, coriander, allspice, fresh herbs (optional), salt and pepper. Cook for about 5 minutes, stirring occasionally
  3. Add the squash and cook for about 15 minutes or until squash becomes golden in color. Stir occasionally.
  4. Add stock and stir to combine all ingredients well. Bring to a boil then immediately reduce heat to low. Continue to cook for about 15-20 minutes or until the squash is tender.
  5. Allow soup to completely cool. Add soup to blender and blend the soup until it becomes smooth. If you added any woody thyme or oregano sprigs that are still tough, remove these stems before blending the soup.
  6. Add additional salt and pepper to taste.
  7. Pour back into pot and re-heat before serving. Serve the soup warm, top with fresh chives or herbs and eat with your favorite crusty bread or gluten free bread.

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