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Dairy-free Butternut Squash Soup | Take Two Tapas | #Soup #ButternutSquash #RoastedVegetable #Gingersnap #Pumpkinseed

Butternut Squash Soup with Gingersnap Pumpkin Seeds


  • Author: Jennifer Stewart
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 12 people 1x

Description

Butternut Squash Soup is a quick, easy, and comforting meal with all the flavors of Fall!  Complete with a toasted gingersnap crumble.


Scale

Ingredients

For the soup

1 large Butternut Squash (roasted, 4 cups total cooked)

1 medium onion (diced small)

1 tablespoon olive oil

3 medium-sized parsnips (peeled and roasted)

13 ounce can full-fat coconut milk

6 cups chicken broth or vegetable broth if you want vegetarian

1 teaspoon allspice

1 teaspoon nutmeg

For the gingersnap crumble

1 1/2 teaspoon smoked paprika

1 tablespoon ground cayenne pepper (omit if you don’t want it spicy)

1/2 cup pumpkin seeds

1/4 cup ground ginger snaps

2 tablespoons coconut oil


Instructions

Prep and roast your vegetables

Start by getting your squash and parsnips prepared.

Peel, wash, and cube your vegetables.

If not already done, roast your vegetables in a 400F oven until tender.

Toast your seeds and gingersnaps

Combine, crushed ginger snaps, and coconut oil.

Toast on a foil-lined baking sheet at 400F for 10 minutes or until crispy.

Repeat with pumpkin seeds.

Toss the toasted pumpkin seeds and crushed gingersnaps with 1/2 teaspoon smoked paprika.

Make the soup

In a large pot, combine olive oil and onion.

Cook until the onions are clear.

Add the squash, parsnips, and broth.

Bring to a boil and then lower to a simmer for 10 minutes.

Add the coconut milk and stir to combine.

Puree in small batches in a blender or use a hand-held immersion blender to puree soup.

Ladle into serving bowls or shot glasses and top with toasted seeds and gingersnaps.


Notes

*If you like this recipe, leave me a comment and rate it with some stars.  Thank you!

  • Category: Small Portioned Comfort Foods
  • Method: Oven
  • Cuisine: American

Keywords: Soup, Butternut Squash, Fall food

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