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Creamy roasted butternut squash soup in white bowl with apple cider croutons, fresh herbs and easy 30-minute fall recipe

Creamy Roasted Butternut Squash Soup Recipe (30-Minute, Dairy-Free)

Creamy, comforting, and full of cozy fall flavor—this easy roasted butternut squash soup with crispy apple cider croutons comes together in just 30 minutes. A healthy, dairy-free, gluten-free family favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: soup, Main course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1 medium butternut squash peeled and cubed (about 4 cups)
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 3 cups low-sodium vegetable broth or chicken broth
  • 1 cup unsweetened apple cider
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon dried sage or thyme
  • ½ cup full-fat coconut milk or heavy cream
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
For Apple Cider Croutons:
  • 2 cups bread cubes use gluten-free if needed
  • 1 tablespoon olive oil
  • 2 tablespoons unsweetened apple cider
  • ½ teaspoon ground cinnamon
Optional Garnishes:
  • Extra coconut milk swirl
  • Toasted pumpkin seeds
  • Fresh sage leaves
  • Cracked black pepper

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender (or regular blender)
  • Cutting board & knife
  • Measuring cups/spoons

Method
 

Step 1: Roast the Vegetables
  1. Preheat your oven to 425°F (220°C). On a baking sheet, toss the cubed butternut squash, diced onion, and minced garlic with olive oil, cinnamon, salt, and pepper. Spread in a single layer and roast for 20 minutes until golden and caramelized.
Step 2: Simmer the Soup
  1. Transfer the roasted vegetables to a large pot or Dutch oven. Add vegetable broth, apple cider, nutmeg, and dried sage. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
Step 3: Blend Until Creamy
  1. Using an immersion blender or regular blender, puree the soup until completely smooth and creamy. (If using a regular blender, blend in batches and be careful with hot liquid.)
Step 4: Add Creaminess
  1. Return the blended soup to the pot if needed. Stir in the coconut milk (or cream) until fully incorporated. Taste and adjust seasoning with more salt or pepper if needed.
Step 5: Make Apple Cider Croutons
  1. While the soup simmers, make the croutons: Toss bread cubes with olive oil, apple cider, and cinnamon. Spread on a baking sheet and bake at 375°F (190°C) for 8-10 minutes until golden and crispy.
Step 6: Serve and Enjoy!
  1. Ladle the hot soup into bowls. Top with apple cider croutons and your choice of garnishes. Serve immediately for the best texture.

Notes

PRO TIPS:
• Use full-fat coconut milk for creamiest dairy-free version
• Roasting brings out natural sweetness - don't skip this step!
• Make it high-protein: Blend in 1 can white beans
• Storage: Soup keeps 4 days refrigerated, 3 months frozen (without croutons)
• Kid-friendly: Reduce cinnamon by half if needed
 
DIETARY NOTES:
• Gluten-free: Use GF bread for croutons
• Vegan: Use vegetable broth and coconut milk
• Whole30: Omit croutons and use compliant broth