Fall is the best, I love shifting into the cozy season of warm food! I have been making a lot of soup this last month trying to use as much squash as possible! Fun fact about squash, if you leave it in your cellar or cooler area it can last for months! So stock up while you can and enjoy squash all winter long! This Butternut Squash Soup recipe is my all time favorite, easy to make, creamy, dairy-free, and I am willing to bet you already have all the ingredients at home! Check it out below! 

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  • 1 butternut squash (peeled and diced into cubes) 
  • 5 garlic cloves (I peel and cook whole) 
  • 1 sweet onion (diced) 
  • 32 ounces vegetable or chicken broth ( I prefer the taste of chicken broth) 
  • 1 cup almond milk 
  • ½ TBS olive oil
  • ½ TBS cinnamon
  • ½ TBS garlic Salt
  • 1 tsp salt 
  • Lots of fresh ground pepper! 


1. Warm olive oil in Dutch Oven over medium heat, add onions and garlic, sauté until onions are soft.

2.  Add butternut squash, broth, almond milk, cinnamon, garlic salt, and a bit of pepper. Simmer for 15-20 minutes until squash is soft. 

3.  Pour entire content into Vitamix and blend well (I add a bit more salt and pepper at this time to taste) 

4. Add back to dutch oven and serve with fresh pepper on top! ( I love this especially If I'm early on making dinner I can leave the soup on low to stay warm!) 

xx nichole