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Lindsey’s Savory Butternut Soup – Food Allergies on a Budget

Butternut squash is such a lovely squash. It’s simple to prepare, needs little adornment, and totally delicious. The gorgeous orange color is a celebration of sorts of the glory of autumn. I like it in soup.

This soup features butternut squash in a top 8 free, vegan way. It’s a savory soup with just a touch heat and natural sweetness from the squash itself.

We’ll start by chopping a butternut squash in half. Make sure to use a sturdy knife!

Roast the squash until soft.  Scoop all of the flesh out into a small bowl.

Now we’re ready to get this soup going!

Savory Butternut Soup

Yield – 6 servings

Preparation Time – 20 hour

Cooking Time – 75 minutes


  • 1 medium butternut squash (2 cups roasted)
  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons dairy free margarine or oil
  • 4 cups vegetable broth
  • 1 medium russet potato, cooked
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pinch of cayenne pepper
  • salt to taste
  • pepper to taste


  • Preheat oven to 375 degrees and oil a baking sheet
  • Cut squash in half, scoop out the seeds and place cut side up on the baking sheet.
  • Pierce the flesh of the squash a few times with a fork or knife.
  • Roast squash for 45 minutes.
  • Remove from oven and let cool until you can handle it.
  • Scoop the flesh of the squash out of the skin and reserve.
  • In a dutch oven saute the onion and garlic in the dairy free margarine on medium heat until soft and lightly golden in color.
  • Slowly add in the vegetable stock and remaining ingredients.
  • Mash them up a little in the pot to combine. You will have lumps at this point and it will not be perfect. Don’t worry, we’ll make it all smooth in just a bit.
  • Bring the mixture to a boil then reduce the heat and simmer for 30 minutes.
  • To smooth out the soup pour it into a blender and blend on low until it’s the consistency you’d like.
  • Enjoy!