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    Home » Dairy Free Recipes » Gluten Free Recipes

    Butternut Squash Soup (Allergy Friendly)

    Published: Oct 11, 2018 · Modified: Apr 8, 2025 by Zoe Williams. 424 words. About 3 minutes to read this article.

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    This quick and easy butternut squash soup recipe is a favourite in our house.   It's so warming and delicious, it's like an autumnal hug in a bowl.  It would be perfect for Bonfire Night celebrations.  In our house, we call it ‘orange soup’ for obvious reasons!  I have been making it since my youngest was a baby and it is suitable for weaning.

    Customise your soup

    Using homemade chicken stock as a base for this butternut squash soup makes it very nutritious and filling.  Alternatively, to make it vegetarian/vegan you can just use vegetable stock instead.   Whichever option you go for, I really would urge you to go to the extra effort of making your own broth or stock as it is so good for you and much tastier, although you can of course use stock cubes if you prefer.

    I like to make this butternut squash soup very thick so it is almost like a puree, which makes it great for babies too.  If you prefer, you can add more water for a thinner consistency, or even some (dairy-free) cream.   It also freezes well if you have any leftovers.

    Best served with your favourite bread, crackers or breadsticks.


    Time Saving Cheats

    There is literally no prep time for this recipe - I cheat! I buy a pre-prepared butternut squash and sweet potato soup pack like the one pictured, available from the prepared vegetables aisle in the supermarket.  I also use frozen chopped onion equivalent to about 1 onion.  We don't eat onions very often because they can upset my husband's IBS tummy, so I buy frozen onions to minimise waste.

    Here's my first ever YouTube video showing how to make Butternut Squash Soup!  Enjoy!

    how to make butternut squash soup

    Butternut Squash and Sweet Potato Soup (Allergy Friendly)

    Print Recipe Pin Recipe
    Cook Time 35 minutes mins
    Total Time 35 minutes mins
    Servings 2

    Ingredients
      

    • 1 tablespoon coconut oil
    • ½ cup frozen chopped onion
    • 350 g pack pre-prepared butternut squash and sweet potato
    • 1-2 teaspoon cumin
    • 500 ml chicken or vegetable stock
    • salt and pepper to taste

    Instructions
     

    • Melt the coconut oil in a saucepan. Add the diced onion and soften for around 5 minutes.
    • Add the butternut squash, sweet potato and cumin and stir well. Season with salt and pepper to taste. Cook for another 10 minutes to soften the vegetables, stirring occasionally.
    • Add the stock and bring to a boil. Turn down the heat and simmer for around 20 minutes or until the vegetables are very soft. Taste and add more seasoning if desired.
    • Remove from the heat. Using a stick blender, blend the soup mixture to a smooth consistency. If the mixture is too thick, add more water until desired thickness is achieved.
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    About Zoe

    Hello there! Welcome to My Allergy Kitchen! I love experimenting with alternative ingredients and coming up with allergy friendly recipes. I believe you shouldn't let allergies stop you from doing anything you want to do in life.
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