Dairy-Free Creamy Butternut Squash Soup with Caramelized Onions
This Dairy-Free Creamy Butternut Squash Soup with Caramelized Onions is luxurious, creamy, dairy-free and so comforting. Like most great soups, it is hands-off but requires some time simmering on the stove. It is full of fall flavors!
Ingredients
- 1 large sweet or white onion
- 1/4 cup balsamic vinegar
- 1 medium butternut squash
- 3 large carrots
- 1 granny smith apple
- 4 cloves minced garlic
- 2 tsp salt
- 4 cups vegetable broth
- 1 tbsp Italian seasoning
- 1 13 oz. can full-fat coconut milk
Instructions
- Heat a large pot over medium-low heat. Remove the outer layer from the onion and slice the entire thing into rings. Heat 1 tbsp of oil in the pot and add the onion.
- Caramelize the onions by allowing them to cook on medium-low heat for about 40 minutes, stirring every 5-10 minutes.
- While onions are caramelized, peel and roughly chop the butternut squash, removing the inside seeds.
- Roughly chop the carrots and granny smith, and mince the garlic.
- Once the onions have caramelized for 40 minutes, add the 1/4 cup balsamic vinegar and deglaze the pan, getting all of the bits from the bottom.
- Add the minced garlic, butternut squash, carrots and apple to the pot. Cook for about 10 minutes, stirring every few until veggies are slightly softened.
- Season with the 2 tsp salt and 1 tbsp Italian seasoning and add the 4 cups vegetable broth. Bring to a simmer and cook until the vegetables are fork tender, about 30 minutes.
- Using an immersion blender, blend the soup until it is about halfway blended and more liquid is needed.
- Add the can of coconut milk and continue to blend until the soup is silky smooth!