Butternut Squash Soup

Courtesy of: Ellyndale Foods
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Servings: 4
Prep: 20 mins
Cook: 55 mins
Total Time: 1 hr 15 mins


Dairy-free, gluten-free and full of flavor, this butternut squash soup will be a crowd pleaser. Roasted butternut squash is blended with the flour and stock to create a delicate creamy texture that will make your guests sure you added cream.

Created by the NOW® Culinary Innovation Team


  • 4 tbsp Ellyndale Organics™ Extra-Virgin Olive Oil
  • 1 tbsp Living Now® Gluten-Free All Purpose Flour
  • 3 cups Roasted Butternut squash, cubed
  • 4 cups vegetable stock
  • 1 tbsp NOW Real Food® Sugarless Sugar™
  • ½ tsp salt
  • ½ tsp ground black pepper


  1. Preheat oven to 400° F
  2. Toss squash cubes in 2 tbsp olive oil to coat, and place in a single layer on a cookie sheet
    and roast 30 minutes.
  3. While squash is roasting, heat remaining 2 tbsp olive oil in a large pot.
  4. Add flour and whisk until fully incorporated.
  5. Slowly add chicken stock, Sugarless Sugar, salt, & black pepper whisking continuously to prevent lumps forming.
  6. Bring to a boil, add squash, turn heat to medium low, cover, and cook 20 minutes.
  7. Transfer soup to blender, and puree until smooth.
  8. Place squash soup back into sauce pan and cook on medium heat for an additional 5 minutes.

Serve warm and enjoy!