I used my Simple Living Soup Maker to make this soup. If you haven’t heard of Simple Living and their products, you need to check them out! I love my soup maker – It makes dinners easy – heating, blending and cooking soups in 30 minutes! Their soup maker can also be used to make smoothies and alcoholic beverages…My fav! Not to mention it is so quick to clean and easy to store. The BEST.

If you don’t have a Soup Maker, you can use a large pot and then an immersion blender to puree the soup after it is done cooking.

Let’s talk ingredients. Here is what you will need to make this flavourful soup:

• cauliflower
• a yellow or white potato
• yellow onion
• garlic
• dried/fresh sage
• vegetable broth

Everything goes into your Soup Maker and it gets set to “Smooth,” and then turned on. Half an hour later, the soup is hot, creamy and ready to serve.

While the soup is cooking, I like to fry some fresh sage leaves to put on top. These are GOLD. All you have to do is add them to a hot pan with a thin layer of oil and fry until crispy! This only takes a minute or two. Drain them on some paper towels and when the soup is done, sprinkle them on top. So good!

This recipe is the perfect, healthy, post-work meal that will feed a family of four. It’s great for those long days at work, when you come home and need something quick to whip up. The Soup Maker makes it even more practical – I will never make soup in anything else again!

Easy Creamy Cauliflower Soup

Servings: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• one small head of cauliflower, cleaned and broken into florets
• one medium yellow or white potato, cut into 1/2 inch chunks
• 1/2 yellow onion, diced
• 2 cloves garlic (minced, if cooking stovetop)
• 1/2 tsp dried sage
• 1/4 tsp salt
• a few grinds of fresh black pepper
• 3 cups of vegetable broth (plus 1/2 cup if cooking stovetop)
• olive oil

Instructions:

Soup Maker steps:

1. Put all ingredients into your soup maker. Feel free to add more broth right up to the MAX line. Secure the lid and set to “Smooth.” Press “ON.” Once the soup is done, check the seasoning and add more salt/pepper if desired. Pour into bowls and drizzle with a splash of olive oil.

Stovetop steps:

1. Add 1 tablespoon olive oil to a large pot over medium heat. Once the oil has warmed, add your onion and let cook, stirring occasionally, until soft – about 5 minutes. Add the garlic and stir frequently, cooking until fragrant – about 30 seconds to 1 minute. Add the cauliflower, potatoes, sage, salt and pepper to the pot. Pour in the vegetable broth and stir to combine. Bring up to a boil and then reduce the heat to a simmer. Cover and cook for 30 minutes.
2. Once the soup is done and all vegetables are tender, blend the soup with an immersion blender until smooth. Alternatively, you can very carefully pour the soup into a blender, blend until smooth and then return to the pot. At this point, taste the soup and adjust salt and pepper accordingly. Serve immediately or store in airtight containers in the fridge for up to 3 days.

NOTES:

I like to top this soup with crispy sage leaves and hemp hearts. To fry fresh sage leaves, coat the bottom of a small pan with a thin layer of oil. Place the pan over medium-high heat, and when the oil is hot, drop the sage leaves in. They should sizzle immediately. Cook for 1-2 minutes or until crispy. Drain on paper towels before serving on top of the soup.

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So, here’s a true story -once upon a time, I was looking through my fridge and there was some left over pumpkin, a pear that was nearing the end of it’s life and a perfect little squash. Therefore, I naturally decided to make soup. The end.

I know, I know – sounds weird, but trust me, they willingly found each other and are now happily married and ready to spend their lives together as one happy triad. Some things are just meant to be.

WHAT IS DAIRY-FREE BUTTERNUT SQUASH AND PEAR SOUP?

This soup is ALL the creamy and NONE of the dairy. It has everything that a great soup has – aromatics, body and flavour…it is the real deal.

The reason why I love this recipe so much is because everything is roasted beforehand and roasting means caramelization and caramelization means flavour! So cube up that squash, toss it in some EVOO and some spices, pop that bad boy in the oven and let it do it’s magic.

INGREDIENTS FOR DAIRY-FREE BUTTERNUT SQUASH AND PEAR SOUP

I love using simple and healthy ingredients for the majority of my recipes and this soup is no exception. Moreover, ingredients can easily be swapped or subbed for those of your choice, or what is in your fridge. For example, you might choose to use sweet potatoes instead of squash, cream instead of coconut milk or different herbs you have to use up – cooking is flexible!

ROASTING THE INGREDIENTS

Firstly, we are going to cook the vegetables. Since the squash takes longer to cook through, give it about 20-25 minutes to roast up, pull it out and add the rest of the ingredients to the sheet pan, toss with a bit more oil and roast for another 20 until everything is fork-tender. Browned edges are accepted and encouraged.

MAKING THE SOUP

Now it’s time to soupify! Remove the thyme sprigs and dump everything else into a blender with the pumpkin and broth. Add more broth if you prefer a thinner soup.

Blend ‘er until smooth.

While the soup is blending, place a large pot over medium-high heat with some olive oil. When the oil is hot, add a bunch of sage leaves and a sprinkle of sea salt and let crisp up for 1-2 minutes. Remove from pot and place on a paper towel to absorb some of the oil.

Turn the heat to medium-low, transfer the soup to the pot and add the coconut milk. Let simmer until the milk is fully incorporated and warmed through.

GARNISHING DAIRY-FREE BUTTERNUT SQUASH AND PEAR SOUP

Transfer to your favourite bowl and garnish with the crispy sage, flaky sea salt and a few grinds of pepper. I mean…Come on!

OTHER DAIRY-FREE SOUP RECIPES

Easy Creamy Cauliflower Soup (quick and easy)

Roasted Carrot Soup with Ginger (my absolute favourite)

Crockpot Ginger and Turmeric Immune Boosting Soup (come home to a comforting meal)

TOOLS NEEDED FOR THIS RECIPE

Click below to check out what I use to make this Dairy-Free Butternut Squash and Pear Soup!

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Dairy-Free Butternut Squash and Pear Soup

Servings: 4

Prep time: 10 minutes

Cook time: 55 minutes

Ingredients

• 1 medium-sized butternut squash, cut into one-inch cubes
• Olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• salt
• pepper
• 1 pear (I used Bartlett), sliced
• 1 small yellow onion, diced
• 3 cloves garlic, smashed
• 3-4 sprigs thyme
• 20 fresh sage leaves, separated
• 1/2 cup pure pumpkin (optional)
• 1 1/2 cups vegetable broth
• 3/4 cup canned coconut milk
• 1/4 cup roasted hazelnuts (optional)*
• A dollop of dairy-free coconut yogurt (optional)

Instructions

1. Preheat oven to 375 degrees.
2. Place squash on a sheet pan and drizzle with one tablespoon of olive oil. Sprinkle over the cinnamon, nutmeg, 1/2 teaspoon of salt, a few grinds of fresh black pepper and toss together with your hands until evenly coated and then roast in oven for 25 minutes.
3. Remove the sheet pan from the oven and add pear, onion, garlic, thyme sprigs and ten sage leaves. Drizzle with a little more olive oil, salt and pepper and toss again. Create a “bed” for the garlic cloves by placing them on top of some of the other vegetables, so they do not burn from the direct heat of the pan. Roast for another 20 minutes, or until everything is fork-tender.
4. Remove from oven and discard thyme sprigs. Add everything to a blender with the pumpkin and broth and blend until smooth. Add in a bit more broth if you like a thinner soup.
5. While the soup is blending, place a large pot over medium-high heat and add one tablespoon of olive oil. When the oil is hot, add the remaining ten sage leaves and a pinch of sea salt. They should begin sizzling immediately. Let them fry for about a minute or so, until nice and crispy. Remove and place on a paper towel to absorb some of the excess oil.
6. Lower the burner to medium-low heat and add the blended soup into the same pot that was used to crisp the sage. Add the coconut milk and simmer for about 5 minutes.
7. Ladle into bowls and garnish with roasted hazelnuts, yogurt and crispy sage!

NOTES

*To roast hazelnuts, place them on a sheet pan and into a 350 degree oven for 8-10 minutes. Once browned lightly, remove and let cool. Rub them between your fingers to remove the skins.

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