Creamy Roasted Butternut Squash Soup

Prep time: 1 hour 15 minutes Servings: 10
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Creamy butternut squash soup has always been a cold-weather favorite in our home, but for people who are lactose intolerant, it doesn't always qualify as "comfort food". Made with our lactose free sour cream, we feel like we've hit the soup jackpot with this recipe. Tangy-yet-mild, our sour cream lends itself as a creme fraiche, adding a delicate balance to the roasted butternut squash flavors. Stirred in or with a generous dollop on top, we are confident this will be a new favorite recipe in your home as well.

Shared by Green Valley

1 large butternut squash

2 carrots

1 medium Granny Smith apple

3 stalks of celery

1 large onion

5 cloves of garlic

5 sage leaves

5 sprigs of thyme

1 sprig of rosemary

1/8 tsp cayenne pepper

salt and pepper to taste

3 tablespoon olive oil

3 ½ cups chicken or vegetable stock

1 cup Green Valley Lactose-Free Plain Whole Milk Kefir

1/4 cup Green Valley Lactose-Free Sour Cream, plus more for serving

Toasted Croutons


Pre heat the oven to 350 F. Get out a baking sheet for roasting vegetables.

Peel butternut squash and pit, then chop into 1 inch squares. Chop granny smith apples and carrots in half. Peel garlic. Add butternut squash cubes, apples and carrots and whole garlic cloves to baking sheet.

Add herbs (sage, thyme, rosemary, cayenne pepper, salt & pepper) and olive oil to coat the vegetables. Roast for 1 hour.

While squash is roasting, dice onion & celery; saute in 1 tbsp oil in dutch oven on medium heat.

Add stock to dutch oven. Bring almost to a boil then turn heat to low. Add Green Valley Kefir & Sour Cream. Bring to a simmer, add squash, apple and carrot mixture and cook for 15 minutes.

When cooking is complete, use immersion blender to blend to preferred texture.

Ladle into bowls. Add a dollop of Green Valley Lactose-Free Sour Cream and croutons, and enjoy!

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