Roasted Butternut Squash Soup with Homemade Garlic Croutons (gluten free, dairy free and vegan)

This delicious roasted butternut squash soup is super easy to make and perfect for the winter months, especially with my homemade garlic croutons. Its naturally gluten free, dairy free and vegan and packs in so much flavour! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

Which gluten free bread do you use for the croutons?

Any gluten free bread will work, you just need to cut off the crusts and cut it into small chunks. I used the Asda Free From White Loaf which is the most affordable gluten free loaf I have found and is also dairy free and vegan.

Which dairy free cream do you use in the soup?

For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free cream would work. You don’t actually have to add the cream either, it will still taste nice without but won’t be quite so creamy.

Can I store this in the fridge and reheat?

Yes of course! This soup can be stored in an airtight container in the fridge for up to 5 days and reheated.

Can I freeze this soup?

Yes you can freeze this soup. Freeze in an airtight container for up to 1 month and fully defrost before reheating and eating.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice