Who says you can’t have a velvety soup without dairy? This recipe disproves that theory with just a few simple ingredients (most of which you probably already have in your fridge!) This soup is perfect for warming you up on all the crazy cold days we’ve been having in New York recently (and yes, I’m bitter that we haven’t gotten a snow day yet).

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2 cups of butternut squash

Half an onion

2 cups of vegetable broth

1/2 teaspoon of paprika

Salt to taste

Black pepper to taste

Paprika to taste

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Directions:

Start by chopping up your butternut squash into cubes. In a pot with the vegetable stock and chopped white onion, cook the butternut squash until fork tender. Make sure to season before it’s done cooking with salt and pepper! Allow the mixture to cool before pouring it into a blender, and blend until creamy and smooth. Transfer the mixture back to the pot and heat through, seasoning with your desired spices (I used paprika, chili flakes, and a touch of cinnamon). If you’re not vegan but are trying to eat less cream and butter, feel free to mix in a tiny amount of goat cheese (about a teaspoon per cup) to the soup while warm to make it even creamier. Top with a drizzle of olive oil and crushed pistachios if you’re feeling fancy and serve!