09/12/2025
For anyone who’s lactose intolerant, enjoying holiday favourites can often be a challenge, but it doesn’t have to be.
This Butternut Squash & Carrot Soup made with delicious Lactantia® Lactose free milk is creamy, comforting, and made for everyone at the table to enjoy!
Ingredients:
• 3 cups butternut squash, chopped
• 3 large carrots, peeled & chopped
• 1 medium apple, chopped
• 1 can lentils, drained & rinsed
• 2 cups vegetable stock
• 1 cup Lactantia® lactose-free whole milk
• ½ cup onion, chopped
• 4 cloves garlic, crushed
• 2 tbsp olive oil
• ½ tsp cinnamon
• ½ tsp fresh ginger
• ½ tsp dried sage
• Salt & pepper, to taste
Instructions:
Pour the olive oil into a large pot on medium heat. Add the garlic and onion and cook for 2-3 minutes, or until fragrant. Add the butternut squash and carrots and cook for 4-5 minutes or until they begin to soften. Add the apples, vegetable stock and milk and bring this to a boil. Reduce the heat to low and let it simmer for 10 minutes or until the butternut squash and apple is cooked through. Add the canned lentils, cinnamon, ginger and sage and cook for an additional 5 minutes. Turn off the burner and remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Season with salt and pepper and top with pumpkin seeds (optional). Serve alongside some baguette and enjoy!
For more delicious Thanksgiving lactose-free recipes, visit https://cdhf.ca/en/lactose-free-thanksgiving-recipes/
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