Perfectly thick and creamy vegan butternut squash soup is an amazingly delicious fall soup. You’ll love how easy and luscious this recipe is with each bite.
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
If you’re looking for a cozy, comforting soup with every bite, then this vegan butternut squash soup is going to give you the treat you’ve been wanting. It’s seriously the best!
Squash is like a ninja. It comes in looking like a normal vegetable, yet it has so many uses. You can roast it, put it in smoothies, and so many more options; however, one of our favorites is putting it into a blender to make a delicious soup.
This vegan butternut squash soup is so creamy and so filling. You will be wondering why you have never tried it before.
Jump to:
Why this soup is a must try!
Easy Prep
Just a few cuts of veggies and into the oven this goes to roast. After that, everything gets thrown into a blender. It’s so easy to make this recipe which makes it tastes even better. At least in my opinion.
Flavor Impact
Speaking of flavor, even though there’s only a few many ingredients, the flavor that comes out when roasting our vegetables, along with the spices that we’re adding impacts so much flavor you will feel like this soup was created by a Michelin chef.
Meal Prep & Freezer Friendly
It’s always amazing when you can prep something ahead of time and even better if you can put it in the freezer! This recipe can handle both.
You can prep this recipe up to 5 days in advance and eat it throughout the week or you can let it cool completely and freeze it in one big or multiple individual portion sizes for easy thawing.
Notes on Ingredients
Butternut Squash
The star of the show is the butternut squash. It adds a great amount of nutrients and when roasting brings out a delicious caramelization to add even more flavor.
Substitute: You can use fresh pumpkin, sweet potatoes, or acorn squash as a 1:1 replacement in place of the butternut squash.
Additional Vegetables
We’re also using sweet onions, carrots, celery, garlic, and apples. The combination of sweet and savory gives this soup a rich body of flavor while loading in the nutrients. Especially if you have picket eaters, this is amazing because it will all be blended at the end.
Substitute: You can use yellow or white onions as well. For the apples, you can use other varieties but for the best taste, you want ones that have some tartness to them for flavor balancing.
Spices
The combo of spices we’re using is fresh thyme, cayenne, cinnamon, nutmeg, salt and pepper. We’re using herby and warming spices for a delicious fall flavor that you won’t be able to get enough of!
Substitute: you can use a pumpkin pie spice mix in place of the cinnamon and nutmeg if needed.
Spicy: With only ⅛ of a teaspoon of cayenne, it’s not really spicy, but just adds a little warmth; however, if you don’t like any, feel free to omit with no other changes needed.
If you’re looking for a spicy butternut squash soup, feel free to up the amount to ½ or 1 teaspoon.
Coconut Milk
You’ll want to use canned full fat coconut milk for the best texture. It mimics heavy cream beautifully but without dairy, so you get this creamy, bisque-like texture.
Vegetable Broth
We prefer using low-sodium vegetable broth. While salting the food is important, we prefer to be able to control the levels ourselves. You can also learn how to make homemade vegetable broth for even more flavor than store-bought varieties.
Substitute: You can use mushroom broth in place of the vegetable broth as well or use vegetable bouillon paste or cubes to make your own stock if that’s what you have on hand.
What to pair with the soup?
If you’re wondering what to serve with butternut squash soup, then we’re hear to help. You can serve this soup as a side for dinner or the main course. No matter what you choose, our delicious vegan focaccia or homemade bread bowls go so well with it.
Level it up? Pair this with your our vegan mozzarella and broccoli focaccia sandwich or nice kale crunch salad on the side and you have an entire meal, easily.
What other vegan soup recipes should I try?
🥳 Get the Full Recipe
Easy Vegan Butternut Squash Soup
Ingredients
- 1 butternut squash, halved and seeds removed (about 3lbs) (1350g)
- 2 apples, seeds and stem removed (granny smith or pink lady)
- 1 sweet onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 stalk celery stalk, roughly chopped
- 1 bulb garlic, top remove (more or less to taste)
- 2 tablespoon vegan butter, divided
- 1 inch fresh ginger (2.5cm)
- 1 teaspoon cinnamon + more for cooking squash
- ½ teaspoon dried thyme
- ½ teaspoon salt, more to taste + more for cooking squash
- ½ teaspoon black pepper, more to taste + more for cooking squash
- ½ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 4 cups vegetable broth (960g)
- ¼ cup canned coconut milk (60g)
Optional Toppings
- coconut cream or vegan sour cream (can sub for coconut yogurt or another allergy safe plain yogurt)
- pepita seeds
- croutons
- fresh thyme or basil
Instructions
- Preheat oven to 400˚F/200˚C.
- On a large parchment lined baking sheet, lay all your vegetables down and brush melted vegan butter all over. Sprinkle each side with cinnamon, salt and pepper to taste. Place on tray, face side down. Cook for 35-45 minutes or until a fork easily pierces. Remove and let cool for 10 minutes.
- Once the vegetables are cool enough to touch, add them all into a blender, removing the squash from the skin, but the apple skin can go in. Grate the ginger and add cinnamon, thyme, salt, pepper, nutmeg, and cayenne. Pour in 2 cups vegetable broth and the coconut milk. Blend until smooth, about 5 minutes.
- If desired, add more vegetable stock until you reach desired thickness/thinness.
- Serve with any additional toppings or sides. Store in an air tight container in the fridge once cooler for any leftovers.
Notes
Video
Nutrition
Frequently Asked Questions
Yes! You can add all your ingredients into a slow cooker and stir together. Cook on low for 4-6 hours or high for 2-3. You want a fork to be able to easily pierce the butternut squash. When done, remove from heat and add in the coconut milk. Proceed with blending the recipe as written.
The only top 9 allergen you need to be aware of in this recipe is the vegan butter. Most vegan butter brand contain soy; however, we actually prefer using the Earth Balance soy free butter. It comes in a red tub.
Why yes, of course you can! Soups are so easy to prep ahead. This soup should be cooled before storing if making ahead.
If you plan to eat it soon after making, then you can place in air tight container(s) and leave in the fridge for up to 5 days.
If you do not plan to eat all of it soon or within 5 days, then you can freeze it for up to 6 months.
So thick, creamy and full of flavor! Easy to make and a definite family favorite. I’ve made several different butternut squash soups, but this one is absolutely perfect in every way!
Wow! Thank you so much for sharing such kind words about the recipe. We’re happy you and the family enjoyed it!
It was rich and creamy and luxurious. Would definitely make again.
Thank you so much for giving the recipe a try! Happy to hear that you enjoyed it.
This soup is so delicious and full of nutrients,you can’t even tell. I also have this on repeat during the season, because everyone loves it! Thank you for this recipe, it is amazing!
Aww, thank you so much! So glad it’s a hit with everyone and that you’re enjoying it all season long. Means the world that you love it!
This soup tastes amazing! I had a little cauliflower on hand and subbed that for the celery. Creamy, flavorful and peefect for fall!
Sounds wonderful! Glad you enjoyed
A soup that packs a punch–I used cayenne. It was the perfect way to use up a slightly over ripe and dry butternut squash. I could probably do without the nutmeg.
Thanks for the feedback, glad you liked it overall
I’m SICK!! I didn’t want to cook anything so I thought of this recipe. I just tossed all the fruit and veg in the oven, then had a cup of tea, and blended it all up! I SWEAR I’m feeling better already!! This beats the chicken soup I used to make. Thank you so much for all these amazing recipes ❤️
I love that, glad you’re feeling better!
This is the very best squash/pumpkin soup I have ever made. The flavor combination is phenomenal and made my whole house smell good!
OMG, thanks so much!