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Vegan Butternut Squash Soup

This easy and delicious vegan butternut squash soup is the perfect fall soup to enjoy on those chilly days! Top 8 Allergen Free. 
Course Main Course, Soup
Cuisine American
Keyword dairy free main course, dairy free recipes, dairy free soup, vegan main course, vegan recipes, vegan soup
Prep Time 55 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings 8 servings
Calories 112kcal
Author LarishaBernard


  • 1 butternut squash (about 3lbs)
  • 3 tbsp vegan butter, divided
  • 1 sweet onion
  • 1 large carrot
  • 1 celery stalk
  • 1 apple (we like sweet, crisp apple like Fuji)
  • 6 cloves garlic
  • 2 sprigs fresh thyme
  • 1/2 tsp salt, more to taste + more for cooking squash
  • 1/2 tsp black pepper, more to taste + more for cooking squash
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1 qt vegetable broth

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


  • Preheat oven to 425 degrees F.
  • Carefully take a sharp knife and cut butternut squash in half length wise. Use a spoon to remove any seeds and stringy pulp.
  • Rub 1/2 tbsp vegan butter over each half of the squash (the inside, not the skin). Sprinkle each side with salt and pepper.
  • Place on a parchment lined baking sheet, face side down.  Cook for 40-50 minutes or until a fork easily pierces. 
  • While squash is cooking, roughly chop your onion, celery, carrot, and garlic.  Peel and chop apple.
  • In a skillet over medium heat, add vegan butter and let melt. 
  • Add in onions, celery and carrot and let saute for 3-4 minutes.
  • Add in apple and garlic and cook for another 3 minutes. Remove from heat. 
  • Add the onion mixture and all the other ingredients to a high speed blender. 
  • Once squash is done, carefully remove the squash away from the skin and place it in the blender. 
  • Blend until smooth, about 5 minutes. 
  • Serve with any additional toppings or sides. 
  • Store in an air tight container in the fridge once cooler for any leftovers. 


*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
Add the onion mixture and all the other ingredients to a high speed blender. 
*Tip: If you are in a hurry, you can use a vegetable peeler, and remove the skin, then cube the squash. Toss with oil, sprinkle on salt and pepper and cook for 20-25 minutes.  
*Tip: If you don't have a high speed blender you can use a stock pot and an immersion blender or a regular blender you just may need to do in batches.


Serving: 1cup | Calories: 112kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 441mg | Fiber: 3g | Sugar: 8g | Vitamin A: 11957IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 1mg