Vegan Butternut Squash Soup

5 from 7 votes

This easy and delicious vegan butternut squash soup is the perfect fall soup to enjoy on those chilly days! Top 8 Allergen Free.

Prep Time55

Cook Time5

Total Time1

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 112kcal

Author: Andrew Bernard

Ingredients

1 butternut squash (about 3lbs)
3 tablespoon 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
½ teaspoon salt, more to taste + more for cooking squash
½ teaspoon black pepper, more to taste + more for cooking squash
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
⅛ teaspoon 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

Instructions

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 ½ tablespoon 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.

Notes

*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.

Nutrition