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Vegan Butternut Squash Soup

This creamy Vegan Butternut Squash Soup is the perfect comforting meal for fall or winter. It’s fully dairy-free and can be topped with crunchy pumpkin seeds.

Bowl of vegan butternut squash soup with sage on top.

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Fall to me is always the perfect time for creamy, hearty soups. And of course, hearty squashes like acorn and butternut squash are in season. So it only makes sense to make this vegan roasted butternut squash soup for a comforting lunch, light dinner, or starter!

I like to top bowls of this soup with roasted pepitas or garlic croutons for added crunch and color on top. Serve this dairy-free soup with vegan cheddar biscuits for an extra comforting meal. This also makes a delicious addition to your Thanksgiving menu with some glazed tofu and vegan stuffing!

Ingredients for roasted butternut squash soup with coconut milk, onions and vegetable stock.

Ingredients

The ingredients for this vegan butternut squash soup feature classic fall produce and spices, making this an excellent seasonal recipe. Here’s what you need:

  • Coconut milk. You can use lite or full-fat coconut milk, depending on how thick and creamy you like your soup.
  • Butternut squash. Choose a medium squash that weighs around three pounds.
  • Vegetable broth. Make your own delicious veggie broth using this recipe. Store-bought broth also works. For a cost-effective broth, make some with bouillon.
  • Onion. For a touch of allium flavor.
  • Garlic. For added depth of flavor.
  • Nutmeg. A wonderfully warming spice.
  • Sage. If you’d like to use fresh sage, simply multiply the amount by three.

How to Make Butternut Squash Soup

This soup is super easy to make.

Quartered squash on a baking sheet.

Cut the butternut squash in half. Remove the seeds and brush oil all over the squash. Roast until tender.

Onions cooking in a pot.

Heat oil in a large pot. Saute the onions until translucent.

Onions, garlic, and seasonings in a pot.

Add in the garlic and seasonings and cook a little longer.

Butternut squash and coconut milk added to a blender.

Blend the roasted squash together with coconut milk, vegetable broth, and sautéed onions/seasoning.

Butternut squash soup blended until creamy in a blender.

Blend until completely creamy.

A pot of squash soup topped with a sage leaf.

Pour into the pot and bring to a simmer on medium-low for 5 minutes.

Substitutions and Swaps

  • Coconut milk substitute: Any non-dairy milk will work, but I recommend choosing another creamy milk like soy milk or oat milk. You may need to simmer the soup longer to achieve a thick consistency.
  • Other seasonings: If you’d like, add a dash of cinnamon or another dried herb like thyme or oregano.
  • Spicy butternut squash soup: For added heat, add cayenne, chili powder, or red pepper flakes with the other dry seasonings.
Pot of vegan butternut soup with a wooden spoon and sage.

Storage

Store leftover cooled butternut squash in an airtight container in the fridge for up to five days. You can also freeze the soup for up to three months. Reheat the soup on the stove or in the microwave to serve.

Two white bowls of butternut squash soup.

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If you love squash, try this Stuffed Vegan Acorn Squash next!

Roasted Butternut Squash Soup

Karissa Besaw
Vegan butternut squash soup made with roasted squash. This simple dairy-free soup is perfect for cold weather days.
5 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Soup
Cuisine American
Servings 4
Calories 162 kcal

Ingredients
  

  • 1 medium butternut squash about 3 pounds
  • 2 tablespoons olive oil divided
  • ½ medium yellow onion diced
  • 3 cloves garlic minced or chopped
  • ½ teaspoon sage
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • dash of nutmeg
  • Optional: 1/4 teaspoon of cumin for spice
  • 1 (15-ounce) can coconut milk unsweetened
  • 2 cups vegetable broth
  • Garnish: fresh sage, swirl of coconut milk, black pepper

Instructions
 

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Cut the butternut squash into quarters. Scrape out the seeds using a spoon.
  • Brush 1 tablespoon of the oil all over the squash.
  • Place the squash skin-side-up on the baking sheet. Roast in the oven until tender, about 45-50 minutes. Set aside to cool.
  • In a large soup pot, heat the remaining 1 tablespoon of oil.
  • Add in the onion. Sauté until translucent. Add in the garlic and seasonings (sage, pepper, salt, nutmeg.) Sauté for an additional 2 minutes. Set aside.
  • Once cool enough to handle, remove the skin from the squash (the skin should just peel right off) and add to a blender with the coconut milk, vegetable broth, and the sautéed onions/seasonings. Blend until creamy.
  • Return to the pot and bring to a simmer on medium-low for 5 minutes. Season with salt and pepper until desired. Serve hot.

Nutrition

Calories: 162kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 624mgPotassium: 692mgFiber: 4gSugar: 6gVitamin A: 20183IUVitamin C: 41mgCalcium: 100mgIron: 1mg
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