• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Popular » Soup

    Vegan Butternut Squash Soup

    Published Sep 17, 2021 · Updated Sep 17, 2021 · Leave a Comment

    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    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
    Jump to:
    • Ingredients
    • Substitutions and Swaps
    • Storage
    • Recipe

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

    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 vegan 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 stock. Make your own delicious veggie stock using this recipe. Store-bought stock also works. For a cost-effective stock, 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.
    collage of the steps to make roasted butternut squash soup in the oven and on the stove

    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.
    • Other seasonings: If you'd like, you can 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

    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

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    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 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    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: ¼ teaspoon of cumin for spice
    • 1 (15-ounce) can coconut milk unsweetened
    • 2 cups vegetable stock
    • 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 in half. Remove the seeds.
    • 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 butter/oil.
    • Add in the onion. Saute until translucent. Add in the garlic and seasonings (sage, pepper, salt, nutmeg.) Saute for an additional 2 minutes.
    • Remove the squash from the skin (the skin will usually just peel right off) and add to a blender with the coconut milk and vegetable stock. Blend until creamy.
    • Return to the pot and bring to a simmer on medium-low for 10 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
    Tried this recipe?Let us know how it was!

    More Soup

    • Vegan Chicken Noodle Soup
    • Vegan Broccoli Cheese Soup
    • Vegan Bean and Bacon Soup
    • 5-Minute Creamy Vegan Tomato Soup
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Reader Interactions

    leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Fluffy Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact