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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.
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!
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.
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.
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.
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Roasted Butternut Squash Soup
- 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
- 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.