There’s nothing quite as cozy as a bowl of Vegan Butternut Squash Soup on a crisp day. This vibrant soup is a creamy, comforting classic that’s chock-full of natural sweetness and spice, all without a drop of dairy or animal products. It’s a celebration of wholesome veggies and warm spices, blending together into a silky, golden bowl of goodness that’s as nourishing as it is satisfying. Whether you’re a long-time plant-based eater or just looking for a way to sneak more veggies into your meals, this soup is pure comfort with every spoonful.
Ingredients You’ll Need
The magic of Vegan Butternut Squash Soup comes from a handful of simple, fresh ingredients that each play a special role. Every item brings color, flavor, or creamy texture, making the end result so much greater than the sum of its parts.
- Butternut squash: The star of the show, this gives the soup its natural sweetness and velvety texture.
- Olive oil: Adds richness and helps soften the veggies, building a flavorful base.
- Yellow onion: Brings savory depth and a subtle sweetness once sautéed.
- Garlic: Infuses the soup with aromatic warmth—don’t skimp!
- Carrot: Adds a hint of sweetness and vibrant color.
- Celery: Offers balance and a gentle earthy note to the mix.
- Ground cumin: Lends a gentle smokiness and earthiness that makes each bite interesting.
- Ground cinnamon: Just a touch adds cozy warmth and pairs perfectly with squash.
- Vegetable broth: Keeps the soup 100% vegan while imparting savory flavor.
- Canned coconut milk: Makes the soup irresistibly creamy and adds a subtle tropical undertone.
- Salt and black pepper: Essential for bringing all the flavors into perfect harmony.
- Chopped fresh parsley or pumpkin seeds (optional): For a fresh, colorful, and crunchy garnish.
How to Make Vegan Butternut Squash Soup
Step 1: Sauté Your Aromatics
Start by heating the olive oil in a big pot over medium heat. Toss in your chopped onion, carrot, and celery, and let them cook for about 5 to 6 minutes. You want everything to soften and start releasing those delicious, savory aromas. This simple step lays down a rich, flavorful base for your Vegan Butternut Squash Soup.
Step 2: Add Garlic and Spices
Once your veggies are softened, stir in the minced garlic, cumin, and cinnamon. Cook for just another minute—just long enough for the garlic to become fragrant and the spices to bloom, filling your kitchen with warmth and anticipation.
Step 3: Simmer with Squash and Broth
Add the cubed butternut squash and pour in the vegetable broth. Give everything a good stir, then bring it up to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for 20 to 25 minutes. You’ll know it’s ready when the squash is fork-tender and easy to mash against the side of the pot.
Step 4: Blend Until Creamy
Take the pot off the heat and let it cool for a few minutes. Now comes the fun part—blending! Use an immersion blender right in the pot, or work in batches with a countertop blender, until the soup is completely smooth and creamy. This is where Vegan Butternut Squash Soup gets its signature silky texture.
Step 5: Stir in Coconut Milk & Season
Return the soup to low heat and stir in the coconut milk. This makes the soup ultra-creamy and adds just a hint of coconut flavor. Taste and season with salt and black pepper until it’s just right for you.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls and decorate with a swirl of coconut milk, a sprinkle of parsley, or crunchy pumpkin seeds if you like. Every bowl is rich, comforting, and beautiful—ready to warm you up from the inside out.
How to Serve Vegan Butternut Squash Soup
Garnishes
A pretty garnish isn’t just for looks—it adds texture and flavor, too! Try a swirl of creamy coconut milk, a sprinkle of fresh parsley for a burst of color, or a handful of toasted pumpkin seeds for crunch. These little touches take your Vegan Butternut Squash Soup from simple to restaurant-worthy.
Side Dishes
This soup pairs perfectly with a slice of crusty bread or a hunk of sourdough for dipping and scooping. For a heartier meal, serve it alongside a crisp green salad, roasted veggies, or even a vegan grilled cheese sandwich. The soup’s naturally sweet and savory notes play well with just about any side.
Creative Ways to Present
For a fun twist, serve Vegan Butternut Squash Soup in hollowed-out mini pumpkins or bread bowls at your next dinner party. Or set up a toppings bar so everyone can customize their bowl with herbs, seeds, or a sprinkle of chili flakes. It’s a delicious way to let everyone make their soup their own!
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well! Let any leftover Vegan Butternut Squash Soup cool to room temperature, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it a fantastic meal-prep option for busy weeks.
Freezing
Vegan Butternut Squash Soup is freezer-friendly, too. Simply cool the soup completely, then pour it into freezer-safe containers or zip-top bags (leave a little room for expansion). It can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, pour the soup into a pot and warm it gently over medium-low heat, stirring occasionally. If the soup has thickened in the fridge or freezer, add a splash of broth or coconut milk to loosen it up until it’s just right. Microwave reheating also works for single servings—just use a microwave-safe bowl and cover loosely.
FAQs
Can I make Vegan Butternut Squash Soup ahead of time?
Absolutely! In fact, the flavors deepen and develop even more after a day or two in the fridge, making this soup perfect for meal prep or entertaining.
What can I use instead of coconut milk?
If you’re not a fan of coconut, try using cashew cream or any unsweetened non-dairy milk like oat or almond. Just make sure it’s plain and unflavored for the best results.
Is this recipe gluten-free?
Yes, Vegan Butternut Squash Soup is naturally gluten-free as long as your vegetable broth contains no gluten-based additives. Always check labels to be sure!
Can I roast the squash first?
Roasting the squash before adding it to the soup caramelizes its sugars and adds a deeper, richer flavor. You can roast the cubes at 400°F until golden, then proceed with the recipe as written.
How can I add more protein?
For extra protein, stir in a cup of cooked white beans or red lentils during the simmering stage, or serve the soup alongside a hearty chickpea salad.
Final Thoughts
If you’re searching for a delicious, nourishing meal that’s as easy to make as it is beautiful to serve, Vegan Butternut Squash Soup is your answer. Don’t be surprised if it quickly becomes a favorite in your kitchen—give it a try, and enjoy the comfort in every spoonful!
Print
Vegan Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Butternut Squash Soup is a comforting and creamy plant-based recipe that’s perfect for fall. Made with roasted butternut squash, aromatic spices like cumin and cinnamon, and enriched with coconut milk, it delivers a rich, flavorful, and dairy-free experience that is both healthy and satisfying.
Ingredients
Main Ingredients
- 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 medium carrot (chopped)
- 1 celery stalk (chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1/2 cup canned coconut milk (plus more for garnish)
- Salt and black pepper to taste
- Chopped fresh parsley or pumpkin seeds for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, cooking for 5–6 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for another minute until fragrant, allowing the spices to bloom.
- Add Squash and Broth: Add the cubed butternut squash to the pot along with the vegetable broth. Bring the mixture to a boil.
- Simmer: Reduce the heat and let the soup simmer for 20–25 minutes, or until the butternut squash becomes tender and easy to pierce with a fork.
- Blend the Soup: Remove the pot from heat and let the soup cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth.
- Add Coconut Milk and Season: Stir in the coconut milk and return the soup to low heat to warm through. Season with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with a swirl of coconut milk, chopped fresh parsley, or pumpkin seeds if desired.
Notes
- You may roast the butternut squash before cooking to deepen the flavor.
- For a spicy kick, add a pinch of cayenne pepper while cooking.
- A drizzle of maple syrup can be added to enhance sweetness if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
