This Vegan Butternut Squash Soup is creamy, delicious, and perfect for fall! Ready in just 30 minutes, it’s ideal for chilly days, offering a cozy and comforting experience.
It’s a great choice for the colder months when butternut squash is in season, offering a rich, velvety texture that makes it ideal for a cozy meal on those chilly days.
Whether you're craving a quick weeknight dinner during the crisp days of fall or a soul-warming meal on a chilly winter evening, this soup has you covered!
Love comforting vegan soups? Explore my Vegan Pumpkin Soup, Vegan Potato Soup, and Vegan Mushroom Soup, and warm up your day with these flavorful delights!
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🌟 Why you'll love this recipe
- Quick and Easy: This soup is ready in just 30 minutes and only requires 10 simple ingredients.
- Dairy-Free: It’s made without butter or cream, making it perfect for a dairy-free diet.
- Nutritious: Butternut squash offers many health benefits, being rich in vitamin A and packed with essential vitamins, minerals, and fiber.
- One-Pot Wonder: This recipe is made entirely in one pot on the stovetop, so there’s no need to use the oven.
- Meal Prep Friendly: It’s ideal for meal prepping, just double the recipe and enjoy it all week long!
🧾 Ingredient notes
Extra Virgin Olive Oil: My preferred source of healthy fats in this recipe. Feel free to add more for extra richness, or experiment with other oils or Vegan Butter if you prefer.
Garlic and Onion: You can opt for garlic and onion powder to save time, but using fresh garlic and onion is always the preferred choice for the best flavor.
Celery: You can omit it if it's not to your taste or if you don't have any on hand.
Carrots: You can skip them if you want, but they do add a bit of sweetness.
Butternut Squash: To make this soup, you'll need a medium to large 3-pound (1,360 grams) squash, readily available at your grocery store.
Vegetable Broth: It's the best way to boost the flavor, but water works just fine too.
Ground Nutmeg: It’s optional, but adds a nice cozy flavor. Just use as much as you like.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Butternut Squash and Apple Soup: Add 2 medium apples, peeled, cored, and cubed when cooking the butternut squash.
- Curried Butternut Squash Soup: Incorporate 1 teaspoon of Curry Powder while seasoning the soup.
- Coconut Butternut Squash Soup: Mix in 1 14-ounce (400 milliliters) can of full-fat coconut milk for a creamier texture.
- Cilantro and Lemon Butternut Squash Soup: Garnish the soup with ¼ cup (15 grams) of fresh cilantro leaves and a pinch of lemon zest just before serving.
- Roasted Red Pepper and Butternut Squash Soup: Add 1 cup (150 grams) of Roasted Red Peppers, sliced into strips, for a smoky and slightly sweet flavor.
🔪 Instructions
Step 1. Add the oil to a large pot and when it’s hot, add the garlic, onion, and celery, and cook over medium-high heat until soft, for about 5 minutes.
Step 2. Incorporate the carrots and butternut squash and cook over medium-high heat until they begin to soften, for about 5 to 10 minutes.
Step 3. Add all the remaining ingredients (broth, salt, pepper, and nutmeg), stir until well combined, bring to a boil, and simmer until the veggies are tender, for about 10-15 minutes.
Step 4. Blend with an immersion blender, or transfer to a high-speed blender and blend until smooth.
💭 Expert tips
- Select Quality Butternut Squash: Choose dark beige squash without cuts or bruises. Heavier squash means more moisture for a better soup.
- Weigh at the Store: No home scale? Weigh the squash at the store to get the right amount, especially if unsure of the size.
- Efficient Cubing: To save time, chop your squash and carrots into small cubes. Larger cubes will require more cooking time.
- Customize Soup Thickness: Adjust the broth for your preferred consistency. More broth for a thinner soup, less for a thicker one.
- Let It Rest: Allow the soup to sit for 10 minutes after cooking. This gives the flavors time to meld together before serving.
❓Recipe FAQs
It can typically last in the fridge for 3 to 4 days when stored properly in an airtight container.
It's important to allow the soup to cool to room temperature before refrigerating it.
Yes, you can freeze it to extend its shelf life. Ensure the soup cools to room temperature first.
Portion into individual servings or meal-sized portions, then store in airtight, freezer-safe containers or bags, removing excess air.
Label and date each container or bag, then lay them flat in the freezer with room for expansion.
Properly frozen, the soup can stay good for about 2 to 3 months.
To enjoy it later, thaw it in the refrigerator overnight and reheat until hot when you're ready.
You can reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through.
You can also microwave it in a microwave-safe bowl. Heat in 1-minute intervals, stirring until hot.
Peeling and cutting a butternut squash may seem daunting, but it's manageable with the right approach.
Begin by trimming both ends to create stable surfaces, then peel the skin off with a vegetable peeler or knife, working from top to bottom.
Afterward, cut the squash in half horizontally, scoop out the seeds from the bottom half, and proceed to slice or cube it.
You’ve got plenty of tasty options.
Try topping the soup with a drizzle of coconut milk, some chopped parsley, and toasted pumpkin seeds for crunch.
Pair it with some crusty Vegan Bread for dipping, and you’ve got a perfect meal with great textures and flavors!
🍲 More vegan soup recipes
Did you like this recipe? Please leave a rating and comment below!
Vegan Butternut Squash Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, sliced
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 carrots, peeled and chopped
- 1 large butternut squash, about 3 pounds or 1,360 grams, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Add the oil to a large pot and when it’s hot, add the garlic, onion, and celery, and cook over medium-high heat until soft, for about 5 minutes.
- Incorporate the carrots and butternut squash and cook over medium-high heat until they begin to soften, for about 5 to 10 minutes.
- Add all the remaining ingredients (broth, salt, pepper, and nutmeg), stir until well combined, bring to a boil, and simmer until the veggies are tender, for about 10-15 minutes.
- Blend with an immersion blender, or transfer to a high-speed blender and blend until smooth. I like to serve it with a drizzle of coconut oil toasted pumpkin seeds, and chopped parsley.
Notes
- Select Quality Butternut Squash: Choose dark beige squash without cuts or bruises. Heavier squash means more moisture for a better soup.
- Weigh at the Store: No home scale? Weigh the squash at the store to get the right amount, especially if unsure of the size.
- Efficient Cubing: To save time, chop your squash and carrots into small cubes. Larger cubes will require more cooking time.
- Customize Soup Thickness: Adjust the broth for your preferred consistency. More broth for a thinner soup, less for a thicker one.
- Let It Rest: Allow the soup to sit for 10 minutes after cooking. This gives the flavors time to meld together before serving.
Velma Quard says
Absolutely loved this dressing! It was so easy to make and added a delicious creamy texture to my salad. I’ll definitely be making it again!
Iosune says
Hi Velma! So glad you enjoyed it 🙂
Denise says
Very good stuff! Thank you.
Iosune says
Hi Denise! So glad you liked it 🙂
Michelle says
My family loves this recipe so much. We eat it every week when squash is in season. Sometimes I add other veggies and spices, but the original one is a 5 star recipe!
Adriana @ Simple Vegan Blog says
Hi Michelle! So glad you all liked it 🙂