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Vegan butternut squash soup bowl garnished with parsley, coconut milk, and pumpkin seeds.
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4.70 from 13 votes

Best Vegan Butternut Squash Soup

This is the Best Vegan Butternut Squash Soup ever! Creamy, delicious, and perfect for fall. Ready in just 30 minutes, ideal for chilly days, offering a cozy and comforting experience.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Dish, Side Dish, Soups
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 125kcal
Author: Iosune

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 g, peeled, seeded, and cubed
  • 4 cups vegetable stock
  • 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, 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.

Notes

  • Select Quality Butternut Squash: Opt for dark beige squash without deep cuts or bruises. A heavier squash suggests more moisture for a better soup.
  • 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 amount of vegetable stock to achieve your desired soup consistency. More stock for a thinner soup, less for a thicker one.
  • Enhance Creaminess: For an extra creamy soup, add ingredients like coconut milk, plant-based yogurt, flour, cornstarch, stale bread, or nuts for richness and texture.
  • Weigh at the Store: No home scale? Weigh the butternut squash at the store to ensure the right amount for the recipe, particularly when unsure of the needed size.

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1036mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17026IU | Vitamin C: 29mg | Calcium: 76mg | Iron: 1mg