Vegan Butternut Squash Soup
This Vegan Butternut Squash Soup is warm, cozy and ready in less than 45 minutes with just 7 ingredients!
Butternut squash is one of my favorite fall vegetables. It’s like a cross between a sweet potato and a pumpkin – sweet and nutty. Butternut squash is low in calories and offers a variety of vitamins, minerals and antioxidants including potassium, vitamin C and E. So load up on this nutritious vegetable this autumn and make this vegan butternut squash soup!
There’s nothing better than a warm, cozy soup on a chilly night. This soup is incredibly easy to make, coming together in less than 30 minutes and requires 7 simple ingredients: onion, celery, carrots, garlic, butternut squash, vegetable stock and non-dairy milk (plus salt + pepper).
Pro-tip: to save time and effort, I like to buy my butternut squash pre-cut from the grocery store.
If you have a bit more time and want to use a whole butternut squash, you will need to peel it and cut it into cubes.
Stay Connected Get recipes via email:
Ingredients in Vegan Butternut Squash Soup
- Vegetables – onion, celery, carrots, and garlic will create a solid flavor base.
- Butternut squash – the star of the show! To save time and effort, I like to buy my butternut squash pre-cut from the grocery store.
- Vegetable stock – use a low-sodium vegetable stock to control the amount of sodium in this soup.
- Non-dairy milk – any unsweetened non-dairy milk will work, but I recommend using soy milk since it’s thick.
- Salt and pepper – to taste
How To Make Vegan Butternut Squash Soup
- Sauté the onion, celery and carrots for 7-10 minutes in some olive oil. Then, add the garlic, salt and pepper and cook until fragrant, about 1-2 minutes. Add the butternut squash and vegetable stock.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the butternut squash is tender. Transfer the soup to a blender and blend until smooth. Alternatively, you can use an immersion blender in the pot, but I prefer to blend it in my Vitamix as it comes out smoother. Transfer the soup back to the pot and stir in the non-dairy milk.
- Garnish with pepitas and serve!
Serving Suggestions
Enjoy this butternut squash soup as a starter or a main dish. I love to serve this soup with a vegan grilled cheese on sourdough bread.
It makes the perfect starter for Thanksgiving, too! It’s always a hit at our Thanksgiving dinners, with so many guests asking for the recipe.
More Cozy Soup Recipes
- Creamy Pumpkin Soup with Crispy Chickpeas
- Vegan Butternut Squash, Lentil and Kale Soup
- Creamy Vegan Tuscan Soup
- Potato, Leek & White Bean Soup
- Chickpea Noodle Soup
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 stalks of celery, chopped
- 3 carrots, chopped
- 2 cloves garlic, minced
- 1 ½ tsp salt
- ½ tsp black pepper
- 6 cups butternut squash, peeled and cut into medium sized cubes
- 5 cups vegetable broth
- 1 cup non-dairy milk, unsweetened
- pepitas, for garnish, optional
Instructions
- Add the garlic, salt and pepper to the pot and sauté for another 1-2 minutes.
- Add the butternut squash and vegetable broth. Bring to a boil, then simmer over medium-low heat for 20-25 minutes, until the vegetables are tender.
- Turn off the heat and transfer the soup to a blender and blend until creamy - about 1-2 minutes.
- Pour the soup back into the pot and stir in the non-dairy milk.
- Serve warm and garnish with pumpkin seeds, if desired.
