Vegan Butternut Squash Soup
Enjoy this creamy vegan butternut squash soup that’s dairy-free, easy to make, and ready in just 30 minutes with 7 wholesome ingredients. The perfect cozy and healthy soup recipe for fall!
Butternut squash is one of my absolute favorite fall vegetables. It’s low in calories and packed with nutrients like potassium, vitamin C, and vitamin E. Load up on this nourishing vegetable this season and treat yourself to a bowl of this vegan butternut squash soup!
There’s nothing like a warm bowl of soup on an autumn day. This easy butternut squash soup recipe is plant-based, dairy-free, and gluten-free, making it the perfect healthy soup option. If you love cozy fall recipes and wholesome soups, this recipe is for you!
Pro Tip: Save time by using pre-cut butternut squash from the grocery store, which makes this recipe even more convenient. If you prefer to start with a whole squash, simply peel it and cut it into cubes for the same delicious result.
Why You’ll Love This Vegan Butternut Squash Soup
- Easy to make – with just 7 ingredients, it’s simple and fuss-free.
- Creamy texture – despite being dairy-free, this soup is rich and creamy.
- Nutrient-packed – butternut squash is naturally loaded with vitamins A, C, and E.
- Great for meal prep – this soup stores well, making it ideal for weekday lunches or quick dinners.
- Perfect for Thanksgiving – perfect for feeding a crowd, it’s always a hit at Thanksgiving!
Ingredients in Vegan Butternut Squash Soup
Scroll down to the recipe card to get the full recipe with measurements.
- Vegetables – a mix of 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 Butternut Squash Soup
- Heat olive oil in a large pot over medium heat, then add the chopped onion, celery, and carrots and sauté until the vegetables start to soften.
- Add the minced garlic, salt, and pepper, and cook until fragrant.
- Stir in the cubed butternut squash and vegetable stock.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the butternut squash is tender.
- Carefully transfer the soup to a high-speed blender (I like using my Vitamix for the smoothest texture), add the non-dairy milk, and blend until smooth. If you prefer, use an immersion blender directly in the pot for convenience.
- Pour the soup into bowls and serve warm, garnished with pepitas for a delicious crunch.
Tips for the Perfect Butternut Squash Soup
- Use a high-speed blender. For the creamiest, smoothest texture, a high-speed blender like a Vitamix works wonders. If using an immersion blender, blend a little longer to reach the same creamy consistency.
- Adjust thickness. If the soup is too thick, add more vegetable stock or non-dairy milk until it reaches your desired consistency.
- Garnish creatively. Top with pepitas, fresh herbs, or a drizzle of coconut cream.
What to Serve with Butternut Squash Soup
This dairy-free butternut squash soup makes a delicious starter or main dish. Pair it with a vegan grilled cheese on sourdough for a comforting combo that’s always a hit.
For a heartier meal, serve it alongside my Vegan Butternut Squash & Kale Quinoa Bowl, or go for a cozy soup and salad duo with my Acorn Squash Kale Salad with Maple Tahini Dressing.
This easy butternut squash soup is also a perfect starter for Thanksgiving. It’s always popular at our holiday dinners, and guests often ask for the recipe.
How to Store and Reheat Butternut Squash Soup
Got leftovers? Simply transfer to an airtight container and refrigerate for up to 5 days. When you’re ready to enjoy it again, reheat on the stove over medium heat until hot, or pop it in the microwave until warm. This vegan butternut squash soup also makes a perfect meal prep option for the week—easy, delicious, and ready to go!
For longer storage, freeze the soup for up to three months and thaw overnight in the refrigerator before reheating.
Find all of my soup recipes here and more butternut squash recipes here.
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 olive oil to a large pot over medium heat, then add the onion, celery, and carrots. Sauté for 7-10 minutes until the vegetables start to soften.
- Add the garlic, salt and pepper and sauté for another 1-2 minutes, until fragrant.
- Add the butternut squash and vegetable broth. Cover, bring to a boil, then uncover and simmer on medium-low heat for 20-25 minutes, or until the butternut squash is tender.
- Carefully transfer the soup to a high-speed blender. Pour in the non-dairy milk. Blend until creamy, about one minute.
- Serve warm and garnish with pumpkin seeds and a drizzle of coconut cream, if desired.
Delicious Recipe. It is smooth and creamy with a nice subtle taste. My Dad who is not a fan of soups enjoyed it very much. I used low salt chicken broth in place of the vegetable broth because my Dad is on a low sodium diet. Will definitely make this recipe again and enjoy this winter season. I bought a loaf a French bread, buttered a piece to put on the side. Yum!!
Aww, I’m so glad to hear you and your dad enjoyed this cozy soup recipe! Extra delicious with some bread – thanks so much for sharing, Julie!