Vegan Butternut Squash Soup
This vegan butternut squash soup is creamy, flavorful, made in one pot, and ready in 45 minutes. We make it every Thanksgiving and everyone always asks for the recipe! It’s the ultimate cozy fall soup recipe.
Soup season is here! Finally! I’ve been waiting all year for this! Our meal plans are finally filled with cozy recipes like my vegan pumpkin soup, creamy vegan tuscan soup, and this creamy butternut squash soup. Serve it with a gooey vegan grilled cheese and you’ve got my idea of a perfect fall dinner.
Featured Comment
Very delicious, savory and with subtle sweetness, it is a warm and comforting soup perfect for a chilly fall day. Tastes even better with a grilled cheese sandwich! I definitely recommend this, it makes you feel good and nourished!
– Melissa
Table of Contents
Why I Make This Soup Every Fall
As soon as I see winter squash make its debut at my local farmers market, I immediately start craving this soup. It’s nourishing and naturally creamy without any dairy, which is exactly what I want on a chilly fall day.
- Creamy texture:Â Perfectly smooth and creamy, without any dairy.
- One-pot friendly:Â Everything cooks in one pot before blending.
- Ready in 45 minutes:Â Perfect for an easy weeknight dinner or holiday starter.
- Great for leftovers:Â It stores great and somehow tastes even better the next day after the the flavors had a chance to develop overnight in the fridge.
- Holiday favorite:Â It’s been a Thanksgiving favorite in our house for years. It always disappears very quickly, with guests asking for the recipe.
What You’ll Need for This Creamy Butternut Squash Soup
This soup comes together with simple vegetables, vegetable stock, and dairy-free milk.
- Vegetables:Â Onion, celery, carrots, and garlic create a flavorful base.
- Butternut Squash:Â To save time, I usually use pre-cut butternut squash from the grocery store, but if you prefer to start with a whole squash, that works too!
- Vegetable Stock:Â Use your favorite vegetable stock for the savory base.
- Non-Dairy Milk:Â Any unsweetened dairy-free milk works. I usually use soy milk for an extra creamy texture, but oat or almond milk work too. Just avoid vanilla-flavored milk. I’ve made that mistake once, ugh!
- Salt & Pepper: Season to taste.
How to Cut Butternut Squash
I was kind of intimidated the first time I set out to cut butternut squash. But once I did it, I realized it’s actually really easy.
My favorite shortcut? Microwave it for about 5 minutes first to soften the skin slightly. Then:
- Peel the squash with a Y peeler.
- Cut off the bulb end and slice it in half.
- Scoop out the seeds.
- Cut the remaining squash into cubes.
How to Make Vegan Butternut Squash Soup
This soup comes together in one pot, just like my vegan pumpkin soup. Cook the veggies until tender, then blend everything into creamy goodness. Easy peasy!
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook for 7 to 10 minutes, until softened.
- Add the garlic and seasonings: Stir in the garlic, salt, and black pepper. Cook for 1–2 minutes, until fragrant.
- Simmer the squash: Add the butternut squash and vegetable stock, stirring to combine. Cover and bring to a boil, then reduce the heat and simmer (partially covered) for 20–25 minutes, or until the squash is fork-tender.
- Blend until creamy: Remove the pot from the heat and transfer the soup to a high-speed blender along with the non-dairy milk. Blend for about 2 minutes, until smooth and creamy. Alternatively, use an immersion blender directly in the pot for a no-transfer option.
- Serve and enjoy:Â Ladle the soup into bowls and add your favorite toppings, such as roasted pumpkin seeds, dairy-free cream, or freshly cracked black pepper. Enjoy!
Tips for the Creamiest Soup
I’ve made this soup more times than I can count. Here are my top tips!
- Use a high-speed blender: For the creamiest texture, I recommend using a high-speed blender like a Vitamix. If you’re using an immersion blender, it will take longer to reach that creamy texture.
- Don’t undercook the squash:Â The squash should be very fork-tender before blending. This makes a big difference in achieving that smooth texture!
- Taste and adjust after blending:Â For a thinner soup, add more vegetable stock or dairy-free milk until it reaches your desired consistency. Additionally, adjust the salt and pepper once everything is blended.
What to Serve With Butternut Squash Soup
This soup is delicious as a Thanksgiving starter, a cozy side dish, or an easy weeknight dinner.
For toppings, try roasted pumpkin seeds, a drizzle of coconut cream, or freshly cracked black pepper. Sometimes I like to top it with crispy chickpeas for crunch, similar to my vegan pumpkin soup.
But my favorite way to enjoy it? With a gooey vegan grilled cheese for dipping. That soup + sandwich combo is hard to beat.
For a lighter meal, pair it with my acorn squash kale salad or sweet potato & kale quinoa salad. For something heartier, serve it with my butternut squash and kale quinoa bowl.
How to Store and Reheat Leftovers
Store leftover butternut squash soup in an airtight container in the refrigerator for 3 to 4 days.
Reheat on the stove or in the microwave until warmed through. It might thicken after chilling, so stir in a splash of water, vegetable stock, or dairy-free milk if needed.
FAQs
Yes! I use pre-cut butternut squash often when I want to save time. Most grocery stores carry it in the autumn months – it would be in the produce section. It works great in this recipe and eliminates the peeling and chopping.
Absolutely. It’s actually a really great make-ahead recipe since the flavors continue to develop as it sits in the fridge. Simply store it in the fridge and reheat once you’re ready to serve!
Add in more water, vegetable stock, or unsweetened dairy-free milk until the soup reaches your preferred consistency.
More Cozy Vegan Soup Recipes
Craving comfort in a bowl? Try these cozy soup recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 celery ribs, diced
- 3 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups butternut squash, peeled and cut into 1" cubes
- 5 cups vegetable broth
- 1 cup non-dairy milk, unsweetened/unflavored
Instructions
- Sauté the vegetables: Add the olive oil to a large pot or dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 7-10 minutes, until softened.
- Add the garlic and seasonings: Stir in the garlic, salt, and black pepper. Cook for 1–2 minutes, until fragrant.
- Simmer until tender: Add the butternut squash and vegetable stock, stirring to combine. Cover and bring to a boil, then reduce the heat and simmer (partially covered) for 20–25 minutes, or until the squash is fork-tender.
- Blend until creamy: Remove the pot from the heat and transfer the soup to a high-speed blender along with the non-dairy milk. Blend for about 2 minutes, until smooth and creamy. Alternatively, use an immersion blender directly in the pot for a no-transfer option.
- Serve & enjoy:Â Ladle the soup into bowls and serve warm. Top with roasted pumpkin seeds, a swirl of coconut cream, or freshly cracked black pepper. Enjoy!
Video
Notes
- Pre-cut squash: Pre-cut butternut squash works great in this recipe and saves on prep time! It’s what I typically use. Most grocery stores carry it in the produce section in the autumn months.Â
- Non-dairy milk: Use unsweetened soy, oat, or almond milk. Avoid vanilla-flavored milk (I’ve made that mistake once.. ugh!)
- Use a high-speed blender: For the creamiest texture, I recommend using a high-speed blender like a Vitamix. If you’re using an immersion blender, it will take a bit more time to reach that creamy texture, so blend longer.
- Adjust the consistency: If your soup turns out thicker than you’d like, stir in a bit more water, vegetable stock, or non-dairy milk.
- Garnish creatively: The fun part! Add a sprinkle of roasted pumpkin seeds, a drizzle of coconut cream, or a freshly cracked black pepper. Sometimes I like to top it with crispy chickpeas for a little crunch (and plant-based protein).
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
Very delicious savory and with subtle sweetness, it is a warm and comforting soup perfect for a chilly fall day. Taste even better with a grilled cheese sandwich! I definitely recommend this it makes you feel good and nourished!
So happy to hear you enjoyed the recipe, Melissa 🙂 oh yes, a warm grilled cheese is the perfect pairing!
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!