Vegan Butternut Squash Soup

Megan
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5 from 1 vote

This Vegan Butternut Squash Soup is warm, cozy and ready in less than 45 minutes with just 7 ingredients!

This Vegan Butternut Squash Soup is warm, cozy and ready in less than 45 minutes with just 7 ingredients!

What’s your favorite fall vegetable? My favorite fall vegetable is definitely butternut squash (brussels sprouts are a close second, though). In my opinion, butternut squash is like a cross between a sweet potato and a pumpkin – two flavors which I love. It’s sweet and nutty. Butternut squash is low in calories and loaded with essential vitamins, minerals and antioxidants including potassium, vitamin C and E. So, load up on this nutritious vegetable this autumn and make this 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). In addition, it’s incredibly simple and easy to make. I buy my butternut squash pre-cut from Trader Joe’s to save time and effort. 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.

Ingredients – Vegan Butternut Squash Soup

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 to a simmer 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 pumpkin seeds (pepitas). I also love to serve this soup with a vegan grilled cheese on sourdough bread.

As always, I use my Le Creuset Dutch Oven to make this soup. It is my favorite kitchen item that I use nearly everyday. It hardly ever burns, cooks everything evenly, and you can really tell the difference when cooking with it. In my opinion, it is the best kitchen investment.

Serving Suggestions

This Vegan Butternut Squash Soup has been a hit at the past few Friendsgiving and Thanksgiving dinners, with so many guests asking for the recipe. I hope you love it just as much as I do!

Vegan Butternut Squash Soup

This Vegan Butternut Squash Soup is warm, cozy and ready in less than 45 minutes with just 7 ingredients!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings
Author: Megan

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 stalks of celery chopped
  • 3 carrots chopped
  • 2 cloves garlic minced
  • 1 ½ teaspoons salt
  • ½ teaspoon 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, onions, carrots and celery to a dutch oven / large pot and place over medium heat. Sauté for 7-10 minutes, until the vegetables start to become tender. 
  • 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.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 2120mg | Potassium: 1024mg | Fiber: 6g | Sugar: 12g | Vitamin A: 30835IU | Vitamin C: 54mg | Calcium: 210mg | Iron: 2mg

Nutrition information is automatically calculated, so it should only be used as an approximation.

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