The Best Butternut Squash Soup
This is the best butternut squash soup recipe! Made in one pot and ready in 30 minutes, it’s creamy, comforting, and naturally vegan. The ultimate cozy fall soup recipe!
Soup season is officially here, and this butternut squash soup is everything you could want in a soup: creamy, comforting, and full of flavor. If you love the sound of that, try my creamy vegan tuscan soup or pumpkin soup next!
As soon as I see winter squash make its debut at my local farmers market, I instantly start craving this butternut squash soup. It’s smooth, rich, and naturally creamy (without any dairy!). Pair it with a warm, gooey vegan grilled cheese on sourdough and you’ve got the ultimate comfort meal. Swooon!
The best part about this recipe is that it’s truly fuss-free. Everything cooks together in one pot: the squash, onion, garlic, and spices. Then, you blend it all up until smooth. It’s the kind of recipe that makes it look like you spent hours in the kitchen…but it’s ready in 30 minutes. Easy peasy!
Why You’ll Love This Butternut Squash Soup
- Quick & easy:Â Made with 7 ingredients and ready in 30 minutes.
- One-pot recipe:Â Everything cooks together in one pot for an easy clean up!
- Superrr creamy texture:Â Perfectly smooth and creamy without any dairy.
- Nutritious ingredients:Â Packed with potassium, fiber, and vitamins A, C, and E. Naturally vegan, gluten-free, and 100% plant-based.
- Great for meal prep:Â Stores great and somehow tastes even better the next day!
- Holiday favorite:Â So many of my friends make this recipe for Thanksgiving and it always gets rave reviews.
Ingredients Needed
- Vegetables:Â A mix of onion, celery, carrots, and garlic to create a flavorful base.
- Butternut Squash:Â The star of the show! To save time, I usually buy it pre-cut from the grocery store.
- Vegetable Stock:Â Pick your favorite vegetable stock for extra flavor.
- Non-Dairy Milk:Â Any unsweetened dairy-free milk works. I like to use soy milk for an ultra-creamy texture, but oat milk or almond milk are great options too. Just make sure you don’t get vanilla milk (I’ve done that once, ugh!)
- Salt & Pepper:Â Season to taste.
Pro-tip:Â Save time by using pre-cut butternut squash from the grocery store. But if you prefer to start with a whole squash, just peel it and cut it into cubes.
How to Make Butternut Squash Soup
- Sauté the vegetables: Place a large pot or dutch oven over medium heat. Add the olive oil, diced onion, celery, and carrots. Sauté for 7-10 minutes, until the vegetables start to soften.
- Add the aromatics: Stir in the minced garlic, salt, and black pepper. Cook for another 1–2 minutes, until fragrant.
- Add the squash & stock:Â Add in the cubed butternut squash and vegetable stock. Stir to combine.
- Simmer until tender: Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, or until the butternut squash is fork-tender.
- Blend until smooth: Remove from 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 non-dairy cream, or a sprinkle of salt and black pepper. Enjoy!
Megan’s 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, you’ll want to give it even more time to reach that creamy texture. Be patient!
- Adjust the thickness: If your soup turns out thicker than you’d like, stir in a bit more vegetable stock or non-dairy milk.
- Garnish creatively:Â 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).
Serving Suggestions
Enjoy this butternut squash soup as a starter, side dish, or main course. It fits right into any fall meal! My favorite way to enjoy it? With a gooey vegan grilled cheese on sourdough. There’s nothing better than that warm, melty combo on a chilly fall night!
For something lighter, pair it with a fall-inspired salad like my acorn squash kale salad or sweet potato & kale quinoa salad. Or if you’re craving something heartier, serve it alongside my butternut squash & kale quinoa bowl.
It also makes the perfect Thanksgiving starter. It’s always a hit at our holiday table and guests always ask for the recipe!
Storage and Reheating
Got leftovers? Simply transfer to an airtight container and store in the fridge for 3-4 days. To reheat, place on the stove over low heat until warm, or pop it in the microwave until warm. If the texture thickens after storing, just stir in a splash of vegetable stock or non-dairy milk while reheating.
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!
The Best 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 medium sized cubes
- 5 cups vegetable broth
- 1 cup non-dairy milk, unsweetened
Instructions
- Sauté the vegetables: Place a large pot or dutch oven over medium heat. Add the olive oil, diced onion, celery, and carrots. Sauté for 7-10 minutes, until the vegetables start to soften.
- Add the aromatics: Stir in the minced garlic, salt, and black pepper. Cook for another 1–2 minutes, until fragrant.
- Add the squash & stock:Â Add in the cubed butternut squash and vegetable stock. Stir to combine.
- Simmer until tender: Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, or until the butternut squash is fork-tender.
- Blend until smooth: Remove from 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 non-dairy cream, or a sprinkle of salt and black pepper. Enjoy!
Video
Notes
- 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, you’ll want to give it even more time to reach that creamy texture. Be patient!Â
- Adjust the thickness: If your soup turns out thicker than you’d like, stir in a bit more 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).
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!