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!
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: 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: 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!
- 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).
Serving: 1serving, Calories: 142kcal, Carbohydrates: 24g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1254mg, Potassium: 627mg, Fiber: 4g, Sugar: 7g, Vitamin A: 20402IU, Vitamin C: 33mg, Calcium: 135mg, Iron: 1mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
