Vegan Butternut Squash Soup
This vegan butternut squash soup is made in one pot with simple ingredients and no dairy. We make it every Thanksgiving and everyone always asks for the recipe! It's the ultimate creamy, cozy fall soup recipe ready in just 45 minutes.
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: 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.
- 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.
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
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