There’s something wonderfully comforting about a bowl of Vegan Butternut Squash Soup—the kind of comfort that lifts chilly evenings and brings friends and family closer around the table. With every velvety spoonful, you get a delicate balance of sweet roasted squash, earthy spices, and a luscious coconut finish, making it an irresistible centerpiece for any fall or winter meal. Whether you’re proudly cooking plant-based or simply craving a creamy, nourishing dish, this soup delivers satisfying flavors and gorgeous golden color every time.
Ingredients You’ll Need
Every component in this Vegan Butternut Squash Soup works together to create its signature taste and silky texture. The list is short and sweet, proof that extraordinary results can come from humble kitchen staples!
- Butternut squash: The star of the show, providing natural sweetness, stunning color, and a creamy consistency when blended.
- Olive oil: Our go-to base for sauteing veggies and coaxing out their rich, savory flavors.
- Yellow onion: Adds mellow sweetness and depth that forms the aromatic foundation of the soup.
- Garlic: Brings a gentle pungency and warmth that lifts the squash and spices.
- Carrot: Subtle and sweet, this veggie rounds out the flavor and brings a touch of extra color.
- Ground cumin: Introduces earthy notes and a layer of complexity behind every spoonful.
- Ground cinnamon: A hint of this spice echoes the sweetness of squash and deepens the fall vibe.
- Ground nutmeg: Just a pinch is needed to add delicate warmth and make the soup taste extra cozy.
- Salt and black pepper: Essentials for seasoning and bringing every flavor to the forefront.
- Vegetable broth: The liquid base that brings all the ingredients together, infusing light, savory undertones.
- Canned coconut milk: Full-fat coconut milk transforms the soup into a silky, creamy dream—completely dairy-free.
- Maple syrup (optional): For a sweet touch, especially if you love a hint of maple with your autumn flavors.
- Pumpkin seeds or fresh herbs: The perfect garnish for crunch, color, or a pop of freshness.
How to Make Vegan Butternut Squash Soup
Step 1: Sauté the Veggies
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and carrot and sauté for 5 to 6 minutes. You’re looking for the onion to turn soft and translucent, while the carrot starts to sweeten and release its aroma. This simple step is where the soup starts building its savory backbone!
Step 2: Add Aromatics and Spices
Next, toss in the minced garlic, ground cumin, cinnamon, nutmeg, as well as salt and pepper. Stir everything and let it cook for about a minute. The kitchen will start to fill with the most tempting scents—that’s how you know the spices are blooming and ready to mingle with the vegetables.
Step 3: Simmer the Squash
Add in the cubed butternut squash and pour in the vegetable broth. Turn up the heat and bring the pot to a gentle boil, then reduce it to a simmer. Let it bubble away uncovered for 20 to 25 minutes. The squash should become meltingly tender and easy to mash with a spoon—this ensures your soup will blend to absolute silkiness later.
Step 4: Blend Until Creamy
Take the pot off the heat and let it cool slightly for safety. Use an immersion blender right in the pot, or transfer the soup carefully in batches to a blender. Blend until it’s irresistibly smooth—there’s something so satisfying about watching the vibrant orange transform to creaminess!
Step 5: Add Coconut Milk and Sweetener
Pour in the full-fat coconut milk, and stir in maple syrup if you want a gentle kiss of sweetness. Return the pot to low heat and warm the soup thoroughly, never letting it boil. Taste and adjust your salt and pepper if needed—now it’s ready for the finishing touches.
Step 6: Serve and Enjoy
Ladle the hot Vegan Butternut Squash Soup into bowls. Top each with a scattering of pumpkin seeds for crunch or a flutter of fresh herbs for color. This is your invitation to get cozy!
How to Serve Vegan Butternut Squash Soup
Garnishes
Take your Vegan Butternut Squash Soup to the next level with a playful handful of roasted pumpkin seeds, a drizzle of coconut milk, or a sprinkle of chopped fresh parsley or chives. These not only add eye-catching flair, but bring welcome texture and a burst of freshness that makes every bowl just a little more special.
Side Dishes
This soup shines with a slice of rustic bread, garlic toast, or a crisp green salad on the side. If you’re in the mood for heartiness, pair it with a grain salad or a warm vegan sandwich. The creamy texture of the soup complements crunch and chew beautifully—think contrast when building your menu!
Creative Ways to Present
Impress your guests by serving Vegan Butternut Squash Soup in mini cups or shooters for party appetizers. For an elegant dinner, pour it into a hollowed-out roasted squash “bowl” or swirl in colorful oils for a restaurant-worthy flourish. Even adding edible flowers or microgreens can turn an everyday bowl into something showstopping.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Butternut Squash Soup keeps beautifully in the fridge. Let the soup cool fully before transferring it to an airtight container, where it’ll stay fresh for up to 4 days. The flavors might deepen and become even richer as they have time to mingle!
Freezing
This soup is a fantastic choice for meal prep—once cooled to room temperature, ladle portions into freezer-friendly containers, leaving a bit of room for expansion. It will keep for up to 3 months. Thaw overnight in the fridge or quickly under cool running water if you’re short on time.
Reheating
To reheat, pour the soup into a saucepan and warm gently over low heat, stirring frequently so it doesn’t scorch. If it’s a bit too thick after chilling or freezing, add a splash of vegetable broth or water to loosen it up and restore that silky consistency you love.
FAQs
Can I use frozen butternut squash for Vegan Butternut Squash Soup?
Absolutely! Frozen cubed butternut squash is a convenient time-saver and works wonderfully in this recipe. Simply add it straight to the pot—no need to thaw—and adjust simmering time if needed until the squash is perfectly tender.
How can I make the soup a bit spicier?
If you’re in the mood for a gentle kick, try adding a pinch of cayenne pepper or red pepper flakes with the other spices. Even a swirl of harissa or sriracha as a garnish adds a fun, spicy twist without overshadowing the natural sweetness.
Is this Vegan Butternut Squash Soup gluten-free?
Yes, this recipe is naturally gluten-free, relying on vegetables and coconut milk for all its flavor and texture. Just double-check your vegetable broth ingredients if you use a store-bought brand to ensure it’s certified gluten-free.
What does the maple syrup do in the recipe?
While completely optional, maple syrup brings a subtle, layered sweetness that really highlights the butternut squash’s natural sugars. It’s especially nice if your squash isn’t as sweet as you’d hoped, or if you love a hint of autumnal flavor.
Can I roast the squash instead of simmering?
Definitely! Roasting the butternut squash intensifies its richness and sweetness. Simply toss the cubes in olive oil and roast at 400°F for 25–30 minutes, then follow the recipe as normal. The final Vegan Butternut Squash Soup will have an even deeper, almost caramelized flavor.
Final Thoughts
If you’re searching for a nourishing bowl that’s as inviting as it is easy to pull together, you simply have to try this Vegan Butternut Squash Soup. Share it with friends or savor it solo—either way, it’s sure to become one of those recipes you reach for again and again. Here’s to cozy soups and the joy of homemade goodness!
Print
Vegan Butternut Squash Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Vegan Butternut Squash Soup is a creamy and comforting dish perfect for chilly days. Made with roasted butternut squash, aromatic spices, and coconut milk, it’s a flavorful and nutritious soup that is also vegan and gluten-free.
Ingredients
Roasted Butternut Squash:
- 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
Soup Base:
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 medium carrot (chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat)
- 1 tablespoon maple syrup (optional)
- Pumpkin seeds or fresh herbs for garnish (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté until softened. Stir in garlic, cumin, cinnamon, nutmeg, salt, and pepper. Cook until fragrant.
- Cook Squash: Add cubed butternut squash and vegetable broth. Simmer for 20–25 minutes until squash is tender.
- Blend Soup: Use an immersion blender to blend until smooth. Stir in coconut milk and maple syrup if using. Reheat if necessary.
- Serve: Garnish with pumpkin seeds or herbs before serving hot.
Notes
- For extra depth, roast the butternut squash at 400°F for 25–30 minutes before adding to the soup.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
