This vegan Roasted Butternut Squash Soup recipe is a warm bowl of autumn comfort! It's so creamy and buttery... without the butter and cream. Plus it's only 6 simple ingredients and easy to assemble! (Vegan, gluten-free, refined oil-free.)
This butternut squash soup is a warm bowl of autumn goodness! Best of all, it's so easy to make with just 6 plant-based ingredients.
The texture is so rich, creamy, and buttery. (But there's no butter, olive oil, or heavy cream required!) You'll start by roasting the squash in the oven. The flavor this brings out is amazing. Plus you don't have to fuss with peeling or cutting the raw squash into cubes.
Then you'll blend the roasted squash with the rest of the ingredients and simmer it in a pot. That's it! The result is so cozy and delicious. Serve it up for seasonal autumn meals, Thanksgiving, or holidays.
Ingredients for Vegan Butternut Squash Soup
For this recipe, you'll simmer in a large stockpot:
- Butternut squash: Try to find a larger squash that's at least 3 pounds (or even more) for this recipe. It adds delicious fall flavor and creamy texture.
- Yellow onion: Or you can substitute shallot, white onion, or sweet onion if you'd like.
- Garlic cloves: I like fresh garlic cloves best, but you can substitute dried garlic powder instead if desired.
- Vegetable broth: Be sure to use low sodium if needed.
- Coconut milk: I use light and unsweetened, but you can swap in a can of unsweetened full-fat coconut milk if preferred. This adds lots of creaminess and depth of flavor to the soup.
- Ground nutmeg
- Salt and black pepper to taste
Customizing
Vegetables: Include other veggies like carrot, celery, sweet potato, or whatever else sounds good.
Herbs & spices: Stir in dried or fresh herbs such as sage, thyme, rosemary, ginger, curry powder, or a pinch of cayenne pepper. A bay leaf can also be added while heating on the stovetop, but be sure to remove it before serving.
Tools You'll Need
Blender: I use a 9-cup blender to puree this soup. The soup mixture is about 8 cups while blending, so be sure your blender is large enough. If your blender is smaller, then you'll need to blend in batches. (See notes below the recipe for guidance.) You could also use an immersion blender instead, but the result won't be quite as smooth.
Serving
Toppings are optional (but delicious!) for flavor and texture. A few ideas include:
- Maple-Vanilla Candied Walnuts: My favorite addition for crunch, texture, and sweetness!
- A drizzle of pure maple syrup
- Diced green apple
- Pumpkin seeds (pepitas)
- A dash of ground cinnamon or nutmeg
- Fresh cilantro for garnish
Storing
Store any leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days.
Freezer note: I haven't tried freezing this recipe so I can't say if the texture would hold up well because of the coconut milk. My best guess is it might freeze okay for up to 1 month.
For more inspiration, also browse all vegan soup recipes.
Roasted Butternut Squash Soup (Vegan!)
Ingredients
- 1 large butternut squash*
- 1 medium yellow onion
- 3 cloves garlic
- 2 cups vegetable broth
- 13.5 oz. can light coconut milk (unsweetened)
- 1/8 tsp. ground nutmeg
- 1/2 tsp. salt
Toppings (optional):
- Maple-Vanilla Candied Nuts
- Swirl of maple syrup, pumpkin seeds, diced green apple, dash of cinnamon, fresh cilantro, etc.
Instructions
Roast the squash:
- Preheat oven to 400°F (200°C). Carefully halve the butternut squash vertically and remove seeds. Line a baking sheet with parchment paper and place squash halves face down.
- Roast for about 50-60 minutes until fork-tender and very soft. Set aside to cool.
Prepare the soup:
- Meanwhile, in a blender** add vegetable broth, coconut milk, nutmeg, and salt. Set aside.
- Dice onion and mince garlic.
- In a small pan over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
- Add minced garlic and sauté another 1-2 minutes. Then add onion and garlic to the blender.
- When the squash is done baking and cool enough to handle, scoop out the flesh with a spoon and place in the blender with all the other ingredients.
- Blend until smooth. (Keep the blender lid slightly open to let the steam escape if needed.) Then carefully transfer the blended soup to a stockpot or large saucepan on the stove.
- Lightly simmer the soup over medium heat for about 10-15 minutes to let the flavors further combine. Serve plain or with any desired toppings. (I recommend Maple-Vanilla Candied Nuts!)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Roasted Butternut Squash Soup recipe, also check out:
- Creamy Butternut Squash Wild Rice Soup
- Vegetable Barley Soup
- Coconut Curry Vegetable Soup
- Butternut Squash Kale Salad
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Jennifer says
This soup has been on my “must try” list for quite some time now, and I’m happy to say tonight was the night! Although it’s doesn’t feel like autumn anymore now that the snow has settled in, I think this soup makes a lovely winter soup as well. 😁 Smooth and creamy, with a delicious flavour profile makes for a soup I will make again! So yummy 😋. Thanks for sharing this wonderful recipe!
Kaitlin says
Fantastic, Jennifer! Glad you gave it a try and enjoy the flavors. I agree, it definitely pairs with the snowy weather as well! Thank you so much for reporting back with your kind and caring thoughts - it's truly appreciated.
Heather S. says
Loved it! We added a small sweet potato and carrot to roast with the squash.
Kaitlin says
Fantastic additions, Heather! Thanks for sharing!
Diane says
Absolutely delicious. I keep making this soup and everyone loves it. A new staple in my home.
Kaitlin says
So great to hear you're all enjoying it, Diane! Thanks for your kind feedback.