This vegan butternut squash soup is a classic recipe my mom used to make every fall. It’s the perfect mix of hearty seasonal veggies and smooth coconut cream.
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A Fall Favorite Recipe
It is officially fall so of course my all time favorite vegan butternut squash soup recipe is coming out of the woodwork.
This soup has serious sentimental value because it was one of the first soups my mom would make every Fall.
As soon as squash and pumpkin season rolled around she would celebrate by pulling a few from our backyard patch. Some were used to make festive jack-o-lanterns but most turned into this delicious vegan butternut squash soup.
More recently, I’ve made a few adaptations to this recipe to make it dairy free (my mom used to use heavy cream instead of coconut milk) and vegan (sometimes we would use pancetta as a garnish on top).
Soup Making 101
Everyone has their opinions when it comes to soup.
Some people are super picky about the broth; it has to be thick enough or thin enough or smooth enough. Others feel strongly about add ins; there has to be the right broth to add in ratio or else it’s game over.
It can be overwhelming trying to keep track of what everyone wants in a soup. Thankfully, I found a soup hack that has changed my life for the better.
With this new hack, I’ve made this vegan butternut squash soup and countless others in under 30 minutes, with just one pot.
Basically, you start with your alliums (garlic, onions, shallots, etc.) and some form of oil. Get these going in a pot until they are nice and fragrant.
Next, you’re going to add the base ingredient of your soup. It could be cauliflower, asparagus, potatoes, or any variety of squash.
Season it with the spices you want and cover it all with a broth of your choice. Bring it to a boil.
The next step is blending your broth. This is the magical step that creates the perfect consistency that will leave even the pickiest of eaters satisfied by your soup.
I use my favorite immersion blender like it’s going out of style because it is the easiest / mess free way to blend. That said, you could use any kind of blender for this step (if using a traditional blender, make sure to not cover the lid all the way and blend in batches.)
Finally, you can add cream of some kind to give the soup an extra smooth consistency. Add on some crunchy or herbaceous garnish and just like that, you’ve got a swoon worthy pot of soup!
More like this Vegan Butternut Squash Soup…
Check out some of my other all time favorite soup recipes:
- hot & sour egg drop soup
- thai coconut soup
- gluten free lasagna soup
- white bean kale soup
- copy cat zuppa toscana
Click on the Allergen Icons below to find more allergy friendly recipes like this one.
This recipe does not contain the following allergens (read more about this on my disclosure page):
Butternut Squash Soup
- Total Time: 1 hour
- Yield: 3–4 servings 1x
- Category: Soup
- Method: Baked
- Cuisine: American
- 1 butternut squash (cut in half)
- 6 cups vegetable stock
- 1 large onion
- 4 cloves garlic
- 1 cup coconut cream
- 2 teaspoons turmeric
- 1 teaspoon nutmeg
- 3 tsp salt
- 2 tsp pepper
- 2 tablespoons olive oil
- Preheat oven to 400 degrees. Place halved squash on a lined baking sheet and brush with 1 tablespoon olive oil. Roast for 40 minutes or until soft throughout.
- In a large pot sauté onions until translucent. Add minced garlic to the pot and sauté until fragrant. Season with salt, pepper, turmeric and nutmeg, stirring well. Turn heat off.
- When the squash is done roasting, scoop the flesh out of the skin and add into the pot with the onions and garlic. Cover the veggies with vegetable stock and bring to a boil. Turn off the heat and blend with an immersion blender. Add coconut cream and stir.
- Garnish with an additional drizzle of cream, crack of black pepper, fresh dill, and croutons or roasted chickpeas.
Keywords: butternut squash soup, vegan squash soup