This vegan butternut squash soup is simply the best. It’s vibrant and colorful and richly flavored. Made with roasted buttternut squash.
When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. So of course, we had to make it with roasted butternut squash, that’s the best kind.
So this roasted butternut squash soup is rich, creamy and ultimately delicious.
And of course if you love some delicious comfort food in a bowl style soups, then also check out our vegan potato leek soup and our vegan broccoli cheese soup.
How To Make Vegan Butternut Squash Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add peeled and chopped butternut squash to a mixing bowl. Add extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated.
- Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.
- Bake at 400°F for 30 minutes until roasted.
- When the butternut squash is roasted, add olive oil to a pot along with chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened.
- Now add in the roasted butternut squash and toss it with the onions and spices.
- Add vegetable stock and a little soy sauce and bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend.
- Then switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages. Blend it and then when the soup is all blended, return it to the pot.
- Stir in some canned full fat coconut milk or coconut cream and then add in some sea salt and black pepper to taste.
Ingredient Notes
Vegetable Stock. We used 4 cups of vegetable stock in this soup, which creates a lovely consistency that is neither too thick nor too thin. However, if you’re in the mood for a thicker soup (sometimes we are!) then you can reduce the amount of vegetable stock by 1-2 cups. This will result in a really thick comforting soup.
Soy Sauce. We used 1 Tablespoon of soy sauce in this soup which is rather an unusual ingredient for a butternut squash soup but we love the umami flavors it creates in this soup. If you prefer though you can leave it out, it’s not a crucial ingredient. If you need the soup to be gluten-free then use a gluten-free soy sauce or switch it for tamari.
Coconut Milk or Coconut Cream. The coconut milk must be a canned, full fat, unsweetened variety. Don’t use a light coconut milk or something from a carton as it just won’t be rich enough. You can also use canned unsweetened coconut cream in this recipe.
How To Serve Roasted Butternut Squash Soup
Serve it topped with some ground black pepper and a sprig of fresh thyme. Some crusty bread on the side for dipping is a must!
If you’re feeling industrious you can even make your own homemade bread to serve alongside this, check out our delicious whole wheat bread recipe and our super easy white bread recipe.
Storing and Freezing
Leftover soup tastes even better the next day. You can reheat it in the microwave or on the stove. Leftovers will keep very well for 3-4 days in the fridge.
This soup also freezes really well for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave or on the stove.
More Delicious Vegan Soup Recipes
- Vegan Cauliflower Soup
- Vegan Tomato Soup
- Vegan Minestrone Soup
- Pinto Bean Soup
- Vegan Black Bean Soup
- Vegan Pumpkin Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Butternut Squash Soup
Ingredients
For the Roasted Butternut Squash:
- 6 and ½ cups Butternut Squash (2.2 pounds/1kg) Peeled and Chopped
- 1 Tbsp Olive Oil Extra Virgin
- ½ tsp Dried Thyme
- ½ tsp Dried Basil
- ⅛ tsp Sea Salt
- ⅛ tsp Ground Black Pepper
For the Soup:
- 2 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 Tbsp Crushed Garlic
- ½ tsp Cumin
- ⅛ tsp Paprika
- 4 cups Vegetable Stock (960ml)
- 1 Tbsp Soy Sauce
- 1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened
- Sea Salt and Ground Black Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated.
- Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.
- Bake for 30 minutes until roasted.
- When the butternut squash is roasted, add olive oil to a pot along with the chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened.
- Add the roasted butternut squash and toss it with the onions and spices.
- Add the vegetable stock and soy sauce and bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend.
- Switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages. Blend it and then when the soup is all blended, return it to the pot.
- Stir in the coconut milk.
- Add sea salt and ground black pepper to taste.
- Ladle into bowls and serve topped with a sprinkle of ground black pepper and a sprig of fresh thyme.
Video
Notes
- This is approximately 1 medium to large butternut squash.
- We used 4 cups of vegetable stock in this soup, which creates a lovely consistency that is neither too thick nor too thin. However, if you’re in the mood for a thicker soup (sometimes we are!) then you can reduce the amount of vegetable stock by 1-2 cups. This will result in a really thick comforting soup.
- The soy sauce creates some lovely umami flavors. However, you can omit it if you prefer. If you want the soup to be gluten-free then use a gluten-free soy sauce or switch it for tamari.
- The coconut milk must be a canned, full fat, unsweetened variety. Don’t use a light coconut milk or something from a carton as it just won’t be rich enough. You can also use canned unsweetened coconut cream for an even richer soup.
- Leftover soup tastes even better the next day. You can reheat it in the microwave or on the stove. Leftovers will keep very well for 3-4 days in the fridge.
- This recipe was first published in February 2018. The original recipe included 2 large carrots (chopped) that were roasted along with the butternut squash. We updated and simplified the recipe but if you prefer the original version with the carrots, feel free to continue adding 2 chopped carrots and baking them along with the butternut squash.
OMGOSH! This soup is deeeeeelicious! I didnt have the amount of squash suggested so I subbed sweet potato to make up the difference, other than that followed the recipe exactly. Absolutely a keeper! Thanks so much The hubbs loved it!!
Awesome! Thanks so much Audrey!
I’ve made this soup a couple of times now and it’s delicious! It’s very creamy and flavorful. Perfect for people like me who eat gluten free or are vegetarian, vegan, etc…Everyone can enjoy!
I LOVE this soup. Will be making again
Thanks Nees!
Wow this was amazing! I used soya cream as my daughter isn’t too keen on coconut although I love it so next time!
Can’t wait to try more of your recipes! Xx
Thanks so much Carol!
I have frozen chopped butternut. Can I use that instead?
Yes you can!
Really great flavor.
Thanks Cheryl!
we really enjoyed this recipe! I made it exactly as written and it was fantastic. Thanks
Awesome, thanks Amy!
This is absolutely delicious- best soup recipe for easiness and taste. Non-vegan husband also loved it.
So happy to hear that Jane! Thanks for posting!
Wow, this turned out sooo good!!! I tried it with and without the coconut milk, it was great! Thanks for sharing the recipe!
Wonderful! Thanks for sharing!
Excellent soup and so easy to make. So, I am a bit ocd with recipes as I always make a recipe as written the first time, then I make any changes another time. The soup as is was delicious! My omni hubby went nuts for it. I have made this soup a few times since and played about as our garden produced an abundance of different squashes. I did make a slight change the next time I made this soup, which I preferred, in that I removed the soy sauce and added a little marmite instead as it has a b12 hit. It also gives that umami hit that is so important, especially in soups. As I am not overly fond of cumin (to me, it tastes like my teenage brothers stinky feet smell, lol), so instead I added some thyme and used freshly grated nutmeg near the end. For me it was delicious also. Next time I am going to play around with spiciness. I love tomato soup with a little jalapeño juice from pickled jalapeños (it cuts the sweetness, adds a bit of pep and is extra yum), I am going to try this to see if jalapeño juice will work well. It works great with sweet potatoes so think it should work well with pumpkins and squashes. Thank you for sharing such a yummy recipe!
Hi Sassy! Awesome, so glad you enjoyed it! And thanks for sharing your changes. 🙂
I have made this soup multiple times. It is absolutely delicious. I used unsweetened almond milk instead and added about a teaspoon of cornstarch to thicken the soup. In addition, I added 2 cups of chopped celery with the leaves when sauteing the onions.
Can this soup be frozen?
So glad you liked it Eleni, thanks for the wonderful review. And yes this soup is definitely freezer friendly.
Hi 🙂 I’d love to make this soup but only have about half of the amount of butternut squash this recipe calls for. Would it be possible to replace the remainder of the butternut required with sweet potato and/or carrot? Have you tried this before? Thanks! 😀
Hi Isabelle, I think sweet potato would work great! You can also add in a couple of carrots if you like, but I think sweet potato will really work great.
Solid 10/10! My family gave me a “Pie Pumpkin” for my birthday since I said I didn’t want a birthday cake. I didn’t know what recipe to use it in until I found this. I just mixed in my tiny pumpkin with a butternut squash for this recipe and I was BLOWN AWAY! This soup is restaurant worthy! I cannot tell you how excited I was to add this to my repertoire of recipes ???????? Plus it was my first time ever cooking with pumpkin or squash; too easy!
Awesome Diana! I’m sooo happy to hear that! Thanks for the amazing review. 🙂
Hi Alison,
This recipe is amazing! This was my first time making squash soup and the results were excellent. I will definitely be making this recipe again in the near future.
Fantastic! Thanks so much Tia!
I LOVE this soup, made the original with the carrots, and it is so tasty. Roast the butternut until nicely browned, it gives the best flavour. My partner has been seriously ill lately and has been largely vegetarian while recovering, good for a confirmed carnivore, and some vegan foods as he is also lactose intolerant. Discovering I can use coconut milk in soups has been the best discovery of all. I’ve used several of your recipes and can honestly say they have all helped with his recovery and he has really enjoyed your soups, this is his favourite.
So glad the soup recipes have helped! Wishing your partner a speedy recovery!