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    Home » Appetizers

    Vegan Butternut Squash Soup

    Published: Sep 19, 2020 Updated: Sep 8, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Butternut Squash Soup

    This vegan butternut squash soup is simply the best. It’s vibrant and colorful and richly flavored. Made with roasted buttternut squash.

    Vegan butternut squash soup topped with black pepper and a sprig of fresh thyme.

    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.

    Roasted butternut squash soup with black pepper and thyme in a black bowl.

    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.
    Collage of two photos showing peeled and chopped butternut squash added to a bowl with spices and olive oil and tossed.
    • Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.
    • Bake at 400°F for 30 minutes until roasted.
    Collage of two photos showing butternut squash on a baking tray before and after roasting.
    • 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.
    Two photo collage showing onions and spices added to pot and sautéed.
    • Now add in the roasted butternut squash and toss it with the onions and spices.
    • Add vegetable stock and soy sauce.
    Two photo collage showing roasted butternut squash added to pot and then vegetable stock poured in.
    • Bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend.
    Two photo collage showing butternut squash soup in the pot and then after simmering for 15 minutes.
    • 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 the coconut milk.
    Two photo collage showing immersion blending the soup in the pot and then adding in coconut milk.
    • Add sea salt and black pepper to taste.
    Two photo collage showing salt and black pepper added to soup and stirred in.

    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.

    Butternut squash soup in a ceramic pot with a soup ladle.

    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.

    Butternut squash soup in a black bowl with black pepper and fresh thyme.

    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.

    Spoonful of roastd butternut squash soup.

    More Delicious Vegan Soup Recipes

    1. Vegan Cauliflower Soup
    2. Vegan Tomato Soup
    3. Vegan Minestrone Soup
    4. Pinto Bean Soup
    5. Vegan Black Bean Soup
    6. Vegan Pumpkin Soup
    Slice of bread dipping into a bowl of butternut squash soup.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan butternut squash soup in black bowls.

    Vegan Butternut Squash Soup

    This vegan butternut squash soup is simply the best. It’s vibrant and colorful and richly flavored. Made with roasted buttternut squash.
    4.98 from 85 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Soup
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4
    Calories: 352kcal
    Author: Alison Andrews

    Ingredients

    For the Roasted Butternut Squash:

    • 6 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
    Prevent your screen from going dark

    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.
    • 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

    1. This is approximately 1 medium to large butternut squash. 
    2. 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. 
    3. 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.
    4. 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.
    5. 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.  
    6. 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.

    Nutrition

    Serving: 1Serve | Calories: 352kcal | Carbohydrates: 38.8g | Protein: 4.1g | Fat: 21g | Saturated Fat: 10g | Sodium: 1047mg | Fiber: 8.5g | Sugar: 8.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Moray says

      January 25, 2025 at 11:49 pm

      So delicious! It’s so simple to make and always comes out so flavorful. I’ve made this soup so many times for my partner when he’s sick or just to share with friends. Seriously my most favorite soup recipe out there, I always make a triple batch!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 29, 2025 at 9:54 am

        Awesome Moray! Thanks so much for sharing and for your great review!

        Reply
    2. Tammy says

      October 11, 2024 at 1:08 am

      I made this for lunch using some roasted butternut from the night before. Added just a little red pepper flake. Loved it!!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 22, 2024 at 10:10 am

        Awesome! Happy to hear you enjoyed the recipe Tammy! Thanks for sharing and for your great review!

        Reply
    3. Chris says

      October 03, 2024 at 4:37 pm

      Made recipe as is….sooo good!! Heads up for those thinking this recipe is gluten free…soy sauce in NOT gluten free. I did not think about it as I followed the recipe as written. I will use a gf alternative next time I make it….and yes, I will definitely be making this again!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 24, 2024 at 4:23 pm

        Happy to hear you enjoyed the recipe Chris! Thanks so much for sharing and for your great review!

        Reply
    4. Loreto says

      March 29, 2024 at 10:26 pm

      This is the most delicious soup that my family of teens and extended family have ever tasted. This soup has even overshadowed an entire birthday meal that was prepared for my mother! I became a superhero (of sorts?) I guess. Although we are all carnivores, we are trying to eat healthier. I can still remember the looks on their faces when I announced that this butternut squash soup was vegan. Haaah! I have since passed this “loving it vegan” website to everybody who has eaten this soup. This recipe is very forgiving: roasted halves with skin or cubbed squash… less or more broth… less or more coconut milk… fresh or dried Basil… soya sauce or not… sip from a cup or slurp from a bowl… this soup always tastes good!! I am making it again for Easter. Thank you!!! BTW I loved your spinach soup too (with coconut milk).5 stars

      Reply
      • Nadine @ Loving It Vegan says

        April 18, 2024 at 11:48 am

        That’s awesome Loreto! So happy to hear you enjoyed the recipe and thanks so much for your lovely review!

        Reply
    5. Heidi says

      January 19, 2024 at 8:13 pm

      Fantastic!!! I roasted my squash whole in the oven (because I’m lazy) and then just added it to a pot with the rest of the ingredients and simmered on low for about an hour. blended it all and it tastes fantastic! thanks for the recipe!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 23, 2024 at 2:05 pm

        That’s awesome Heidi! Thanks so much for your great review!

        Reply
    6. Eileen says

      December 18, 2023 at 1:01 am

      This soup is delicious! Will definitely make again!

      Reply
      • Nadine @ Loving It Vegan says

        December 18, 2023 at 7:48 am

        Happy to hear you enjoyed the recipe Eileen!

        Reply
    7. Annmarie Mastro says

      December 14, 2023 at 4:35 pm

      I thought this was very good. I left out the basil and used oregano instead because I was out of basil and I left out the olive oil because I’m oil free but I really enjoyed it, as well as my parents. Thank you!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        December 18, 2023 at 7:48 am

        Thank you so much for sharing and for your great review Annmarie!

        Reply
    8. Marla says

      November 22, 2023 at 2:42 pm

      SOOOO good. I love this recipe. Super easy and delicious. I used lite coconut milk from a can and it still tastes creamy. I will make this again for sure! Thank you.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 23, 2023 at 10:45 am

        Yay! Thanks so much for sharing and for your wonderful review Marla!

        Reply
    9. Vicki McIntee says

      November 20, 2023 at 12:28 am

      I have made this 3 times now and each time I’ve changed it just slightly with the milk substitute. Once I used it coconut milk, once I used unsweetened organic almond milk, and this last time I used unsweetened coconut creme. All 3 ways are delish!!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 20, 2023 at 1:17 pm

        That’s great Vicki! Thanks so much for sharing and for your great review!

        Reply
    10. Rebecca says

      November 05, 2023 at 12:23 am

      Can I roast the squash ahead of time and freeze it, then defrost and add to the soup? I want to make a larger batch and I don’t want to have to take so much time to roast the squash in batches on the day of the soup making. I looove this soup and I plan to make it for people who think vegan food is gross. I hope to prove them wrong. (Also, I still make it with the carrots. I love it that way.)5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 08, 2023 at 12:58 pm

        You can definitely do that Rebecca! Thanks so much for the great idea and for your great review!

        Reply
        • Wendy says

          November 15, 2023 at 6:34 pm

          I made this for my family which is good cause my sister is vegan and my mom is gluten free. Everyone loved it! It took a lot longer for me since my butternut squash refused to be cut. But it tastes amazing.

          Reply
          • Nadine @ Loving It Vegan says

            November 17, 2023 at 8:41 am

            Happy to hear you enjoyed the recipe Wendy! Thanks so much for your wonderful review!

    11. Aaron Silverberg says

      November 04, 2023 at 6:45 pm

      fragrant, creamy, delicious – November is the perfect month to make this!!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 08, 2023 at 12:58 pm

        Thank you so much for your amazing review Aaron!

        Reply
    12. Ann says

      October 31, 2023 at 12:23 am

      Can this vegan soup be canned with the cocoanut milk in it

      Reply
    13. Marianne says

      October 13, 2023 at 12:38 am

      This soup is absolutely delicious!!! I all of the spices and the flavors were amazing. I used the soup the following day as a pasta sauce with leftover noodles, and it was perfect! Tonight I made rice and topped the rice with the soup, black beans and steamed broccoli. So delicious and filling!’

      Reply
      • Nadine @ Loving It Vegan says

        October 18, 2023 at 8:53 am

        Wow! So many ways to enjoy the soup Marianne! Thank you so much for sharing!

        Reply
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