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.

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 soy sauce.

• 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 the coconut milk.

• Add 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

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

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

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.

4.96 from 43 votes

Print Pin Rate

Course: Appetizer, Gluten-Free, Savory, Soup

Cuisine: Vegan

Diet: Vegan

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 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

Cook ModePrevent 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