When I decided to do a vegan butternut squash soup for this blog I decided I wanted to make it the richest, most comforting of comfort foods type dish possible!
And this is it! So of course, it has to be roasted butternut, that’s the best kind!
Roasted butternut squash soup that is rich, creamy, thick and ultimately delicious!
So how do you make a vegan butternut squash soup?
We roasted the butternut with some chopped carrot in some olive oil and spices. Carrot is a great addition to a vegan butternut squash soup because it adds beautifully to the color and the texture.
And once that butternut and carrot is perfectly roasted, you add it to a pot with sautéed onions and garlic and spices and then add coconut cream and vegetable stock (and a little soy sauce) to create an ultra gourmet roasted butternut squash soup.
Serve with chives and black pepper sprinkled over the top. I used coconut cream for this rather than coconut milk as I wanted it as rich and creamy as possible. But you could absolutely use coconut milk (or even light coconut milk) if you wanted to make this soup a little lighter.
It wouldn’t be as thick and rich, but it would still be awesome!
Blending your roasted butternut squash soup
I consider my immersion blender to be a godsend when it comes to soups! You just blend it up right in the pot! Ours is rather an old model and I can’t find it on Amazon, but this hand blender is very similar to the one we have.
But if you don’t have one, you can also transfer to a blender jug and blend it up there but you’ll have to do it in stages as this is a big pot of soup.
You will love this vegan butternut squash soup, it is:
- Rich
- Creamy
- Comfort Food!
- Easy
- Vibrant and colorful!
It makes a wonderful appetizer that’s also filling enough to have as a main! It keeps beautifully in the fridge and can be reheated the next day.
So what do you think of this vegan butternut squash soup? Let us know in the comments, and if you make it, please rate the recipe and let us know how it worked out for you!
Want more awesome vegan soups? Look no further!
And heaps more! Search ‘soups‘ to see all the great soups we’ve made!
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Vegan Butternut Squash Soup
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hour
- Yield: 4
Print Recipe
Pin RecipeDescription
Rich and creamy vegan butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational.
Ingredients
For the Roasted Butternut Squash:
- 1 Butternut Squash (Medium to Large)
- 3 Medium Carrots
- 1 Tbsp Olive Oil
- Sprinkle Salt
- Sprinkle Black Pepper
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Basil
For the Soup:
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 Tbsp Olive Oil
- 1/2 tsp Cumin
- 1/8 tsp Paprika
- 1 14oz/400ml Can Coconut Cream
- 1 Tbsp Soy Sauce*
- 1 Cup (240ml) Vegetable Stock
- Salt and Pepper to taste
For Serving:
- Chives
- Black Pepper
Instructions
- Preheat the oven to 390°F (200°C).
- Peel and chop the butternut squash and carrots. Place into a bowl with the olive oil, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the oil and spices.
- Place onto a parchment lined baking tray and place into the oven to bake for 35 minutes until vegetables are roasted.
- Place the chopped onion, crushed garlic, olive oil, cumin and paprika into a pot on the stove and sauté together until onions are softened.
- Then add in the roasted butternut and carrots and toss together.
- Add coconut cream, soy sauce and vegetable stock and bring to a simmer to blend the flavors.
- Remove from heat and blend with an immersion blender or by transferring to a blender jug to blend it up in stages.
- Add salt and pepper to taste.
- Serve with chopped chives.
Notes
*Use a gluten-free soy sauce or switch for tamari if you want to make this entirely gluten-free.
*Prep time includes time spent roasting in the oven.
- Category: Appetizer, Gluten-Free
- Method: Oven and Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 4)
- Calories: 384
- Sugar: 9.7g
- Sodium: 452mg
- Fat: 28.4g
- Saturated Fat: 18.5g
- Carbohydrates: 32.7g
- Fiber: 8.8g
- Protein: 4.5g
Keywords: vegan butternut squash soup
Anna Andrews says
February 24, 2018 at 6:13 pmDelicious, comforting and filling soup!
★★★★★
Marie says
February 25, 2018 at 11:27 pmI don’t like coconut anything, can I use regular cream or half&half?
Alison Andrews says
February 26, 2018 at 8:30 amAny cream will work here.
Randi bayarsky says
November 17, 2018 at 3:56 pmCan I substitute rice milk?
Alison Andrews says
November 18, 2018 at 3:40 pmIt would have a thinner consistency and be less rich but it would work fine. 🙂
Jeannie says
March 21, 2018 at 3:00 pmI just made this and it is delicious! Tasty, hearty, filling and perfect for a chilly day like today. This is definitely going in my rotation. Thank you!
Alison Andrews says
March 21, 2018 at 3:52 pmFantastic Jeannie! Yes, it’s the best thing for a chilly day! Thanks for posting! 🙂
Christina Finazzo says
November 4, 2018 at 11:15 pmMy carnivore husband loved it.. I’ve been vegan 23 years and this is the best by far, and made the rollin oatmeal cookie. Yummmmyyyyyyyyy!!!!!
Fatimah Kareem says
November 10, 2018 at 6:22 pmMade this soup today…added potatoes to the recipe. It is sooo delicious. Thank you!
★★★★★
Alison Andrews says
November 10, 2018 at 6:46 pmAwesome! 🙂
Anne Marie says
November 19, 2018 at 6:17 pmI just finished making this soup. Delicious. Was wondering if it is freezable as I would love to make a bigger batch to share with others
Alison Andrews says
November 20, 2018 at 10:34 amYes, you can freeze this! 🙂
amanda profit says
November 19, 2018 at 10:26 pmAll I can say is OMG!!! Sooooo good. I had already started cooking the squash in the instant pot when i came upon this recipe, so I quickly adjusted it. I took out the squash when it was done and threw in the chopped carrots for 3 minutes under pressure. When they were done I put on the sauté function, and followed the recipe from there. I absolutely LOVE it! Thanks for a great recipe, I was getting a bit bored with just adding Thai Red Chile paste to pureed butter nut squash. This got me out of my rut and was super easy!
★★★★★
Alison Andrews says
November 20, 2018 at 10:39 amYay! So glad you enjoyed it. 🙂
Stacy says
November 22, 2018 at 3:34 pmI just made this soup this morning for Thanksgiving. It is incredible! The only modifications I made were to omit the soy sauce, and since I did not have coconut cream, I simply used coconut milk. Still came out rich and delicious!
★★★★★
Alison Andrews says
November 23, 2018 at 11:33 amFantastic Stacy! Thanks for the amazing review. 🙂
Jackie says
November 25, 2018 at 5:46 pmThis is my new favorite butternut squash soup recipe. I do add 2 pieces of celery, 1 cup of cashews and a few sweet potatoes to the mix as well. Everyone raves about this soup. I’ve made it 4 times now.
Thank you so much for this recipe. The cream of coconut is amazing and you cant taste the coconut.
★★★★★
Briana says
December 16, 2018 at 11:41 pmwow – so.simple.and.delicious!! Thank you!
★★★★★
Alison Andrews says
December 17, 2018 at 2:19 pmThanks for the great review Briana! 🙂
Jasleen Sekon says
December 29, 2018 at 12:30 amIt turned out great, but i realized something was missing, you definately need to add at least double the garlic that is stated here it will make a world of difference!
★★★
Ellen says
January 13, 2019 at 9:58 pmI purchased frozen cut up squash for ease. How many cups do you estimate I should use?
Alison Andrews says
January 14, 2019 at 12:13 pmHi Ellen, you’re probably looking at about 8 cups. This doesn’t need to be an exact measure, if you used a smaller amount your soup would just be a thinner consistency but still good.
jane says
January 18, 2019 at 3:36 amDelicious! I had some roasted butternut squash that I’d overcooked a little, so this was a perfect way to use it up! I avoid dairy but not meat (sorry!), so I used chicken broth and that was also tasty!
★★★★★
Alison Andrews says
January 18, 2019 at 10:02 amSo glad you enjoyed it! Thanks for the great review. 🙂