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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.
    4.97 from 65 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
    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. UleyGirl says

      November 18, 2022 at 7:17 am

      Absolutely delicious! It was so smooth and creamy and satisfying. This will be my go to recipe for butternut squash soup from now on. I added a pinch of chilli flakes with the dried herbs before roasting the squash for a little kick and a splash of lime juice at the end for zing. Will definitely be making this again very soon. Thanks for all your wonderful recipes – it’s so great having a failsafe place to come for delicious vegan meals.5 stars

      Reply
      • Alison Andrews says

        November 18, 2022 at 11:17 am

        Thank you so much for the lovely comment and review! So happy you loved the soup!

        Reply
    2. Daniel Larocque says

      October 11, 2022 at 4:42 pm

      Made this soup when we had guests over. Everyone loved it! Silky smooth and very tasty. It’s a keeper!5 stars

      Reply
      • Alison Andrews says

        October 12, 2022 at 10:26 am

        Awesome Daniel! Thanks so much for the great review!

        Reply
    3. Chelsey says

      October 05, 2022 at 5:58 pm

      This soup is FABULOUS! I have made quite a few recipes from Loving It Vegan, so anytime I see a recipe I am looking for on this blog, I know it will be a hit! Thanks for the delicious recipes!5 stars

      Reply
      • Alison Andrews says

        October 06, 2022 at 8:11 am

        Thank you so much Chelsey! We really appreciate your trust in the recipes and so glad you love this soup! 🙂

        Reply
    4. Beth says

      October 03, 2022 at 10:49 pm

      Can I freeze this soup? And if so, do I freeze it before adding the coconut milk or after.

      Reply
      • Alison Andrews says

        October 04, 2022 at 11:20 am

        It freezes well for up to 3 months and it’s fine to freeze it with the coconut milk.

        Reply
    5. Tanya says

      August 27, 2022 at 12:01 pm

      I used to make it with carrots as per previous version of this recipe and always loved it. Made it without carrots this time and used a little less veggie broth and it’s even better!!! Amazing! Thank you for the recipe.5 stars

      Reply
      • Alison Andrews says

        August 27, 2022 at 12:10 pm

        Yay! That’s awesome news Tanya! Thanks so much. 🙂

        Reply
    6. Courtney says

      August 14, 2022 at 11:55 pm

      Excellent recipe! This is a beautifully easy and yummy soup! Great for dunking a yummy vegan grilled cheese.5 stars

      Reply
      • Alison Andrews says

        August 15, 2022 at 11:24 am

        Thanks so much Courtney!

        Reply
    7. Kimber says

      August 08, 2022 at 1:46 am

      I cooked butternut squash for the first time in this recipe, and it was amazing. 😍❤ I also added some roasted cauliflower before blending too.. Thank you for a delicious meal I will make again..5 stars

      Reply
      • Alison Andrews says

        August 08, 2022 at 10:40 am

        Awesome Kimber! Thanks so much for sharing!

        Reply
    8. Katie says

      November 17, 2021 at 2:16 pm

      Have made the original recipe with carrot – so good!!! A family favorite. 5 stars

      Reply
      • Alison Andrews says

        November 17, 2021 at 2:52 pm

        Thanks Katie! You might also enjoy our Thai butternut squash soup – we brought carrot back for that one! 🙂

        Reply
    9. Ellyn DeCaro says

      November 16, 2021 at 10:57 pm

      Full of flavor and very satisfying!5 stars

      Reply
      • Alison Andrews says

        November 17, 2021 at 10:57 am

        Thanks Ellyn!

        Reply
    10. Beth Wildey says

      October 31, 2021 at 10:22 pm

      Delicious! I had a can of lite coconut milk and used that, but it didn’t seem to affect the taste at all. This recipe is a keeper for sure!

      Reply
      • Alison Andrews says

        November 01, 2021 at 11:06 am

        So happy you enjoyed it Beth! Thanks for posting!

        Reply
    11. Carollyne says

      October 15, 2021 at 8:52 pm

      Delicious!5 stars

      Reply
      • Alison Andrews says

        October 16, 2021 at 11:17 am

        Thanks Carollyne!

        Reply
    12. Jenni says

      October 07, 2021 at 6:42 pm

      Absolutely delicious. Didn’t have any cumin so I used a tsp of Madras Curry and it turned out very delightful. Was devoured very quickly by the whole family. Looking forward to more!

      Reply
      • Alison Andrews says

        October 08, 2021 at 10:06 am

        Awesome! Thanks so much for sharing Jenni!

        Reply
    13. Eric says

      October 06, 2021 at 7:05 am

      I just made this eve but with a few mods:
      1) kabocha squash instead of butternut but butternut was also delicious …. just not as sweet as with kabocha
      2) upon serving, I added 2 to 3 fresh cherry tomatoes to give it that surprising burst of flavor once you bite into it.
      3) used 1/4 cup veggie broth per tablespoon oil in the recipe when required coz I prefer no oil which is also easier when cleaning up.
      Not sure if I was just hungry but with a sprig of thyme and warm toast….omfg….DELICIOUS!!! Thanks for sharing this recipe!!!5 stars

      Reply
      • Alison Andrews says

        October 06, 2021 at 12:05 pm

        Sounds great! Thanks for sharing Eric, so happy it came out delicious!

        Reply
    14. Megan says

      September 25, 2021 at 11:37 pm

      Absolutely delightful. I didn’t have cumin so I didn’t add it and went with extra Italian seasoning and garlic powder. Other than that followed recipe as is. I found the immersion blender left it a bit too gritty so had to blend it in the food processor. Definitely will make again5 stars

      Reply
      • Alison Andrews says

        September 26, 2021 at 8:30 pm

        Fantastic Megan, so happy to hear you enjoyed it! Thanks for the wonderful review!

        Reply
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