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
- 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 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.
- 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.
Cindy Centerwall says
I made this recipe tonight from the over cooked squash I made the other night . It turned out amazing and I received rave reviews from the teenager and the hubby. I used coconut milk as that was all I had – and it still came out thick and rich tasting.
Alison Andrews says
So glad it worked out great! Thanks for the awesome review. 🙂
Susan Benson says
This soup is delicious AND VERY THICK! Tomorrow I am adding vegetable broth, garlic, cumin, cayenne,cauliflower and broccoli and creating another meal with my leftover soup! Thanks for a yummy recipe.
Alison Andrews says
Haha yes it’s very thick and filling! You can definitely thin it out if you like, thanks so much for sharing Susan! 🙂
jane says
Delicious! 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
So glad you enjoyed it! Thanks for the great review. 🙂
Ellen says
I purchased frozen cut up squash for ease. How many cups do you estimate I should use?
Alison Andrews says
Hi 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.
Jasleen Sekon says
It 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!
Briana says
wow – so.simple.and.delicious!! Thank you!
Alison Andrews says
Thanks for the great review Briana! 🙂
Jackie says
This 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.
Stacy says
I 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
Fantastic Stacy! Thanks for the amazing review. 🙂
amanda profit says
All 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
Yay! So glad you enjoyed it. 🙂
Anne Marie says
I 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
Yes, you can freeze this! 🙂
B says
Is it possible to use my own homemade oat milk with this recipe, has anyone tried alternative forms for the “cream”?
Alison Andrews says
Hi there, I’m not sure, in my experience homemade oat milk can clump when heated so may not be ideal for using here.
Fatimah Kareem says
Made this soup today…added potatoes to the recipe. It is sooo delicious. Thank you!
Alison Andrews says
Awesome! 🙂
Christina Finazzo says
My carnivore husband loved it.. I’ve been vegan 23 years and this is the best by far, and made the rollin oatmeal cookie. Yummmmyyyyyyyyy!!!!!
Jeannie says
I 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
Fantastic Jeannie! Yes, it’s the best thing for a chilly day! Thanks for posting! 🙂
Marie says
I don’t like coconut anything, can I use regular cream or half&half?
Alison Andrews says
Any cream will work here.
Randi bayarsky says
Can I substitute rice milk?
Alison Andrews says
It would have a thinner consistency and be less rich but it would work fine. 🙂
Anna Andrews says
Delicious, comforting and filling soup!