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.
Thanks, this is the base for for what I needed. I didn’t have coconut milk so I used tofu to make it creamy. I also roasted a fennel bulb along with the squash and added it to the soup because why not. Proportions of 1 squash to 4 cups of water I initially thought would be too much but it was perfect! Turned out great
Awesome! Thanks for sharing!
love this recipe so much, so simple but so satisfying. and it’s my partners favourite, he is always happy if i make it! haven’t made for a few months (while the squash was out of season) lost my bookmarks and couldn’t find it again. but i see it’s been updated since i last made it – can i ask why the carrot has been removed? did it previously include 2 carrots? thanks again for this great recipe!
Hi Marianne, so glad you like it! Yes we did update and simplify it a little. You are welcome to continue to add in a couple of carrots (2 large) sliced and bake them along with the butternut squash. 🙂
thank you! ????
Thanks for this comment! I just went on such a scavenger hunt searching around the Internet for this mysterious vegan butternut squash and carrot soup recipe with coconut cream that I made a few times last year! I kept getting directed to this recipe but it didn’t have carrots. Now reading the comments, I see you modified the recipe. I loved the original. Did you make any other changes besides removing the 2 carrots from the original recipe? Thanks!
Hi Rebecca, no other changes. You can continue to add the 2 large carrots (chopped). 🙂
I wanted to try something new (having to be a 4 day vegan) to cook for dinner & came upon your page. I have followed the recipe & steps. The result came out delicious! I will be making this again & saved the recipe on my reading list. Thank you.
Wonderful! Thanks for the great review!
Just made this for the first time tonight. I must say… AMAZING! It is so creamy, so flavourful and so tasty! Definitely will make this again!!! Thank you for the recipe!
So happy to hear that Kathleen! Thanks a million!
Perfection….
Thank you!
This soup is so amazing! It is the first butternut squash soup I have made and I am so happy with the results. Thank you 🙂
Yay! Thanks so much for sharing Natalie!
Hello – is there a low sodium option for this recipe? It’s so hard to stay low sodium on a plant based diet!
Hi Lisa, just use a low sodium vegetable stock, that is what is adding the sodium to this recipe, since the vegetable stock can be high in sodium.
I was extremely nervous about this recipe especially because of the soy sauce and the fact that your choice of seasoning was far from the typical cinnamon, nutmeg etc. you find in a butternut soup but WOW! It tasted like something out of a restaurant! It also kept in my fridge for about a week and tasted even better on the last day? I’m curious if you have a pizza sauce variation because the taste made me think of something really gourmet and Italian. I’ll definitely be having this regularly. This is the vegan dish you use to impress your in-laws!
Thanks so much Mandisa!
This soup is amazing!!! I was hesitant about the coconut milk (I didn’t have coconut cream), it doesn’t give it a coconut taste at all, just makes it rich and creamy without using cream). I am lactose so this is a great substitute for this soup. I recommend following the recipe, even using the soy sauce, it just adds to the umami.
Thanks so much Rose!
Absolutely delicious!
Just want to say, as an awesome soup, it is just as good cold. We bring it on trips, wife drives I feed us. Thanks.
Awesome! Thanks Joe!
Soup is “Da Bomb!” 🙂 Had two squashes, doubled everything on the ingredients (and used one really big onion). I was gonna use coconut milk but the cream did not disappoint; maybe I’ll use it next time and see how it comes out. I used a regular blender on puree instead of the immersion, and it mixed everything at the bottom of the pot (onions, garlic, etc) really good. Can’t go wrong with a vegan recipe, definitely bookmarking and will explore! I promised my Mom some soup and I know she will love it. Thanks so much!!!!
Awesome, thanks Gil!
I just made this and it is so yummy!!! Very creamy and smooth and just delicious. This recipe is so simple and easy to make. Don’t think it will be lasting very long at my house
Awesome! Thanks so much for sharing!
I followed the recipe minus the soy sauce and it was perfect! The texture was very creamy and tasted very rich with flavor. Roasting the squash and carrot with herbs made a huge difference in the previous recipes I have tried. I absolutely love this and will be sharing it with my friends.
I have been trying to incorporate more plant-based options in our weekly routine and this is perfect!
Awesome! So happy you enjoyed it. Thanks for the wonderful review! 🙂
I want to make this for a CHIP potluck at our last meeting next week. Can I use unsweetened Soy milk or would it make it to runny and also have less flavor. Or, can I use 1/2 coconut milk and 1/2 vegetable broth?
Hi Lori, you can do it either of those ways. This is a very thick soup so it won’t have a negative impact to use something thinner/less rich. It would change the flavor a bit but the roasted butternut has tons of flavor itself so I think it would be fine. 🙂
Rich, creamy and delicious ????! Nothing else is needed to be said!!!
Thanks so much Shannon! 🙂