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Vegan butternut squash soup in black bowls.
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4.98 from 81 votes

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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Gluten-Free, Savory, Soup
Cuisine: Vegan
Diet: Vegan
Servings: 4
Calories: 352kcal

Ingredients

For the Roasted Butternut Squash:

For the Soup:

  • 2 Tbsp Olive Oil Extra Virgin
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 1 Tbsp Crushed Garlic
  • ½ tsp Cumin
  • 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

  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