Butternut squash is one of the best fall ingredients. Once the cold weather hits, you can find this tasty, comforting squash in curries, mac and cheese, and even lasagna. But when you want to stick to the classics, you can always rely on butternut squash soup. My Vegan Butternut Squash Soup recipe is a classic fall comfort food for good reason. It’s loaded with sweet and nutty roasted squash, warm spices, and aromatics to keep you coming back for more. Simply blend all of the ingredients together, serve with a drizzle of coconut milk, and enjoy the creamy and smooth spoonfuls.
What I love about this squash soup recipe
Roasted squash the easy way. There’s no peeling, chopping, or dicing needed here! Your wrists are saved thanks to a low-maintenance roasting technique.It’s warm and cozy. Nothing quite says “comfort food” like a steaming bowl of creamy butternut squash soup. Nutmeg and ginger warm up every bite while the squash keeps you feeling full and nourished. It really is the ultimate fall comfort food.It’s the easiest butternut squash soup recipe. And it’s all thanks to your blender. After the aromatics are sauteed and the squash is roasted, the ingredients are all blended together until smooth. Easy peasy!
Ingredients needed (with substitutions)
How to make vegan butternut squash soup
Find the complete printable recipe with measurements below in the recipe card. Cut the butternut squash in half and scoop out the seeds. Place each half on a parchment-lined pan, cut side up. Season with olive oil, salt, and pepper, then roast the squash in the oven until it’s fork tender. While you wait for the roasted squash to cool down, saute the onions in a warm pot over medium heat. Add the garlic when the onion is soft and translucent. Transfer the onion and garlic to a blender. Scoop out the roasted butternut squash flesh and place it into the blender along with the maple syrup, salt, nutmeg, ginger, and vegetable broth. Blend until the soup is creamy and smooth. At this point (depending on the blender you use), you can serve the hot soup right away in bowls. If it isn’t quite hot enough, pour it back into the pot on the stove to warm it up. Serve with a drizzle of coconut milk, pepitas, or roasted pumpkin seeds on top, and enjoy!
Serving suggestions
A creamy, comforting soup like this requires crusty bread on the side for dipping. Dutch oven bread, cornbread, and vegan buttermilk biscuits are a few of my favorites. Are you serving the soup as a starter or a side dish? Pair it with even more comforting fall recipes, like vegan pot pie, vegan turkey roast, or green bean casserole.
Frequently asked questions
Storing and freezing
Butternut squash soup is perfect for meal prep! After the soup is cooked and cooled, it can be stored in airtight containers in the fridge for 3 or 4 days. You can also freeze it for about 3 months. Let the leftovers thaw in the fridge, then reheat in a pot on the stove or in 30-second increments in the microwave.
Want more vegan soup recipes?
I have plenty of cozy, comforting soups and stews to warm you up during fall and winter. You’ll love these recipes:
The Best Lentil SoupVegan Potato SoupVegan Corn ChowderCauliflower Sweet Potato Curry Soup
