This rich and comforting Vegan Butternut Squash Soup is perfect for fall. Easy to make by blending roasted butternut squash with simple, warming ingredients, it’s a foolproof meal you won’t be able to get enough of.
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)
- Butternut squash – The squash is halved, then roasted to enhance its naturally sweet and nutty flavors. No peeling required! Head to the FAQs section to learn how to make this soup with frozen butternut squash instead.
- Olive oil
- Salt and pepper
- Onion – Onion and garlic are sauteed in a pan with oil before being blended with the rest of the ingredients. They’re what make this recipe deeply savory.
- Maple syrup – Use real maple syrup if possible. Its natural sweetness brings balance to every spoonful of soup while the maple flavors pair so well with the nutty squash and warm spices.
- Nutmeg – Grate fresh nutmeg yourself if you can! The potent flavors are unmatched compared to ground nutmeg.
- Ginger – If you love the somewhat spicy notes ginger adds, replace the ground ginger with 1 tablespoon of fresh.
- Vegetable broth
- Coconut milk – Just a drizzle of canned full fat coconut milk is used for serving. For a creamier texture, stir the entire can into the soup after it’s blended.
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!
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
No! That’s the beauty of this recipe. The flesh is easy to scoop from the loosened skin after the squash is done roasting. It’s a real time saver and prevents you from tiring out your wrists.
Blend in an extra splash of vegetable broth if the texture is too thick for your liking. Or, if you prefer a creamy consistency, use coconut milk instead.
Yes, frozen butternut squash works just as well as fresh. Roast it from frozen, then blend as normal.
Absolutely. Follow the directions in my Instant Pot Butternut Squash Soup recipe if you want to make it in your Instant Pot instead.
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:
Vegan Butternut Squash Soup
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- salt and pepper, for sprinkling on squash
- 1 tablespoon olive oil
- 1/2 small sweet onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons pure maple syrup or agave, sugar
- 1 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg or regular ground nutmeg
- 1/4 teaspoon ground ginger
- 3 cups vegetable broth, plus more as desired
- few shakes ground black pepper, to taste
- optional: drizzle of full fat coconut milk, for serving
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Or simply grease a baking sheet with olive oil.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on the pan, flesh side up and drizzle with olive oil. Rub the oil all over the squash and sprinkle with a little salt and pepper. Now flip over, flesh side down on the pan. Roast for 50-60 minutes in the oven, then set aside until cool enough to handle.
- In a large pot over medium heat, warm the tablespoon of olive oil. Add the onion and sauté for 4-5 minutes, until translucent. Now add the garlic and cook for 1 more minute.
- Transfer the onion and garlic to a blender. Use a large spoon to scoop the cooked squash flesh into the blender as well. Add the maple syrup, salt, nutmeg, ginger and vegetable broth to the blender, then carefully blend on high until creamy and smooth.
- If the soup is hot, pour directly into bowls and serve. If you want to warm it up on the stove before serving, pour back into the soup pot and warm over medium heat.
- For a thinner soup, stir in some more broth. Serve hot with a drizzle of coconut milk, if desired, pumpkin seeds and perhaps some Dutch Oven Bread.
- Want to make butternut squash soup in an Instant Pot? Check out my Instant Pot Butternut Squash Soup.
- This soup freezes very well. Reheat in the microwave or stovetop when ready to serve.
- For an extra creamy soup, stir in a whole can of full fat coconut milk.
- For an extra gingery taste, use a tablespoon of grated fresh ginger instead of the ground ginger, and sauté with the garlic.
Can you buy already cut up squash for this recipe? How long do you roast it in the oven if it is already cut up into cubes? Thank you. Love and use many of your recipes.
Hi Denise. Yes you can. Roast for 25-35 minutes. I’m glad you are enjoying my recipes! Thank you!
I wonder if a can of drained cannelini beans can be blended in in to create a creaminess, I do this in my ” cream ” of tomatoe soup yummmm
I think so, yes! Sounds great.