Vegan Butternut Squash Soup

close up on butternut squash soup topped with coconut milk and pepitas in a white bowl.

5 stars (4 ratings)

Vegan Butternut Squash Soup

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Servings: servings

Calories: 203kcal

Author: Nora Taylor

Ingredients

Roasted Squash

1 large butternut squash (about 3 pounds)
2 tablespoons olive oil
salt and pepper, for sprinkling on squash

The Rest

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition