This vegan butternut squash soup is smooth, creamy, and incredibly flavorful! It tastes like warm fall comfort food in every bite. This soup comes together quickly and easily in less than 30 minutes. The leftovers are even better!
This vegan butternut squash soup is creamy, thick, warm, and cozy! This quick and easy recipe has the best fall flavors. It is naturally a little sweet, savory, and smooth!
Why You’ll Love This Recipe
- This vegan butternut squash soup is quick and easy.
- Only 30 minutes are needed.
- It’s healthy and nutritious comfort food.
- Delicious in the fall and winter months.
- The whole family loves this soup!
- This recipe is gluten free, dairy free, and vegan.
Ingredients You’ll Need
Get all the details on these simple ingredients in the recipe card at the post’s bottom.
Use roasted butternut squash. To roast, slice in half and remove the seeds. Roast for one hour or until the flesh is tender.
Olive oil helps cook the other ingredients.
Yellow onion adds a pop of flavor.
In addition, garlic adds the best garlicky taste.
Use vegetable broth for the liquid.
Canned coconut cream makes this soup extra creamy!
Pure maple syrup adds a delicious natural sweetness.
Black pepper, thyme, and sea salt add flavor.
Lastly, garnish this vegan butternut squash soup with extra coconut cream, fresh herbs, and roasted peanuts if desired.
How to Make
Step 1
First, add all of the ingredients to a large Dutch oven or skillet over medium heat.
Step 2
Bring the soup to a boil, stirring occasionally to prevent burning. Boil for 5 minutes.
Step 3
Place a lid on the skillet. Turn down to low heat. Simmer for 20 minutes.
Step 4
Once the veggies are tender, remove the lid. Use an immersion blender to blend until creamy. Alternatively, transfer to a blender and blend.
Step 5
Finally, remove from the heat. Ladle into bowls. If desired, garnish with more coconut milk, fresh herbs, and roasted peanuts.
Top Tips
- Use roasted butternut squash for this vegan butternut squash soup.
- Continue cooking until the veggies are tender.
- Use an immersion blender or regular blender to make it creamy.
- Add a crunchy topping like peanuts.
Frequently Asked Questions
If you have previously roasted and frozen squash, sure! Just make sure you thaw it out and remove any excess moisture.
It has a similar flavor to pumpkin soup. It is both sweet and savory.
Store in the fridge for up to 4 days. Freeze for up to 2 months.
Serving
Serve this vegan butternut squash soup hot and fresh! Top with fresh herbs, roasted nuts, and coconut cream on top.
This soup pairs well with dinner rolls or a side salad.
Storage
Store leftovers in the fridge for up to 4 days.
This vegan butternut squash soup also freezes well for up to 2 months.
You Will Also Love
Vegan Butternut Squash Soup
This vegan butternut squash soup is creamy, thick, warm, and cozy! This quick and easy recipe has the best fall flavors. It is naturally a little sweet, savory, and smooth!
Instructions
-
First, add all of the ingredients to a large Dutch oven or skillet over medium heat.
-
Bring the soup to a boil, stirring occasionally to prevent burning. Boil for 5 minutes.
-
Place a lid on the skillet. Turn down to low heat. Simmer for 20 minutes.
-
Once the veggies are tender, remove the lid. Use an immersion blender to blend until creamy. Alternatively, transfer to a blender and blend.
-
Finally, remove from the heat. Ladle into bowls. If desired, garnish with more coconut milk, fresh herbs, and roasted peanuts.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Use roasted butternut squash, not raw.
- Continue cooking until the veggies are tender.
- Blend until your desired level of creaminess.
- Store leftovers in an airtight container for up to 4 days in the fridge.
- This soup freezes and reheats well.
Nutrition
Calories: 175kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Fiber: 3g
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