If you’re craving a warm, comforting bowl that feels like a hug in a bowl, this Vegan Butternut Squash Soup Recipe is about to become your new best friend. Silky, naturally sweet butternut squash mingles with fragrant herbs and just the right amount of garlic and onion to create a rich, deeply satisfying soup that’s completely plant-based. It’s simplicity at its tastiest—each spoonful brings together creamy texture and vibrant fall flavors in a way that’s both cozy and refreshing. Whether you’re vegan or just love a wholesome homemade soup, this recipe will brighten your mealtime and become a staple you’ll want to share.
Ingredients You’ll Need
Keeping this Vegan Butternut Squash Soup Recipe straightforward is part of its charm. Each ingredient plays a vital role: olive oil for that golden sauté, fresh herbs to lift the flavors, and butternut squash itself for all of that rich creaminess and natural sweetness. Together, these essentials create a vibrant flavor profile that’s as nutritious as it is delicious.
- 2 tablespoons olive oil: Adds a smooth richness and helps soften the aromatics perfectly.
- 1 large yellow onion, diced: Builds a sweet, savory base that deepens the overall taste.
- 2 cloves garlic, minced: Infuses a gentle bite and warm aroma without overpowering.
- 1 (3 lb) butternut squash, peeled, seeded, and cubed: The star ingredient offering that creamy texture and natural sweetness.
- 4-6 cups vegetable broth: Adjusts thickness and enhances the soup’s savoriness without needing any animal products.
- 1 teaspoon salt, plus more to taste: Balances and brightens the flavors beautifully.
- 1/2 teaspoon pepper: Provides a mild warmth that complements the sweetness.
- 1 tablespoon fresh thyme, chopped: Adds an earthy, herbal note that feels fresh and sophisticated.
- 1 tablespoon fresh rosemary, minced: Gives a piney, fragrant lift that pairs wonderfully with squash.
- 1 tablespoon fresh oregano, chopped: Brings a slightly peppery, aromatic layer to the soup.
- Optional garnish: full-fat coconut cream, pepitas: For an extra touch of creaminess and crunch.
How to Make Vegan Butternut Squash Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating the olive oil in a large stock pot or Dutch oven over medium heat. The moment the oil shimmers, toss in your diced onion. Let it soften and turn translucent over about five minutes while stirring occasionally to avoid sticking. Next, add the minced garlic and cook just long enough for it to release that mouthwatering aroma—about one minute. Keeping an eye here is key to prevent burning and bitterness. This step builds a flavorful foundation that elevates every bite of your soup.
Step 2: Combine the Butternut Squash and Broth
Now comes the star of the show: the butternut squash cubes. Stir them into the pot with your onions and garlic so they get coated with the fragrant oil and aromatics. Pour in 4 to 6 cups of vegetable broth—more or less depending on how thick or thin you prefer your soup. Sprinkle in the salt, pepper, fresh thyme, rosemary, and oregano, then give it a good stir. Bring everything to a lively boil so ingredients start to marry their flavors beautifully.
Step 3: Simmer Until Tender
Once boiling, cover your pot and turn the heat down to a steady simmer. This gentle cooking stage takes about 20 to 30 minutes. You’ll know the soup is ready when the butternut squash cubes are tender and easily pierced with a fork. This slow simmer allows the squash to soften perfectly and absorb the herbal essence in the broth, making every spoonful deeply comforting.
Step 4: Blend Until Velvety Smooth
With the ingredients perfectly cooked, it’s blending time. Using an immersion blender right in the pot helps you achieve that luxuriously creamy texture without any fuss or extra dishes. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Pulse until silky smooth, making sure no chunks remain unless you like a little texture in your soup.
Step 5: Stir in Coconut Cream and Adjust Seasonings
For a luscious, creamy finish, stir in about half a cup of full-fat coconut cream. This lends a subtle richness that’s utterly dreamy and enhances the natural sweetness of the squash. Taste your creation and add more salt or pepper if needed to perfectly balance the flavors. This step personalizes the soup, letting your palate lead the way to perfection.
Step 6: Serve and Garnish
Ladle your luscious soup into bowls and prepare for the finishing touches. Optional pepitas add a fantastic crunch, while a swirl of extra coconut cream offers an irresistible creamy spiral on top that’s as pretty as it is tasty. A sprinkle of fresh parsley or cracked black pepper is a wonderful final touch that makes every bowl feel special.
How to Serve Vegan Butternut Squash Soup Recipe
Garnishes
Simple garnishes take this Vegan Butternut Squash Soup Recipe from comforting to show-stopping. Toasted pepitas add an unexpected crunch and a nutty flavor that contrasts beautifully with the smooth soup. A drizzle of coconut cream adds lusciousness, while fresh herbs like parsley or thyme boost the aroma and color, making your presentation pop.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic naan to scoop and savor. For a heartier meal, serve alongside a crisp green salad dressed with a tangy vinaigrette to complement the soup’s gentle sweetness. Roasted chickpeas or a simple quinoa salad also add protein and texture to round out your meal beautifully.
Creative Ways to Present
Want to wow guests? Serve the soup in hollowed-out mini pumpkins or squash bowls for an autumnal touch. Alternatively, layer the soup with a swirl of pesto or chili oil for a pop of color and flavor. Garnishing with microgreens or edible flowers adds freshness and an elegant flair that turns a humble bowl of soup into a memorable dish.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Butternut Squash Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve freshness and flavors. Give it a good stir before reheating as some settling of ingredients naturally happens, but the taste remains just as vibrant.
Freezing
If you want to stash soup for busy days, freezing is a fantastic option. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headroom for expansion. Properly stored, it will maintain its deliciousness for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup is too thick after cooling or freezing, add a splash of vegetable broth or water to reach your preferred consistency. Alternatively, microwave on medium power in a microwave-safe bowl, stopping to stir every minute for even heating.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen cubed butternut squash works well in this Vegan Butternut Squash Soup Recipe and can save you prep time. Just add it directly to the pot during cooking, but take care to adjust the simmer time as frozen squash may cook a bit quicker.
Is this soup gluten-free?
Yes, the recipe is naturally gluten-free since it relies on fresh vegetables, herbs, and broth with no gluten-containing ingredients. Just double-check your vegetable broth to ensure it’s gluten-free if needed.
Can I make this recipe spicier?
For sure! If you like a little kick, add a pinch of cayenne pepper or some diced fresh ginger when sautéing the onions and garlic. A drizzle of chili oil before serving also adds a wonderful spicy warmth without overpowering.
What can I use instead of coconut cream?
If coconut cream isn’t your thing, try using cashew cream or a splash of unsweetened almond milk for creaminess. Keep in mind this might slightly change the flavor profile but still keep the soup silky and delicious.
How do I store leftover soup with garnishes?
It’s best to store the soup and garnishes separately. Store the soup in an airtight container and keep pepitas and cream garnishes in small containers or jars. Add them fresh when serving to keep texture and flavor vibrant.
Final Thoughts
This Vegan Butternut Squash Soup Recipe is a perfect example of how uncomplicated ingredients can create something truly special. It’s the kind of recipe that comforts the soul and satisfies the palate, thriving on freshness and natural flavors. I can’t wait for you to try it and see how easily it becomes a beloved part of your cozy cooking routine. Trust me, once you savor that velvety first spoonful, there’s no turning back.
Print
Vegan Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Vegan Butternut Squash Soup is a creamy, flavorful, and comforting dish made with roasted butternut squash, aromatic herbs, and a touch of coconut cream for richness. Perfect for a healthy, dairy-free meal that warms you up on chilly days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 (3 lb) butternut squash, peeled, seeded, and cubed
- 4–6 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, chopped
Optional Garnish
- Full-fat coconut cream
- Pepitas (pumpkin seeds)
- Fresh parsley (optional)
Instructions
- Heat Oil: Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat.
- Sauté Onion and Garlic: Add the diced onion and sauté for 5 minutes, stirring occasionally until translucent. Add the minced garlic and cook for another minute without burning.
- Add Squash and Seasonings: Add the cubed butternut squash, 4-6 cups of vegetable broth depending on desired consistency, 1 teaspoon salt, 1/2 teaspoon pepper, and the fresh herbs (thyme, rosemary, oregano). Stir well and bring the mixture to a boil.
- Simmer: Cover the pot and reduce heat to low to simmer. Cook until the squash is tender, about 20 to 30 minutes.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy.
- Add Coconut Cream: Stir in 1/2 cup of full-fat coconut cream to add richness and smooth texture.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and garnish with pepitas, a swirl of coconut cream, fresh parsley, or a sprinkle of black pepper as desired.
Notes
- Adjust the vegetable broth quantity to achieve your preferred soup thickness.
- For a nutty flavor, toast the pepitas before garnishing.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Use an immersion blender for easier blending directly in the pot; a countertop blender can also be used in batches.
- For extra depth, roast the butternut squash cubes before cooking.
