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EASY Vegan Butternut Soup with Cranberries and Salted Sage Croutons

This dairy-free butternut soup recipe is by far one of my favorites because it’s simple AND delicious! Thanks to the bright orange color and slight sweetness of the squash, the crunch of the savory croutons, AND the sweet chewiness of the dark red cranberries, this soup offers a variety of colors, flavors and textures that will have you coming back for seconds – mark my words!

Vegan butternut squash soup with salted sage croutons and cranberries in a bowl

Why this Recipe Works:

  • The option to use frozen butternut squash cubes makes this recipe even easier.
  • The sweetness of the soup and cranberries with the savory flavors of the croutons make for the perfect cold weather combo.
  • The thickness of the soup in addition to the fiber content makes this soup hearty and filling!

Can you Freeze this Soup for Later?

  • Absolutely! That’s the other great thing about this soup – not only is it inexpensive to make, but you can freeze it to eat whenever you want.

If you like this soup then you have to try my No-Chop Chunky Vegetable Soup, my 15-Minute Pumpkin Chili, my Chunky Cabbage and Carrot Soup, and my Easy Vegan Super Greens Soup!

How to make Vegan Butternut Squash Soup with Cranberries and Salted Sage Croutons:

1. First, make life a little easier for yourself and microwave your squash for 3-4 minutes to soften it before attempting to slice it in half.  Meanwhile, pre-heat your oven to 375 degrees. You’ll need the oven to cook both the squash and the croutons.

Using frozen butternut squash? Well then simply warm the frozen squash in a pot on the stove or in a bowl in the microwave.  Then, disregard any further butternut squash cooking steps mentioned below!

Whole butternut squash in the microwave

2. Next, cut off the stem, slice the squash length-wise, and then scoop out the seeds with a spoon.

Butternut squash cut in half on a cutting board

Don’t worry – it doesn’t need to look perfect (obviously!)

3. Then, lay your squash flesh side down onto a parchment-lined baking sheet.  Bake the squash in your pre-heated oven for about 45 minutes or until very fork tender.

4.  While your squash is baking, make your croutons. Simply take four slices of any type of bread and chop them into one-inch little squares. Then, spread them evenly onto a parchment-lined baking sheet.

Bread cut up into squares on a butcher block

5. Next, lightly drizzle bread cubes with about 1 Tb. of olive oil and mix them together with your hands.  Then, dust with sage, salt and pepper and mix with your hands, again.

6. Pop those bad-boys into your 375 degree oven and bake for 10-15 minutes until the edges are browned.  Right away, take a sample; if those croutons aren’t crunchy, put them back in the oven for another couple minutes. Also, check the salt level; if they aren’t salty like a chip, give them an extra dusting.

Baked croutons on a baking sheet

7.  Now would be a good time to prep the dried cranberries.  Simply place those berries on a cutting board and give ’em a rough chop!

Pile of cranberries on a cutting board

Chopped cranberries on a cutting board

8. When your squash is done, the skin will be slightly shiny, wrinkly and brown in a couple places. Once cool enough to handle, scoop the cooked squash out and into a bowl.  Discard the skins.

Scooped out warm squash in a mixing bowl

9. Next, carefully place the butternut squash as well as all remaining ingredients (aside from the cranberries and croutons) into a high-speed blender and blend until very smooth.  Alternatively, you can place all ingredients into a large pot or dutch oven and puree with a hand-held immersion blender, instead.

10. When ready to serve, ladle your smooth soup into a bowl, add a few croutons and a healthy pinch of cranberries to the top, and prepare yourself for some serious comfort food magic!  If you have nutmeg on hand, do yourself a big favor and dust the surface of your soup with that, too.  It takes it to another level.

I hope you love this recipe as much as I do!

Top Tips for Making Vegan Butternut Squash Soup with Cranberries and Salted Sage Croutons:

  • If you’re short on time, use frozen butternut squash cubes and heat them in the microwave.
  • Freeze your leftover soup to eat on another day!
  • For a gluten-free version, use gluten-free bread for the croutons.
  • Top your soup with a dusting of nutmeg for an extra warming flavor.

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan Butternut Squash Soup

Vegan Butternut Soup with Cranberries and Salted Sage Croutons

This delicious butternut squash soup offers a variety of colors, flavors and textures that will have you coming back for seconds!
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Course: Soup
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Butternut Squash Soup
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4 Big Bowls of Soup

Ingredients

For the Soup:

  • 1 Medium to Large Butternut Squash about 9 inches in length - OR - 30 oz. of Frozen Butternut Squash (you'll need about 4 1/2 cups of cooked squash)
  • 1 1/2 cups Low Sodium Vegetable Stock or Water
  • 1 1/2 cups Unsweetened plain Non-Dairy Milk (I use almond or cashew)
  • 1 1/2 tsp. Onion Powder
  • 1 tsp. Dried Parsley
  • 1/2 tsp. Celery Salt (optional but recommened)
  • 1 1/2 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • 1 1/2 Tb. Maple Syrup

Toppings:

  • 1/3 c. Dried Cranberries
  • Salted Sage Croutons (see recipe below)
  • 1 pinch Ground Nutmeg (optional but recommended)

Salted Sage Croutons:

  • 4 Slices of any type of bread
  • 1 Tb. Olive Oil
  • 1/2 tsp. Ground Sage
  • 1/4 tsp. Salt plus more to taste
  • 1/4 tsp. Ground Black Pepper

Instructions

  • First, make life a little easier for yourself and microwave your squash for 3-4 minutes to soften it before attempting to slice it in half.  Meanwhile, pre-heat your oven to 375 degrees. You'll need the oven to cook both the squash and the croutons.
    Using frozen butternut squash instead of fresh? Well then simply warm the frozen squash in a pot on the stove or in a bowl in the microwave.  Then, disregard any further butternut squash cooking steps mentioned below!
  • Next, cut off the stem, slice the squash length-wise, and then scoop out the seeds with a spoon.
  • Then, lay your squash flesh side down onto a parchment-lined baking sheet.  Bake the squash in your pre-heated oven for about 45 minutes or until very fork tender.
  • While your squash is baking, make your croutons. Simply take four slices of any type of bread and chop them into one-inch little squares. Then, spread evenly onto an additional parchment-lined baking sheet.
  • Next, lightly drizzle bread cubes with about 1 Tb. of olive oil and mix them together with your hands.  Then, dust with sage, salt and pepper and mix with your hands, again.
  • Pop those bad-boys into your 375 degree oven and bake for 10-15 minutes until the edges are browned.  Right away, take a sample; if those croutons aren't crunchy, put them back in the oven for another couple minutes. Also, check the salt level; if they aren't salty like a chip, give them an extra dusting.
  • Now would be a good time to prep the dried cranberries.  Simply place those berries on a cutting board and give 'em a rough chop!
  • When your squash is done, the skin will be slightly shiny, wrinkly and brown in a couple places.
  • Once cool enough to handle, scoop the cooked squash out and into a bowl.  Discard the skins.
  • Next, carefully place the butternut squash as well as all remaining ingredients (aside from the cranberries and croutons) into a high-speed blender and blend until very smooth.  Alternatively, you can place all ingredients into a large pot or dutch oven and puree with a hand-held immersion blender, instead.
  • When ready to serve, ladle your smooth soup into a bowl, add a few croutons and a healthy pinch of cranberries to the top, and prepare yourself for some serious comfort food magic!  If you have nutmeg on hand, do yourself a big favor and dust the surface of your soup with that, too.  It takes it to another level.

Video

Notes

  • If you're short on time, use frozen butternut squash cubes and heat them in the microwave.
  • Freeze your leftover soup to eat on another day!
  • For a gluten-free version, use gluten-free bread for the croutons.
  • Top your soup with a dusting of nutmeg for an extra warming flavor.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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