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Vegan Butternut Soup with Cranberries and Salted Sage Croutons

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This vegan butternut soup recipe is by far one of my favorites because it’s simple AND delicious! It’s wonderful to make and enjoy on cooler fall and winter days.

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

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!

Why this Recipe Works:

  • The savory flavors of the soup and croutons combined with the sweet and tangy cranberries make for the perfect cold weather combo.
  • The use of dried herbs and spices makes this soup quick and easy to make.
  • Adding roasted carrots to the mix makes the soup slightly sweeter and a lot more flavorful.
  • Adding a baked gold potato makes this soup creamy and velvety smooth.

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°F/190°C. You’ll need the oven to cook both the veggies and the croutons.

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. Lay your squash flesh side down onto a parchment-lined baking sheet.  Then, trim the ends of your two carrots,  pierce your potato a few times with a fork, and then add these three to your baking sheet, as well.

Bake in your pre-heated oven for about 30-45 minutes or until all four are very fork tender.  Keep in mind, some items may cook faster than others.

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.  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. When your squash is done, the skin will be slightly shiny, wrinkly and brown in a couple places. The carrots and potato are done when they are very soft and with spots of brown, as well.

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

You’ll then need to peel the skin from  your potato with your fingers. It should come off fairly easily.

9. Next, carefully place the butternut squash, potato, roasted carrots, 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.

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

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:

  • 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:

  • 3 - 3 1/4 c. cooked butternut squash (about one medium butternut squash)
  • 2 whole, small carrots or one large carrot, unpeeled
  • 1 small (2-3 inch) Yukon gold potato
  • 4 c. low sodium vegetable stock (946 ml)
  • 1 1/2 Tbsp. maple syrup
  • 2 tsp. finey chopped fresh rosemary
  • 1 1/4 tsp. salt plus more to taste
  • 1 tsp. onion powder
  • 1 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dried sage
  • 1/8 tsp. ground black pepper plus more to taste
  • Pinch celery salt
  • Pinch nutmeg

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 Tbsp. olive oil (15 ml)
  • 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°F/190°C. You'll need the oven to cook both the squash and the croutons.
  • Next, cut off the stem, slice the squash length-wise, and then scoop out the seeds with a spoon.
  • Lay your squash flesh side down onto a parchment-lined baking sheet.  Then, trim the ends of your two carrots,  pierce your potato a few times with a fork, and then add these three to your baking sheet, as well. Bake in your pre-heated oven for about 30-45 minutes or until all four are very fork tender.  Keep in mind, some items may cook faster than others.
  • While your veggies are 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.  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. The carrots and potato are done when they are very soft and with spots of brown, as well. 
  • Once cool enough to handle, scoop the cooked squash out and into a bowl.  Discard the skins.
    You'll then need to peel the skin from  your potato with your fingers. It should come off fairly easily.
  • Next, carefully place the butternut squash, potato, roasted carrots, 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

  • 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 @AudreyDunham or tag #AudreyDunhamRecipes!

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Comments

Ed Barnard

I decided to go Vegan just over a year ago and am thankful for the significant health benefits I’ve been blessed with. I think Audrey’s Butternut soup is one of the best I’ve tried.

The more I follow great recipes like yours, the more I like Veganism.

Thanks for your gift to us; much appreciated,
Ed B. https://www.youtube.com/watch?v=oVGyq3VaUgg&list=PL_–zSI_hC9qAfvNE6qFwmGoWVk50Hb9VThankns

Reply

Audrey Dunham

Thank you so much for this! Your words mean a lot. I wish you all the best!

Reply

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