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This vegan butternut soup recipe is super flavorful and true comfort food. It’s wonderful to make and enjoy on days when it’s cooler outside and you’re in need of warm bowl of deliciousness!
Thanks to the slight sweetness of the squash, carrot and green apple, the savoriness of the onions and celery, and the extra layers of flavor coming from the herbs and spices, this soup is spectacularly crave-worthy. It will have you coming back for seconds – mark my words!
Why this Recipe Works:
- The use of pantry staples such as vegetable broth, herbs and spices makes this recipe easy and uncomplicated.
- Adding carrot and apple to the mix makes the soup slightly sweeter and a lot more flavorful.
- The abundance of onion and celery used ensures this soup is loaded with just the right amount of savory, too.
- This soup is naturally gluten free and dairy free, making it an excellent recipe for those avoiding those two foods.
Can you Freeze this Soup for Later?
- Absolutely! That’s the other great thing about this soup – not only is this soup easy to make, but you can freeze it to enjoy at a later time, as well.
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 The Best Vegan Butternut Squash Soup:
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. This step is optional, of course – but it certainly makes the process easier! Meanwhile, pre-heat your oven to 375°F/190°C.
2. Next, cut off the stem, slice the squash length-wise, and then scoop out the seeds with a spoon.
3. Lay your squash flesh side down on a parchment-lined or nonstick baking sheet. Bake in your pre-heated oven for about 30-45 minutes or until very fork tender and the skin is shiny, wrinkly and browned in some places. Set aside for now.
4. In a large skillet or stock pot, heat oil over medium-high heat for about 30 seconds, Add the onion, celery, carrot, and apple and sauté for about 5 minutes or until soft.
5. Add the garlic, herbs, spices, salt, and pepper and sauté for about one minute.
6. Add the stock, water and maple syrup. Bring the mixture to a simmer and then turn off the heat.
7. If using an immersion blender, simply add 2 cups cooked butternut squash to the pot and blend until smooth. If using a traditional blender, carefully transfer the mixture to a blender using a ladle until you can safely pour the rest in by picking up the pan. Add the squash and blend on high until smooth. For a slightly thinner soup, add 1/4-1/2 cup of additional hot water and blend again, (we prefer it on the thicker side in our home!) Add additional salt and pepper to taste.
8. When ready to serve, ladle your smooth soup into a bowl, add any toppings you like, such as homemade croutons (or chopped toast!), toasted pumpkin seeds / pepitas, a small pinch of nutmeg, or a generous pinch of dried cranberries. But honestly, this soup is so good you really don’t need any toppings at all.
I hope you love this recipe as much as we do!
Top Tips for Making The Best Vegan Butternut Squash Soup:
- Be sure to cook your onions, celery, carrots, and apple until very soft to ensure the vegetables become smooth while blending.
- For a thinner soup, add an extra an 1/4 – 1/2 cup of water. (Although, we like to keep this soup on the thicker side.)
- If you like toppings, consider adding chopped dried cranberries, croutons, toasted pumpkin seeds, a dusting of nutmeg!
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!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
The Best Vegan Butternut Squash Soup
Ingredients
For the Soup:
- 1 medium to large butternut squash (you'll need 2 cups of cooked squash in the end)
- 1 Tbsp. olive oil OR 3 Tbsp. water (plus more water as needed)
- 1 c. peeled and diced carrots
- 1 c. chopped celery
- 1 c. chopped yellow onion
- 1 c. peeled and chopped green apple (such as Granny Smith)
- 4 c. low sodium vegetable stock (946 ml)
- 1 medium of clove garlic, minsed
- 1 1/2 Tbsp. maple syrup
- 2 tsp. finey chopped fresh rosemary (or a rounded 1/2 tsp. of dried rosemary)
- 2 tsp. finely chopped fresh parsley (or a rounded 1/2 tsp. of dried parsley)
- 1 tsp. salt, plus more to taste
- scant 1/4 tsp. ground black pepper, plus more to taste
- 2 pinches cinnamon
- 2 pinches nutmeg
- 2 c. low sodium vegetable stock
- 1 1/2 c. water, plus more as desired
- 1 Tbsp. maple syrup
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- 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. This step is optional, of course - but it certainly makes the process easier! Meanwhile, pre-heat your oven to 375°F/190°C.
- 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 on a parchment-lined or nonstick baking sheet. Bake in your pre-heated oven for about 30-45 minutes or until very fork tender and the skin is shiny, wrinkly and browned in some places. Set aside for now.
- In a large skillet or stock pot, heat oil over medium-high heat for about 30 seconds, Add the onion, celery, carrot, and apple and sauté for about 5 minutes or until soft.
- Add the garlic, herbs, spices, salt, and pepper and sauté for about one minute.
- Add the stock, water and maple syrup. Bring the mixture to a simmer and then turn off the heat.
- If using an immersion blender, simply add 2 cups cooked butternut squash to the pot and blend until smooth. If using a traditional blender, carefully transfer the mixture to a blender using a ladle until you can safely pour the rest in by picking up the pan. Add the squash and blend on high until smooth. For a slightly thinner soup, add 1/4-1/2 cup of additional hot water and blend again, (we prefer it on the thicker side in our home!) Add additional salt and pepper to taste.
- When ready to serve, ladle your smooth soup into a bowl, add any toppings you like, such as homemade croutons (or chopped toast!), toasted pumpkin seeds / pepitas, a small pinch of nutmeg, or a generous pinch of dried cranberries. But honestly, this soup is so good you really don't need any toppings at all.
Video
Pro Tips From Audrey
- Be sure to cook your onions, celery, carrots, and apple until very soft to ensure the vegetables become smooth while blending.
- For a thinner soup, add an extra an 1/4 - 1/2 cup of water. (Although, we like to keep this soup on the thicker side.)
- If you like toppings, consider adding chopped dried cranberries, croutons, toasted pumpkin seeds, a dusting of nutmeg.
This post may contain affiliate links. Please read our disclosure policy.