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The Best Vegan Butternut Squash Soup

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!

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

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.

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 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.

onions, celery, carrot and apple in a skillet

5. Add the garlic, herbs, spices, salt, and pepper and sauté for about one minute.

sautéed onion, celery, carrot and apple mixed with herbs and spices

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.

blended vegan butternut squash soup

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!

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

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

The Best Vegan Butternut Squash Soup

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!
5 from 1 vote
Print Pin Rate
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 (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

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

Notes

  • 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.
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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