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Vegan Butternut Squash Soup
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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!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Soup
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Butternut Squash Soup
Servings: 4 Big Bowls of Soup


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


  • 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


  • 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.



  • 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.