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Vegan Butternut Squash Soup
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5 from 1 vote

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!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
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 (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


  • 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.



  • 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.