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Home » Recipes

Vegan Butternut Squash Soup (Easy!)

Published: 11 Nov 2022 · Updated: 5 Nov 2023 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 4 Comments

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Butternut squash soup pin.
Butternut squash soup pin.

This Vegan Butternut Squash Soup is creamy and luxurious. Made with just a handful of simple ingredients, you can serve this vegan fall soup as a main course, side dish, or appetizer. Perfect for holidays and cozy nights in!

Vegan butternut squash soup in two bowls.
This Vegan Roasted Butternut Squash Soup is full of fall flavors!

Your fall soup lineup just got a lot cozier with this super easy Vegan Butternut Squash Soup! Although it takes some time to prep and roast the squash, the rest of this soup is so easy it practically makes itself!

Nothing says fall quite like this perfect combo of soup + seasonal produce. If you're looking for an easy fall soup that can be meal prepped or made ahead and frozen, then this soup is for you!

I love how simple and creamy this roasted butternut soup is. Pair it with a big chunk of bread for the perfect fall comfort dish!

Jump to:
  • Ingredient notes
  • Instructions
  • Variations
  • Equipment
  • How to serve
  • Storage
  • Tips to save time
  • FAQs
  • Related recipes
  • 📖 Recipe

You'll love this recipe because it's:

  • Simple & Delicious
  • Quick & Easy
  • Vegan/Vegetarian
  • Kid-friendly
  • Easy to make Oil-Free
  • Perfect for Fall and Winter!

Vegan butternut squash soup ingredients.

Ingredient notes

  • butternut squash--I used a medium-sized butternut squash (2 to 3 pounds). You can use fresh, frozen, or pre-cut.
  • garlic--This recipe calls for a whole head of roasted garlic. Don't worry--it won't overpower the soup.
  • yellow onion--Any type of onion will do, but I used a Vidalia onion.
  • fresh sage--In a pinch dried sage can work, but it's definitely not the same. Also, be wary because if your dried sage is old it won't add any flavor, or it might even taste musty.
  • vegetable broth
  • reduced-fat coconut milk--You could certainly use full-fat coconut milk if you prefer.
  • powdered ginger--Fresh ginger isn't necessary for this soup, but if you want a stronger ginger flavor, go ahead and use it.
  • salt
  • nutmeg--I always recommend grating whole nutmeg with a Microplane. It really makes a difference in flavor and keeps the nutmeg from tasting diluted.
  • fresh cracked pepper

*See recipe card for quantities.

Instructions

Here are step-by-step instructions with photos.

Butternut squash and garlic on a sheet pan.

Preheat the oven to 425C (220F).

Peel and cube the butternut squash (check out this post for tips if you've never done it before). Slice the top off of the garlic so that all of the cloves are exposed.

Spread the butternut squash on a sheet pan and place the garlic head in the middle. Drizzle with olive oil and add a pinch of salt (optional).

Roast for 35 to 40 minutes, or the butternut squash until fork tender and lightly caramelized on the bottom.

Onions and sage cooked in a soup pot.

While the squash is roasting, dice the onion and chop the sage.

When the butternut squash has about 5 minutes left to roast, add the onion and sage to a large pot with a drizzle of olive oil (optional). Cook over medium heat for 3 to 5 minutes.

Roasted butternut squash and garlic on sheet pan.

Remove the butternut squash from the oven. Set the garlic aside to cool.

Roasted butternut squash in soup pot with onions and sage.

Add the butternut squash to the onions and sage, and stir to combine.

Butternut squash and coconut milk soup in pot with stick blender.

Add the broth, coconut milk, ginger, salt, and nutmeg to the pot.

Remove the cloves from the head of garlic and add them to the soup.

Ladle lifting up a cup of vegan butternut squash soup.

Blend the soup with an immersion blender until smooth. Garnish and serve right away or store for later.

Variations

This recipe will work with a variety of winter squash or potatoes. Just substitute the butternut squash for the following (roasting times may vary):

  • Pumpkin
  • Acorn Squash
  • Sweet Potatoes
  • Kabocha Squash

PS-- If you love the combo of butternut squash and coconut milk, check out this yummy Butternut Squash & Chickpea Curry!

Roasted butternut squash soup in two bowls.
Serve this creamy vegan butternut squash soup as a side dish or main course!

Equipment

For this recipe, you'll need a cutting board, veggie peeler, and chef's knife to prep the butternut squash. (Although if you buy pre-cut squash or frozen squash you might not need these).

You'll also need a baking sheet or roasting dish, as well as a large soup pot and an immersion blender. (A high-speed blender could be used instead if you don't have an immersion blender.)

All of my favorite products and kitchen tools can be found in my Amazon shop.

How to serve

Serve this delicious fall soup as the main course with a chunk of bread or as a side dish.

Butternut squash soup makes a perfect starter for a formal holiday meal like Thanksgiving or Christmas. But It's also perfect for a cozy weeknight in.

Storage

Store any leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

Tips to save time

Although this soup is easy to make, prepping and roasting the squash takes a bit of time. Here are some tips to save time:

  • Use an air fryer to roast the butternut squash. This will save 10 to 15 minutes.
  • Buy pre-cut butternut squash or frozen butternut squash. This will cut your prep time by ten minutes. You might also be able to reduce the roasting time to 35 minutes (because the pieces tend to be smaller).

Butternut squash soup in a bowl with a hand lifting up a spoonful.
Dig into this cozy and delicious Vegan Butternut Squash Soup!

FAQs

Can this be made without coconut milk?

If you're not a fan of coconut flavor you can just use the coconut cream at the top of the can (in warmer months, put the can in the refrigerator overnight to get the cream to the top). Then add another half cup of broth to replace the coconut water.
Alternatively, you could substitute any type of vegan cooking cream (like soy or oat) for the coconut milk.

Can I use an air fryer to roast the butternut squash?

Definitely! Just prep the squash as directed and air fryer for 18 to 22 minutes at 375F or 190C. Check out this recipe for Air Fryer Butternut Squash for full instructions.

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📖 Recipe

Best vegan butternut squash soup recipe.

Vegan Butternut Squash Soup

This Vegan Butternut Squash Soup is creamy and luxurious. Made with just a handful of simple ingredients, you can serve this vegan fall soup as a main course, side dish, or appetizer. Perfect for holidays and cozy nights in!
5 from 5 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course, Side Dish, Soup
Cuisine American, Seasonal
Servings 6 to 8 people
Calories 130 kcal

Equipment

ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
Cutting Board
HENCKELS Classic Razor-Shar...Shop on Amazon
Sharp Knife
Wilton Easy Layers Sheet Ca...Shop on Amazon
sheet pan
Cook N Home 8 Quart Stainle...Shop on Amazon
large pot
Amazon Basics 500W Immersio...Shop on Amazon
immersion blender

Ingredients
 
 

  • 1 medium butternut squash
  • 1 head garlic
  • 1 yellow onion
  • 4 to 6 fresh sage leaves
  • 2 cups vegetable broth
  • 1 can reduced-fat coconut milk
  • 1 teaspoon powdered ginger
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • fresh cracked pepper
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 425C (220F).
  • Peel and cube the butternut squash. Slice the top off of the garlic so that all of the cloves are exposed. Spread the butternut squash on a sheet pan and place the garlic head in the middle. Drizzle with olive oil and add a pinch of salt (optional). Roast for 35 to 40 minutes, or the butternut squash until fork tender and lightly caramelized on the bottom.
  • While the squash is roasting, dice the onion and chop the sage.
  • When the butternut squash has about 5 minutes left to roast, add the onion and sage to a large pot with a drizzle of olive oil (optional). Cook over medium heat for 3 to 5 minutes.
  • Remove the butternut squash from the oven. Set the garlic aside to cool. Add the butternut squash to the pot with onions and sage, and stir to combine.
  • Add the broth, coconut milk, ginger, salt, and nutmeg to the pot. Remove the cloves from the head of garlic and add them to the soup. Blend the soup with an immersion blender until smooth.
  • Garnish and serve right away or store for later.
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Notes

  • Nutritional info is an estimate based on 6 servings of this soup. Actual calories and fat may vary quite a bit depending on the brand of coconut milk you buy.

Nutrition

Calories: 130kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 761mgPotassium: 491mgFiber: 3gSugar: 4gVitamin A: 13455IUVitamin C: 29mgCalcium: 74mgIron: 1mg
Keyword roasted butternut squash soup, vegan butternut squash soup
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Comments

    5 from 5 votes (4 ratings without comment)

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    Recipe Rating




  1. Linda says

    November 13, 2022 at 2:26 am

    With a spouse that has chronic heart desease our nutritionists recommended we avoid coconut and coconut milk. The last time I looked at a package of shaved coconut, 2T had 80% saturated fat of the recommended maximum suggested by the USDA. Instead I use almond milk with tiny ammount of coconut extract.

    Reply
    • Julianne Lynch says

      November 15, 2022 at 9:05 am

      That's a great substitute if you're trying to avoid coconut milk. Thanks for sharing!

      Reply
  2. Laura says

    November 13, 2022 at 3:26 pm

    5 stars
    Excellent comfort food, very tasty and pretty. Well-written instructions. Thank you!

    Reply
    • Julianne Lynch says

      November 15, 2022 at 9:04 am

      Thank you!

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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