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!
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!
You'll love this recipe because it's:
- Simple & Delicious
- Quick & Easy
- Easy to make Oil-Free
- Perfect for Fall and Winter!
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.
- 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.
- 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.
Here are step-by-step instructions with photos.
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.
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 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.
This recipe will work with a variety of winter squash or potatoes. Just substitute the butternut squash for the following (roasting times may vary):
- Acorn Squash
- Sweet Potatoes
PS-- If you love the combo of butternut squash and coconut milk, check out this yummy Butternut Squash & Chickpea Curry!
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.)
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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.
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).
Vegan Butternut Squash Soup
- 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
- 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.
- 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.
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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.
That's a great substitute if you're trying to avoid coconut milk. Thanks for sharing!
Excellent comfort food, very tasty and pretty. Well-written instructions. Thank you!