Vegan Butternut Squash Soup
You’re going to love this Vegan Butternut Squash Soup! It’s like a warm hug in a bowl. I roast the squash until it gets all sweet and creamy. Then I add some spices that smell amazing.
Trust me, even your meat-loving friends will ask for seconds. It’s that good! Plus, it’s so easy to make. Your whole house will smell like fall heaven.
Why You’ll LOVE This Squash Soup
This soup tastes like sunshine and makes your tummy happy on cold days.
- Super Creamy: No cream needed – the squash does all the work.
- Good for You: Tons of vitamins and makes you feel great.
- Make-Ahead Friendly: Tastes even better the next day after flavors meld.
- Freezer Magic: Make a big batch and save some for later.
- Versatile Base: Add whatever toppings make you smile.
Fall means soup time! Try my Instant Pot butternut squash soup or Roasted Pumpkin Soup when you want more cozy vibes.
Ingredients You’ll Need
These simple ingredients create pure magic – check my recipe card below for how much of each thing.
- Butternut Squash: This orange beauty gets super sweet when you roast it and makes the soup thick and dreamy.
- Olive Oil: Helps the squash get golden and caramelized while it roasts in your oven for the best flavor.
- Salt and Pepper: Just a little sprinkle makes everything taste so much better and brings out all the good flavors.
- Sweet Onion: Makes your kitchen smell amazing and adds a gentle sweetness that plays so well with the squash.
- Garlic: Because garlic makes everything better and gives this soup that cozy, homemade taste you’ll crave all winter long.
- Pure Maple Syrup: A tiny bit of this liquid gold makes the squash taste even sweeter without being too much.
- Vegetable Broth: This is what makes it soup instead of mush and adds tons of yummy savory flavor to balance things.
- Ground Nutmeg: This warm spice makes the soup taste fancy, like you ordered it from a restaurant downtown.
- Ground Ginger: Adds a little zing that wakes up your taste buds and makes every spoonful interesting and bright.
- Coconut Milk: You don’t need this, but WOW does it make the soup feel like a treat when you drizzle it on.
How to Make Vegan Butternut Squash Soup
Don’t worry – this is way easier than it looks and you’ll feel like a soup master!
Step 1: Roast the Butternut Squash
Heat your oven to 400°F. Cut 3 pounds butternut squash down the middle, scoop out the gooey seeds, and brush with 2 tablespoons olive oil. Sprinkle salt and pepper on top, then roast 45-50 minutes until soft.
Step 2: Saute the Aromatics
Heat olive oil in your big pot. Toss in 1 chopped sweet onion and cook 5 minutes until it smells amazing. Add 3 minced garlic cloves and stir 1 minute until your kitchen smells like heaven.
Step 3: Mix Everything Together
Scoop the soft squash into your pot with the onions. Pour in 4 cups vegetable broth, 2 tablespoons maple syrup, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and salt. Let it bubble 10 minutes.
Step 4: Blend Until Smooth
Put everything in your blender bit by bit. Blend until it’s smooth as silk. Pour it back into your pot and add more vegetable broth if you want it thinner. Taste it and add more salt if needed.
Step 5: Time to Eat!
Pour hot soup into bowls and drizzle coconut milk on top if you want. Sprinkle toasted pumpkin seeds and black pepper on top. Grab some bread and DIG IN!
Tips for the Best Butternut Squash Soup
Here’s how I make this soup turn out perfect every single time – these tricks really work!
- Roast, Don’t Boil: Roasting makes the squash taste way sweeter and richer.
- Salt as You Go: Add salt while you cook for way better flavor.
- Blend While Hot: Hot soup blends smoothly than cold soup does.
- Strain for Fancy: Push through a strainer for restaurant-smooth texture.
- Make It Your Thickness: Add broth to thin it or cook longer to thicken.
- Taste and Fix: Always taste before serving and adjust the flavors.
Variations and Substitutions
You can totally make this soup your own way – here’s how to switch things up!
- Make It Spicy: Throw in some red pepper flakes or jalapeños for heat.
- Add Protein: Stir in white beans or chickpeas to make it more filling.
- Different Cream: Use cashew cream instead of coconut milk for richness.
- Sweet Swaps: Try agave or brown sugar instead of maple syrup.
- Fresh Herbs: Top with sage, thyme, or rosemary for fancy flavor.
Make-Ahead and Storage Tips
This soup gets even better sitting in your fridge overnight – the flavors get cozy together.
Keep it in the fridge up to 4 days in containers with lids. Freeze some for up to 3 months, but leave room for it to expand.
Reheat it gently on your stove and add broth if it gets too thick. Leftover soup honestly tastes better than fresh soup sometimes!
Recipe FAQs
What to serve with butternut squash soup?
Try crusty bread, grilled cheese sandwiches, fresh salad, garlic bread, crackers, or warm dinner rolls for the perfect cozy meal combo.
Can I use store-bought cut squash?
Yes! Pre-cut squash saves you time and works great, though whole squash usually tastes a bit better.
How do I know my squash is done roasting?
Poke it with a fork – it should go in super easy, and the edges look golden brown.
Can I use different squash types?
ABSOLUTELY! Acorn squash, delicata, or sugar pumpkin work great with the same method.
Is this good for meal prep?
Perfect for meal prep! It tastes even better after sitting overnight and reheats like a dream.
How do I make it more filling?
Stir in some cooked beans, lentils, or chickpeas when you’re almost done cooking.
What should I put on top?
Try toasted seeds, coconut cream, fresh herbs, or nutritional yeast for extra yum factor.
How long does homemade soup last?
It stays fresh in your fridge for 4-5 days in containers – if it lasts that long!
Ingredients
- 1 large butternut squash about 3 pounds
- 3 tablespoons olive oil divided
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1 large sweet onion chopped
- 3 cloves garlic minced
- 2 tablespoons pure maple syrup
- 4 cups vegetable broth plus more as needed
- 1/2 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup full-fat coconut milk for serving optional
- toasted pumpkin seeds for garnish optional
Instructions
- Preheat and prep: Set it to 400°F. Cut your squash in half the long way, scoop out seeds, brush with 2 tablespoons olive oil, sprinkle salt and pepper.
- Roast that squash: Put it cut-side down on a pan with parchment paper. Roast 45-50 minutes until you can poke it easily with a fork.
- Cook the onion: Heat olive oil in your big pot. Add chopped onion and cook for 5 minutes until it smells good and looks soft.
- Add garlic magic: Stir in minced garlic and cook 1 minute until it smells amazing, but don't let it burn or it tastes bitter.
- Combine ingredients: Scoop out the soft squash and put it in your pot. Add vegetable broth, maple syrup, nutmeg, ginger, and salt.
- Simmer mixture: Bring it to a boil, then turn the heat down and let it simmer for 10 minutes so all the flavors get friendly together.
- Blend it smooth: Put everything in your blender in batches and blend until it's creamy and smooth – add more broth if you want it thinner.
- Taste and fix: Put it back in your pot and taste it – add more salt or spices if you want them stronger.
- Serve it up: Put soup in bowls, drizzle coconut milk if you want, sprinkle pumpkin seeds and black pepper on top – ENJOY!
Notes
- Roasting the squash instead of boiling makes it taste way better and sweeter than other cooking methods.
- This soup honestly tastes better tomorrow after all the flavors have time to hang out together overnight.
- Freeze single servings in containers for quick dinners later – they keep for three months in your freezer.
- Toss in cooked beans or lentils at the end if you want more protein and staying power.
- You can use agave or brown sugar instead of maple syrup if that’s what you have around.
