This vegan butternut squash soup is simply the best. It’s vibrant and colorful and richly flavored. Made with roasted buttternut squash.
When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. So of course, we had to make it with roasted butternut squash, that’s the best kind.
So this roasted butternut squash soup is rich, creamy and ultimately delicious.
And of course if you love some delicious comfort food in a bowl style soups, then also check out our vegan potato leek soup and our vegan broccoli cheese soup.
How To Make Vegan Butternut Squash Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add peeled and chopped butternut squash to a mixing bowl. Add extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated.
- Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.
- Bake at 400°F for 30 minutes until roasted.
- When the butternut squash is roasted, add olive oil to a pot along with chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened.
- Now add in the roasted butternut squash and toss it with the onions and spices.
- Add vegetable stock and soy sauce.
- Bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend.
- Then switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages. Blend it and then when the soup is all blended, return it to the pot.
- Stir in the coconut milk.
- Add sea salt and black pepper to taste.
Ingredient Notes
Vegetable Stock. We used 4 cups of vegetable stock in this soup, which creates a lovely consistency that is neither too thick nor too thin. However, if you’re in the mood for a thicker soup (sometimes we are!) then you can reduce the amount of vegetable stock by 1-2 cups. This will result in a really thick comforting soup.
Soy Sauce. We used 1 Tablespoon of soy sauce in this soup which is rather an unusual ingredient for a butternut squash soup but we love the umami flavors it creates in this soup. If you prefer though you can leave it out, it’s not a crucial ingredient. If you need the soup to be gluten-free then use a gluten-free soy sauce or switch it for tamari.
Coconut Milk or Coconut Cream. The coconut milk must be a canned, full fat, unsweetened variety. Don’t use a light coconut milk or something from a carton as it just won’t be rich enough. You can also use canned unsweetened coconut cream in this recipe.
How To Serve Roasted Butternut Squash Soup
Serve it topped with some ground black pepper and a sprig of fresh thyme. Some crusty bread on the side for dipping is a must!
If you’re feeling industrious you can even make your own homemade bread to serve alongside this, check out our delicious whole wheat bread recipe and our super easy white bread recipe.
Storing and Freezing
Leftover soup tastes even better the next day. You can reheat it in the microwave or on the stove. Leftovers will keep very well for 3-4 days in the fridge.
This soup also freezes really well for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave or on the stove.
More Delicious Vegan Soup Recipes
- Vegan Cauliflower Soup
- Vegan Tomato Soup
- Vegan Minestrone Soup
- Pinto Bean Soup
- Vegan Black Bean Soup
- Vegan Pumpkin Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Butternut Squash Soup
Ingredients
For the Roasted Butternut Squash:
- 6 ½ cups Butternut Squash (2.2 pounds/1kg) Peeled and Chopped
- 1 Tbsp Olive Oil Extra Virgin
- ½ tsp Dried Thyme
- ½ tsp Dried Basil
- ⅛ tsp Sea Salt
- ⅛ tsp Ground Black Pepper
For the Soup:
- 2 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 Tbsp Crushed Garlic
- ½ tsp Cumin
- ⅛ tsp Paprika
- 4 cups Vegetable Stock (960ml)
- 1 Tbsp Soy Sauce
- 1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened
- Sea Salt and Ground Black Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated.
- Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.
- Bake for 30 minutes until roasted.
- When the butternut squash is roasted, add olive oil to a pot along with the chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened.
- Add the roasted butternut squash and toss it with the onions and spices. Add the vegetable stock and soy sauce.
- Bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend.
- Switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages. Blend it and then when the soup is all blended, return it to the pot.
- Stir in the coconut milk.
- Add sea salt and ground black pepper to taste.
- Ladle into bowls and serve topped with a sprinkle of ground black pepper and a sprig of fresh thyme.
Video
Notes
- This is approximately 1 medium to large butternut squash.
- We used 4 cups of vegetable stock in this soup, which creates a lovely consistency that is neither too thick nor too thin. However, if you’re in the mood for a thicker soup (sometimes we are!) then you can reduce the amount of vegetable stock by 1-2 cups. This will result in a really thick comforting soup.
- The soy sauce creates some lovely umami flavors. However, you can omit it if you prefer. If you want the soup to be gluten-free then use a gluten-free soy sauce or switch it for tamari.
- The coconut milk must be a canned, full fat, unsweetened variety. Don’t use a light coconut milk or something from a carton as it just won’t be rich enough. You can also use canned unsweetened coconut cream for an even richer soup.
- Leftover soup tastes even better the next day. You can reheat it in the microwave or on the stove. Leftovers will keep very well for 3-4 days in the fridge.
- This recipe was first published in February 2018. The original recipe included 2 large carrots (chopped) that were roasted along with the butternut squash. We updated and simplified the recipe but if you prefer the original version with the carrots, feel free to continue adding 2 chopped carrots and baking them along with the butternut squash.
This was excellent. The only change I made was I don’t like coconut milk so I chucked in a handful of cashews and after pureeing the soup I added some almond milk until it was as thick as I like. It was gone very fast
That’s great! Thank you so much for sharing and for your great review!
Absolutely delicious! It was so smooth and creamy and satisfying. This will be my go to recipe for butternut squash soup from now on. I added a pinch of chilli flakes with the dried herbs before roasting the squash for a little kick and a splash of lime juice at the end for zing. Will definitely be making this again very soon. Thanks for all your wonderful recipes – it’s so great having a failsafe place to come for delicious vegan meals.
Thank you so much for the lovely comment and review! So happy you loved the soup!
Made this soup when we had guests over. Everyone loved it! Silky smooth and very tasty. It’s a keeper!
Awesome Daniel! Thanks so much for the great review!
This soup is FABULOUS! I have made quite a few recipes from Loving It Vegan, so anytime I see a recipe I am looking for on this blog, I know it will be a hit! Thanks for the delicious recipes!
Thank you so much Chelsey! We really appreciate your trust in the recipes and so glad you love this soup! 🙂
Can I freeze this soup? And if so, do I freeze it before adding the coconut milk or after.
It freezes well for up to 3 months and it’s fine to freeze it with the coconut milk.
I used to make it with carrots as per previous version of this recipe and always loved it. Made it without carrots this time and used a little less veggie broth and it’s even better!!! Amazing! Thank you for the recipe.
Yay! That’s awesome news Tanya! Thanks so much. 🙂
Excellent recipe! This is a beautifully easy and yummy soup! Great for dunking a yummy vegan grilled cheese.
Thanks so much Courtney!
I cooked butternut squash for the first time in this recipe, and it was amazing. 😍❤ I also added some roasted cauliflower before blending too.. Thank you for a delicious meal I will make again..
Awesome Kimber! Thanks so much for sharing!
Have made the original recipe with carrot – so good!!! A family favorite.
Thanks Katie! You might also enjoy our Thai butternut squash soup – we brought carrot back for that one! 🙂
Full of flavor and very satisfying!
Thanks Ellyn!
Delicious! I had a can of lite coconut milk and used that, but it didn’t seem to affect the taste at all. This recipe is a keeper for sure!
So happy you enjoyed it Beth! Thanks for posting!
Delicious!
Thanks Carollyne!
Absolutely delicious. Didn’t have any cumin so I used a tsp of Madras Curry and it turned out very delightful. Was devoured very quickly by the whole family. Looking forward to more!
Awesome! Thanks so much for sharing Jenni!
I just made this eve but with a few mods:
1) kabocha squash instead of butternut but butternut was also delicious …. just not as sweet as with kabocha
2) upon serving, I added 2 to 3 fresh cherry tomatoes to give it that surprising burst of flavor once you bite into it.
3) used 1/4 cup veggie broth per tablespoon oil in the recipe when required coz I prefer no oil which is also easier when cleaning up.
Not sure if I was just hungry but with a sprig of thyme and warm toast….omfg….DELICIOUS!!! Thanks for sharing this recipe!!!
Sounds great! Thanks for sharing Eric, so happy it came out delicious!
I definitely am a fan of no oil. It tastes just as good and I reckon it healthier also.
Absolutely delightful. I didn’t have cumin so I didn’t add it and went with extra Italian seasoning and garlic powder. Other than that followed recipe as is. I found the immersion blender left it a bit too gritty so had to blend it in the food processor. Definitely will make again
Fantastic Megan, so happy to hear you enjoyed it! Thanks for the wonderful review!