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.
Fantastic!!! I roasted my squash whole in the oven (because I’m lazy) and then just added it to a pot with the rest of the ingredients and simmered on low for about an hour. blended it all and it tastes fantastic! thanks for the recipe!!
That’s awesome Heidi! Thanks so much for your great review!
This soup is delicious! Will definitely make again!
Happy to hear you enjoyed the recipe Eileen!
I thought this was very good. I left out the basil and used oregano instead because I was out of basil and I left out the olive oil because I’m oil free but I really enjoyed it, as well as my parents. Thank you!
Thank you so much for sharing and for your great review Annmarie!
SOOOO good. I love this recipe. Super easy and delicious. I used lite coconut milk from a can and it still tastes creamy. I will make this again for sure! Thank you.
Yay! Thanks so much for sharing and for your wonderful review Marla!
I have made this 3 times now and each time I’ve changed it just slightly with the milk substitute. Once I used it coconut milk, once I used unsweetened organic almond milk, and this last time I used unsweetened coconut creme. All 3 ways are delish!!!
That’s great Vicki! Thanks so much for sharing and for your great review!
Can I roast the squash ahead of time and freeze it, then defrost and add to the soup? I want to make a larger batch and I don’t want to have to take so much time to roast the squash in batches on the day of the soup making. I looove this soup and I plan to make it for people who think vegan food is gross. I hope to prove them wrong. (Also, I still make it with the carrots. I love it that way.)
You can definitely do that Rebecca! Thanks so much for the great idea and for your great review!
I made this for my family which is good cause my sister is vegan and my mom is gluten free. Everyone loved it! It took a lot longer for me since my butternut squash refused to be cut. But it tastes amazing.
Happy to hear you enjoyed the recipe Wendy! Thanks so much for your wonderful review!
fragrant, creamy, delicious – November is the perfect month to make this!!!
Thank you so much for your amazing review Aaron!
Can this vegan soup be canned with the cocoanut milk in it
This soup is absolutely delicious!!! I all of the spices and the flavors were amazing. I used the soup the following day as a pasta sauce with leftover noodles, and it was perfect! Tonight I made rice and topped the rice with the soup, black beans and steamed broccoli. So delicious and filling!’
Wow! So many ways to enjoy the soup Marianne! Thank you so much for sharing!