A creamy vegan butternut squash soup recipe is the ultimate comfort food, especially during the colder months. This velvety, nutritious soup is full of natural sweetness and rich flavors. Best of all, it’s made with simple ingredients and easy methods, making it the perfect go-to for any cozy meal during soup season!
Why Butternut Squash is Perfect for Soup
Butternut squash is the ideal base for soup thanks to its natural sweetness and creamy texture when roasted. This perfect butternut squash soup offers a hearty, rich flavor, making it an excellent substitute for dairy-based soups.
When blended, it transforms into a silky-smooth consistency that’s both satisfying and comforting, making it a favorite soup for many. Whether you’re looking for a vegan option or simply a wholesome, delicious meal, this soup delivers the ideal balance of flavor and texture every time.
Key Features of a Creamy Vegan Butternut Squash Soup
Creamy Texture Without Dairy
You don’t need heavy cream or dairy to create a creamy butternut squash soup. Roasted butternut squash combined with soaked cashews or coconut milk adds a rich, velvety texture, making this a perfect vegan soup without any animal products.
Natural Sweetness of Butternut Squash
The butternut squash naturally becomes sweeter when roasted, allowing for minimal additional sweeteners like maple syrup. This makes it both a healthy and flavorful base for the soup.
Ingredients & Substitutions
Primary Ingredients Overview:
- Butternut Squash: The star ingredient. Its rich, slightly sweet flavor is the base for this creamy soup.
- Shallots and Garlic: These give the soup depth and a slight tanginess.
- Vegetable Broth: Veggie broth keeps the soup vegan instead of using traditional chicken broth. You can use homemade veggie stock for more flavor.
- Fresh Thyme: Adds a subtle earthiness. Rosemary, sage, or even curry powder can be used as alternatives.
- Maple Syrup: Enhances the natural sweetness of the squash.
- Olive Oil: Used for roasting and adding richness.
Substitution Options:
- Cashews: Soaked raw cashews make the soup extra creamy. You can replace them with full-fat coconut milk or almond milk for a similar effect.
- Nutritional Yeast: Adds a slight “cheesy” flavor. If unavailable, omit it or use a vegan cream of mushroom soup for an added layer of flavor.
- Thyme: If you don’t have fresh thyme, dried thyme or even rosemary works well as a substitute.
Helpful Tools to Make This Vegan Butternut Squash Soup Recipe
- Immersion Blender or Countertop Blender: For creating the smooth, creamy texture.
- Parchment Paper & Baking Sheet: To roast the butternut squash without sticking.
- Large Pot: For blending and heating the soup.
- Blender Lid: Make sure to securely fasten it when blending hot liquids.
- Cutting Board & Vegetable Peeler: Essential for prepping the butternut squash and other veggies
Step-by-Step Guide: How to Make the Perfect Creamy Vegan Butternut Squash Soup
Prep Work
Preheat your oven to 425°F and line a baking sheet with parchment paper. Carefully cut your butternut squash in half, scoop out the seeds, and cut cross-hatch patterns into the flesh to allow for even cooking.
Baking the Squash
Place your garlic, shallots, and thyme sprigs into the shallow parts of the squash halves.
Drizzle with olive oil and roast for about 40 minutes, flipping halfway. The squash should be fork-tender. If not, cook for an additional 5-10 minutes.
Optional Cashews for Extra Creaminess
Soak raw cashews in boiling water while your squash is roasting to cream the cashew cream. This softens them, making them blend smoothly into the soup for added creaminess.
Blending the Soup
Carefully peel the roasted squash and garlic. Add them to a blender with the roasted shallots, thyme, vegetable broth, maple syrup, salt, and pepper.
Start blending with 2 cups of vegetable broth, gradually adding more until you reach the desired consistency. For a thicker soup, add less broth. You can top with sea salt or regular table salt and black pepper to taste. If you are looking to add some spice you can also top with chili flakes!
Flavour Boosters
To enhance the flavor, consider adding spices like curry powder, nutmeg, ginger, or red pepper flakes. These spices complement the natural sweetness of the squash and give the soup an exciting depth.
Tips & Tricks
- Consistency Adjustments: If your soup is too thick, slowly add more vegetable broth until it reaches the perfect texture. For a thinner consistency, you can also add unsweetened almond milk or coconut milk.
- Storage: Store your soup in an airtight container in the fridge. It will last for up to 4-5 days.
- Freezing: This soup freezes well. Portion it out into airtight containers or freezer bags for quick reheating later.
Serving Suggestions
For a crunchy topping, try pumpkin seeds or crusty bread on the side. A drizzle of coconut oil or olive oil can also add richness to each bowl. Garnish with fresh herbs like parsley or rosemary for extra flavor.
Health Benefits of Butternut Squash Soup
Butternut squash is packed with essential vitamins A and C, fiber, and antioxidants, making it a powerhouse of nutrients. This healthy butternut squash soup is not only flavorful but also free of cholesterol, which makes it a heart-healthy option.
The roasted butternut squash soup method enhances the natural sweetness and adds depth to this delicious soup, while simple ingredients like garlic and thyme boost its anti-inflammatory properties. It’s the perfect blend of taste and health in one comforting bowl!
FAQs
Yes, canned lentils work well for convenience. Just make sure to rinse them thoroughly before using.
Fresh veggies, pita bread, crackers, or even spread on sandwiches are great options
Yes, green or brown lentils can be used, but they have a firmer texture and slightly different taste.
Creamy Vegan Butternut Squash Soup
Ingredients
Roasted Butternut Squash Soup
- 1 large butternut squash, cut in half seeds removed (about 3lbs)
- 1 large shallot, cut in half
- cloves garlic, ends cut off
- 1-2 tbsp extra virgin olive oil
- 3-4 cups vegetable broth
- 1 tsp maple syrup
- 4 sprigs fresh thyme (see alternate spice options in notes)
- salt & pepper to taste
Optional – to make it EXTRA creamy
- ½ cup soaked, raw cashews (see notes)
- 1 tbsp nutritional yeast
Instructions
Prep
- Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper.
- Carefully cut the butternut squash in half, remove the seeds, and cut some cross hatch patterns into the butternut squash if desired.
- Cut the bottoms off each clove of garlic so that the clove is exposed and cut the shallot into peices that will fit inside the butternut squash.
- Place the shallot and garlic cloves cut side up into shallow part of the squash then place the thyme sprigs on top of the flat part of the squash and drizzle everything with olive oil. See photos for reference.
Baking the Squash
- Roast the squash, shallot and garlic for 40 minutes, flipping halfway. The squash should be fork tender. Cook for another 5-10 mins if required.
Cashews (optional)
- Soak the cashews in boiling water while the squash is roasting.
Preparing the Soup
- Carefully peel the cooked squash and garlic. (use oven mitts and tongs if needed) Remove the thyme pieces from each sprig.
- Add the roasted squash, shallot, and thyme, maple syrup, salt and pepper into a high speed blender.
- Add vegetable broth starting with 2 cups, and blending it up to check the consistency. If the soup is too thick, add vegetable broth ½ cup at a time.
- If adding cashews, drain the water off the soaked cashews and add them into the blender along with 1 tbsp of nutritional yeast.
- Blend until smooth and creamy, if using a vitamix, blend until the soup is hot. If the soup is not hot, it can easily be heated in a saucepan over medium heat.
- Serve with your favorite toppings and enjoy!
Notes
- curry powder
- a pinch of nutmeg
- fresh rosemary
- fresh sage
- ginger
- dried thyme
Nutrition
Conclusion: Creamy Vegan Butternut Squash Soup
This creamy vegan butternut squash soup is not only delicious but also versatile and nutritious. Whether you’re looking for comfort food or something healthy, this easy butternut squash soup recipe ticks all the boxes.
It’s by far the best butternut squash soup recipe I’ve made, and the easy vegan butternut squash soup is perfect for meal prep or whenever you’re craving a comforting bowl of warmth. Try it out and enjoy the cozy flavors!
This soup was so creamy and delicious! Perfect for these colder fall days. This has been bookmarked!
Thank you so much for bookmarking this soup recipe! So happy you loved it and want to make it again 🙂
Tasty butternut squash soup super creamy and delicious!!
Thank you SO much I’m so happy you loved it!
This was so creamy and delicious! Absolutely loved it fantastic recipe. I have a few more squashes that I have to use out for this time of the year and I’m definitely gonna be making this one again.
Thank you SOOO much I’m so happy you liked it enough to make it again! Isn’t squash season just the best? 🙂