Butter Squash Recipe Vegan: Easy and Delicious Ideas

Butternut squash is one of those magical vegetables that seems to bring warmth and comfort to any meal. Its naturally sweet, nutty flavor and creamy texture make it a fantastic base for vegan dishes that are both hearty and nourishing.

Whether you’re cooking for yourself, family, or friends, this vegan butternut squash recipe is designed to be simple, wholesome, and absolutely delicious. Perfect for cozy fall evenings or anytime you crave a wholesome plant-based meal, this recipe highlights the natural goodness of butternut squash while incorporating vibrant spices and fresh herbs.

In this recipe, we’ll show you how to roast and blend butternut squash into a creamy, flavorful dish that can be enjoyed as a soup, a side, or a main course. Plus, it’s entirely vegan, so you get all the richness without any dairy or animal products.

Ready to dive into a bowl of golden, comforting bliss? Let’s get cooking!

Why You’ll Love This Recipe

This vegan butternut squash recipe is a celebration of simplicity and flavor. The natural sweetness of the butternut squash is enhanced by a blend of warming spices like cinnamon and nutmeg, balanced with a touch of savory garlic and fresh herbs.

It’s a versatile dish that fits perfectly into a vegan lifestyle, offering a rich and creamy texture without any dairy.

Not only is it easy to prepare with just a handful of ingredients, but it also packs a nutritional punch. Butternut squash is loaded with vitamins A and C, fiber, and antioxidants — making this recipe as healthy as it is tasty.

Plus, it reheats beautifully, making it perfect for meal prep or quick weeknight dinners.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil (or any preferred plant-based oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth (low sodium preferred)
• 1 cup canned coconut milk (full fat for creaminess)
• Salt and freshly ground black pepper, to taste
• Fresh sage or thyme leaves for garnish (optional)

Equipment

• Sharp chef’s knife
• Cutting board
• Baking sheet
• Large skillet or saucepan
• Wooden spoon or spatula
• Immersion blender or countertop blender
• Measuring spoons and cups
• Serving bowls

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel the squash, remove the seeds, and cut into roughly 1-inch cubes for even roasting.
3. Toss the cubed squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet.
4. Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until tender and lightly caramelized.
5. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft.
6. Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to avoid burning.
7. Once the squash is roasted, transfer it to the skillet with the onion and garlic. Stir in the cinnamon and nutmeg, coating the vegetables evenly.
8. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow flavors to meld.
9. Remove the pan from heat and carefully blend the soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches and return to the pan.
10. Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Warm the soup gently over low heat if needed, but do not boil.
11. Serve hot, garnished with fresh sage or thyme leaves if desired. Enjoy with crusty bread or a fresh green salad.

Tips & Variations

Tip: Roasting the butternut squash caramelizes its natural sugars, intensifying the flavor and adding depth to your dish. Don’t skip this step!

• For extra creaminess: Add a handful of raw cashews soaked in water for 2 hours and blended into the soup with the coconut milk.
• Spice it up: Add a pinch of cayenne pepper or smoked paprika for a subtle heat and smoky undertone.
• Make it chunky: Reserve some roasted squash cubes and stir them back into the blended soup for texture.
• Swap herbs: Instead of sage or thyme, try rosemary or fresh parsley for a different herbal note.
• Transform it: Use this roasted butternut squash base to make a vegan pasta sauce or a creamy dip, inspired by recipes like Lemon Ricotta Pasta With Arugula Recipe.

Nutrition Facts

Serving Suggestions

This vegan butternut squash soup pairs wonderfully with a variety of sides and accompaniments. Try serving it with a slice of warm, crusty bread or a vegan garlic bread to soak up every drop.

For a lighter option, pair it with a crisp green salad tossed with lemon vinaigrette.

You can also serve it alongside roasted vegetables or a grain bowl featuring quinoa, chickpeas, and sautéed kale for a hearty, balanced meal. For more vegan inspiration, check out our Lion’S Mane Mushroom Crumble Recipes or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This vegan butternut squash recipe is a true testament to the power of simple, wholesome ingredients coming together to create something truly special. Its creamy texture, balanced spices, and vibrant color make it a standout dish that’s perfect for any occasion.

Whether you’re looking for a nourishing weekday meal or a cozy dish to share with loved ones, this recipe delivers on both flavor and nutrition.

Beyond its taste, this recipe is incredibly flexible — allowing you to customize spices, add your favorite herbs, or incorporate additional veggies. It’s a fantastic way to enjoy the seasonal bounty of fall while sticking to a plant-based lifestyle.

If you enjoyed this recipe, don’t forget to explore other delicious dishes on our site, like the Instant Pot Rabbit Recipe for non-vegans or the bright and fresh Lemon Straws Recipe for a delightful vegan dessert.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butternut Squash Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and delicious roasted butternut squash dish perfect for a vegan meal. This recipe highlights the natural sweetness of the squash with warm spices.”, “prepTime”: “PT10M”, “cookTime”: “PT40M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium butternut squash (about 2 pounds), peeled and cubed”, “2 tablespoons olive oil”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “2 cloves garlic, minced”, “1 tablespoon maple syrup”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine olive oil, cinnamon, cumin, paprika, salt, pepper, garlic, and maple syrup.”}, {“@type”: “HowToStep”, “text”: “Add the cubed butternut squash to the bowl and toss to coat evenly.”}, {“@type”: “HowToStep”, “text”: “Spread the squash in a single layer on a baking sheet.”}, {“@type”: “HowToStep”, “text”: “Roast for 35-40 minutes, stirring halfway through, until tender and caramelized.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “2 g”, “fatContent”: “7 g”, “carbohydrateContent”: “22 g”}}