Butternut Squash Soup Vegan Recipe Easy and Delicious

As the leaves turn golden and the air gets crisper, there’s nothing quite like a warm bowl of butternut squash soup to cozy up your soul. This vegan butternut squash soup recipe is a celebration of autumn’s best flavors—sweet, creamy, and comforting without any dairy or animal products.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this soup is incredibly easy to make and packed with wholesome ingredients that nourish your body and delight your taste buds.

Perfect for a light lunch, a starter for dinner, or even a hearty snack, this soup brings warmth and satisfaction with every spoonful.

In this blog post, I’ll guide you through why this recipe stands out, the simple ingredients you’ll need, the equipment to prepare it, and the step-by-step instructions to create your own bowl of bliss.

Plus, I’ll share tips and variations to customize it to your liking, nutrition facts, and some delicious serving ideas. Let’s dive into making this vibrant, velvety vegan butternut squash soup!

Why You’ll Love This Recipe

This vegan butternut squash soup is a perfect blend of creamy texture and rich flavor, all without the need for cream or butter. It’s naturally sweet from the squash and enhanced by savory aromatics like garlic and onion.

Thanks to the use of vegetable broth, it stays light but filling, making it ideal for any season, especially fall and winter.

One of the best things about this recipe is its versatility. You can easily adjust the spices to suit your taste, or add other vegetables or herbs to make it your own.

It’s also gluten-free, oil-free if you prefer, and packed with vitamins A and C, fiber, and antioxidants.

Whether you’re cooking for a family, meal prepping for the week, or entertaining guests, this soup is a guaranteed crowd-pleaser. Its smooth, luscious texture means it pairs beautifully with crusty bread or a fresh salad, turning a simple meal into a memorable one.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 cups vegetable broth (preferably low sodium)
• 1 cup canned coconut milk (full fat for creaminess)
• 2 tablespoons olive oil or avocado oil (optional for sautéing)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Fresh thyme or sage leaves for garnish (optional)
• Lemon juice (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Vegetable peeler
• Measuring cups and spoons
• Immersion blender or countertop blender
• Wooden spoon or spatula
• Ladle
• Bowl for serving

Instructions

1. Prepare the butternut squash: Start by peeling the butternut squash using a vegetable peeler. Cut it in half lengthwise, scoop out the seeds with a spoon, and chop the flesh into roughly 1-inch cubes. Set aside.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and sauté for another 1 minute until fragrant.
3. Add the spices: Sprinkle in the ground cumin and nutmeg. Stir well to coat the vegetables and release the spices’ aromas, about 30 seconds.
4. Add the squash and broth: Add the chopped butternut squash to the pot, followed by the vegetable broth. Stir to combine everything. Increase the heat to bring the mixture to a boil.
5. Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 25-30 minutes, or until the squash is very tender and easily pierced with a fork.
6. Blend the soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
7. Add coconut milk and season: Stir in the canned coconut milk for richness and creaminess. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired to brighten the flavors.
8. Heat through and serve: Warm the soup gently over low heat for another 5 minutes. Ladle into bowls, garnish with fresh thyme or sage leaves, and enjoy!

Tips & Variations

“Roasting the butternut squash before adding it to the soup adds a wonderful depth of flavor and caramelization.”

For an even richer taste, try roasting the butternut squash cubes at 400°F (200°C) for 25-30 minutes until golden and caramelized before adding them to the soup.

You can swap out the coconut milk for any other plant-based milk like almond or cashew milk if you prefer a lighter finish. For an oil-free version, simply sauté the vegetables in a little vegetable broth instead of oil.

Feel free to add other warming spices such as smoked paprika, curry powder, or a pinch of cayenne if you like a bit of heat. For extra nutrition and texture, toss in some cooked lentils or chickpeas during the simmering step.

If you love this soup, you might also enjoy exploring more plant-based dishes like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or try a sweet treat afterward like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Nutrition Facts

Serving Suggestions

This soup is a versatile dish that pairs well with many sides and toppings. For a hearty meal, serve with a slice of your favorite crusty bread or a warm vegan flatbread.

A simple side salad of arugula, walnuts, and pomegranate seeds adds a fresh contrast to the creamy soup.

Top your bowl with toasted pumpkin seeds or a swirl of extra coconut milk for a beautiful presentation. For extra protein, a sprinkle of roasted chickpeas or hemp seeds works wonderfully.

You can also enjoy it as a starter for a larger meal or as a light lunch with some whole-grain crackers.

If you want to explore more vegan comfort food ideas, check out the Vegan Bread Machine Recipe for Soft, Delicious Loaves to bake your own bread at home.

Conclusion

This vegan butternut squash soup is a perfect example of how simple ingredients can create something truly special. Its creamy texture, balanced flavors, and nourishing qualities make it a staple recipe for anyone embracing plant-based cooking.

The recipe is straightforward, adaptable, and satisfying, making it suitable for both beginners and seasoned cooks alike.

Not only does it warm you up on chilly days, but it also showcases the natural sweetness and depth of butternut squash with the added creaminess of coconut milk and fragrant spices. I hope this recipe inspires you to experiment with more vegan soups and enjoy the wholesome goodness of seasonal vegetables.

For more delicious vegan recipes that celebrate vibrant flavors and easy cooking techniques, take a look at our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals. Happy cooking and bon appétit!

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