Vegan Butternut Soup Recipe Easy, Creamy, and Delicious

When the crisp air of fall settles in, there’s nothing quite as comforting as a warm bowl of soup. Vegan butternut squash soup is the perfect blend of creamy, sweet, and savory notes that nourish both body and soul.

This recipe transforms simple butternut squash into a velvety, rich soup that’s completely plant-based and free from dairy, making it ideal for vegans and anyone seeking a wholesome, delicious meal.

Whether you’re a seasoned vegan or just looking to try something new, this soup is easy to make, packed with nutrients, and incredibly satisfying. It’s perfect as a cozy lunch, a light dinner, or a starter for your holiday feast.

Plus, it’s a fantastic way to enjoy the bounty of seasonal produce. In this post, I’ll walk you through everything you need to know to make this delightful soup right at home.

Why You’ll Love This Recipe

This vegan butternut squash soup is more than just a meal — it’s a comforting experience. Here’s why it stands out:

• Simple ingredients: You only need a handful of fresh, natural ingredients that you might already have in your kitchen.
• Rich and creamy: The soup has a silky texture without any cream or dairy, thanks to the natural creaminess of the butternut squash and coconut milk.
• Healthy and nourishing: Loaded with vitamins A and C, fiber, and antioxidants, this soup supports immunity and digestion.
• Versatile and customizable: Easily adjust spices and flavors to suit your taste or dietary needs.
• Perfect for any occasion: Whether it’s a quick weekday meal or a special holiday dish, this soup fits the bill.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, peeled and chopped
• 1 medium potato, peeled and cubed (optional for extra creaminess)
• 4 cups vegetable broth (low sodium preferred)
• 1 cup canned coconut milk (full-fat for creaminess)
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme or sage for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Sharp chef’s knife for chopping vegetables
• Cutting board
• Immersion blender or regular blender (for pureeing)
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare the squash: Peel the butternut squash using a vegetable peeler, cut off the ends, slice in half lengthwise, and scoop out the seeds. Cube the flesh into roughly 1-inch pieces for even cooking.
2. Sauté the aromatics: Heat the olive oil in your soup pot over medium heat. Add the chopped onion and carrot, sautéing until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add spices: Sprinkle in the ground cumin and cinnamon, stirring to coat the vegetables evenly. This step helps release the spices’ aromas, enhancing the soup’s depth of flavor.
4. Add vegetables and broth: Add the cubed butternut squash and potato (if using) to the pot. Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce to a simmer.
5. Simmer: Cover the pot and let the soup simmer gently for about 25-30 minutes, or until the squash and potatoes are tender when pierced with a fork.
6. Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
7. Add coconut milk and season: Stir in the coconut milk to add richness and creaminess. Season with salt and pepper to taste, adjusting as needed.
8. Heat through: Warm the soup gently over low heat for another 5 minutes, stirring occasionally. Avoid boiling once the coconut milk is added to prevent curdling.
9. Serve: Ladle the hot soup into bowls. Garnish with fresh thyme or sage leaves if desired. Enjoy immediately.

Tips & Variations

“Roasting the butternut squash before adding it to the soup brings out a deeper, caramelized flavor that’s absolutely delicious!”

For a richer taste, try roasting the cubed butternut squash at 400°F (200°C) for 25-30 minutes with a drizzle of olive oil before adding it to the soup.

Want a spicier kick? Add a pinch of cayenne pepper or a dash of smoked paprika with the cumin and cinnamon.

To make this soup nut-free and soy-free, stick with coconut milk or use oat milk instead of almond milk.

If you prefer a chunkier texture, reserve some of the cooked squash cubes and stir them back into the pureed soup just before serving.

For extra protein, serve with a side of Vegan Bread Machine Recipe for Soft, Delicious Loaves or add cooked lentils during the simmering stage.

Nutrition Facts

Serving Suggestions

This vegan butternut soup is incredibly versatile and pairs beautifully with a variety of sides and toppings.

• Add a swirl of coconut cream or drizzle with truffle oil for an elegant touch.
• Top with toasted pumpkin seeds or chopped fresh herbs like parsley or cilantro for added texture and freshness.
• Serve alongside crusty artisan bread or the vegan bread machine recipe for soft, delicious loaves to soak up every last drop.
• For a fuller meal, pair with a light salad such as a simple arugula and lemon dressing or try the Peruvian Vegetable Recipes for Flavorful Healthy Meals for a complementary vegan side.
• For dessert after this wholesome soup, consider the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, a perfect sweet finish.

Conclusion

This vegan butternut soup recipe is a celebration of seasonal flavors and plant-based goodness. It’s easy to prepare, packed with nutrition, and deeply satisfying.

Whether you’re cooking for family, friends, or just yourself, this soup provides a warm hug in a bowl that’s both comforting and nourishing.

By using simple ingredients like butternut squash, coconut milk, and fragrant spices, you create a dish that’s perfect for chilly days and special occasions alike. Don’t hesitate to experiment with variations and pair it with some of our other vegan delights linked above for a complete and delicious vegan meal experience.

Enjoy the process and savor every spoonful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Butternut Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and comforting vegan soup made with roasted butternut squash and warm spices. Perfect for a cozy meal any time of year.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium butternut squash (about 2 lbs), peeled and cubed”, “1 tablespoon olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “4 cups vegetable broth”, “1 teaspoon ground cumin”, “1/2 teaspoon ground cinnamon”, “1/4 teaspoon ground nutmeg”, “1 cup canned coconut milk”, “Salt and pepper to taste”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Toss butternut squash cubes with olive oil, salt, and pepper; roast for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “In a large pot, saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add roasted squash, vegetable broth, cumin, cinnamon, and nutmeg to the pot.”}, {“@type”: “HowToStep”, “text”: “Simmer for 10 minutes to blend flavors.”}, {“@type”: “HowToStep”, “text”: “Blend soup until smooth using an immersion blender.”}, {“@type”: “HowToStep”, “text”: “Stir in coconut milk and heat through without boiling.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve garnished with parsley if desired.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “8 g”, “carbohydrateContent”: “25 g”}}