If you’re craving something cozy and full of fall flavors, this vegan butternut squash soup is your go-to! With just a few simple ingredients, it has all the creamy, dreamy deliciousness you could ask for. Plus, it’s so easy to make, budget-friendly, and perfect for any night of the week!
I suggest making this vegan butternut squash soup whenever you want comfort food without much work. And if you’re in the mood for more easy soups, try my vegan broccoli cheddar soup next!
Why I Love This Recipe
This vegan butternut squash soup is one of my favorite weeknight meals, especially as the weather cools off and squash is in season. You’ll be amazed at how little hands-on effort is required, too—seriously, just roast and blend!
It turns out silky smooth with a natural sweetness from roasted butternut squash, onion, apple, and garlic (with a subtle kick from paprika and ground black pepper!).
And the best part? It’s kid-approved and great for the whole family. Serve it with a drizzle of vegan cream, fresh herbs, and red pepper flakes for the ultimate meal on a cozy night!
Ingredient Notes
Here’s a full breakdown of everything you’ll need for this vegan butternut squash soup recipe:
- Butternut Squash: Offers a naturally sweet and creamy texture, and roasting it helps bring out an even deeper, more caramelized flavor.
- Onion: Adds a subtle sweetness and savory depth to the soup. Feel free to use white or yellow onion (whichever variety you prefer).
- Garlic: Roasted garlic adds mellow, rich notes, giving the soup an extra cozy taste.
- Vegetable Broth: You’ll need vegetable broth (or stock) for the liquid base, which helps the ingredients blend while keeping the soup light.
- Red Apple: Adds a bit of tart sweetness that complements the butternut squash.
- Walnuts: Give the soup a rich, nutty flavor and texture. Feel free to use whole walnuts, walnut halves, or chopped walnuts!
- Maple syrup: Adds a touch of sweetness to round out the earthy and savory notes. Use 100% pure maple syrup, not pancake syrup!
- Ground Paprika: Provides a warm, slightly smoky kick that elevates the overall flavor.
- Avocado Oil: Helps with roasting and gives the soup a silky texture without overpowering the other ingredients.
How to Make
You’ll be shocked at how simple this butternut squash soup recipe is! (For the best results, remember my tips and tricks.)
Preparation
Preheat your oven to 400 degrees Fahrenheit, then wash the butternut squash and peel it. Slice it in half lengthwise, scoop out the seeds, and chop it into 1-inch cubes. You can also leave the squash unpeeled in halves, scoring each half. Peel and dice the onion, then slice the top off the garlic bulb and wrap it in foil with oil drizzled over top.
Cooking
Step 1
Season the squash, apples, onions, and walnuts with oil, salt, paprika, and pepper. Roast everything on a baking tray, including the wrapped garlic bulb, until the squash is tender and slightly caramelized.
Step 2
Let the roasted veggies cool for about 10 minutes, then scoop the flesh out of the butternut squash (if you’ve roasted it in halves). Squeeze out the garlic cloves, and add everything to a blender with the vegetable broth. Purée until smooth, blending in batches if needed.
Step 3
Transfer the soup to a pot (if you have an immersion blender, you can just skip the standalone blender and purée directly in the pot). Stir in the maple syrup, then taste and adjust any seasonings if you feel like the soup needs it. Let the soup come to a simmer, then remove it from the heat. Don’t let the soup boil—keep it at a gentle simmer for the best consistency and flavor.
Step 4
Serve your vegan butternut squash soup hot, garnished with fresh Italian parsley, a drizzle of vegan cream, and a sprinkle of red pepper flakes.
Expert Tip
One of the biggest game-changers in making a standout vegan butternut squash soup recipe is roasting the squash, garlic, onions, and apples. Roasting caramelizes their natural sugars, giving the soup a sweet-savory complexity that just can’t be achieved by simmering alone.
Don’t rush this step—let the squash develop slightly browned, almost crispy edges before taking it out of the oven. And make sure to deglaze the roasting pan with a little vegetable broth to grab all those flavorful, caramelized bits left behind.
Cooking Tips
- Use Low-Sodium Broth: To control the salt levels in the soup, opt for a low-sodium vegetable broth. You can always add more salt later, but reducing it once it's in is hard.
- Blend in Batches: If you're using a standalone blender, never fill it more than halfway with soup. This prevents pressure buildup (and an inevitable hot kitchen mess).
- Balance the Flavors: If your soup tastes too sweet, add a splash of apple cider vinegar or lemon juice to balance the sweetness with some acidity.
Frequently Asked Questions
To thicken the soup, reduce the liquid slightly by simmering it longer, or add a potato or sweet potato during roasting and blend it in for a naturally thicker texture.
Yes, frozen butternut squash works great (and saves on prep time, too). There is no need to thaw it—just roast it directly from frozen!
Add a pinch of cayenne or red pepper flakes before roasting the veggies. Adjust the heat level to your preference, tasting as you go.
Storing & Reheating
This vegan butternut squash soup recipe stores unbelievably well, making it perfect for meal prep! To preserve the best consistency, Let it cool to room temperature before storing it.
Fridge
Store the soup in an airtight container in the fridge for up to 5 days. Glass containers with tight seals (like mason jars) work best to prevent the soup from absorbing fridge odors.
Freezer
You can also freeze this soup for up to 3 months. After it cools, transfer the soup to freezer-safe bags or containers, leaving space for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently over low-medium heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge or freezer, add a splash of vegetable broth to loosen it up and restore your preferred consistency.
More Vegan Recipes
Butternut Squash Soup (Vegan)
DESCRIPTION
INGREDIENTS
- 1 whole butternut squash peeled and deseeded
- 1 whole onion peeled and chopped
- 1 bulb garlic top sliced
- 1 whole red apple diced
- ¼ cup walnuts
- 2 tablespoon avocado oil
- 1 tablespoon maple syrup optional
- 2 cups vegetable broth low sodium
- 1 teaspoon salt
- 1 teaspoon ground paprika
- ¼ teaspoon black pepper
Garnish
- vegan cream or you can use full fat coconut milk
- Italian parsley chopped
- red pepper flakes
- micro-greens
METHOD
- Preheat oven at 400℉, and then prepare your squash. Carefully halve the butternut squash - Start with cutting the bottom first to keep the squash vertically steady over the cutting board. Then use a sharp kitchen knife to slowly cut through the middle of the squash. Once halved, then deseed the squash, and score the inside flesh. Or you can simply peel your squash with a vegetable peeler and then slice into thick cubes.
- To prepare the garlic - Slice the tip of the garlic, and then wrap it in aluminum foil with a tablespoon of avocado oil over the top.
- Place the butternut squash, apples, onions, walnuts and wrapped garlic bulb into a baking dish.Drizzle over avocado oil and season with salt, paprika, and black pepper.
- Roast in the oven for 60 minutes, then let it cool down for 10 minutes.
- Once cooled, scoop out the flesh of the butternut squash from its skin. Then squeeze out the roasted garlic from the skin - Discard the skins.
- To purée - Transfer the roasted ingredients into a blender and add vegetable broth. Blend till you achieve a smooth purée. Note: You can also transfer the ingredients directly into a pot and use a hand-held blender to purée the soup.
- Transfer the purée into a medium size pot on medium heat, and stir in the maple syrup. Taste to adjust the seasoning, if needed.
- Let the soup come to a simmer and then remove from heat.
- Serve hot with a drizzle of vegan cream, chopped Italian parsley, micro-greens, and red pepper flakes.
NOTES
- Use Low-Sodium Broth: To control the salt levels in the soup, opt for a low-sodium vegetable broth. You can always add more salt later, but reducing it once it's in is hard.
- Blend in Batches: If you're using a standalone blender, never fill it more than halfway with soup. This prevents pressure buildup (and an inevitable hot kitchen mess).
- Balance the Flavors: If your soup tastes too sweet, add a splash of apple cider vinegar or lemon juice to balance the sweetness with some acidity.
Puja Verma says
Love this soup during the Fall season!