This vegan butternut squash soup is seasoned with all the right spices and served smooth, with a savory, creamy sauce. It’s easy to make a butternut squash soup vegan by using dairy-free ingredients! This vegan squash soup recipe produces a creamy, savory soup that’s like comfort food in a bowl! You’ll be sure to come back for bowl after bowl, and you can do it without guilt because it’s so healthy!
Does it seem impossible to make a squash soup vegan? This vegan butternut squash soup recipe proves otherwise! I love to serve this vegetarian butternut squash soup hot with some vegan coconut yogurt over the top and sprinklings of pumpkin seeds and cranberries. It’s perfection in a bowl!
And scroll down below to see the nutrition information on this soup. It’s so healthy!
How to Make Vegan Butternut Squash Soup
Look, there are several strategies for how to cook butternut squash soup. I happen to really like the method that requires roasting the butternut squash first. Why? Because roasted butternut squash brings out some of its richer flavors.
And if you haven’t tasted a rich, roasted butternut squash, you are missing out!
Making Roasted Butternut Squash
So, I begin by roasting the butternut squash. Simply cut a sliver off the bottom of the squash, to create a stable base, and the cut off the stem.
Then you’re ready to slice the squash beginning at the top, and working down to the bottom.
Then scoop out the seeds and squash goop. Drizzle a little olive oil over each cut-side of the butternut squash and sprinkle with salt and pepper. Turn them cut-side down on a pan and bake for 40 – 45 minutes. Voila! Roasted Butternut Squash!
Allow it to cool a little bit and then remove the peel and cut into 1″ cubes.
Making Vegan Butternut Squash Soup
To make the vegan roasted butternut squash soup itself, simply cook the onion with a little olive oil in a pot until the onions are tender. Then add the rest of the ingredients, like garlic, apples, spices, broth and more. Let all that simmer until the apples are tender.
Should you peel the apples? I say no. Because the peel is where so many of the nutrients reside. That said, if you don’t have a high-powered blender, you might want to go ahead and peel the apples because they are harder to pulverize. You can save those peels to something else like a green smoothie!
Transfer all the dairy free butternut squash soup ingredients, including roasted squash into a blender. Now, one thing to note here: this makes a lot of soup! You will want to do this in batches. It helps to have a bowl handy so you can puree one batch, transfer it to a bowl, and then move on to the next batch.
Here’s a tip for working with hot ingredients in your blender: make sure to remove the lid insert and never fill your blender more than half way full. Then cover with a dish towel and blend on low to begin with and slowly increase the speed.
Note: Transform this into a butternut squash soup coconut milk recipe by substituting the Ripple half and half for some creamy coconut milk.
Do you love vegan soup recipes? Be sure and check out my Vegan Chicken Noodle Soup, Vegan Minestrone, Vegan Cheeseburger Soup, and Vegan Pinto Bean Soup. These delicious soup recipes will warm you through on a cold night and make great leftovers to take for lunch the next day too!
Want to know what to serve with vegan butternut squash soup? Any of my soup recipes are even better when served with Vegan Cornbread!
Storing and Serving Soup
I like to store soup in several smaller containers rather than one large one. That way I can choose to freeze some portions of the soup. That works perfectly in the case of this vegan butternut squash soup. I freeze half and then leave half in the fridge for dinners or lunches.
To serve this soup, spoon it out into a bowl and microwave on high for a minute or two, until heated through. Allow it to cool slightly and then add vegan coconut yogurt on top with pumpkin seeds and even a few dried cranberries. It’s delicious!
We hope you love vegan butternut squash soup recipes as much as we do! If you decide to make it, be sure and snap a photo and send it to me using #namelymarly on Instagram. I just love seeing your photos!
Vegan Butternut Squash Soup
- 1 large butternut squash
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 small onion, peeled and roughly chopped
- 1/2 cup raw cashews
- 1 clove garlic
- 2 medium gala apples, cored and chopped (with peel)
- 5 cups low sodium vegetable broth
- 1 teaspoon curry powder
- 1 teaspoon dried ginger
- 1 teaspoon turmeric
- 3/4 cup Ripple half and half
- 1/4 cup pumpkin seeds, for topping
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Cut top and bottom off of a butternut squash. Then sit it upright and beginning at the top, cut it in half lengthwise. Scoop out the seeds. Place both halves, cut side up, on the prepared baking sheet. Drizzle with 1 tablespoons olive oil and use your fingers to make sure all the squash is covered. Sprinkle with salt and pepper. Turn the squash cut-side down and place in heated oven and cook for 40 – 45 minutes, until squash is tender. Remove from oven and set aside to cool slightly.
- In the meantime, set a large pot over medium-high heat and add remaining olive oil. Add onions and cashews and stir until coated. Cook about 5 minutes until onions are tender. Add chopped garlic and cook for about 30 seconds.
- Stir in the following to the pot: chopped apples, broth, curry, ginger, turmeric and rosemary. Bring to a simmer, then reduce heat to low. Cook over low heat for about 20 – 30 minutes while the squash is cooking.
- When the squash is done and cooled slightly, spoon out the flesh into a high-speed blender. Then pour in mixture from pot and vegan half and half. Don’t fill blender more than halfway full, and remove lid insert to allow heat to escape. Place a kitchen towel over top and blend at low speed, increasing to a higher speed, in short bursts until mixture is smooth
- Transfer soup back to pot to allow it to cool. After it’s cooled slightly, either serve immediately or transfer to sealable containers and refrigerate. This will keep up to 5 days in the fridge or can be frozen for up to 2 months.
- To serve, pour into individual bowls and top with additional cream and pumpkin seeds.