If you’ve been on the hunt for a comforting, nutrient-packed, and utterly delicious soup to brighten up chilly days, look no further than this Vegan Butternut Squash Soup Recipe. It’s the perfect harmony of sweet and savory, blending tender butternut squash with fragrant herbs and creamy coconut, creating a bowl that feels like a warm hug from the inside out. Whether you’re vegan, vegetarian, or simply craving something wholesome and cozy, this soup will quickly become a favorite in your rotation.
Ingredients You’ll Need
The best part about this Vegan Butternut Squash Soup Recipe is how simple and approachable the ingredients are. Each one plays a special role—from the silky texture of the squash to the herbal brightness of fresh thyme, rosemary, and oregano, every element adds depth and color to the final dish.
- 2 tablespoons olive oil: Perfect for sautéing and adding a fruity base flavor without overpowering the soup.
- 1 large yellow onion, diced: Builds a sweet and savory foundation that enhances the soup’s richness.
- 2 cloves garlic, minced: Adds a subtle punch and warmth, carefully cooked to avoid bitterness.
- 1 (3 lb) butternut squash, peeled, seeded, and cubed: The star ingredient, bringing natural sweetness and creamy texture when cooked down.
- 4-6 cups vegetable broth: The liquid base that brings everything together, adjustable for your preferred soup consistency.
- 1 teaspoon salt, plus more to taste: Balances flavors and helps brighten the natural sweetness of the squash.
- 1/2 teaspoon pepper: Adds mild spice and depth without overwhelming the delicate flavors.
- 1 tablespoon fresh thyme, chopped: Brings an earthy, slightly lemony note essential to this herbaceous profile.
- 1 tablespoon fresh rosemary, minced: Offers a piney aroma that complements the thyme beautifully.
- 1 tablespoon fresh oregano, chopped: Adds a subtle peppery freshness that lifts the soup’s complexity.
- Optional garnish: full-fat coconut cream, pepitas: Enhances creaminess and adds a delightful crunch for texture contrast.
How to Make Vegan Butternut Squash Soup Recipe
Step 1: Sauté Onions and Garlic
Start by warming the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and let it sauté gently for about 5 minutes until they turn translucent and start sweetening. Then, introduce the minced garlic and cook for just 1 minute—this short time ensures the garlic softens without turning bitter, so your soup stays perfectly balanced.
Step 2: Add Butternut Squash and Broth
Once the onions and garlic have built that beautiful fragrant base, it’s time to add your cubed butternut squash along with the vegetable broth. Toss in the salt, pepper, and all those fresh herbs: thyme, rosemary, and oregano. The broth should just cover the squash—use 4 cups for a thicker soup or add up to 6 cups for a lighter broth. Bring everything to a lively boil to kickstart the cooking.
Step 3: Simmer Until Tender
After boiling, reduce the heat to bring your soup to a gentle simmer, covering the pot with a lid. Let it cook for 20 to 30 minutes, checking occasionally until the squash is fork-tender. This slow cooking softens the squash into the ideal texture for blending while allowing the herbs and spices to infuse their magic throughout the broth.
Step 4: Blend Until Smooth
With the squash perfectly tender, use an immersion blender right in the pot to puree the soup until it’s silky smooth. This step is where your soup transforms into the beautifully creamy comfort food you’re craving. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a traditional blender.
Step 5: Stir In Coconut Cream and Season
To elevate the richness and add a luscious, velvety texture, stir in 1/2 cup of full-fat coconut cream. This step is optional but highly recommended if you want that extra indulgence without any dairy. Finally, taste your soup and adjust salt and pepper as needed before serving.
How to Serve Vegan Butternut Squash Soup Recipe
Garnishes
Garnishes are your chance to add texture, visual appeal, and extra flavor bursts. Try swirling in some extra coconut cream for a pretty marbled effect, or sprinkle toasted pepitas for a satisfying crunch that contrasts wonderfully with the smooth soup. A few fresh herb leaves or a grind of black pepper also add a fresh finishing touch.
Side Dishes
This soup pairs beautifully with a crusty whole-grain bread or delicate herb-infused crackers to soak up every last drop. A crisp green salad with lemon vinaigrette can add brightness and balance the rich creaminess in the bowl, making for a well-rounded, satisfying meal.
Creative Ways to Present
Want to impress at your next dinner or cozy get-together? Serve this Vegan Butternut Squash Soup Recipe in mini pumpkins or hollowed-out squash bowls for an autumnal presentation. Alternatively, layer the soup in clear cups with coconut cream and pepitas for an elegant appetizer that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the refrigerator for up to 4 days. Transfer it to an airtight container once cooled, so the flavors stay fresh and the texture remains creamy, ready to warm up whenever you need a quick, nourishing meal.
Freezing
Vegan Butternut Squash Soup Recipe is an excellent candidate for freezing. Portion it into freezer-safe containers or bags, and it will keep for up to 3 months. When you’re ready to eat it, thaw overnight in the fridge or gently warm it straight from frozen on the stove.
Reheating
Reheat your soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to restore its silky texture. If it thickens too much, add a splash of vegetable broth or water to loosen it up without sacrificing flavor.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash works well for this Vegan Butternut Squash Soup Recipe and can save time on peeling and cubing. Just keep an eye on the cooking time, as frozen squash may soften faster.
Is the coconut cream necessary, or can I skip it?
The coconut cream is optional. It adds a lovely creaminess and subtle sweetness, but if you prefer a lighter soup, you can skip it without compromising the core flavors.
Can I make this soup spicier?
Definitely! If you enjoy a little heat, try adding a pinch of cayenne pepper, smoked paprika, or a dash of hot sauce when you add your herbs and spices to the broth.
What can I substitute for vegetable broth?
If you don’t have vegetable broth on hand, you can use water and boost flavor by adding extra herbs, a splash of soy sauce or tamari, or nutritional yeast for a hint of umami depth.
How do I make the soup thicker or thinner?
Adjust the amount of vegetable broth to control the soup’s consistency. For thicker soup, start with less broth and add more if needed. For a thinner soup, increase the broth or even stir in some plant-based milk.
Final Thoughts
This Vegan Butternut Squash Soup Recipe is a true crowd-pleaser that brings warmth, comfort, and vibrant flavor to any table. Whether you’re making it for a busy weeknight, a special occasion, or simply treating yourself to something nourishing, you’ll love how easy it is to prepare and how satisfying every spoonful tastes. So grab that squash, gather your favorite fresh herbs, and dive into a bowl of pure plant-powered bliss—you’re going to want to make this one again and again!
Print
Vegan Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A creamy, comforting Vegan Butternut Squash Soup made with fresh herbs and blended to a smooth texture. This easy stovetop recipe features sautéed onions and garlic, tender butternut squash simmered in vegetable broth, and optional coconut cream for richness. Perfect for a cozy meal, garnished with pepitas or extra coconut cream.
Ingredients
Sauté Base
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
Main Soup
- 1 (3 lb) butternut squash, peeled, seeded, and cubed
- 4–6 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, chopped
Optional Garnish
- 1/2 cup full-fat coconut cream
- Pepitas (pumpkin seeds)
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the diced yellow onion to the pot and sauté for 5 minutes, stirring occasionally until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute, ensuring it doesn’t burn but releases its fragrant aroma.
- Add squash and broth: Add the cubed butternut squash to the pot along with 4 to 6 cups of vegetable broth, depending on desired soup thickness. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and add fresh thyme, rosemary, and oregano. Stir to combine.
- Bring to boil: Increase the heat to bring the mixture to a rolling boil, ensuring all ingredients heat through.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer gently for 20 to 30 minutes, or until the butternut squash pieces are tender and easily pierced with a fork.
- Blend soup: Use an immersion blender directly in the pot to puree the soup until completely smooth and creamy. Alternatively, carefully transfer portions to a blender in batches.
- Add coconut cream (optional): For a richer, creamier texture, stir in 1/2 cup of full-fat coconut cream and mix thoroughly.
- Serve and garnish: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with pepitas, additional coconut cream, fresh parsley, or a sprinkle of black pepper as desired.
Notes
- Adjust the amount of vegetable broth to get your preferred soup consistency; less broth for thicker soup, more for thinner.
- If fresh herbs are unavailable, use 1 teaspoon each of dried thyme, rosemary, and oregano instead.
- To make the soup spicier, add a pinch of cayenne or smoked paprika while sautéing.
- Use an immersion blender for convenience and safer blending directly in the pot, or a regular blender in small batches, allowing soup to cool slightly before blending.
- Soup stores well in the refrigerator for up to 4 days and can be frozen for 2-3 months.
