Soup is amazing. It’s diverse, it’s easy for weeknight meals, and it’s healing. Soup is so nourishing and it tastes delicious. Without a doubt, it is an official part of my weekly rotation and this butternut squash soup happens to be one of my favourites. This butternut squash soup recipe was specifically requested by so many readers—and here it is! Creamy, super tasty, and something you’ll want to make right now. Oh, and it’s also done in just 30 minutes. Win! (Can’t get enough butternut squash? Try my Hasselback Butternut Squash or Butternut Squash Mac and Cheese next!)
Why You’ll Love This Butternut Squash Soup Recipe
Here’s what makes this butternut squash soup one of my go-to recipes:
Rich and creamy. When you’re eating a pureed veggie soup, you want it to be silky smooth, but also thick and rich so it has some staying power. This butternut squash soup delivers! Sweet, earthy flavour. Butternut squash is inherently sweet, but the combination of garlic, onions, and veggie broth adds savoury depth to the flavour. Quick and easy. In just 30 minutes, you can have dinner on the table with this soup. It’s perfect for busy weeknights or lazy weekends! Versatile. You can easily adapt this soup to your liking by adding more or less broth to change the consistency, adjusting the seasonings, and even adding in other vegetables or toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Olive oil – Or another oil you like to use for cooking. Onion – A standard yellow onion is perfect. Garlic cloves – Minced or pushed through a garlic press. Butternut squash – Peel it, remove the seeds, then cube. Sea salt and ground black pepper Fresh thyme leaves Vegetable broth – Use store-bought or homemade vegetable broth. Almond milk – Or another plant-based milk you like. Just make sure it’s unflavoured and unsweetened! Lime juice
Can I Use Another Type of Squash?
Yes, you can substitute another squash variety with a similar flavor. Honeynut squash, which has a deeper, nuttier flavor than butternut squash, would be an excellent substitution. You can also use Hubbard squash or a pie pumpkin for this recipe.
How to Make Butternut Squash Soup
You’re going to love this easy, creamy, flavourful soup! Here’s how to make it.
Cook the aromatics. In a large stock pot set over medium-high heat, warm the oil until it shimmers. Stir in the onion and garlic and cook for about 3 minutes, or until the garlic is fragrant. Add the butternut squash. Stir in the squash and sauté for about 7 minutes, or until the onions are translucent. Simmer. Stir in the salt, pepper, thyme, vegetable broth, and almond milk; bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the squash is tender.
Puree. Remove from heat. Pour the soup into a large blender with the lime juice. Blend until creamy. Finish. Season to taste and ladle into bowls. Garnish as desired.
Tips for Success
Follow these pointers for perfect vegan butternut squash soup:
Cut the butternut squash into uniform pieces. This ensures they’ll all be finished cooking at the same time. Be careful with the blender. When using the blender, be careful handling hot liquids. If you don’t have a large blender that holds at least 6 cups, blend the soup in increments so it doesn’t overflow. You can also let the soup cool slightly before blending; if you don’t I recommend leaving the lid open a crack so steam can escape. Place a kitchen towel over the blender lid to catch any spatters. Or use an immersion blender. In this case, you can simply add the lime juice to the pot and then blend everything together with the immersion blender.
Variations
Here are some ideas for switching up this butternut squash soup recipe.
Make it sweeter. If you prefer a sweeter soup, add some apples or pears with the butternut squash. Follow this recipe: Vegan Butternut Squash and Apple Soup Add more veggies. This soup is delicious as-is, but if you want to get more vegetables into your day, try adding celery and carrots with the onion. Make it spicy. Add a pinch of cayenne pepper for a spicy kick or sprinkle red pepper flakes, hot sauce, or chili crisp on the soup before serving.
Serving Suggestions
I love this butternut squash soup because there are so many options for toppings and accompaniments!
Pair with bread. Serve this soup with some crusty bread on the side for dipping, or try pairing it with Vegan Garlic Naan. Homemade croutons are also delicious! Serve with salad. Pair this soup with a fresh green salad for a well-rounded meal. My Shaved Brussels Sprouts, Quinoa and Apple Salad would be fantastic with the fall vibes of this soup. Amp up the creaminess. Add some richness and tanginess to the soup by topping it with a spoonful of vegan sour cream or coconut yogurt. A drizzle of coconut milk is amazing too! Add protein. The flavours of this soup make it a fantastic pairing with tempeh bacon. Crumble it up and sprinkle it over the top before serving. Crispy chickpeas are also great here!
How to Store Leftovers
To store leftover butternut squash soup, transfer it to an airtight container and refrigerate for up to 5 days. Warm it up on the stovetop or in the microwave, adding a splash of broth or almond milk if necessary.
Can I Freeze This Recipe?
Yes, you can freeze butternut squash soup. Transfer it to a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
More Cozy Vegan Soup Recipes
Vegan Broccoli Cheddar Soup Loaded Potato Soup Vegetable Minestrone Soup Easy Roasted Carrot Ginger Soup Creamy Vegan Mushroom Wild Rice Soup
Enjoy friends! If you make this butternut squash soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
