Name: Creamy Vegan Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: US
Ingredients: 3 medium butternut squashes, peeled, seeded, and diced into 1-inch cubes; 4 cups high-quality vegetable broth (low sodium preferred); 3 small Yukon Gold potatoes, peeled and diced into 1-inch cubes; 1 medium yellow onion, thinly sliced; 4 medium carrots, peeled and diced; 1 clove garlic, minced; 1 (14 ounce) can full-fat coconut milk; Sea salt and freshly ground black pepper, to taste; Optional garnishes: toasted pumpkin seeds, a swirl of coconut cream, fresh sage leaves

Butternut Squash Soup

Easy Vegan Butternut Squash Soup

Aug 31, 2025
by Aaron Heathcote
- 4.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

50 mins
TOTAL TIME

1 hrs 5 mins
SERVING

6 People
VIEWS

6

Embrace the season with this luxuriously creamy and comforting vegan butternut squash soup. A symphony of sweet squash, earthy vegetables, and a hint of coconut creates a delightful culinary experience, perfect for a chilly evening.

Ingridients

Adjust Servings

3 medium butternut squashes, peeled, seeded, and diced into 1-inch cubes

4 cups high-quality vegetable broth (low sodium preferred)

3 small Yukon Gold potatoes, peeled and diced into 1-inch cubes

1 medium yellow onion, thinly sliced

4 medium carrots, peeled and diced

1 clove garlic, minced

1 (14 ounce) can full-fat coconut milk

Sea salt and freshly ground black pepper, to taste

Optional garnishes: toasted pumpkin seeds, a swirl of coconut cream, fresh sage leaves

Nutrition

Carbohydrate

83 g
Fiber

14 g
Protein

9 g
Saturated Fat

13 g
Sodium

368 mg
Sugar

16 g
Fat

15 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a large, heavy-bottomed pot (at least 5-quart capacity), combine the diced butternut squash, vegetable broth, potatoes, sliced onion, carrots, and minced garlic. (5 minutes)

02

Step

Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the butternut squash is very tender and easily pierced with a fork. (45 minutes)

03

Step

Remove the pot from heat. Using an immersion blender, carefully blend the soup until completely smooth and creamy. If you don't have an immersion blender, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth, returning each batch to the pot. (10 minutes)

04

Step

Stir in the coconut milk and gently heat the soup over medium heat until warmed through. Be careful not to boil. (5 minutes)

05

Step

Remove from heat and season generously with sea salt and freshly ground black pepper to taste. Adjust seasonings as needed.

06

Step

Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, a swirl of coconut cream, or fresh sage leaves. Serve immediately.

For a richer flavor, roast the butternut squash before adding it to the soup. Toss the diced squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
Feel free to adjust the amount of coconut milk to your preference. For a thicker soup, use less coconut milk; for a thinner soup, use more.
The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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Aaron Heathcote

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.