If you are on the hunt for a comforting, hearty, and utterly delicious bowl to warm you up, this Vegan Butternut Squash Soup Recipe is your new best friend. It combines the natural sweetness of butternut squash with fragrant herbs and a velvety texture that feels like a warm hug in a bowl. This soup is not only nourishing and satisfying but also incredibly simple to prepare, making it perfect for any day you want to impress yourself or your loved ones with a wholesome, plant-based meal.
Ingredients You’ll Need
The magic of this soup lies in its straightforward, fresh ingredients. Each one plays a starring role, contributing essential flavors, vibrant color, and a smooth, rich consistency that brings this Vegan Butternut Squash Soup Recipe to life.
- Olive oil: Provides a fruity base for sautéing and develops depth of flavor.
- Yellow onion: Adds a subtle sweetness and richness when cooked down.
- Garlic cloves: Introduce a fragrant warmth that enhances every spoonful.
- Butternut squash: The star of the show, offering natural sweetness and creamy texture once cooked.
- Vegetable broth: Builds the soup’s body, balancing the sweetness with savory undertones.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
- Fresh thyme: Adds a subtle woodsy aroma that complements the squash beautifully.
- Fresh rosemary: Provides an earthy note that elevates the taste.
- Fresh oregano: Brings a slightly minty, herbal brightness to the soup.
- Optional garnishes (coconut cream, pepitas): Add richness and a delightful crunch for contrast.
How to Make Vegan Butternut Squash Soup Recipe
Step 1: Sauté the Aromatics
Warm the olive oil in a large stock pot or Dutch oven over medium heat. Toss in the diced yellow onion and cook it gently for about 5 minutes until it turns translucent and fragrant. Next, add the minced garlic and stir for just a minute—be mindful not to burn it, as that can bring bitterness.
Step 2: Add Squash and Herbs
Once the onions and garlic are perfectly softened, it’s time to toss in the cubed butternut squash along with your vegetable broth. Sprinkle in salt, pepper, and your fresh herbs—thyme, rosemary, and oregano. These herbs are what give this Vegan Butternut Squash Soup Recipe that inviting, cozy aroma you’ll love.
Step 3: Simmer to Tenderness
Bring the pot to a boil, then cover and lower the heat to a gentle simmer. Let it bubble away for 20 to 30 minutes until the squash is soft enough to mash easily with a spoon. This step melds all the ingredients together and creates that rich, silky base.
Step 4: Blend Until Smooth
Use an immersion blender directly in the pot to puree the soup until it’s gorgeously smooth and creamy. This quick step transforms the chunks into a luscious, velvety texture that makes this Vegan Butternut Squash Soup Recipe so comforting.
Step 5: Optional Creamy Finish
If you want to take it up a notch, stir in about half a cup of full-fat coconut cream. It adds a beautiful creaminess and subtle tropical note that complements the natural sweetness of the squash perfectly.
Step 6: Season and Serve
Give your soup a final taste to adjust the salt and pepper. Ladle it into bowls and get ready to add your favorite garnishes before enjoying the fruits of your easy labor.
How to Serve Vegan Butternut Squash Soup Recipe
Garnishes
A sprinkle of pepitas adds a crunch that contrasts wonderfully with the smooth soup, while a drizzle of coconut cream adds visual appeal and rounds out the texture. Fresh parsley scattered on top livens up the colors as well as the flavor.
Side Dishes
This soup pairs beautifully with crusty artisan bread for dipping or a fresh green salad for balance. Roasted vegetables or a warm grain bowl can round out the meal if you want something more substantial.
Creative Ways to Present
For a festive touch, serve your Vegan Butternut Squash Soup Recipe in hollowed-out mini pumpkins or squash for a charming seasonal presentation. Alternatively, a swirl of herb oil or a sprinkle of smoked paprika can add a gourmet flair that impresses guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge! Transfer it to an airtight container and consume within 3 to 4 days for the freshest taste and texture.
Freezing
You can freeze this Vegan Butternut Squash Soup Recipe in meal-sized portions. Use freezer-safe containers or bags and keep it for up to 3 months. Just remember to leave some space for expansion!
Reheating
Reheat gently on the stove over low heat, stirring often to prevent sticking. If the soup feels too thick after freezing, just add a splash of vegetable broth or water to bring it back to your preferred consistency.
FAQs
Can I use frozen butternut squash instead of fresh for this Vegan Butternut Squash Soup Recipe?
Absolutely! Frozen butternut squash works well and can save time on prep. Just adjust the cooking time slightly since frozen squash tends to soften faster.
Is this soup spicy?
Nope! This Vegan Butternut Squash Soup Recipe is mild and comforting, but you can easily add a pinch of chili powder or cayenne if you prefer a bit of heat.
Can I substitute the fresh herbs with dried herbs?
Yes! Use about one-third of the amount if substituting dried herbs since they have a more concentrated flavor. Add them earlier in the cooking process for best results.
Is the coconut cream necessary?
The coconut cream is optional but highly recommended for extra creaminess and richness. If you prefer, you can skip it or try other plant-based creams like cashew cream.
Can I make this soup in a slow cooker?
Definitely! Sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 4 to 6 hours or until the squash is tender enough to blend.
Final Thoughts
This Vegan Butternut Squash Soup Recipe is a true kitchen treasure that brings delightful flavor, comforting warmth, and beautiful simplicity to your table. Whether you’re a seasoned cook or just diving into vegan recipes, this soup promises to become a beloved staple in your meal rotation. So grab your ingredients and get ready to savor a bowl full of nourishing joy!
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, American
- Diet: Vegan
Description
This creamy and comforting Vegan Butternut Squash Soup is made with tender butternut squash, aromatic herbs, and a touch of coconut cream for richness. Perfect for a cozy meal, it’s easy to prepare on the stovetop and comes together in just 40 minutes. Serve garnished with crunchy pepitas and fresh herbs for a satisfying vegan-friendly dish.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 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 Garnishes
- 1/2 cup full-fat coconut cream (for creaminess)
- Pepitas (pumpkin seeds)
- Fresh parsley
- Black pepper
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 and garlic: Add the diced yellow onion to the pot and sauté for about 5 minutes, stirring occasionally until softened. Then add the minced garlic and cook for an additional minute, taking care not to let the garlic burn.
- Add squash and broth: Stir in the cubed butternut squash along with 4 to 6 cups of vegetable broth, depending on your preferred soup thickness. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and add the chopped fresh thyme, rosemary, and oregano. Stir well and bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to low to let the soup simmer gently. Cook until the butternut squash is very tender, which should take about 20 to 30 minutes.
- Blend until smooth: Using an immersion blender, carefully blend the soup in the pot until it reaches a smooth and creamy consistency.
- Optional creaminess: For a richer texture, stir in 1/2 cup of full-fat coconut cream and mix well to combine.
- Season and serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and garnish with pepitas, fresh parsley, extra coconut cream, or freshly ground black pepper as desired before serving.
Notes
- If you don’t have fresh herbs, dried thyme, rosemary, and oregano can be used; reduce quantity to 1 teaspoon each as dried herbs are more potent.
- The thickness of the soup can be adjusted by adding more or less vegetable broth.
- For added texture, reserve some cooked squash cubes before blending and stir them back in at the end.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Pepitas and fresh herbs add both flavor and texture as garnishes, but are optional.
