When the leaves begin to turn and the air gets crisp, nothing satisfies quite like a bowl of Vegan Butternut Squash Soup. This recipe is the gold standard for plant-based comfort; it is luxuriously creamy, naturally sweet, and deeply warming, all without the use of dairy or animal products. By roasting the squash to concentrate its sugars and blending it with velvety coconut milk and aromatic spices, we create a soup that is as nutritious as it is indulgent. Whether you’re looking for a healthy weeknight dinner or an elegant vegan starter for your holiday table, this soup is a celebration of autumn’s finest flavors.
Why This Recipe Works
- Roasting vs. Boiling: Roasting the butternut squash at a high temperature caramelizes the edges and intensifies the nutty flavor, providing a much richer base than simply boiling the vegetable.
- Natural Creaminess: Butternut squash is naturally high in starch, which emulsifies into a thick, buttery texture when blended. A touch of full-fat coconut milk adds that final “gourmet” silkiness.
- Complex Spice Profile: We use a combination of ginger, nutmeg, and a hint of sage to complement the squash’s sweetness with earthy and spicy undertones.
- Anti-Inflammatory Ingredients: With fresh ginger and garlic, this soup isn’t just comforting—it’s a boost for your immune system during the colder months.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour
- Yield: 4–6 Servings
- Difficulty: Easy
Ingredients
- 1 Large Butternut Squash (approx. 3 lbs), peeled and cubed
- 1 Large Yellow Onion, diced
- 3 cloves Garlic, peeled
- 4 cups Vegetable Broth (low sodium preferred)
- 1/2 cup Full-Fat Coconut Milk (or cashew cream)
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Fresh Ginger, grated
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Dried Sage or 3–4 Fresh Sage leaves
- 1 Tbsp Maple Syrup (optional, to balance acidity)
- Salt and Black Pepper to taste
- Garnish: Roasted pumpkin seeds (pepitas), a drizzle of coconut milk, or microgreens.
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed squash, onion, and garlic with olive oil, salt, and pepper. Roast for 35–40 minutes until the squash is tender and caramelized.
- Sauté Aromatics: In a large pot, add a splash of oil and sauté the grated ginger and sage for 1 minute until fragrant.
- Combine: Add the roasted vegetables and any juices from the baking sheet into the pot. Pour in the vegetable broth.
- Simmer: Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
- The Creamy Blend: Use an immersion blender to purée the soup until perfectly smooth. Alternatively, transfer to a high-speed blender in batches.
- The Final Touch: Stir in the coconut milk and maple syrup. Heat through for another 2 minutes. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and top with toasted pumpkin seeds and an extra swirl of coconut milk.
Conclusion
This Vegan Butternut Squash Soup proves that plant-based eating can be incredibly rich and satisfying. The roasting process does most of the heavy lifting, creating a flavor profile that is both complex and comforting. It’s a versatile recipe that stores beautifully and can be customized with different toppings to suit any occasion. Simple, healthy, and vibrantly orange, it’s the definitive way to enjoy the season’s bounty.
(FAQ)
Q: Can I use frozen butternut squash?
A: Yes! Frozen squash works well and saves on prep time. Roast it directly from frozen—it may just take an extra 5–10 minutes to get those nice caramelized edges.
Q: Is the coconut flavor strong?
A: If you use full-fat coconut milk, there is a very subtle tropical note. If you prefer a more neutral flavor, you can substitute with cashew milk or even a bit of unsweetened almond milk mixed with a tablespoon of tahini.
Q: How do I store and reheat?
A: This soup keeps in the fridge for up to 5 days. It actually thickens as it sits, so you might need to add a splash of water or broth when reheating on the stove.
