This vegan butternut squash soup recipe is so richly flavored, with garlic, sage, rosemary, and ginger. This creamy soup is the perfect addition to your dining table this fall.
This creamy and flavorful vegan butternut squash recipe is perfect for a cozy fall day. When I say it’s flavorful, I mean it. It includes butternut squash, vegetable broth, onion, and all the seasonings, including rosemary, ginger, sage, and garlic. It’s naturally vegan, gluten-free, and dairy-free, and tastes SO good!
Fortunately, this is also a very easy butternut squash soup recipe. All you need to do is cook the onion, then add the squash, then add the seasonings and broth, and let it simmer. The final step is to add the ingredients to a blender to give it that smooth and creamy texture. It will be ready in about 45 minutes. This soup works great as a side or main and I love to serve it for supper with some homemade cornbread (it is the Southern way).
Now, there’s a lot to love about this soup. But besides it being easy to make, absolutely delicious, and versatile, it’s also a great meal prep option. In fact, I’d go as far as to say it tastes even better the next day. Yep, I said it. All you need to do is quickly reheat it in the microwave and lunch is ready in a flash!
Have I convinced you to give this butternut squash soup a go? Let’s go!
- Vegetable oil (or )
- Yellow onion
- Salt and black pepper
- Butternut squash
- Minced garlic cloves
- Fresh sage
- Fresh rosemary
- Fresh ginger (optional)
- Vegetable broth
How to Make Vegan Butternut Squash Soup
Heat up the oil in a large pot over medium heat.
Add the chopped onion…
And black pepper to taste.
Heat up until onions are translucent (5 to 8 minutes).
Next, add the squash.
Cook until it softens up, stirring occasionally (about 10 minutes).
Add the garlic…
Stir and cook until you can smell the fragrance of the herbs, then add 3 cups of the veggie broth.
Bring to a boil…
Then cover the soup and reduce heat to a simmer.
Cook for 20 to 30 minutes or until the squash is as soft as you like it.
Remove from heat, let cool for a few minutes, and pour the soup into a blender.
Blend until smooth and add pepper to taste.
You might need to make a couple of batches depending on the size of your blender.
Pour your blended soup into a bowl and serve!
Serve with garlic-flavored croutons or sprinkle some chives on top for a garnish.
You can also add a dollop of vegan sour cream to add a little something extra in flavor.
- Store leftover soup in an airtight container in the fridge for up to 4 days and simply reheat it in the microwave.
- You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating in the microwave.
- If you’re not vegan, you can use chicken broth instead of vegetable broth if it’s all you’ve got on hand.
- If your soup is too thick for your liking, add another ½ to 1 cup of broth and blend.
- Want some heat? Add 1/4 teaspoon of crushed red pepper flakes, cayenne pepper, or paprika.
- Want to make curried butternut squash soup? Add 1.5 teaspoons of curry powder with the other herbs.
- How about adding more veggies? Opt for a cup each of chopped celery and carrot.
How do you make coconut butternut squash soup?
Coconut butternut squash soup is made with a can of coconut milk instead of vegetable stock. However, you can add both if you like, but reduce the stock to 1-2 cups. Then you top it with toasted unsweetened coconut flakes.
Can you make butternut squash soup ahead of time?
Yes, butternut squash soup will last up to 4 days when stored in the fridge, so you can easily make it in advance and simply reheat it in the microwave when the time comes.
Can I use ?
Yes, you can use frozen butternut . Just make sure it’s thawed before adding it to the pot.
Do you need to roast the butternut squash for the soup?
No, roasted butternut squash isn’t necessary for this soup recipe. However, if you want to make , you simply roast it beforehand. Toss the cubed squash in oil, spread them on a baking sheet, and roast them in a 400-degree oven for 30 minutes. Then continue with the recipe.
How do you serve butternut squash soup?
You can serve your vegan butternut squash soup as an appetizer, side dish, or the main meal. If serving it as the main dish, I like to serve it alongside crusty bread or cornbread and an easy vegetable side dish, like fresh green beans, roasted Brussels sprouts, or roasted vegetables.
Another option is to serve it as a side alongside a grilled cheese sandwich. It’s also a great side dish to enjoy at Thanksgiving, alongside other Thanksgiving regulars like turkey and mashed potatoes.
Finally, go wild with the toppings too! Add chopped chives or chopped fresh parsley as a garnish, croutons, toasted almonds or walnuts, or pepitas (green pumpkin seeds).
- 2 tbsp vegetable oil
- 1 large yellow onion, chopped
- 1/2 tsp salt
- 1 butternut squash, peeled, seeded, and cubed approx. 3 lbs
- 1.5 tsp minced garlic
- 1 tbsp chopped fresh sage
- 1/2 tbsp minced fresh rosemary
- 1 tsp grated fresh ginger (optional)
- 3-4 cups vegetable broth
- salt and pepper to taste
- Heat up the oil in a large pot over medium heat. Add the onion, then salt, and pepper to taste. Heat up until onions are translucent (5 to 8 minutes).2 tbsp vegetable oil, 1 large yellow onion, chopped, 1/2 tsp salt, salt and pepper to taste
- Add the squash and cook until it softens up, stirring occasionally (about 10 minutes).1 butternut squash, peeled, seeded, and cubed
- Add the garlic, sage, rosemary, and ginger. Stir and cook until you can smell the fragrance of the herbs, then add 3 cups of the veggie broth. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 to 30 minutes or until the squash is as soft as you like it.1.5 tsp minced garlic, 1 tbsp chopped fresh sage, 1/2 tbsp minced fresh rosemary, 1 tsp grated fresh ginger (optional), 3-4 cups vegetable broth
- Remove from heat, let cool for a few minutes, and then pour the soup into a blender. Blend until smooth. If your soup is too thick, add up to 1 more cup of broth and blend. Add pepper to taste. You might need to make a couple of batches depending on the size of your blender.
- Serve with garlic-flavored croutons or sprinkle some chives on top for a garnish.
I’m 66 years and this past fall was the first time in my life I tried butternut squash soup. Now I’m addicted to it. As a matter of fact, I think I’ll make some today. This is a very good recipe!
Thank you Terri :). And if you are going to have an addiction, butternut squash soup is a good one to have!
Can I use dried spices for the fresh herbs and spices and if so, how much of each?
Fresh sage. 2 tsp fresh to 1 tsp dried
Fresh rosemary 3 tsp fresh to 1 tsp dried
Fresh ginger 1 tsp minced to 1/2 tsp dried
1 tsp freshly grated to 1/4 dried