This winter squash soup is so easy to make and has added zucchini making it veggie packed. It's vegan but so creamy and delicious you won't miss the dairy!
This soup is quickly made in a blender after you roast the veggies. You can even roast the day before and get this blended in 5 minutes!
This post was originally published on October 13, 2014.
Much like my vegan butternut squash soup, this blender made soup is a perfect meal that the whole family will love. Pair it with a vegan grilled cheese for the ultimate comfort food!
Soups are magical. They're easy to make, delicious, and can serve as a complete filling meal all in one bowl. This squash and zucchini soup is loaded with satisfying Winter flavors to cozy up with.
These healthy, whole food ingredients make up this creamy & delicious recipe:
- Winter Squash
How To Make Winter Squash Soup
- Roast the squash.
- Add the rest of the veggies and roast some more.
- Blend everything.
Recipes to Serve with Winter Squash Soup
As I mentioned, this soup is filling enough to be a meal on its own, but it also goes well with these salads for the classic soup & salad combo:
- Lentil Quinoa Salad
- Grilled Romaine Salad with Caesar Dressing
- Greek Farro Salad
- Avocado Kale Salad with Butternut Squash
- Italian Orzo Salad
- You can use any combination of winter squashes you like, as long as you use the same total amount. Try a mix of butternut squash, acorn squash, spaghetti squash, and pumpkin.
- Add in more veggies for extra flavor and nutrition like peppers, carrots, or mushrooms.
- Pack in even more health by adding shredded greens like spinach or kale.
- Top the soup with sunflower or pumpkin seeds for some extra texture.
- Add a drizzle of Vegan Sour Cream on top for more flavor.
- Sprinkle some Vegan Parmesan on top!
- Make sure to chop the squash into uniform pieces so they cook evenly.
- You can also skip the chopping part by using frozen prepared squash.
- Roasting the squash and veggies in this zucchini squash soup creates its rich and complex flavor. You can cook them another way if you prefer but it will definitely change the flavor up.
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder
- You can use a standard blander or immersion blender to mix the soup but it won't come out as creamy.
- High speed blenders heat up the soup which makes it so easy! If you don't have one, just heat the soup in a saucepan on the stove until warm.
- This vegan squash soup keeps well and the flavor is amazing even days later making it a perfect meal prep recipe. Make up a big batch and portion it out into single servings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can also freeze this soup. Pour it into a freezer safe container, lay a sheet of plastic wrap against the top (to prevent freezer burn) and seal tightly. Freeze for up to three months.
- Reheat defrosted soup in the microwave or on the stovetop.
Some popular varieties of Winter squash are: butternut squash, acorn squash, spaghetti squash, and pumpkin. Winter squash has a tougher skin than Summer squash.
Yup! Butternut squash is a type of Winter squash.
It sure is! The ingredients in this vegan squash soup are filled with vitamins, minerals, and offer antioxidants that can help with inflammation. This recipe in particular is a good source of vitamin A, vitamin C, potassium, calcium, fiber, and even protein.
Yes, the skin is safe to eat, although it is quite thick and tough which most people don't enjoy eating. It is best to peel the tough exterior away. You can remove the skin before cooking, or roast the squash with the skin on then scoop out the insides.
Yes, it will keep up to three months in the freezer, just seal it well in a freezer safe container. I like to add a layer of plastic wrap right up against the soup to help prevent freezer burn.
Classic flavor pairings for winter squash include cinnamon, brown sugar, maple syrup, cloves, nutmeg, honey cardamom, sage, rosemary, thyme, and bay leaf,
More Winter Squash Recipes
When Winter squash is in season I like to use it as much as possible! These other vegan recipes feature a variety of Winter squash:
- Pasta with Roasted Butternut Squash
- Butternut Squash Lasagna Roll Ups
- Low Carb Spaghetti Squash Bowls
- Baked Kabocha Squash Chips
- Butternut Squash Apple Burgers
Creamy Vegan Winter Squash and Zucchini Soup
- 2 pounds winter squash , chopped (about 5 cups)
- 1 ½ teaspoons sea salt
- 2 teaspoons smoked paprika
- Drizzle of oil or broth if oil free , to sauté
- 1 cup zucchini , chopped (about 1 medium zucchini)
- 1 cup sweet onion , chopped
- 4 cloves garlic , chopped
- 1 tablespoon fresh thyme
- ¾ cup cashews , see note
- 4 cups veggie broth , low sodium if needed
- Sunflower or pumpkin seeds for garnish , optional
- Preheat oven to 400 F/ 205 C
- Place squash, salt, smoked paprika and oil (or broth) on a parchment lined baking sheet. Roast for 20 minutes.
- Once done, add zucchini, onion, garlic and thyme with the squash. You can mix around with a spatula if you want. Bake another 25 minutes.
- Remove and allow to cool a few minutes. Add the mixture into a blender, being careful not to get burned.
- Add the cashews and broth to the blender and blend until smooth.
- If you have a high speed blender, you can blend until hot and serve right away. You can also warm in a pot on the stove.
- Garnish with seeds if desired.
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- You can use any combination of winter squashes you like, as long as you use the same total amount.
- Make sure to chop the squash into uniform pieces so they cook evenly.
- Recipe makes about 7 cups, serving size is around 1 ¾ cups.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
Oh my! I made this yesterday and it is fabulous! Other than figuring out how to blend this amount of soup in my 32 oz Vitamix, it was really very easy. Great taste to it and no beans which is currently a nemesis to my GI tract. Love it and will make it again for sure!
So comforting and delicious!
Is there a substitution for the cashews to accomodate a nut allergy?
Hi Mindy! I have not personally tried anything since we don't have any nut allergies, but some of my readers substitute a combo of the following to accommodate for their nut allergies: potato, cauliflower, white beans, sunflower seeds. I use potato and white beans in a lot of my creamy sauces (along with cashews) and those are great. In a soup I think it would work but keep in mind that it won't have the same creaminess the cashews give. Another thing you could try is adding some of your favorite dairy free yogurt, or even subbing part of the broth with a dairy free milk. The flavor may change a bit so you may need to play with the seasonings. Let me know what you end up trying!
MINDY M LUND
I don't always love butternut squash but the flavors in this were great!
I made this tonight for the first time and the house smelled so heavenly while the squash was roasting. It was so easy to make and amazingly delicious. My husband and I couldn't get over the creamy taste without the use of butter and cream. Hubby said that it tasted better than any squash soup he has had in a restaurant. Needless to say, we are huge fans. We are having it again tomorrow night with the tempeh sandwiches.
Thank you so much for letting me know Nicole! I'm so thrilled you guys loved it. I need to bring it back this fall!
Although it's still warm and sunny in my part of the world, when I saw photo of this soup, I immediately wished it to magically appear on my table... Good work 🙂
Although it's still warm and sunny in my part of the world, when I saw the photo of this winter soup I honestly wanted to magically appear in front of me... 🙂
Lol! It's been pretty warm here too but we've had a few coolish moments, meaning not 80 degrees, so I took full advantage! It's a great soup any time! Thanks so much for following.
MJ and Tim (@mjandhungryman)
Very interesting that you added cilantro! I'd never have thought to do so. Sage + squash is always an awesome pairing but looks like you took it to another level 😉 sage+thyme+cilantro+squash..must try. I, too, LOVE using my vitamix to make soups. So easy! Pinning!
Yes! I wanted to add a little something different, my goal for this next blogging year is to change things up and step out of my comfort zone. Hence, trying out your spicy Korean recipe with something different to make it vegan! The cilantro went really well with the other flavors in this soup, unless of course you hate cilantro in general but that another issue, lol...the Vitamix is amazing for soups! This recipe will be a breeze for you using it. Hope you like the flavors!
I love the photos of this soup!
Thanks Maureen!! I worked hard on these because it's going to be published in a magazine. Thanks for always being so supportive!
The Vegan 8
Looks delicious and such a beautiful color!! Perfect fall soup! I've never heard of those first 2 squashes, just butternut. It looks gorgeous! Love the pumpkin seeds too.
Thanks Brandi! It's so tasty, warm and comforting. Tahitian squash is much like butternut, a little more fibrous but a sweeter squash. Delicata is awesome because you can eat it with the skin on, super easy! So yummy! A little milder of a squash but very good too. I'm putting it on pizza tonight!