Creamy vegan butternut squash soup using eight simple ingredients and a coconut milk base is the perfect fall meal. Bonus, it's easy to make!
The prep is simple, the oven does most of the work and you simple blend when done! You can also freeze extra for fast meals on those crazy days.
This recipe was originally published on 11/5/18
One of the best ways to incorporate fall ingredients into a meal is making them into soup. While we love my creamy butternut squash pasta, soup is a favorite when it comes to making dinner because it's an easy way to get veggies in. Plus it's simple to make.
This vegan butternut squash soup recipe has eight simple ingredients, two of which are salt and veggie broth.
- Butternut squash
- Lite coconut milk
- Veggie broth
- Sea salt
How to Make Butternut Squash Soup
Homemade butternut squash soup is a perfect meal to prep ahead because you can do the roasting the day before and then when you are ready for dinner just blend and heat.
This vegan soup is so easy to make. The longest part is letting the veggies roast, but for that the oven does most of the work. Here is the play by play:
- Roast the butternut squash.
- Heat it up or keep blending if you have a great blender!
I love to make this healthy butternut squash soup for the whole family because it pairs well with so many things.
You can top vegan squash soup with something crunchy, dip with something gooey, or just stick your face right in and lap it all up like a dog. Not that I've ever done that. I'm just saying I have heard of it being done. **wipes face**
Here are some of our favorites to serve with butternut soup:
One of the best things about this butternut squash soup recipe is how easy it is to customize. You can change it up so that everyone is happy!
- Add in any other veggies you like, puree or even roast them and just drop them in chunky.
- Sprinkle with some vegan parmesan.
- Make some toasty bread homemade croutons.
- Use these smoky garlic pumpkin seeds as croutons.
- Make some crispy chickpeas and use them as croutons.
- Keep some of the roasted butternut squash on the side and use it in this avocado and kale salad.
Tips for Thickening Butternut Squash Soup
One thing with soup and kids is the mess If a soup is too watery, it literally gets all over. So I have a few tricks in making sure my soups are either thick to begin with, or I can make them thicker for the kid bowls.
Thicker soups are not only better for me because the mess is not as bad, but they are actually much easier for the kids to eat. Here are a few of my tricks:
- Making sure your broth/water ratio is kept low. I start slowly and keep adding until I get the thickness I want.
- Throw in a cooked potato. Potatoes will thicken soup and make them creamy.
- Add rice or quinoa to the bowl, then pour the soup in and mix. This will thicken it just for the serving so others don't need to have the grains if they don't want.
Trust me on this, make extra! I love doubling this recipe and freezing half of it in containers of two servings each. That way, I can easily pull it out for a quick meal or when I need a small side dish.
- Because this vegan butternut squash soup recipe uses veggie broth and not chicken broth, it keeps about one week in the fridge.
- It's best fresh or within the first few days, but it will still be good to eat up to seven days.
- In order to freeze this butternut soup recipe:
- The best way I have found to prevent freezer burn is to put the soup in a glass container filled about ¾ of the way. Then cover the top with plastic wrap, making sure the plastic is touching the whole top of the soup.
- Then cover with the container lid.
- I like to label it with what it is and the date I froze it. The layer of plastic touching the soup helps prevent icy buildup.
- Freeze for up to 3 months.
- Defrost the night before by putting it in the fridge to slowly defrost overnight.
- If you are doing it the day of, take it out in the morning and allow it to slowly defrost on the countertop.
More Vegan Soup Recipes
Once you're done gobbling up the best butternut squash soup recipe ever, try these other plant based recipes:
Vegan Roasted Butternut Squash Soup
- 5 cups chopped butternut squash (a small squash about 1.75 lbs)
- 1 cup chopped shallots
- 5 cloves garlic , medium sized (adjust for your preferred garlic flavor)
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 10-12 sprigs thyme , about a 1 inch diameter bunch (see note)
- 2 ¼ cups lite coconut milk (about 1 ½ 13.6 fluid ounce/403 ml cans)
- 2 cups veggie broth , low sodium if needed
- Preheat the oven to 450 F/ 230 C
- Mix the squash, shallots and garlic with the smoked paprika and salt.
- Put the mixture on a parchment lined cookie sheet. Top with the thyme sprigs.
- Bake for 35 minutes until the squash is cooked and brown on the edges.
- Remove the thyme sprigs, and put the rest into a blender with the coconut milk.
- Blend until smooth.
- If your blender is big enough, add the broth and blend until hot.
- If your blender is not big enough, pour the mixture into a pot and add the broth to the pot. Heat on the stove over medium low heat until warm.
- Serve, add toppings and dippers too!
- This makes 6 cups. The serving size is 1 ½ cups. Adjust depending on what course you serve this as.
- I love garlic but if you do not like too much then reduce the amount.
- For the thyme, you want to sperate the pieces so they cover the top of the veggies on the pan like in the photo.
- Bonus Tip: If you are warming the soup in a pot, after pouring the mixture into the pot, pour the broth in the blender and blend to get the last bits of soup that are stuck to the blender walls. This also helps clean the blender a bit. Then pour the broth into the pot.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.