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Orange bowl filled with a creamy orange soup made of winter squashes
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Creamy Vegan Winter Squash Soup

The best creamy vegan squash soup perfect for cold winter days. Filled with veggies and bursting with unique flavors, healthy comfort food extraordinaire!
Course Main Course, Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword creamy vegan soup, easy squash soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Calories 307kcal
Author Sophia DeSantis

Ingredients

  • 5 ½ cups winter squash squash , chopped into uniform pieces (I used a combo of delicata, Tahitian and butternut)
  • 4 cloves garlic
  • 1 zucchini , chopped (pieces should be uniform to squash)
  • 1 cup sweet onion , sliced
  • 6 sage sprigs
  • 6 thyme sprigs
  • drizzle coconut oil or olive oil , optional for brushing squash for roasting
  • sea salt ,  to taste
  • ½ cup cilantro , loosely packed
  • 1 tablespoon  smoked paprika
  • ½ cup walnuts  , soaked overnight if not using a high speed blender
  • ½ cup raw cashews  , soaked overnight if not using a high speed blender
  • 4 cups  veggie broth , low sodium if needed
  • pumpkin seeds for garnish , optional

Instructions

  • Preheat oven to 400 F/ 205 C
  • Place squash and garlic on a parchment lined cookie sheet. Hints for preparing squash: I scooped out seeds, peeled and cut into uniform pieces before roasting, but you can also roast whole and prep after. If you are using delicata squash, the skin can be eaten. The Tahitian and butternut needs to be peeled. Using a vegetable peeler works great.
  • If using oil, drizzle over squash. Place thyme and sage sprigs over squash making sure to spread out evenly. Lightly sprinkle with salt. 
  • Bake for 20 minutes.
  • Once 20 minutes is done, place zucchini and onion on the cookie sheet with the squash and garlic. 
  • Bake another 25 minutes. If your pieces aren’t uniform then take out any pieces that are soft when tested with a fork and continue to bake until all pieces are soft.
  • Once done, allow to cool a bit.
  • Place everything, except sage and thyme, in a blender (high speed works best) along with the rest of the ingredients, minus the pumpkin seeds. 
  • Then remove the thyme and sage leaves from the stems and add them to the blender. 
  • Blend until smooth. 
  • Soup should be nice and hot from blending, if not you can also warm it on the stove in a pot.
  • Garnish with pumpkin seeds if desired. Pairs well with my Smoky Tempeh, Apple and Arugula Sandwich!

Notes

  • Recipe makes about 9 cups
  • You can use any combination of winter squashes you like, however I enjoyed the varying sweetness of the three I used, but any would work as long as you use the same total amount.
  • The coconut oil is optional but adds a great hint of coconut flavor without a real big coconut taste.
  • If you happen to have my Cashew Walnut Cream Sauce already made, which I often do, you can also put in a cup of that instead of the walnuts and cashews. It’s essentially the same thing.

Nutrition

Calories: 307kcal | Carbohydrates: 43g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 341mg | Potassium: 1285mg | Fiber: 8g | Sugar: 10g | Vitamin A: 29365IU | Vitamin C: 66.3mg | Calcium: 170mg | Iron: 4.1mg