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Orange bowl filled with a creamy orange soup made of winter squashes

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
Keyword creamy vegan soup, easy squash soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Calories 307 kcal
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
US Customary - Metric

Instructions

  1. Preheat oven to 400 F/ 205 C

  2. 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.

  3. If using oil, drizzle over squash. Place thyme and sage sprigs over squash making sure to spread out evenly. Lightly sprinkle with salt. 

  4. Bake for 20 minutes.

  5. Once 20 minutes is done, place zucchini and onion on the cookie sheet with the squash and garlic. 

  6. 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.

  7. Once done, allow to cool a bit.

  8. Place everything, except sage and thyme, in a blender (high speed works best) along with the rest of the ingredients, minus the pumpkin seeds. 

  9. Then remove the thyme and sage leaves from the stems and add them to the blender. 

  10. Blend until smooth. 

  11. Soup should be nice and hot from blending, if not you can also warm it on the stove in a pot.

  12. Garnish with pumpkin seeds if desired. Pairs well with my Smoky Tempeh, Apple and Arugula Sandwich!

Recipe Notes

Nutrition Facts
Creamy Vegan Winter Squash Soup
Amount Per Serving
Calories 307 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 341mg 14%
Potassium 1285mg 37%
Total Carbohydrates 43g 14%
Dietary Fiber 8g 32%
Sugars 10g
Protein 8g 16%
Vitamin A 587.3%
Vitamin C 80.4%
Calcium 17%
Iron 22.9%
* Percent Daily Values are based on a 2000 calorie diet.