Vegan One Pot Butternut Squash Soup

Dairy-Free  |  Published Dec 8, 2021  |  Updated Dec 8, 2021  |  By Tawnie

butternut squash soup in a white bowl garnished with heavy cream and pepitas

Hello and welcome to your new favorite slurp worthy vegan butternut squash soup!

This Fall I’ve found myself loving all.the.soups. Broccoli Cauliflower Soup and Creamy Wild Rice Soup have been on repeat in our house which both deliver ultimate, cozy vibes.

Butternut Squash has a sweet orange flesh that gives a beautiful, vibrant color to this soup. It’s a winter squash, but since this recipe can be made with frozen butternut squash too you can really enjoy it year-round.

soup in a white bowl garnished with cream and pepitas

This soup is:

  • Creamy, but without heavy cream
  • Super easy to make
  • Only uses one pot
  • Vegan!
  • Luscious and silky smooth
  • Nutrient rich

This soup with a bug hunk of warm, crusty bread is a meal in itself in my opinion. However, it’s also a delicious appetizer soup for the holiday season or for dinner parties. It’s light, creamy and satisfying!

Ingredient Notes:

ingredients needed to make butternut squash soup
  • Butternut Squash: Choose a medium-large butternut squash. Chop cubes in a uniform size so they cook evenly.
  • Onion and olive oil: this soup has a delicate start of onions, olive oil and a hit of salt and pepper. It’s the perfect, delicious base for this velvety vegan soup.
  • Fresh Herbs: I love using fresh thyme, rosemary and oregano here but feel free to use your favorites. Sage is also another great addition here for a cozy vibe that compliments butternut squash well.
  • Vegetable broth: Since this is a vegan butternut squash soup recipe, use a veggie broth for the base. However if you’re not vegan, feel free to use chicken broth.
  • Salt and pepper: always taste and adjust based on your person preferences. My husband always loves to add more salt to my soups so you do you!
  • Optional: coconut cream. Add in 1/2 cup coconut cream to give this soup a luscious finish. If not vegan, feel free to add in heavy cream.
  • Garnish: we love it with pepitas, fresh parsley, fresh black pepper, a drizzle of cream and bread for dunking!

Step by Step Directions:

  1. Prepare the veggies: peel, seed and cube the butternut squash and chop the yellow onion. Chop all herbs and set aside.
  2. Satue onion, garlic, olive oil.
  3. Add in butternut squash, herbs and broth.
  4. Bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes.
  5. Use an immersion blender to blend soup until smooth.
  6. Add cream, if using.
  7. Ladle into bowls, garnish and enjoy!
an immersion blended in a pot filled with butternut squash

Tips and Variations

  • You can use 20 oz. frozen butternut squash.
  • Use less broth for a thicker soup. 
  • Roast the butternut squash cubes in the oven before adding into the soup for a nutty flavor.
  • If you don’t have an immersion blender, let soup slightly cool and pour into a high-powdered blender, working in batches if necessary, to blend until smooth. Add and adjust more broth if desired. 
  • Serve with crusty, warm bread. Mmmm!
  • If not vegan, you can use heavy cream and use chicken broth and garnish with Parmesan cheese.
  • Using ditalini pasta (or any small pasta shape) is always a delicious addition to the soup too. 
soup in a white bowl garnished with cream and pepitas

FAQ

How do I cut butternut squash?

On a cutting board, carefully slice the top and bottom off with a sharp chef’s knife. Using a vegetable peeler, peel off all of the skin and discard. Stand the squash up on one of its flat sides and slice the squash in half. Scoop out seeds and discard. Then, slice and dice into small cubes.

How do I prevent my soup from curdling?

You shouldn’t have an issue with this soup. But if you choose to add in coconut cream or heavy cream, slowly stream it into the soup while stirring frequently.

How can I reheat soup?

Either the microwave or stovetop is fine.

How long does vegan butternut squash soup last?

Properly stored, it will last 4-5 days in the fridge.

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

butternut squash soup in a white bowl garnished with heavy cream and pepitas
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Vegan Butternut Squash Soup

This Vegan Butternut Squash Soup is a cozy, delicious classic that's silky smooth, made with simple and nutritious ingredients and best enjoyed with hot crusty bread for dipping!
5 from 1 review
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 130kcal

Ingredients

  • 2 Tbsp. olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 2 tsp. garlic, minced (about 2-3 cloves)
  • 1, (3 lb) butternut squash (peeled, seeded and cubed)*
  • 4-6 cups vegetable broth
  • 1 tsp. salt, plus more to taste
  • 1/2 tsp. pepper
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh rosemary, minced
  • 1 Tbsp. fresh oregano, chopped
  • Optional for garnish: full fat coconut cream, pepitas

Instructions

  • In a large stock pot or Dutch oven, heat olive oil over medium heat.
  • Add in onions and season with a pinch of salt and pepper. Cook for ~5 minutes stirring occasionally.
  • Add in garlic and cook for ~1 minute, careful to not let garlic burn.
  • Add in butternut squash cubes and cook, stirring, for ~2 minutes to give the butternut squash some heat.
  • Add in the broth, salt, pepper, thyme, rosemary and oregano. Stir and bring to a boil.
  • Cover and reduce heat to simmer. Cook until the squash is tender, about 20-30 minutes.
  • Using an immersion blender*, blend until soup is smooth and no butternut squash cubes are left behind.
  • Optional: Stir in 1/2 cup coconut cream to make it creamy and luscious, if desired.
  • Season to taste, ladle into bowls and garnish with pepitas, parsley, a drizzle of coconut cream, black pepper, etc. Enjoy!

Video

Notes

  • You can also use 20 oz. frozen butternut squash.
  • Use less broth for a thicker soup. 
  • If you don’t have an immersion blender, let soup slightly cool and pour into a high-powdered blender, working in batches if necessary, to blend until smooth. Add and adjust more broth if desired. 
  • Serve with crusty, warm bread. 
  • If not vegan, you can use heavy cream and use chicken broth and garnish with Parmesan cheese.
  • Using ditalini pasta (or any small pasta shape) is always a delicious addition to the soup too. 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 710mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

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Mary Ann Cristiano
1 year ago

Love this recipe. Super simple. Used spiralized squash noodles. Added some habanero paste. Used whole wheat bow tie noodles. Absolutely delicious and fast to make.

3 years ago

Not only is this recipe amazing, but your photos and graphics are awesome! What a fun post 🙂

3 years ago

The addition of the lasagna noodles was amazing! I have never had them in a soup before. It’s a keeper Tawnie!

3 years ago

You had me at one pot- I love the addition of the lasagna noodles here- it takes a pretty modern recipe and gives it an old world twist!

3 years ago

This butternut squash soup is the perfect fall dinner and makes a great lunch the next day!

3 years ago

Never would have thought of adding the lasagna noodles before I saw your recipe! Great, tasty addition!

3 years ago

I’ve never thought to add lasagna noodles before! This looks so creamy and comforting!

3 years ago

I was so happy that this was easy to make and beyond delicious!

3 years ago

Was super curious about this on your IG stories! What a great idea – I love butternut squash soup but never have thought to add noodles to it in any way!

Susie
3 years ago

I LOVE that this recipe has lasagna noodles in it. I love the crinkled edges of lasagna noodles. I will also buy pre-cut squash when I make this. Great Recipe!

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