Vegan One Pot Butternut Squash Soup

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.

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:

• 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!

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. 

FAQ

More Soup Recipes To Love:

• Tomato Tortellini Soup
• Chicken Taco Soup (Instant Pot)
• Broccoli Cauliflower Soup
• Italian Wedding Soup
• Crock Pot Minestrone Soup
• Instant Pot Corn & Potato Chowder

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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

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 130kcal

Author: Tawnie Graham of Kroll’s Korner

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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

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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

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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