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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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 130kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • In a large stock pot or Dutch oven, heat olive oil over medium heat.
    2 Tbsp. olive oil
  • Add in onions and season with a pinch of salt and pepper. Cook for ~5 minutes stirring occasionally.
    1 large yellow onion, diced (about 2 cups)
  • Add in garlic and cook for ~1 minute, careful to not let garlic burn.
    2 tsp. garlic, minced (about 2-3 cloves)
  • Add in butternut squash cubes and cook, stirring, for ~2 minutes to give the butternut squash some heat.
    1, (3 lb) butternut squash (peeled, seeded and cubed)*
  • Add in the broth, salt, pepper, thyme, rosemary and oregano. Stir and bring to a boil.
    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
  • 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.
    Optional for garnish: full fat coconut cream, pepitas
  • 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. 

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