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Butternut squash soup in a white bowl on a marble boasrd

Vegan One Pot Butternut Squash Soup

This Vegan ONE POT Butternut Squash soup will warm you up this Fall and Winter Season! It is creamy (even without any added cream), rich in Vitamin A and so easy to make!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Calories 440kcal


  • 1 Yellow onion, diced (about 2 cups)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 tsp. garlic, minced
  • 1 large butternut squash (peeled and cubed) (or 20 oz. frozen butternut squash pre-cut).
  • 4-6 cups Vegetable broth
  • 10 lasagna noodles, uncooked (optional)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh rosemary
  • 1 Tbsp. fresh oregano


  • In a large stock pot or Dutch oven, heat the olive oil over medium heat. Then add in the onions and season with a pinch of salt and pepper. Cook for ~5 minutes stirring occasionally. Then add in the garlic and cook for another 1 minute.
  • Add in the butternut squash and cook for 2 minutes to give the butternut squash some heat. Add in the broth (if not vegan can use chicken broth), salt, pepper, thyme, rosemary and oregano and bring to a boil. Let the mixture boil for 10 minutes, or until butternut squash cubes are soft.
  • Using an immersion blender, blend until soup is smooth and no butternut squash cubes are left behind. (You can also use a blender for this step). Once it is smooth, add in your lasagna noodles - or pasta of choice. (optional to add in pasta, we make it all the time without noodles too!)
  • Cover with a lid for 15 minutes, stirring every 5 minutes so pasta doesn't stick to the bottom of your pan. If the noodles soak up too much liquid, you can always add in more broth.
  • Option if not vegan: Can stir in 1/2 cup heavy cream to make it creamy! Serve immediately. Soup can be made in advance. Cook off pasta separately and add in noodles prior to serving. 



If using fresh butternut squash, it can be easier to boil the butternut squash cubes before putting in the soup so they are softer, easier to blend and takes less time overall. Cut your butternut squash and place the cubes into boiling water. Boil the squash until the cubes are tender, ~10-15 minutes. 


Serving: 1.5cups | Calories: 440kcal