Creamy Vegan Butternut Squash Soup

Incredibly easy creamy vegan butternut squash soup made from roasted butternut squash and packed with nutrients for an undetectably healthy fall comfort food recipe! The perfect weeknight soup recipe!

Vegan Roasted Butternut Squash Soup Ingredients

We’re keeping this roasted butternut squash soup not only really simple in ingredients, but also really easy. There are no hard-to-find ingredients listed here. Everything should be fairly accessible in your local grocery store!

For this easy butternut squash soup recipe, you’ll need:

• Roasted butternut squash
• Oat milk (or any dairy free milk)
• Coconut cream
• Spices & herbs: thyme, sage, ginger
• Nutritional yeast (this gives the soup a bit of a “cheesy” flavor, as well as some added protein, while keeping the soup entirely vegan and dairy free! It’s also full of B12)
• Pea protein powder- this is optional, but I highly recommend if you want to add in some more vegan protein!
• Olive oil

You’ll notice that I didn’t include any onions or garlic. I personally found that the soup didn’t need it, but if you really love the garlic and onion flavors, feel free to add 2 tsp of minced garlic and 1/2 cup chopped onions to a saute pan to cook.

Then you’ll blend it all together in the food processor, which is the next step!

I use oat milk as the base, and then use a bit of coconut cream so that it’s still a very creamy butternut squash soup, but it’s not as heavy if you’re having it in the early fall months (where I live, it’s still pretty hot, so I still stick with lighter foods to not feel bogged down!).

Of course, you can definitely swap in either all dairy free milk or all coconut cream- whichever you have on hand! This soup is very customizable!

How to make vegan butternut squash soup in a food processor

What I love most about this vegan butternut squash soup is that it comes together so easily. Once you have the roasted butternut squash, all you’ll need to do then is just blend everything together.

First, you’ll puree the butternut squash until it’s more of a mash.

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Then add in the remaining ingredients and blend together!

You can also use a high powdered blender here if you don’t have a big food processor, like I use. But you definitely need something to blend the soup with.

To serve:

If you’re making this soup in the early fall, and it’s still warm where you are, you can absolutely serve this easy butternut squash soup more like a chilled gazpacho and just skip the heating step all together.

It truly is just as amazing cold as it is warm.

If you’re making this soup in the later fall and early winter months, then I recommend transferring the pureed soup to a sauce pot, where you’ll heat it up for a few minutes before serving with garnishes.

What can I add to this easy butternut squash soup recipe?

My favorite part of serving this creamy butternut squash soup is making it look super elegant with a few garnishes. It just makes the simple things in life more fun, in my opinion!

I recommend topping your vegan butternut squash soup with:

• a smear of coconut cream, as I’ve done in the photos
• vegan sour cream (the only brand I’ve found thus far is by Forager Project, and it is AMAZING!)
• chopped chives, or fresh thyme, sage, or all of the above!
• olive oil, for that elegant restaurant feel
• crunchy vegan croutons
• freshly minced ginger
• dash of ground cinnamon

By adding a few garnishes on top, you’ll really see how this soup can be elevated to feeling like you’ve just made it every time you go to have a cup!

What to serve with vegan butternut squash soup

I recommend serve this soup alongside some steamed broccoli or sautéed kale. Any of the fall veggies make a lovely addition to the soup!

You can even add some kale to the cooked butternut squash soup if you want a more voluminous bowl.

You might also serve the soup alongside:

• homemade vegan garlic bread
• homemade vegan grilled cheese
• sautéed lentils + quinoa
• roasted fall veggies
• fresh fall salad

Either way, you have an undetectably healthy yet absolutely delicious butternut squash soup that everyone will love, both kids and adults!

Can I freeze this creamy butternut squash soup recipe?

Absolutely!

If you’re into meal prepping, like I am, then you can store this soup in a large container at the beginning of the week and place it in the fridge for up to a week.

If you’d like to freeze this vegan healthy butternut squash soup for another time, simply pour it into an airtight container and store in the freezer for up to 2 months.

When you’d like to serve the soup, allow the soup to thaw at room temperature for 30 minutes before placing it into a medium sauce pan on the stove. Heat the soup on medium/low for 15 minutes and cook until warm!

I know you’ll just absolutely fall in love with this creamy vegan butternut squash soup! This soup is just:

Vibrant

Flavorful

Hearty yet not heavy

Packed with nutrients and vegan protein

The perfect fall soup recipe to make any time!

If you give this soup a go, let me know down below in the comments section, as well as giving it a rating so that others can see!

As always, I love to see your beautiful creations on Pinterest and Instagram, so be sure to tag me there!

Happy butternut squash soup making!

More healthy fall recipes you’ll love:

Vegan sweet potato gnocchi

Gluten Free Vegan Lentil Lasagna

Vegan Sweet Potato Casserole

Whole30 Vegan Mashed Potatoes

Vegan Lentil Loaf

Paleo vegan cauliflower gnocchi

Healthy lentil soup

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