This easy vegan butternut squash soup is so simple and quick to make! With squash, ginger, garlic, and cannellini beans for creaminess, this is the perfect comfort food soup!

butternut squash soup about to be served

Why you’ll LOVE this vegan butternut squash soup recipe:

It’s my favorite season: soup season, and I’ve been so busy sharing all of my favorite soups of the season.

Rich lasagna soup, tortellini soup, vegetable stew, and chili are just a few of my favorite vegan soups. All vegan, dairy-free, and packed with veggies.

So let me introduce my new favorite comfort food: this lush and silky vegan butternut squash soup! Here’s why you’ll love it:

  • Ready in 30 minutes: This soup recipe is truly delicious within 30 minutes (though it will get even more flavorful and yummy the longer it sits!), and it’s so easy and quick to make, which means your weeknight dinners just got simplified!  
  • Deliciously flavorful: The slight sweetness from the butternut pairs so beautifully with the savory garlic and herbs, just like my blender pumpkin soup and sweet potato soup!
  • Naturally gluten-free, vegan, dairy free, & nut free: Making this soup SUPER allergy friendly- a fantastic reason to serve it to a crowd! And NO coconut- just like my vegan cream of mushroom soup!
  • Family & non-vegan approved: This vegan butternut squash soup is really just naturally vegan- there’s no major swaps that you need to make and no unfamiliar ingredients to work with- just simple plant-based goodness!
  • Great for meal prep: ​​​​Not only is this butternut squash soup delicious enough to serve at a holiday party, but it’s also secretly healthy and a great easy plant-based lunch or dinner to have throughout the week!
scooping the butternut squash in a pot

Want some more ideas for butternut squash recipes? Try my stuffed vegan butternut squash or roasted butternut squash!

The key to a creamy vegan butternut squash soup without coconut:

Want a creamy vegan and dairy free soup recipe without using coconut milk?! Then let me introduce you to this incredibly creamy and silky vegan butternut squash soup.

Don’t get me wrong. I love using coconut milk still (especially in my easy 30 minute sweet potato curry recipe!). But often times, vegan recipes call for coconut, which will leave a distinct coconut flavor. Sometimes, you just don’t want that in a recipe.

butternut squash soup in bowls with croutons

Which is why the key ingredient is using cannellini beans. Like my Tuscan white beans soup,  this butternut squash soup is blended with beans instead of a plant cream (yep, not even almond milk nor oat milk is in here!) to create the creaminess. 

This makes this vegan butternut squash soup super allergy friendly as well!

Ingredients & Substitutions:

  • Butternut Squash: I used two medium butternut squashes, that I chopped and de-seeded. You can also use pre-chopped butternut squash to save time.
  • Vegetable Broth: You can use homemade veggie broth or store bought. Either is fine!
  • Garlic & Onion
  • Cannellini Beans: This is the key to the creaminess in the soup once blended without any cream. You can also use borlotti beans.
  • Dried herbs: This soup recipe calls for rosemary, parsley, and basil. I used dried herbs but you can absolutely use fresh! You can also swap in thyme and fresh sage as well.
  • Ginger: I used ground ginger, but you can absolutely use fresh grated ginger. 
  • Olive oil: This will be used to sauté the garlic and onion first!

Overview: Step by Step How to Make Butternut Squash Soup:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

sautéed butternut squash, garlic, and onion in a pot.
First, we’ll start by sautéing the garlic and onion. Then add in the butternut squash and cook for a few minutes together.
making the butternut squash soup before blending
Pour in the veggie broth, along with the herbs and spices, and cannellini beans. Let the butternut squash cook until fork tender and soft, about 20-25 minutes.
blended butternut squash soup
Once cooked, use an immersion blender to blend until smooth and creamy.
butternut squash soup in bowls with croutons
Serve into bowls and top with desired toppings! Enjoy!

Pro Tip: If you want to make roasted butternut squash soup instead, you can easy roast the butternut squash before adding to the soup! Simply roast the butternut squash cubes with a bit of oil and sea salt on parchment paper and in the oven at 400F for 20-30 minutes, or until fork tender. 

spoonful of butternut squash soup

If you don’t have an immersion blender:

You can also blend this butternut squash soup in a blender instead. The only thing is that I recommend allowing the soup to cool a bit before blending. You don’t want a super hot soup going into your blender!

If you don’t have an immersion blender, though, they’re really useful! I love using it for my Tuscan white bean soup, along with my homemade vegan cream cheese and vegan mascarpone recipes. 

How to serve this easy vegan butternut squash soup:

I love to dress up a bowl of this soup with some homemade gluten free vegan croutons and herby beans.

You can also do a drizzle of vegan cream and some fresh herbs and toasted pumpkin seeds as well!

This soup goes great with a side of:

It’s also a wonderful Thanksgiving soup starter and even great to serve at a holiday party or potluck!

bowl of butternut squash soup with croutons

Storage and Freezing:

If you have any leftovers of this vegan butternut squash soup, you can easily store it in a large container and in the fridge for up to 4 days.

To reheat, simply pour it into a small pot and heat on medium heat via the stovetop. You can also microwave in a microwave-safe bowl. 

Alternatively, you can also freeze the soup. To reheat, transfer the soup to the fridge the night before to thaw. Then heat the same way via the stovetop or microwave!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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butternut squash soup about to be served

30 Minute Creamy Vegan Butternut Squash Soup – No Coconut!

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This easy vegan butternut squash soup is so simple and quick to make! With squash, ginger, garlic, and cannellini beans for creaminess, this is the perfect comfort food soup to serve as an easy and delicious weeknight dinner or holiday party dish!

Ingredients

Scale
  • 2 medium butternut squash
  • 5 cloves garlic
  • 3 shallots
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 15 ounces cannellini beans
  • Sea salt + pepper, to taste

Instructions

  1. Prep: Peel, slice, and remove the seeds of the butternut squash. Then cut up the butternut squash into 1-inch cubes. Mince the garlic, and chop the onion.
  2. Saute: In a large pot, heat the olive oil on medium heat. Add in the garlic and onion, and sauté until the garlic is lightly browned and the onions are translucent. Add in the butternut squash, and sauté for 5 minutes.
  3. Add in the broth: Pour the broth into the pot, along with the ground ginger, thyme, parsley, basil, and cannellini beans. Stir and bring the broth to a boil. Then reduce the heat to medium-low, and cover to cook for 20-25 minutes, until the butternut squash is fork tender and soft.
  4. Blend: Once the butternut squash is soft, use an immersion blender and blend the soup until everything is creamy.
  5. Serve: Scoop into bowls, top with croutons, and serve warm! Store any leftovers in an airtight container and in the fridge for up to 4 days. 

Notes

See blog post for all tips and tricks