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hand holding bowl of squash soup with coconut cream

Creamy Vegan Butternut Squash Soup

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan


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!


  • 3 cups roasted butternut squash
  • 2 cups oat milk 
  • 1/2 cup coconut cream
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme
  • 2 tsp chopped sage
  • 2 tsp ground ginger
  • 2 tsp sea salt
  • Optional: 3 tbsp pea protein powder
  • Olive oil, coconut cream to garnish


  1. In a food processor, pulse the squash until puréed.
  2. Add in the remaining ingredients, except for the garnishes, and puree until smooth.
  3. You can either serve it chilled as is or transfer it to a medium saucepan and heat on medium for 15 minutes, stirring occasionally.
  4. Garnish and serve with olive oil, coconut cream, fresh herbs, etc.
  5. Store in an airtight container for up to a week in the fridge, or freeze for up to 2 months.


  • Serving Size: 1 cup
  • Calories: 185
  • Sugar: 2.7 g
  • Sodium: 104.8 mg
  • Fat: 5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 13 g
  • Fiber: 2.1 g
  • Protein: 8.2 g
  • Cholesterol: 0 mg

Keywords: vegan butternut squash soup, creamy butternut squash soup, roasted butternut squash soup recipe, roasted butternut squash soup, easy butternut squash soup recipe, how to make squash soup