Creamy Vegan Butternut Squash Soup

hand holding bowl of squash soup with coconut cream

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!




  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.

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