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Taco Soup

Taco Soup
Taco Soup is an easy Mexican-inspired meal made with seasoned ground beef simmered with onions, tomatoes, beans, and veggies. It has all the cozy comforts of chili, lightened up, and served soup-style! Instructions for the slow cooker and ins…

Taco Soup

Taco Soup is an easy Mexican-inspired meal made with seasoned ground beef simmered with onions, tomatoes, beans, and veggies. It has all the cozy comforts of chili, lightened up, and served soup-style! Instructions for the slow cooker and instant pot are included. Easy Taco Soup Our easy Taco Soup recipe takes all the Tex-Mex flavors…

READ: Taco Soup

Butternut Squash Soup

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty…

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.

When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree.

Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.

Ingredients in this butternut squash soup recipe

Our go-to butternut squash recipe happens to be vegan and plant-based: which is fitting as a modern spin! Instead of rich and heavy butters and creams of the past, butternut squash soup of today can feature beautiful flavors that are fully made of plants. Here’s what we included in this vegan butternut squash soup recipe:

Yellow onion, garlic, fresh ginger and carrot: These vegetables add subtle supporting notes to this recipe. Fresh ginger is key to the nuanced fall flavor profile!
Butternut squash: Squash is a good source of fiber, with 7 grams per 1 cup diced, or about 28% of your daily need (source) in one serving of this soup. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
Olive oil: Olive oil is our cooking oil of choice.
Vegetable broth: Use your favorite brand of vegetable broth.
Dried sage: Sage adds just the right fall flavor profile.
Chickpeas: This trick adds protein to the vegan soup, making it more filling than most!
Coconut milk: We’ve made lots of butternut soup recipes, and we think coconut milk is the best ingredient pairing to make the soup creamy and complement the flavor profile of the squash.

How to cut butternut squash

The longest lead time item in this soup is cutting the butternut squash! This squash is notoriously difficult to peel and chop. We recommend using a fresh squash in this recipe for best results, though you can use frozen in a pinch. Here are some tips for best way to cut it:

Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
Slice into planks, then chop. Cut the base and neck into planks, then dice them. Here’s a video to show the process.

Tip: make sure the squash is bright orange

When you cut into your butternut squash, make sure it’s bright orange in color. This means that it’s perfectly ripe and will result in the best sweet flavor and creamy texture.

If you cut into it and it’s pale yellow in color: alert! This means the squash is not ripe. We had this happen to us on one of the test runs of this soup. If this happens: abort! We hate to say it, but the squash will not taste as deliciously sweet as it should.

How to make butternut squash soup: overview

This butternut squash soup recipe is easy to make, once you’ve gotten past the cutting part! Here are the basic steps to a butternut squash soup:

Prep the ingredients. Chop your onion, ginger, carrot and garlic. Specific instructions are in the recipe below!
Saute the onion. Cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and stir until it’s just fragrant.
Add the remaining ingredients and simmer. Simmer until the veggies are tender.
Blend! Add the chickpeas and coconut milk and blend until pureed. We used a large high speed blender, so the entire soup fit. If you have a standard blender, you’ll have to do it in batches.

Chickpeas make it more filling

A unique ingredient in this butternut squash soup helps it stay filling by giving it a boost of protein and fiber: chickpeas! Don’t worry if you’re not a chickpea fan. You’ll puree them right into the body of the soup, so the flavor is barely perceptible and the texture is non-existent. You can omit the chickpeas if you like, but we love adding a boost of nutrients and keeping the soup as filling as possible.

What to serve with butternut squash soup

Once you’ve simmered and blended, let’s get to eating this tasty soup! There are lots of ways to serve a butternut squash soup recipe, but remember: you’ve got to add something to make it filling! Here are some options we love:

Crusty bread. Grab and artisan loaf or try homemade.
Cornbread. Try our favorite classic cornbread, cornbread muffins or vegan cornbread.
Grilled cheese. Add a baked grilled cheese, spinach artichoke grilled cheese, or one with brie and apple.
Crackers. Try homemade crackers or nut-based crackers.
Salad. Add arugula salad, spinach salad or arugula beet salad.

Dietary notes

This butternut squash soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Best Butternut Squash Soup (Vegan!)

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5 from 2 reviews

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6

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Description

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.

Ingredients

1 medium yellow onion
3 garlic cloves
1 tablespoon peeled and finely grated ginger
1 cup peeled and chopped carrots (about 2 medium or 1 very large)
1 medium butternut squash (4 cups chopped)*
2 tablespoons olive oil
1 quart vegetable broth
½ teaspoon dried sage
1 teaspoon kosher salt
15-ounce can chickpeas, drained and rinsed
1 cup full fat coconut milk, plus more to garnish
Optional garnishes: fresh chopped parsley, pepitas

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Instructions

Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash.
In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
Add the carrots, squash, vegetable broth, dried sage, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
Add the drained and rinsed chickpeas and the coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving.

Notes

*To speed up prep, substitute frozen butternut squash.

Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

More butternut squash recipes

There are so many ways to use this tasty squash! Here are a few more butternut squash recipes for fall:

Grab Thai curry paste and make Curried Butternut Squash Soup
Bake up a Butternut Squash Lasagna with boiled squash, 3 cheeses and sage
Puree it into a cheese sauce for Butternut Squash Mac and Cheese
Cube it up and make Roasted Butternut Squash
Throw it into a Butternut Squash Curry
Add Parmesan and sage for Butternut Squash Risotto

Butternut Squash and Sweet Potato Soup

a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs. This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners. If you’re looking for more creamy autumn soup recipes, you’ll also love my Vegan Mushroom Soup with Wild Rice, Creamy Carrot and Lentil Soup, and Vegan…

This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.

If you’re looking for more creamy autumn soup recipes, you’ll also love my Vegan Mushroom Soup with Wild Rice, Creamy Carrot and Lentil Soup, and Vegan Pumpkin Soup!

Crisp fall days call for this vegan Butternut Squash and Sweet Potato Soup. It’s one of my favorite seasonal side dishes because it fills my home with the rich, comforting aromas of fall as it simmers on the stove! Luckily, it’s ready in about 1 hour, so I don’t have to wait long to treat myself to a bowl.

What sets this butternut squash and sweet potato soup recipe apart from others is that the vegetables are roasted, not steamed or boiled. This takes the flavors to a whole new level because the heat of the oven draws out the veggies’ hidden nutty-earthy flavors, making them extra flavorful and beautifully caramelized.

The roasted vegetables are blended with aromatics, warm winter spices, and vegetable broth until you’re left with a comforting, silky smooth, and wholesome side dish! I love curling up with a bowl when it’s cold outside and it’s always a hit at Thanksgiving dinner. Luckily, this recipe makes plenty of soup for everyone and the leftovers freeze well, too!

Why you’ll love this cozy autumn soup

The best fall produce in every spoonful – Like my Vegan Butternut Squash soup, this recipe makes classic fall vegetables the star.
Warm, comforting, and creamy – The key here is to roast the vegetables before blending them into the soup. This unlocks their hidden flavors, and when combined with winter spices and caramelized aromatics, every slurp is taken to another level.
A foolproof, 10-ish ingredient fall side dish – This cozy vegan fall soup is ready in about 1 hour. All you have to do is roast the veggies, toss them in a pot with aromatics, spices, and broth, then blend until smooth!

How to make sweet potato and butternut squash soup

Find the complete recipe with measurements in the recipe card below.

Lay the chopped squash and potatoes on a baking sheet and drizzle with olive oil. Toss to coat, then season with salt and pepper. Roast the vegetables until they’re fork tender.

roasted cubes of butternut squash and sweet potatoes on a sheet pan.

After they’re done roasting, cook the onion in a large oiled pot over medium heat. Once soft, add the garlic and ginger and cook until fragrant.

Transfer the roasted butternut squash and potatoes to the soup pot along with the cinnamon, nutmeg, broth, and salt. Stir to combine.

Blend the soup until it’s silky smooth. Cook for another 10 minutes to warm it up, then serve in bowls with a drizzle of coconut milk or cashew cream. Enjoy!

a wooden spoon in a pot of butternut squash and sweet potato soup.

Frequently asked questions

What goes well with butternut squash sweet potato soup?

Serve every bowl with a drizzle of coconut milk, coconut cream, vegan cream, or cashew cream to make it extra luxurious. If you want some texture, add pumpkin seeds, chopped pecans, fried sage leaves, or croutons on top as well.

This recipe makes enough soup for a crowd, so it’s perfect for your Thanksgiving or Christmas dinner! Its warm flavors complement the Vegan Turkey Roast, Green Bean Casserole, and other classics so well.

You can also enjoy it as an appetizer or side dish with everyday family dinners. Serve it alongside any vegan main dish you like, such as Stuffed Jumbo Shells or Cheesy Broccoli Rice Casserole. Some crusty bread is always a must for dunking, too!

Should I peel the butternut squash and sweet potatoes?

I recommend peeling the squash and potatoes to make the soup as smooth as possible. I know this step can be a pain but buying pre-peeled and cubed butternut squash will save you lots of time and effort!

How do I store vegan butternut squash sweet potato soup?

Wait for the soup to cool to room temperature before transferring it to an airtight container. It will keep for up to 5 days when stored in the refrigerator or up to 3 months in the freezer.

Butternut Squash and Sweet Potato Soup

This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.

Course Soup

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 256kcal

Author Nora Taylor