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Warm up with this comforting butternut squash soup that’s perfect for chilly days or a cozy dinner! Butternut squash and other seasonal veggies are seasoned with aromatic spices like cinnamon, ginger, and garam masala, resulting in a meal rich in flavors and wholesome ingredients. Enjoy it on its own or with a slice of bread and vegan butter.
Table of Contents
🧡 Why you’ll love this recipe
- Flavorful: Warming spices, tart apples, and butternut squash create the perfect balance of flavors. Plus, you can add even more flavors with garnishes like toasted pumpkin seeds and cashew cream.
- Creamy: The coconut milk provides a richness and creaminess that makes this soup indulgent without being overly heavy.
- Easy to make: Everything comes together in just a few simple steps. No matter what your cooking level is, it’s easy breezy to make this butternut squash soup!
- Allergy-friendly: The recipe is naturally dairy-free and gluten-free, and it can be made without the use of oil if you’d prefer.
If you love warming dinners like butternut squash soup, you should take a peek at our vegan tortilla soup, 4-ingredient potato soup, vegan split pea soup, or vegan lentil soup.
🍲 Creamy butternut squash soup
Butternut squash soup is one of our all-time favorite meals to make. It’s rich, velvety smooth, and serves as a canvas to infuse flavor into. This particular recipe combines sweet butternut squash with apples, carrots, and warming spices like garam masala and cinnamon.
Combined with coconut milk, the end result is creamy, silky, and decadent without weighing you down. It’s packed full of aromatic flavors and delicate spices the whole family will love!
Serve this butternut squash soup with a drizzle of cashew cream and a sprinkle of toasted pumpkin seeds for the ultimate bowl. Enjoy it on a chilly day for a cozy dinner with freshly baked bread.
🌱 Is butternut squash soup vegan?
Many recipes incorporate cream or milk to create a decadent soup base. This butternut squash soup recipe is vegan as written since we swapped dairy-based ingredients for full-fat coconut milk.
In addition, we also use vegetable broth instead of chicken broth, which is sometimes used. Don’t worry though, it’s just as rich and creamy as ever!
🛒 Ingredients & substitutions
- Oil: To sauté the vegetables, adding flavor and richness to the soup. Use extra-virgin olive oil for the best taste, or opt for avocado or coconut oil.
- Aromatics: We combine fresh yellow onion, garlic, and ginger to add a sweet, spicy, and zesty flavor to the soup. You can also use white onion or shallots as a substitute.
- Butternut squash: The star of the show! Butternut squash is naturally sweet and has a smooth, creamy texture once cooked. You can replace it with other winter squash varieties, like kabocha or acorn squash, depending on availability.
- Carrots: Add more natural sweetness and color to the soup. If you don’t have carrots on hand, use sweet potatoes or more squash instead.
- Apples: Bring a hint of sweetness and tartness to the soup. Use any sweet-tart apple variety, like Honeycrisp or Granny Smith.
- Spice blend: For a warm, aromatic, and slightly spicy blend, we use garam masala, red pepper flakes, cinnamon, and turmeric. You can also experiment with curry powder or a mix of ground cumin, coriander, allspice, nutmeg, and cardamom.
- Coconut sugar: Adds a subtle sweetness that rounds out the other ingredients. Coconut sugar can be substituted with brown sugar or maple syrup.
- Coconut milk: Gives the soup a creamy, velvety texture. Vegan heavy cream is the next best option, followed by soy or cashew milk.
- Vegetable broth: Deepens the flavors of the soup. You can substitute vegetable broth with water if you don’t have any on hand.
- Sea salt & pepper: To enhance the flavors of the soup and add a slight kick.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make butternut squash soup
Step 1: Sauté the aromatics
Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté them all until fragrant and softened.
Step 2: Add the vegetables and spices
Add the butternut squash, carrot, and apple to the pot. Season the vegetables with your preferred spice blend and stir to coat everything well.
Step 3: Simmer the soup
Pour in the coconut milk, vegetable broth, and coconut sugar. Give it all a stir, then bring the mixture to a simmer. Cook the soup until the vegetables are tender and easily pierced with a fork.
Step 4: Purée the soup
Using an immersion blender or a countertop blender, blend the soup until it reaches a smooth and creamy consistency. If you’re using a standalone blender, allow the soup to cool slightly before mixing it to prevent any kitchen mishaps.
Step 5: Adjust the seasonings
If you’ve used a blender, transfer the soup back to the pot and taste it. Adjust or add any seasonings if you feel like the soup could use them.
Serve your butternut squash soup while it’s hot, garnished with a dollop of cashew cream and a sprinkle of toasted pumpkin seeds for added texture and flavor. Happy eating!
If you have questions about this butternut squash soup recipe, check out our FAQs or leave a comment down below!
🥗 What to serve with butternut squash soup
Believe us, butternut squash soup makes a great standalone meal as-is. But to make it even heartier, try serving it alongside some of our favorites like these:
- Kale Caesar salad
- Vegan garlic bread
- Sourdough bread
- Dairy-free bread
- A side of air fryer zucchini or air fryer green beans
- Couscous salad
🌡️ Storage & reheating
Butternut squash soup makes great leftovers! In fact, it’s one of our favorite dishes for meal prep. Just follow these simple storage and reheating tips:
- Fridge: Let the soup fully cool, then keep leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Freezer: Butternut squash soup is extremely freezer-friendly! Transfer the cooled soup to a freezer-safe container or bag, and store it in the freezer for up to 3 months.
- Reheating: You can reheat the soup on the stovetop over low heat, stirring occasionally. Alternatively, warm it in the microwave in 30-second intervals until warmed through.
♻️ Variations
- Roasted peppers: Add roasted red peppers for a slightly smoky and sweet flavor.
- Greens: Mix in a handful of fresh spinach or kale toward the end of cooking for additional vitamins and minerals.
- Sweet potatoes: Instead of butternut squash, try orange-skinned sweet potatoes for a different take on this recipe.
- Lentils: Stir in cooked lentils or chickpeas for a protein boost and some texture.
- Vinegar: Add a splash of white wine or apple cider vinegar for a touch of acidity.
- Curried: Swap garam masala with curry powder for a unique flavor profile.
- Fresh herbs: Use fresh or dried herbs, like sage, thyme, or rosemary, for a savory and herbaceous butternut squash soup.
- Cheesy: Add a dollop of vegan cream cheese or a sprinkle of vegan Parmesan for a cheesy, umami-rich flavor.
- Spicy: Add a swirl of harissa or Sriracha for a spicy finish.
🧑🍳 Top tips
- Use a sharp peeler: Use a sharp vegetable or potato peeler for an easier time working with the butternut squash.
- Adjust the spices: It’s important to taste the soup and adjust the spices and other seasonings to suit your personal taste.
- Cook the vegetables: Cook the vegetables until they are soft and fully cooked before blending them. This will result in the smoothest soup possible.
- Blend in batches: Blend the soup in batches if you’re using a smaller blender.
- Toast the pumpkin seeds: To add more flavor and texture, toast the pumpkin seeds in a dry pan before sprinkling them on top.
- Opt for quality broth: Use the highest quality store-bought vegetable broth or make your own for the best flavor development in the soup.
- Simmer: Let the soup simmer gently so the flavors meld together. It’s important not to rush this process.
- Adjust the consistency: If the soup is too thick, add a little more vegetable broth or coconut milk to thin it out.
💬 FAQ
Yes, you can use frozen butternut squash in this recipe. It’s best to thaw it before adding it to the soup or add additional simmering time.
Absolutely! Just add everything to a slow cooker, except the coconut milk, and cook it on low for 6-8 hours. When the soup is just about finished, stir in the coconut milk and blend everything until smooth.
Yes, this soup works with other types of winter squash. Use options like acorn or kabocha squash, instead of butternut squash.
Absolutely! Cut the butternut squash in half, brush the flesh side with olive oil, and bake it at 400 degrees F for 40-45 minutes, or until tender and caramelized. Scoop the flesh out into the pot with the other ingredients before blending.
Yes, this butternut squash soup recipe is naturally gluten-free. Just make sure to check all the store-bought ingredients to ensure they don’t have any gluten-containing ingredients.
🍴 More soup recipes
For more delicious and comforting soups like this butternut squash soup recipe, check out some of our favorites like these:
- Sopa de Fideo: Rich and hearty Mexican-style noodle soup.
- Fava Bean Soup: High protein soup made from fava beans and tomato broth.
- Soda de Frijoles: Creamy soup made from pinto beans and bold spices.
- Black Bean Soup: A Mexican-inspired recipe featuring black beans and lots of garnishes.
- Roasted Pumpkin Soup: A similarly cozy soup with pumpkin instead of butternut squash.
Best Butternut Squash Soup
Equipment
- High speed blender or immersion blender
- Peeler
- Large pot
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 ½ tablespoons minced fresh ginger
- 1 large butternut squash, peeled & chopped
- 1 large carrot, chopped
- 2 small apples, peeled & chopped
- 1 ¼ teaspoons garam masala
- ½ teaspoon red pepper flakes
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 teaspoon coconut sugar
- 1 cup full-fat coconut milk
- 4-5 cups vegetable broth
- Sea salt & pepper to taste
For Serving
- Cashew cream
- Toasted pumpkin seeds
- Dairy-free bread
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté them all until fragrant and softened.
- Add the butternut squash, carrot, and apple to the pot. Season the vegetables with your preferred spice blend and stir to coat everything well.
- Pour in the coconut milk, vegetable broth, and coconut sugar. Give it all a stir, then bring the mixture to a simmer. Cook the soup until the vegetables are tender and easily pierced with a fork.
- Using an immersion blender or a countertop blender, blend the soup until it reaches a smooth and creamy consistency. If you’re using a standalone blender, allow the soup to cool slightly before mixing it to prevent any kitchen mishaps.
- If you’ve used a blender, transfer the soup back to the pot and taste it. Adjust or add any seasonings if you feel like the soup could use them.
- Serve your butternut squash soup while it’s hot, garnished with a dollop of cashew cream and a sprinkle of toasted pumpkin seeds for added texture and flavor. Happy eating!
Notes
- Use a sharp peeler: Use a sharp vegetable or potato peeler for an easier time working with the butternut squash.
- Adjust the spices: It’s important to taste the soup and adjust the spices and other seasonings to suit your personal taste.
- Cook the vegetables: Cook the vegetables until they are soft and fully cooked before blending them. This will result in the smoothest soup possible.
- Blend in batches: Blend the soup in batches if you’re using a smaller blender.
- Toast the pumpkin seeds: To add more flavor and texture, toast the pumpkin seeds in a dry pan before sprinkling them on top.
- Opt for quality broth: Use the highest quality store-bought vegetable broth or make your own for the best flavor development in the soup.
- Simmer: Let the soup simmer gently so the flavors meld together. It’s important not to rush this process.
- Adjust the consistency: If the soup is too thick, add a little more vegetable broth or coconut milk to thin it out.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
