Creamy, flavorful, and ready in about 30 minutes, this vegan butternut squash soup recipe is one you don’t want to miss! It’s ultra creamy, easy to make, and perfect for meal prep. It’s the ultimate Fall comfort food.
The Eat With Clarity kitchen is in fullllll Fall mode. Sweet potato smoothies, this butternut squash soup, lentil chili, butternut squash risotto, and pumpkin everything. It permanently smells like cinnamon in my kitchen and I’m definitely not complaining.
Sit by the fire with a bowl full of this vegan butternut squash soup and top it off with some crispy roasted chickpeas. Does that not sound the perfect Fall Sunday evening?! I mean, seriously.
It’s vegan, gluten free, SO creamy, incredibly flavorful, and even freezer friendly! What more could you want??
Preheat the oven to 400 degrees Fahrenheit.
Cut the squash in half lengthwise. Scoop out the seeds from the bottom of the squash and discard.
Add the squash to a baking tray lined with parchment paper or a silicone baking mat with the peeled carrots.
Drizzle a tablespoon of olive oil on top and bake for 40-45 minutes or until the squash is easily pierced with a fork.
Roasting the butternut squash for this soup yields major flavor that you have to taste yourself to believe. Coupled with the sautéed onions and garlic, ugh, I wish I had some leftover!
How to make this recipe
While the squash and carrots are roasting, we can prep the rest of the ingredients.
Mince the garlic and add to a pan with the chopped onion and final tablespoon of olive oil.
Saute until the garlic is fragrant and onion is translucent. This should take about 5-7 minutes.
When the squash is done, carefully scoop out the flesh and add to a high speed blender with the carrots, onion/garlic mixture and all remaining ingredients.
Process until completely smooth. If you want the soup a little thinner, you can add extra coconut milk or vegetable broth until it reaches your desired consistency. On the other hand, if you want the soup thicker, you can pulse in a tablespoon of all purpose flour or starch to thicken it.
Taste and adjust seasonings as desired. Transfer to a pan and to keep warm or serve immediately.
How long does it keep?
This butternut squash soup will keep in the fridge for about 5 days. Store it in an air tight container and heat it up on the stove for best results.
Be sure to let it cool completely before sealing it in a container.
Can you freeze it?
You can absolutely freeze this soup. Be sure to let it cool completely before sticking it in the freezer. Once frozen, it should last about 1 month.
You can freeze it in one container or store it in individual reusable freezer friendly bags so it is easy to reheat and pre-portioned!
Recipe tips, tricks, and FAQ’s!
- I suggest storing the soup and chickpeas separately so the chickpeas don’t get soggy.
- This soup will be pretty thick on its own because we aren’t using tons of liquid, but not too thick
- I like using full fat coconut milk for this recipe so it’s nice and creamy, but you can use light coconut milk for a lighter version. I don’t recommend subbing the canned coconut milk for cartoned milk however.
- If you want this soup to be thicker, you can add a thickening agent like cornstarch, arrowroot starch, or a neutral flour like brown rice or all purpose flour.
- You can use chicken broth in place of veggie broth if you are not vegan or vegetarian. However, the soup won’t last quite as long in the fridge if you use chicken broth.
- This soup is perfect as a main dish with the chickpeas, but also works as a starter before the main meal. Flavors I love with butternut squash are apple arugula salad, grilled chicken, roasted broccoli or rosemary flatbread.
Try these fall recipes next!
- Easy vegan pumpkin pasta
- 30 Minute Red Lentil Dahl
- Baked Pumpkin Oatmeal
- Stovetop Bean and Lentil Chili
If you make this butternut squash soup, be sure to leave a rating and comment below. Tag me on instagram so I can see your creation!
Creamy Vegan Butternut Squash Soup
- 1 large butternut squash (about 2 pounds)
- 4 large carrots (peeled)
- 4 cloves garlic
- 1 cup chopped yellow onion
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 can full fat coconut milk
- 1 cup low sodium vegetable broth
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 -1 tsp salt
- 1/4 tsp black pepper
- 1 can chickpeas (drained and rinsed)
- 1 tbsp avocado oil
- 1/4 tsp cumin
- 1/4 tsp garlic
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Drain and rinse the chickpeas and dry them off, removing as many skins as possible.
- Cut the squash in half lengthwise and scoop out the seeds.
- Add the peeled carrots and squash (cut side down) to a baking tray lined with parchment paper. Drizzle the carrots with 1 tbsp of olive oil.
- Toss the chickpeas will the olive oil and add to a separate baking tray. Don't add the seasonings yet!
- Roast both the chickpeas and the squash/carrots for 45 minutes, remove from the oven and then toss the chickpeas with the seasonings.
- Meanwhile, mince the garlic and add to a pan with the chopped onion and 1 tbsp of olive oil.
- Saute until the garlic is lightly browned and onion is translucent.
- When the squash is done, carefully scoop out the flesh and add to a high speed blender with the carrots, onion/garlic mixture and all remaining ingredients.
- Process until completely smooth. My blender holds 8 cups of liquid which was the just enough space for this recipe, but if you have a smaller blender, you may need to do this in two batches. When blending hot liquids, it helps to start the blender on the lowest setting, then slowly turn it up. I like to keep the center part of the lid slightly ajar to let heat escape.
- Taste and adjust seasonings as desired, or add a bit more vegetable broth if you want to thin it out at all. The thickness will depend on exactly how big your squash was, mine was about 2 pounds.
- Transfer to a pan and to keep warm or serve immediately with the crispy chickpeas and fresh parsley.