Vegan Butternut Squash Soup

Creamy, flavorful and ready in about 30 minutes, this vegan butternut squash soup is a recipe you don’t want to miss! It’s easy to make and perfect for meal prep. It’s the ultimate Fall comfort food.

The Eat With Clarity kitchen is in full 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?!

It’s vegan, gluten free, so creamy, incredibly flavorful, and even freezer friendly! Made with coconut milk for a rich flavor and texture.

You can make it spicy with red pepper flakes, sweet with an apple, or enjoy exactly as is! If you love this recipe, sweet potato falafel bowls, lentil tortilla soup or air fryer carrots next.

How to make vegan butternut squash soup

Preheat the oven to 400 degrees Fahrenheit. Peel the squash and then cut in half and scoop out the seeds. Cut into cubes.

Add the peeled and chopped carrots and squash to a baking tray lined with parchment paper. Drizzle with 1 tablespoon of olive oil. 

Roast the squash and carrots for about 30 minutes, or until fork tender. Meanwhile, mince the garlic and add to a pan with the chopped onion and 1 tablespoon of olive oil.

Saute until the garlic is lightly browned and onion is translucent.  When the squash and carrots are done, add to a high speed blender with 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 fresh herbs and crispy chickpeas if desired.

This soup is perfect as a main dish, but also works as a starter before the main meal. Flavors I love with butternut squash are apple kale salad, grilled chicken, roasted broccoli or rosemary flatbread.

How to store and freeze

This vegan butternut squash soup will keep in the fridge for about 3-5 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.

To freeze this soup, just be sure to let it cool completely before sticking it in the freezer. Once frozen, it should last about 2 months. Let it defrost in the fridge overnight before reheating. 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! I also do this with my roasted vegetable soup!

Ingredient substitutions

MILK. 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 because it won’t be as rich or creamy. Though you can try adding in my cashew cream for a creamier texture.

BROTH. 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.

CARROTS. I love the extra flavor and sweetness that the carrots add, but you can definitely just omit them if you prefer.

Try these fall recipes next!

• Vegan Pumpkin Pasta
• Red Lentil Dahl
• Baked Pumpkin Oatmeal
• Maple Roasted Rainbow Carrots
• Bean and Lentil Chili

If you make this recipe, be sure to leave a rating and comment below. Tag me on instagram so I can see your creation!