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vegan butternut squash soup.
5 from 6 votes

Creamy Vegan Butternut Squash Soup

by: claire cary

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.
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Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
4

Ingredients

Soup:

  • 1 large butternut squash about 2 pounds
  • 4 large carrots peeled and chopped
  • 1 tablespoon minced garlic
  • 1 cup chopped yellow onion
  • 2 tablespoons olive oil divided
  • 1 tablespoon maple syrup
  • 1 can full fat coconut milk
  • 1 cup low sodium vegetable broth
  • teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ½ -1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • 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.

Notes

You can sub the full fat coconut milk for light if you prefer.
Serving: 2cups / Calories: 406kcal / Carbohydrates: 38g / Protein: 5.4g / Fat: 25.4g / Fiber: 6g / Sugar: 7g
vegan butternut squash soup.

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