Easy Butternut Squash Soup: Healthy + Vegan

Satisfy the soul during autumn (or any time of year!) with this creamy butternut squash soup. This soup is easy to make and is vegan. You can even make it in the slow cooker. Expect this recipe to be dairy-free, gluten-free, and nut-free. Squash fan or not, everyone will love this creamy soup! Makes 4 servings. Scroll to bottom for full recipe.

If you're looking for something savory and slightly sweet then this soup is for you. Plus, its vegan too! This is perfect for your weeknight dinners or holiday gatherings.

Affiliate links may be used in this post, which means I'll receive a small commission if you purchase through my link. There is no additional cost to you. You can read the full disclosure here.

What you will need for this soup:

Ingredients

Butternut Squash - the classic fall favorite everyone loves. You might get away with other squash types too
Oil - olive oil or your preferred
Onion - sweet onion is great
Broth - this flavor enriches the squash flavor. Use water and a Not-Chick'n Edward & Sons Bouillon Cube or vegetable broth works too
Cumin - the secret ingredient
Rosemary or sage - or similar flavor
Salt and Pepper - to taste
Plant-based Milk - soy milk works really well because it's thick
Coconut cream or Vegan Sour Cream - to serve with, or a splash of soy milk

Equipment

Large saucepan - you can use a slow cooker or change your life with an Instant Pot
Immersion blender - you can use your regular blender and add small batches to puree the soup or a handheld immersion blender to do it in the pot

Recipe Tips

Soften your squash.

Butternut squash can be hard to cut. I recommend putting it in the oven at 325 for about 30 minutes to soften the skin and flesh. Then you can peel and dice it much easier.

Dice it to 1-inch cubes.

Dicing the squash to 1-inch cubes or smaller will soften it much faster once being cooked. This will allow you to puree it nicely.

Serve with your favorite artisan bread.

I like to serve my soup with some toasted french bread and vegan cheese. Daiya Mozzarella Style is my favorite vegan cheese! You can find it at any grocery store or online.

Creamy Butternut Squash – Vegan

Casa Refined

Ingredients

1 large butternut squash
1 sweet onion, diced
1 tablespoon olive oil
2 teaspoons rosemary or sage
1 teaspoon cumin
1 teaspoon salt
3 cups water
1 cube Not-Chick'n Bouillon Cubes
1 1/3 cups plain soy milk or plain alternative
salt and pepper as desired
vegan sour cream or coconut cream for garnish

Instructions

Soften the squash. (Place whole squash in oven at 325 for 30 minutes)
Peel and cut squash to 1-inch or so cubes.
Sauté onion on low heat in a large saucepan with olive oil. Add salt, cumin, and herbs. Stir slowly until onion becomes translucent.
Add the water, bouillon cube, and squash. Let simmer for about 20 minutes, until squash becomes very soft.
Stir in the soy milk. Puree everything until creamy (immersion blender or transfer to regular blender in small portions). Add salt and pepper to taste.
Serve with vegan sour cream or coconut cream.