Vegan Butternut Soup
This Vegan Butternut Soup is one of those cozy recipes that wraps you in warmth, and I love how it highlights the natural sweetness of the squash paired with a hint of spice.
Every time I make this soup, it reminds me of crisp autumn evenings spent with friends, gathered around the table.
There’s something magical about the way the creamy texture and the flavors blend together, especially when topped with some crunchy pumpkin seeds.
I always keep a batch in the fridge because it’s a hug in a bowl on those chillier days.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut almond milk because it makes the soup so creamy. If you prefer a lighter version, you can use light coconut almond milk or even unsweetened almond almond milk, but adjust the seasoning accordingly. Fresh herbs like thyme or sage could also add an extra layer of flavor if you have them on hand.
Tips & Notes
- •I love to keep my butternut squash in a cool, dark place until I'm ready to use it—this helps it stay fresh longer.
- •If you're in a hurry, you can find pre-cut butternut squash in many grocery stores. Just be sure to check that it’s fresh!
Recipe Variations
- •For a spicy kick, add a pinch of cayenne pepper or some diced jalapeño while sautéing the veggies.
- •Sometimes, I like to add a splash of apple cider vinegar at the end for a little tang.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. When reheating, you might want to add a splash of water or broth to loosen it up a bit.
Frequently Asked Questions
Can I freeze this soup?
Yes, you can! Just let it cool completely, then transfer to freezer-safe containers. It keeps well for about 3 months.
What can I serve with this soup?
A crusty piece of vegan bread or a fresh salad pairs beautifully. Sometimes, I’ll make a simple side of roasted veggies to go with it.
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This Vegan Butternut Soup is one of those cozy recipes that wraps you in warmth, and I love how it highlights the natural sweetness of the squash paired with a hint of spice.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Once it’s shimmering, add the chopped onion and carrot. Sauté for about 5 minutes until they start to soften.
- 2
Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn it!
- 3
Now, toss in the diced butternut squash, cumin, nutmeg, salt, and pepper. Stir everything together and let it cook for about 5 minutes.
- 4
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes or until the squash is tender.
- 5
Remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a blender.
- 6
Stir in the coconut almond milk and blend again until well incorporated. Taste and adjust seasonings if needed.
- 7
Serve warm, garnished with pumpkin seeds if you like a little crunch!
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