VEGAN BUTTERNUT SQUASH SOUP
Enjoy the velvety-smooth richness of this Vegan Butternut Squash Soup, where sweet apples and aromatic spices blend into a thick, creamy, and deeply comforting bowl of fall flavor. This dairy-free butternut squash soup is perfect for cozy dinners, easy weeknight meals, or a nourishing plant-based lunch.
SWEET & SAVORY
This Vegan Butternut Squash Soup recipe starts with savory onions and sweet apples that mingle with tender butternut squash, releasing a warm, fragrant aroma as they cook. A blend of thyme, cinnamon, cayenne, and bay leaf infuses every bite with cozy, savory-spiced depth.
HEARTY GOODNESS
Garbanzo beans and coconut milk swirl into the spiced squash and apple base, creating a luxuriously thick and creamy soup. Each spoonful is rich and satisfying. A sprinkle of crunchy pumpkin seeds adds a delightful finishing touch, giving every bowl a hint of texture and a nutty, savory accent to this fall delight.
SIMPLE STEPS TO MAKE THIS VEGAN BUTTERNUT SQUASH SOUP
Dice Onions, Carrots, Apple, and Squash
Sauté Veggies & Spices Then Add Beans, Broth, & Coconut Milk To Simmer
Blend Soup With Immersion Blender, Standard Blender, Or Potato Masher
Vegan Butternut Squash Soup Ingredients
STEP 1 – SAUTÉ ONIONS AND GARLIC:
Heat olive oil in a 6-quart pot over medium heat.
Sauté diced onion for 5 minutes, then add garlic and cook 1–2 minutes.
STEP 2 – ADD VEGETABLES AND SEASON:
Peel, core, and dice the apple. Cut carrots and squash, then add all to the pot.
Stir in thyme, bay leaf, salt, pepper, cinnamon, and cayenne. Cook 5 minutes to let the spices bloom.
STEP 3 – SIMMER:
Stir in vegetable broth and coconut milk.
Bring to a gentle boil, then simmer 30 minutes. Remove bay leaf.
STEP 4 – BLEND AND FINISH:
Blend until smooth using an immersion blender or regular blender.
Adjust seasonings and top with pumpkin seeds if desired.
INSTANT POT OPTION:
Add all ingredients except coconut milk to the pressure cooker; cook on High Pressure 8 minutes.
Release pressure, blend, then stir in coconut milk.
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Vegan Butternut Squash Soup
Ingredients
Main Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- t tbsp Minced Garlic
- 1 Apple
- ½ Bag Baby Carrots (16 oz bag) (more or less as desired)
- 2 lb Pre-Cut Butternut Squash (or 1 medium whole squash)
- 1 Can Garbanzo Beans (Chickpeas) (15 oz)
Spices
- 2 tsp Thyme
- 1 Bay Leaf
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Cinnamon
- ¼ tsp Cayenne Pepper (optional)
Broth
Optional Topping
- Sprinkle Pumpkin Seeds
Instructions
- Heat a generous drizzle of olive oil in a 6-quart stockpot over medium heat.Drizzle Olive Oil
- Dice the onion and sauté for about 5 minutes, stirring often, until soft.1 Medium Yellow Onion
- Add the minced garlic, stir to combine, and cook for another 1–2 minutes, stirring frequently to prevent burning.t tbsp Minced Garlic
- While the onions are cooking, peel, core, and dice the apple.1 Apple
- Cut baby carrots in half or thirds.½ Bag Baby Carrots (16 oz bag)
- Add the apple, carrots, and squash to the pot, and stir to combine. Pre-cut squash makes prep a breeze! If using a whole squash, peel, seed, and cut into 1-inch cubes.2 lb Pre-Cut Butternut Squash
- Drain and rinse the beans, then add them to the pot.1 Can Garbanzo Beans (Chickpeas) (15 oz)
- Add all the spices to the pot and stir well to coat the vegetables evenly.2 tsp Thyme, 1 Bay Leaf, 1 tsp Salt, ½ tsp Black Pepper, ½ tsp Cinnamon, ¼ tsp Cayenne Pepper
- Let the mixture cook for about 5 minutes, allowing the spices to bloom and deepen in flavor.
- Pour in the vegetable broth and coconut milk, stirring to combine.1 Box Vegetable Broth Carton (32 oz ea), 1 Can Lite Unsweetened Coconut Milk
- Bring the mixture to a gentle boil, then reduce heat and simmer for about 30 minutes.
- Turn off the heat and let the soup cool for 5 minutes.
- Remove the bay leaf.
- Carefully blend the soup with an immersion blender until smooth. If you don’t have one, let it cool a bit longer and blend in batches using a regular blender, or mash by hand for a more rustic texture.
- Taste and adjust the seasonings as needed.
- Serve hot, garnished with pumpkin seeds (optional).Sprinkle Pumpkin Seeds
- OPTIONAL INSTANT POT INSTRUCTIONS: Add all ingredients except the coconut milk to the pressure cooker. Set to High Pressure for 8 minutes and start. When cooking is complete, carefully release the pressure. Blend the soup with an immersion blender until smooth, then stir in the coconut milk to finish.
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FAQ'S FOR THIS VEGAN BUTTERNUT SQUASH SOUP RECIPE
1. Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge for up to 4–5 days. It can also be frozen for up to 2 months – just reheat gently on the stove or in the microwave.
2. Can I use a whole butternut squash instead of pre-cut?
Absolutely. Just peel, seed, and cut the squash into 1-inch cubes before adding to the pot. Pre-cut squash just makes prep faster.
3. Can I make this soup without chickpeas?
Yes, you can leave out the garbanzo beans if desired. The soup will still be thick, creamy, and flavorful thanks to the squash, apples, and coconut milk.
4. Can I make this in an Instant Pot?
Yes! Add all ingredients except the coconut milk to the pressure cooker, cook on High Pressure for 8 minutes, then blend and stir in the coconut milk to finish.
