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This insanely creamy vegan butternut squash soup is loaded with sweet butternut squash, coconut milk, and aromatics such as shallots, garlic, and black pepper. It’s easy to make and so comforting during Fall and Winter. Serve it with a drizzle of coconut milk and French baguette!
You might be thinking: do I really need a recipe for butternut squash soup? Oh yes, you do! There is nothing complicated about making any squash soup, I agree, but there are a few tricks to take a boring soup to a restaurant-quality one, and I’m sharing all about that in this post!
My recipe is balanced with sweet and salty flavors that will make you crave more and more with every spoonful. First, it includes plenty of aromatics such as garlic, shallots, black pepper, and optionally, a few dried herbs. Then, there is full-fat coconut milk that gives it a hint of nuttiness and complements the sweetness of the butternut squash. While many recipes will call for a full can of coconut milk, I use just enough to create a velvety-smooth consistency without imparting any coconut flavor.
If you are looking for a super cozy yet wholesome and flavorful Fall dish, this is it!
⭐️ Why You Should Try It
It’s like a hug in a bowl.
Butternut squash is that one veggie (along with pumpkin) that screams Fall. This butternut soup is my go-to, cozy meal during cold and cloudy days. Paired with a warm and crusty baguette, I consider this soup a mood booster. It’s comforting, savory, slightly sweet, and will warm you up from the inside without making you feel heavy.
You can enjoy it either as an appetizer or serve it with extra toppings to make it a full meal.
Velvety-smooth consistency.
My butternut soup ticks two boxes when it comes to texture: thick + ultra-smooth. First, I blend only a part of the cooking liquid with the squash, this makes the soup thick. Secondly, I add full-fat coconut milk during the blending step to create a wonderful creaminess.
Made in one pot with 9 ingredients.
This soup will take you about 45 minutes, from start to finish, to prepare. So, while it’s not the fastest recipe, it means it’s still suitable for a weeknight dinner. Plus, you will need just one pot and a few pantry staples. Plus, it reheats very well, so you can double it and enjoy it throughout the week.
🧄 Ingredient Notes
Butternut squash
The star ingredient of this recipe. I generally use one medium-large squash, which weighs about 2.8 pounds (1.2 kg), to make one batch of this recipe. Fresh butternut squash is best, but if you’re in a hurry, you can use pre-cut butternut squash cubes (available fresh or frozen).
How to pick a butternut squash: When it comes to selecting good butternut squash, I personally prefer the ones that are as cylindrical as possible. The reason is that I noticed the ones with a large round base tend to have more seeds.
Shallots and garlic
Both shallots and garlic add complex flavors to the soup as they are sautéed until caramelized. You can use one onion instead of the shallots.
Coconut milk
Butternut squash already blends into a super smooth texture, so there is no need to add much coconut milk. I only use 1/3 cup of coconut milk, which is, in my opinion, enough to bring creaminess and a hint of nuttiness without altering the flavor of the butternut. It also helps decrease the earthiness slightly.
I add coconut milk AFTER cooking the squash to preserve its delicate nuttiness.
Recommendation: I suggest using full-fat coconut milk or coconut cream for the mouthfeel. If you can’t have coconut, you can replace it with unsweetened dairy-free heavy cream or omit it completely – the soup will still taste good.
Sugar
To balance the saltiness and enhance the butternut squash flavor. I use granulated sugar, but agave, maple syrup, or even light brown sugar will work.
Salt and pepper
To season. While the suggested seasoning amount is perfect for me, feel free to adjust it to your liking.
Mushroom seasoning (Optional)
As I cook a lot of Asian dishes, I became familiar with MSG (Ajinomoto). Although it’s completely optional, adding a pinch of MSG or mushroom seasoning can really elevate this soup from a 9/10 to a perfect 10. It won’t completely change the flavor of the soup, but it does a great job of adding that “it’s perfectly seasoned” aspect.
🥣 How to Make It
1. Prepare the butternut squash
- Peel and chop the squash. Start by slicing the squash in half lengthwise. Next, use a spoon or ice cream scoop to scoop out the seeds and fibers. Next, cut the squash crosswise into 1-inch slices. Carefully peel each slice using a sharp knife and discard the peels. Chop the squash into 1-inch cubes.
2. Cook the aromatics
- Sauté the aromatics. Heat the oil over medium heat in a deep pot or Dutch oven. Once hot, add the minced shallots and garlic, and cook for 3-5 minutes or until the shallots are soft. Note: if you have time on your hands, I highly suggest caramelizing the shallots. Cook them until they are golden brown and slightly charred. This will add even more flavor to the soup!
- Add the butternut squash. Next, add the diced squash to a pot sauté for 2-3 minutes, stirring regularly.
3. Let simmer
- Cover with water. Pour the water into the pot, making sure all of the butternut is submerged. I used 4 cups of water but you may need to add more depending on the size of your pot. Season with a generous pinch of salt.
- Let simmer. Bring to a boil, cover, and let simmer for 20-25 minutes or until the squash is fork-tender. Remove from the heat and let it cool for about 15 minutes.
4. Blend
- Transfer to a high-speed blender. Next, using a slotted spoon, transfer the cooked butternut squash and aromatics to a high-speed blender. Scoop out 1/3 to 1/2 cup of the cooking broth and add it to the blender.
- Blend. Blend on high speed for 20-30 seconds or until very smooth. At this point, you can add a bit more of the cooking broth if you find the soup too thick.
- Season. To the blender, add the sugar, ground black pepper, dried herbs and mushroom seasoning (if using), full-fat coconut milk, and half of the salt.
- Blend again. Blend for another 5-10 seconds and taste the soup. Depending on how much of the cooking liquid you used, you may need to add more salt. Taste and adjust the seasonings to your liking. Note: Do not be scared to add more salt – the soup should be sweet and salty. I usually use 1 and 1/4 teaspoon of salt in total.
Blender vs. Immersion Blender
I have tried this soup with both a blender and an immersion blender. Both yield similar results so feel free to use whatever you prefer.
If using an immersion blender, scoop out most of the liquid from the pot and set it aside before blending the soup directly into the pot. Add more liquid as needed until you reach the desired consistency.
📔 Tips
Adjust the sweetness to taste.
Depending on your preference and the sweetness of your butternut squash, you might have to adjust the sweetness. I recommend starting with only one tablespoon of sugar and adding more if needed.
Adjust the consistency.
You can easily play with the consistency of your soup by using more or less of the cooking broth when blending the squash. Remember that the more water you add, the more salt you might have to add to season it properly.
Double it to feed a crowd!
This recipe serves about three so feel free to double it to serve more people or to have leftovers.
🌶 Variations
Add zesty/spicy notes.
If you crave the zesty kick that ginger brings to a dish, feel free to add one tablespoon of freshly grated ginger when sautéeing the aromatics. If you prefer a spicy soup, add one teaspoon of buffalo sauce, chili sauce, or a generous pinch of chili powder when blending the squash.
Make a Thai-style curried soup.
Simply incorporate a tablespoon or two of red curry paste (depending on how spicy you like it) when sautéeing the shallots and garlic. Once the soup is ready, serve it with a squeeze of lime and garnish with finely chopped fresh cilantro.
Play with the herbs.
Add fresh rosemary, sage, or basil for more herby notes.
🥖 What to Serve It With
You can serve this butternut squash soup as is, with a drizzle of coconut milk, or top it with:
- Plant-based protein: Up the protein content by topping your soup with sautéed tofu, vegan meatballs, tempeh, or mini sausages.
- Bread: Make it hearty by serving it with crusty bread, Bánh mì baguette, croutons, or toast.
- Garnishes: Add freshness with chopped cilantro, parsley, microgreens, or dried rosemary.
- Other fun toppings: fried onions, shiso furikake, roasted almonds, walnuts, or pepitas.
In case you plan to serve this soup as an appetizer, pair it with other comforting fall recipes, such as vegan mushroom pot pie, vegan moussaka, or vegan enchilada casserole!
❄️ Storing and Reheating
- To store: This soup can be stored in the refrigerator for up to 4 days. The leftovers taste even better the next day as flavors have time to merge.
- To freeze: Let the soup cool completely before transferring it to a freezer-safe container. You can store it in the freezer for up to 2 months. To enjoy it again, simply thaw it overnight in the refrigerator, and reheat it.
- To reheat: Warm up the soup on the stove over low to medium heat for 5-7 minutes, stirring regularly to prevent it from burning on the bottom.
💬 FAQ
You can add more of the cooking liquid, coconut milk, or vegetable broth and then adjust the saltiness to your taste.
While peeling the squash can be a bit of a hassle, I recommend taking the time to do it. It results in a superior and smoother texture.
I hope you will love this butternut squash soup! It’s creamy, nourishing, and SO COZY. It’s an ideal choice for those chilly weeknights! Plus, it’s vegan, gluten-free, and effortless to make.
🍜 More Healthy Soup Recipes
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Vegan Butternut Squash Soup
Ingredients
- 1 tbsp oil
- 2 medium shallots minced
- 2 cloves of garlic minced
- 2.8 pounds butternut squash
- 4 cups water
- 2 tbsp sugar
- 1 and 1/4 tsp salt adjust to taste
- 1/8 tsp ground black pepper
- 1/4 tsp each: dried rosemary, dried oregano optional
- 1/3 cup full-fat coconut milk
- 1/8 tsp mushroom seasoning or 1/16 tsp MSG (optional)
Instructions
- Peel and chop the squash. Start by slicing the squash in half lengthwise. Next, use a spoon or ice cream scoop to scoop out the seeds and fibers. Next, cut the squash crosswise into 1-inch slices. Carefully peel each slice using a sharp knife and discard the peels. Chop the squash into 1-inch cubes.
- Sauté the aromatics. Heat the oil over medium heat in a deep pot or Dutch oven. Once hot, add the minced shallots and garlic, and cook for 3-5 minutes or until the shallots are soft. Note: if you have time on your hands, I highly suggest caramelizing the shallots. Cook them until they are golden brown and slightly charred. This will add even more flavor to the soup!
- Add the butternut squash. Next, add the diced squash to a pot sauté for 2-3 minutes, stirring regularly.
- Cover with water. Pour the water into the pot, making sure all of the butternut is submerged. I used 4 cups of water but you may need to add more depending on the size of your pot. Season with a generous pinch of salt.
- Let simmer. Bring to a boil, cover, and let simmer for 20-25 minutes or until the squash is fork-tender. Remove from the heat and let it cool for about 15 minutes.
- Transfer to a high-speed blender. Next, using a slotted spoon, transfer the cooked butternut squash and aromatics to a high-speed blender. Scoop out 1/3 to 1/2 cup of the cooking broth and add it to the blender.
- Blend. Blend on high speed for 20-30 seconds or until very smooth. At this point, you can add a bit more of the cooking broth if you find the soup too thick.
- Season. To the blender, add the sugar, ground black pepper, dried herbs and mushroom seasoning (if using), full-fat coconut milk, and half of the salt.
- Blend again. Blend for another 5-10 seconds and taste the soup. Depending on how much of the cooking liquid you used, you may need to add more salt. Taste and adjust the seasonings to your liking. Note: Do not be scared to add more salt – the soup should be sweet and salty. I usually use 1 and 1/4 teaspoon of salt in total.
- Serve the soup hot with crusty baguette or croutons! This soup can be stored in the refrigerator for up to 4 days. The leftovers taste even better the next day as flavors have time to merge.
Notes
Adjust the sweetness to taste.
Depending on your preference and the sweetness of your butternut squash, you might have to adjust the sweetness. I recommend starting with only one tablespoon of sugar and adding more if needed.Adjust the consistency.
You can easily play with the consistency of your soup by using more or less of the cooking broth when blending the squash. Remember that the more water you add, the more salt you might have to add to season it properly.Double it to feed a crowd!
This recipe serves about three so feel free to double it to serve more people or to have leftovers.Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
amazing recipe. My wife and I both have this a 10/10!
Thank you so much for your feedback Chris! ^^
Literally my favorite soup ever! Exactly what I was looking for. Don’t need to change athing.
So glad you liked it Emy, thanks for your feedback 😉