top of page

Vegan Butternut Squash Soup

Embrace the flavors of fall with this luscious Vegan Butternut Squash Soup, perfect for a comforting dinner. Roasted butternut squash combines with a hint of warming spices to create a velvety and delicious soup. With a preparation time of 15 minutes, cooking time of 25 minutes, and serving up to 4 people, this soup is a delightful addition to your dinner table.

Vegan Butternut Squash Soup on table

Health Benefits

This Vegan Butternut Squash Soup is a treasure trove of nutritional goodness. Butternut squash is rich in vitamins A, C, and E, supporting healthy skin, vision, and immunity. It also provides dietary fiber, promoting a healthy digestive system. The addition of ground cumin and cinnamon imparts not only a delightful aroma but also anti-inflammatory properties. The creamy texture of this soup is achieved without the use of dairy, making it suitable for lactose-intolerant individuals and those looking to follow a plant-based diet. Enjoy the warmth and comfort of this nutritious Vegan Butternut Squash Soup for a soul-satisfying dinner.


• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk (or any plant-based milk of choice)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg
• Salt and pepper to taste
• Roasted pumpkin seeds (pepitas) and coconut cream (for garnish)


Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.

Add the roasted butternut squash, vegetable broth, coconut milk, ground cumin, ground cinnamon, and nutmeg to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld together.

Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

Season the Vegan Butternut Squash Soup with salt and pepper to taste.

Serve the soup hot, garnished with roasted pumpkin seeds and a drizzle of coconut cream.

Bon appétit!

Thanks for subscribing! We'll send new Recipes into your inbox.

Rated 0 out of 5 stars.
No ratings yet
Add a rating
Share Your ThoughtsBe the first to write a comment.

More Recipes

bottom of page