Vegan Butternut Squash Soup
Let’s be honest, butternut squash is fall’s golden child—basic, yes, but in a cute scarf and boots kind of way.
This soup brings velvety comfort without the dairy bloat or kitchen drama, just cozy vibes and creamy deliciousness.
Roasted squash makes its big debut, backed up by garlic, herbs, and enough depth to rival your ex’s personality.
The texture? Silky. The flavor? Like autumn gave you a warm, edible hug.
It’s meal prep–friendly, guest-approved, and accidentally Instagrammable.
Grab a spoon and your sass—dinner just turned fabulously plant-based.
Vegan Butternut Squash Soup
A creamy, savory vegan soup made with roasted butternut squash, blended smooth with herbs, garlic, and plant milk. Comfort in a bowl.
Ingredients
- 1 medium butternut squash about 2.5 lbs, peeled, cubed
- 1 tbsp olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/2 tsp dried thyme
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk almond, oat, etc.
- Optional: 1 tbsp maple syrup for subtle sweetness
- Optional: chili flakes for kick
Instructions
- Preheat oven to 400°F. Toss cubed squash with 1/2 tbsp olive oil, salt, and pepper.
- Roast squash on a baking sheet for 25 minutes until tender and golden.
- In a large pot, heat the remaining oil. Sauté onion for 5 minutes until translucent.
- Add garlic, nutmeg, thyme, and optional chili flakes. Cook for 1 minute, stirring constantly.
- Add roasted squash to the pot. Pour in broth and bring to a simmer for 10 minutes.
- Remove from heat. Blend soup until creamy using a blender or immersion blender.
- Stir in plant milk and maple syrup if using. Simmer 2 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, ideally with crusty bread and sass.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 310%
- Vitamin C: 35%
- Folate: 12%
- Magnesium: 10%
- Potassium: 18%
💁♀️ Extra Flavor Tips
- Roast the squash with garlic cloves for deeper flavor.
- Swap thyme for sage if you’re feeling witchy.
- Add a splash of coconut milk for tropical creaminess.
- Top with toasted seeds or croutons for crunch.
- Reheat leftovers with a splash of broth to keep it silky.
