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Vegan Butternut Squash Soup Recipe

Emily Carter
This vegan butternut squash soup recipe brings comfort, flavor, and creamy texture—all without the dairy. A perfect fall dish.
Print Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4 servings
Calories 170 kcal

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk

Instructions
 

  • Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet and drizzle with olive oil.
  • Roast the squash for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  • Meanwhile, heat olive oil in a large pot. Add onion and garlic, cooking for 5 minutes until soft and fragrant.
  • Once the squash is roasted, add it to the pot. Stir in cinnamon, nutmeg, salt, and pepper.
  • Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
  • Blend the soup until smooth, either using an immersion blender or a regular blender.
  • Stir in coconut milk and adjust seasoning. Serve warm, topped with a drizzle of extra coconut milk if desired.

Notes

Nutritional Information (Per Serving)

Calories: 170
Total Fat: 9g
Saturated Fat: 7g
Carbohydrates: 23g
Fiber: 5g
Protein: 2g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 120%
  • Vitamin C: 20%
  • Calcium: 4%
  • Iron: 5%
  • Potassium: 8%

Additional Notes/Tips to Enhance Flavor

  • Add a pinch of smoked paprika for a smoky twist.
  • Top with roasted pumpkin seeds for crunch.
  • For extra creaminess, use cashew cream instead of coconut milk.