Skip to Content
Get your weekly meal planner here: Only 19 $ Check it out!

Vegan Butternut Squash Soup

Vegan Butternut Squash Soup

Roasted Butternut Squash Soup Recipe

This easy recipe shows you how to make a delicious vegan butternut squash soup. It is super tasty and great as a starter or appetizer, or even as a main course.

butternut squash squared

Butternut Squash blocks on a baking tray

 

You make this creamy vegan soup using coconut milk which makes it a dairy-free butternut squash soup.

 

roasted butternut squash

After roasting on my new stainless steel baking trays

Vegetarian Butternut Squash Soup

This cream of butternut squash soup only contains plant-based ingredients making it both a vegetarian as well as vegan recipe. Butternut squash is actually a fruit that is treated as a vegetable in the kitchen. It is very much like a pumpkin in some ways, in colour, texture and taste.

For this recipe, I used some pre-cut blocks of butternut squash that I bought already made from our local supermarket. This made the preparation very easy, as there was no chopping involved at all. I just had to peel the shallot and the garlic.

 

roasted squash

 

I roasted the butternut squash on some new stainless steel baking trays that I bought on Amazon. Fantastic! I am now convinced my old teflon-covered baking tins will have to go and be completely replaced with stainless steel. So easy to clean and no sticking!

Soups are so easy to make using a handheld immersion blender. It means your washing up is also limited to your baking tray, saucepan and the blender. Roasting the butternut squash means you do not have to simmer for long in the saucepan, and adds an extra nutty taste to the soup. It also gives it a darker colour.

 

creamy pumpkin soup

 

What to eat with Butternut soup?

Well, I ate this soup just on its own and it was delicious.

But it is great when accompanied by some tasty sourdough bread or even some buttered Irish Wheaten bread (if you are not worried about it not being vegan that is).   

 

butternut squash soup vegan

Vegan Butternut Squash Soup

 

You could also garnish with some paprika for an extra kick and colour, or even add a red chilli pepper if you want to add a real kick to it.

But seriously, it is seriously good, just on its own. So I hope you enjoy making this recipe.

 

vegan butternut soup

 

Or maybe you just can’t be bothered to cook and just want a vegan meal delivered to your door? Then why not try these guys:

 meal delivery

 

If you do try it please let me know how you got on in the comments section below!

How to make Vegan Butternut Squash Soup

vegan butternut squash soup

Vegan Butternut Squash Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This delicious creamy vegan butternut squash soup is delicious any time of the year. Super tasty and creamy and completely vegan.

Ingredients

  • 600g butternut squash in cubes
  • 3 garlic cloves
  • 1 shallot
  • 1/2 can full fat creamy coconut milk
  • 400ml vegetable stock (vegetable broth)
  • Salt and Black Pepper
  • Olive oil cooking spray

Optional to garnish

  • Some roasted flaked almonds
  • A splash of coconut milk

Instructions

  1. Place the butternut squash flesh, the garlic and the shallot on a baking tray. Spray with some olive oil cooking spray and roast in a pre-heated oven for 30-35 minutes at 180C.
  2. Roast some flaked almonds in a skillet until slightly browned.
  3. When the butternut squash, garlic and shallot are finished in the oven, put them in the saucepan with the vegetable stock and half a tin of coconut milk.
  4. Bring to the boil over medium heat and simmer for about 10 minutes.
  5. Then remove from the heat and use an immersion blender to blend the contents into a soup. Season the soup to taste with salt and ground black pepper.
  6. Garnish with the roasted almond flakes and a twirl of coconut milk.

Notes

Serve up with some tasty bread for a delicious vegan meal.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 372mgCarbohydrates: 21gFiber: 5gSugar: 4gProtein: 3g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

READ
Cauliflower and Broccoli Soup
READ
Vegan Asparagus Soup
READ
Vegan Pumpkin Soup
READ
Cream of Mushroom Soup
READ
Healthy tomato soup recipe
READ
Vegetarian French Onion Soup
READ
Healthy Cauliflower Soup
READ
Sweet potato and red pepper soup
READ
Instant Pot Potato Leek Soup
READ
Leek and Parsnip Soup
READ
Vegan Pumpkin Soup

 

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe