Vegetarian Butternut Squash Soup Recipe
Canumil Flowers
My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews!
This traditional butternut squash soup will round out your fall and winter meals. Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.
Use the soup preset, and you can serve your hot soup straight from the blender. I used my Vitamix (affiliate link/provided by Vitamix) and it worked great. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line.
Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
This soup was spectacular! I could not believe how creamy it tasted, just using broth and no cream! I served it for dinner party, and everybody absolutely loved it. I followed the recipe exactly and used my vita mix blender. I roasted the butternut squash seeds with a little brown sugar and sprinkled a few on top of the soup with a drizzle of sour cream, and it was a very nice presentation.
Not sure if this is a mobile-only issue, but when scrolling through the directions your site keeps reloading and popping me back up to the top. Incredibly frustrating when trying to look at the steps involved.
Loved this recipe. In the last 15 minutes I added the garlic cloves and minced shallots to the pan to roast. When I took the squash, garlic and shallots out. I put the seeds in to roast while I blended the soup.
I just made this tonight. I added some spice to mine (ground ginger, hot curry powder, cinnamon, turmeric) and a little cream fraiche on top. I also used a combo of honeynut squash and butternut squash and a bit more mole syrup. It was delicious! Thanks
I just made this tonight. I added some spice to mine (ground ginger, hot curry powder, cinnamon, turmeric) and a little cream fraiche on top. I also used a combo of honeynut squash and butternut squash and a bit more maple syrup. It was delicious! Thanks
This was absolutely delicious and exactly what I was looking for when trying to make a butternut squash soup! It was warm, flavorful and comforting. My only change was to add fresh sage throughout the cooking process, and I believe that really added a delicious herby flavor- highly recommend!
Until last weekend, I had never tasted butternut squash. With two sitting on the counter, I decided to make butternut soup and loved the taste. Today the second squash found its way into another delicious batch of this soup. I did tweak the recipe a bit by adding an eighth of a cup of locally sourced NE Ohio maple syrup and some half n half. Delicious!!!
I made this last night and it came out great. So glad no peeling is involved. I added pinches of ground ginger to the batches I made and a dollop of mascarpone to the soup before serving. Delicious. Thanks for the recipe!
My favorite soup recipe for a a few years. Thanks for the vegan recipes Kate! (I do make it with less and sometimes with no garlic per recent posts.) Today for Thanksgiving, on impulse, I threw in the extra 1/2c of vegan pumpkin pie filling I had left over and it was fantastic! I will be experimenting with adding pumpkin puree and cinnamon (Ceylon)and a little brown sugar.
An amazing soup that builds from simple components to something that is truly delicious and complex. My only alteration was that my squash was on the smaller side, so I added a tart apple to help make up the difference. Absolutely wonderful; will definitely make again!
Just made this delicious soup. Followed recipe except: used onion, added a bit of cumin, tandoori masala and cayene pepper. Served with roasted pumpkin seeds & pomegranates.
Thank you for another wonderful recipe!
This is a deceptively simple soup that was delicious! I was going to add more spices when I saw how few spices it had, but decided to try it first! The roasted butternut squash was sweet, with a delicate caramel and roasted hint to it. I used sweet onion and chicken broth, olive oil instead of butter, and was surprised at how sweet, and creamy the soup turned out! Will definitely make this again! Thanks for the recipe!
This recipe was amazing! My favorite squash soup recipe yet! I used 3 bags of diced frozen butternut squash and roasted them. It took less time than roasting a whole squash. So easy to make! Thanks for this recipe!
This Vegetarian Butternut Squash Soup is the best fall soup EVER, perfect for all your holiday menu planning. Topped of with a dollop of creme fraiche, it is lusciously delicious. Ready in less than an hour and can be made a day in advance. Need a quick visual? Be sure to watch how I make this healthy butternut squash soup recipe in the video below.
A dollop of Crme Fraiche luxuriously spiraled in among the vibrant autumn color of the soup is not only pleasing to the eye, but complementary as well, adding a touch of tangy indulgence to balance out the sweet buttery consistency of our favorite autumn vegetable.
Finally, you puree all the softened veggies using an immersion blender or in a standing blender. This part is optional, but after I puree my soup I like to bring it to a boil to make sure it is smooth and velvety.
Made recipe exactly as set out but found that the soup was rather bland. Definitely needed salt (know this is a personal choice) but also added ground cumin to give it a bit of a kick. Would definitely make it again, with the adjustments mentioned!
Pureing using a traditional blender: As always, please be extra-careful when blending hot liquids in a traditional blender. I recommend pureing the soup in two or three batches, so that the blender is not too full. Then also be sure to slightly tent the cap of the blender lid open so that the extra steam can escape.
I just made this soup and it is delicious!! I added one large acorn squash and used the Thai version. I did need to add several more cups of water to thin it out but it turned out well! Thank you for posting this recipe!
Family loved it! Added extra on the spices for a lil more heat and flavor. Tackling the squash was a beast. Took my hub & I an hour to conquer it, but we finally prevailed. Even better the next day for leftovers.
Excellent recipe for butternut squash soup! Thanks Ali! I LOVE how versatile you made it so that we can add own own take on this classic. I made it as written and added a dash or so of Chinese 5 Spice to it. Yum!
My Easy Butternut Squash Soup Recipe is here! I share a clever hack to make this soup quick and easy to prepare with just 10 simple ingredients and one pot. The butternut squash soup is enhanced with sage, and nutmeg, and optionally add coconut milk for a super creamy, luscious, healthy vegan and gluten-free soup. You'll be ready to savor a bowl of comforting goodness in no time!
Butternut squash soup is like a cozy hug for your taste buds! It's super velvety, giving you this amazing, creamy texture that will warm you up on a chilly night. To make it super easy, skip peeling the squash! Many recipes require peeling the squash before cooking it. Not only is this fussy, slippery, and time-consuming, but it is completely unnecessary. The squash skin is totally edible, and when cooked along with the flesh, it will blend right into the soup, adding extra nutritional benefits. This soup is a delightful mix of the sweet goodness of butternut squash and the simplicity of a one-pot wonder, making every spoonful a happy dance of flavors. Get ready for a bowlful of warming joy!
Do you have to peel butternut squash for soup? No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked. It also has added health benefits!
How do you make butternut squash soup less bland? The key is to season it correctly. I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!
Vegan butter: I love the richness vegan butter adds to this soup, my go-to is always Earth Balance Buttery Spread, but any vegan butter or vegan margarine will work. If you don't have any you could substitute olive oil. If you prefer no oil at all, just omit it completely and instead saut the onions and garlic with a splash of vegetable broth or water.
Butternut squash: the key ingredient, use a medium butternut squash which weighs about 3 pounds (1.4kg). Clean it, leave the skin on, cut off and discard the stems, cut in half then scoop out and discard the seeds. Chop up the squash into cubes (they do not have to be perfect). In my recipe I like to leave the skin on the butternut squash. Not only does this make the recipe much quicker and easier as peeling the squash can be a bit of a pain, but the skin gets soft enough to blend, and there are some added nutrition benefits too, the skin contains plenty of fiber, vitamins, minerals, and antioxidants. I recommend using a fresh squash for best flavor and texture but in a pinch pre-cut butternut squash cubes (which you can sometimes find fresh or frozen) will also work.
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