Creamy Vegan Butternut Squash Soup
This creamy vegan butternut squash soup is a velvety, dairy-free comfort food perfect for cozy nights. Made with roasted butternut squash, sautéed aromatics, plant-based milk, and fresh herbs, it’s naturally sweet, rich, and flavorful. Quick to prepare and highly adaptable, it’s a wholesome, gluten-free, vegan soup ideal for weeknight dinners, meal prep, or seasonal gatherings.
Ingredients
Main Ingredients
- 2 lbs butternut squash peeled, seeded, and cubed
- 2 cups plant-based milk soy, almond, coconut, or oat
- 1.5 cups vegetable broth
- 1 medium onion diced
- 3 cloves garlic minced
- 1.5 tbsp olive oil
- 1 tsp sea salt
- 0.25 tsp ground black pepper
- 0.5 tsp fresh thyme leaves
- 2 tsp lime juice freshly squeezed
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and minced garlic, stirring for about 3 minutes until softened and fragrant.
- Add the cubed butternut squash to the pot and cook for 7 minutes, allowing the flavors to meld and the onions to turn translucent.
- Season with sea salt, black pepper, and fresh thyme. Pour in vegetable broth and plant-based milk. Bring to a boil, then reduce heat and simmer for 10 minutes, until squash is tender.
- Remove the pot from heat. Carefully blend the soup using an immersion blender or in batches in a standing blender until smooth. Add lime juice and blend again until fully incorporated.
- Taste and adjust seasoning as needed. Serve hot with optional garnishes like a swirl of coconut milk, fresh herbs, or red pepper flakes.
Notes
- Use any plant-based milk of your choice for a different flavor profile.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.