Vegan Butternut Squash Soup
This Vegan Butternut Squash Soup recipe is perfect for cold fall days. It’s has a nice savory/sweet flavor and it’s easy to make. A bowl of this hot soup will warm you right up!
Living in Ecuador, we have a very limited selection of squash so when we return to the states for a visit with the family, we load up on butternut, acorn and spaghetti squash when we go to the store.
We were going to make our Healthy Butternut Squash recipe, but Amelia’s mom spotted a butternut squash soup recipe in a magazine and suggested we use the squash we bought for that, instead. It was a great idea because this soup was delicious! The unseasonably cold fall weather here in Atlanta made it even better!
We paired this soup with a large Easy Garden Salad and a bowl of fruit for dessert. It was a flavorful, filling and nutritious lunch.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 8 servings | 15 minutes |
| Cook Time | Passive Time |
| 90 minutes | 20 minutes |
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This Vegan Butternut Squash Soup recipe is perfect for cold fall days. It's has a nice savory/sweet flavor and it's easy to make. A bowl of this hot soup will warm you right up!
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- 1 medium butternut squash 2 to 3 pounds, halved lengthwise, seeds and stringy fibers removed
- 1 cup water
- 1 small onion yellow or white
- 1 medium carrot cut into 3-4 pieces
- 1 medium celery stalk cut into 3-4 pieces
- 4 cloves garlic peeled
- 1 tsp salt to taste, optional
- 1 tsp thyme
- 1/2 tsp black pepper or to taste
- 3 cups vegetable broth
- Preheat oven to 400 degrees. Place squash, cut side down, in a large baking dish. Place the carrots, celery, onion and garlic around the squash. Add 1 cup of water and place in the oven. Roast for 1 and 15 minutes or until the squash is very tender.
- Let the vegetables cool about 20 minutes then peel the squash.
- Puree the vegetables in a blender or in a large pot using an immersion blender. If using a blender you may need to do this in 2-3 batches.
- Pour blended vegetables in a soup pot. Add the salt, thyme, pepper and broth. Simmer until everything is heated through, about another 10 minutes. You may want to add more broth depending on whether you prefer a thicker or thinner soup.
Serving size is about 1 cup of soup.
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