Quick and Easy Vegan Butternut Squash Soup

This is by far my favorite fall soup recipe. My creamy vegan butternut squash soup recipe is savory-sweet with a hint of spice and it is perfect to serve throughout the fall season.

Is it beginning to feel like winter where you live? It's just starting to cool off where I live, but the best part is that our evenings are cooling off by six or seven most nights now. Winter is coming! Yay!

Winter also means soccer season is winding down and football season is here. It also means it is prime soup weather!

Why this soup recipe is great:

You will love how quickly this soup comes together, making it perfect for a busy day. You can either use fresh roasted butternut or a canned puree. This easy butternut squash soup recipe is ready in under 20 minutes so you have more time to spend out of the kitchen.

This naturally gluten free butternut soup is also vegan and paleo so it is perfect for anyone who loves comfort food! My creamy butternut soup is full of ginger, nutmeg, and a splash of chipotle for a kick.

After being introduced to Butter and JaM Cab, I am a JaM fan because these wines are so easy to pair with foods. They make versatile wines that are all about fun. Open up a cold bottle of Butter and make a pot of this quick and easy creamy butternut squash soup.

Ingredient notes:

• Butternut squash puree - if you haven't tried butternut squash puree, it has all of that delicious creamy butternut flavor, but none of the work!
• Coconut milk - for this recipe, I highly advise using full fat coconut milk. Other non-dairy milk will not add the same sweet flavor.
• Chipotle pepper - I use a bottle of this spice, add more if you like it spicy!
• Arrowroot starch - you can also use tapioca, corn, or potato starch as a thickener.

Recipe step by step directions:

Step 1: If you are going to chop and roast your own butternut squash, do this first.

Step 2: If you are using canned butternut squash puree, add all of the ingredients to a pot and bring to a boil. Boil 4-5 minutes then turn the temperature down to simmer.

Canned vs freshly roasted butternut squash

Many like to know whether canned or roasted butternut squash is best to make soups with. I will be honest...I prefer organic canned butternut squash for making soups.

It is already roasted and flavorful...and you don't have to puree the heck out of the roasted squash to get all of the lumps out. If you decide you want to use roasted butternut squash, here

How to roast butternut squash:

• Cut the butternut squash in half and scoop out the seeds.
• Brush the squash with olive oil (or coconut oil works too!) and put the halves of squash face up on a baking dish.
• Bake the squash at 350 degrees for 30-40 minutes until it is soft.
• Use a spoon to scoop out the cooked squash and add it to a bowl. Add 3 tablespoons (or more if needed) of water and beat until creamy. For this soup recipe, you don't want your butternut squash puree to be too thick.

Expert tips and recipe FAQ:

More Winter Squash Recipes:

• These crispy Gluten Free Delicata Squash Fritters make a great appetizer.
• If you are in the mood for soup, this Vegan Red Kuri Squash Soup is very popular. Sub butternut squash if you can't find kuri squash.
• This is a fun way to serve butternut squash. These Butternut Squash Noodles with Brown Butter Sage Sauce is the perfect side dish

If you love winter squash as much as we do, don't forget to check out all of my gluten free winter squash recipes on the blog :-).

I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!

📖 Recipe

Creamy Vegan Butternut Squash Soup

Sandi Gaertner

You will love this quick and easy creamy butternut squash soup. It is both gluten free and vegan, and it is ready in just 20 minutes.

5 from 10 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Gluten Free Soup Recipes

Cuisine American

Servings 4 bowls

Calories 295 kcal

Equipment

• ▢
  Whisk
• ▢
  Pot

Ingredients

  

1x2x3x

• ▢ 14 ounces butternut squash puree * see note. I used a canned organic butternut squash puree
• ▢ 1 can coconut milk * see note
• ▢ 1 clove minced garlic
• ▢ 1 teaspoon ground cinnamon
• ▢ ⅛ teaspoon ground chipotle pepper
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ¼ teaspoon ground nutmeg
• ▢ ½ teaspoon ground ginger (powdered)
• ▢ 1 teaspoon extra virgin olive oil
• ▢ 1 tablespoon arrowroot starch * see note

Instructions

 

• Add all ingredients except the cornstarch to a small pot and bring to a boil on medium high heat.
• Add cornstarch and whisk to blend.
• Turn the heat down to low to simmer for 10 more minutes.

Notes

I used canned pureed butternut squash but you can use canned butternut squash or freshly roasted in this soup recipe.

I highly recommend using full fat coconut milk instead of any other dairy-free milk.

You can use arrowroot, cornstarch, potato starch, or tapioca starch to thicken this soup.

To roast butternut squash:

1. Cut the butternut squash in half and scoop out the seeds.
2. Brush the squash with olive oil (or coconut oil works too!) and put the halves of squash face up on a baking dish. You can also chop the butternut squash into cubes if you want it to cook faster.
3. Bake the squash at 350º F for 30-40 minutes until it is soft.
4. Use a spoon to scoop out the cooked squash and add it to a bowl. Add 3 tablespoons (or more if needed) of water and beat until creamy. For this soup recipe, you don't want your butternut squash puree to be too thick.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 20gProtein: 3gFat: 25gSaturated Fat: 21gSodium: 311mgPotassium: 612mgFiber: 5gSugar: 6gVitamin A: 10566IUVitamin C: 24mgCalcium: 69mgIron: 2mg

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