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.
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(This post was sponsored by JAM Cellars. All opinions are my own.)
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. 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!
If you love butternut squash as much as me try my Roasted Butternut with Garlic and Thyme, too!
Why I love this creamy vegan butternut squash soup:
- You will love how quickly this soup combines, 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 can spend more time outside the kitchen.
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.
Allergen Information:
This homemade butternut soup is gluten-free, dairy-free, egg-free, nut-free, oat-free, and soy-free.
This naturally gluten free butternut soup is vegan and paleo, so it is perfect for anyone who loves comfort food! My creamy butternut soup contains ginger, nutmeg, and a splash of chipotle for a kick.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 – I highly advise using full-fat coconut milk for this recipe. 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 can also use tapioca, corn, or potato starch as a thickener.
Step-By-Step Photos and Directions:
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Step 1: If you will chop and roast your own butternut squash, do this first.
Step 2: If you use canned butternut squash puree, boil all the ingredients in a pot. Boil for 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 for making soups. I will be honest: I prefer organic canned butternut squash.
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 the squash face up on a baking dish.
- Bake the squash at 350º F for 30-40 minutes until it is soft.
- Use a spoon to scoop the cooked squash and add it to a bowl. Add three tablespoons (or more if needed) of water and beat until creamy. You don’t want your butternut squash puree for this soup recipe to be too thick.
Frequently Asked Questions:
This homemade butternut squash soup will keep up to 5 days in the refrigerator since it is vegan.
You can definitely freeze the extra soup! I like to put it in a Freezer Ziplock-style bag, squeeze out all the air, seal it, and freeze it. It will keep in your freezer for up to four months.
There are several ways to make butternut soup thicker. You can use less liquid or thicken the soup with arrowroot or tapioca starch. Make sure to whisk it constantly as you sprinkle in the starch, or you will get lumps.
This soup will last up to 4 days in the refrigerator in an air-tight container.
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. Substitute 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 are 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 :-).
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Creamy Vegan Butternut Squash Soup
Equipment
- Whisk
- Pot
Ingredients
- 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
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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
- 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. You can also chop the butternut squash into cubes if you want it to cook faster.
- Bake the squash at 350º F 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I made this and it was so yummy. The only modifications were that I roasted a chopped up half an onion I had in the fridge that needed to be used (roasted with the squash), I didn’t have chipotle seasoning, so used cayenne and another seasoning mix I had bought in Santa Fe, New Mexico That had a smoky taste. I doubled the recipe because I had a giant bag of chopped butternut squash from Trader Joe’s. I topped it with fresh sage, tarragon, and chives, I had on hand from Thanksgiving. It all worked out great, so happy to have plenty of coconut milk from a recent Costco run.
I am so glad you tried and loved this recipe. I love how Trader Joe’s has the pre-cut butternut. It makes soup so easy!