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.
(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 this soup recipe is great:
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 have more time out of the kitchen.
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.
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 – 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.
Recipe step-by-step directions:
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.
Expert tips and recipe FAQ:
This homemade butternut squash soup will keep up to 5 days in the refrigerator since it is vegan.Â
You can definitely freeze the extra soup! I like to put it in a Freezer Ziplock-style bag, squeeze out all the air, seal, and freeze. 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 :-).
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
- â…› 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
- 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.
This looks so delish! I’m printing this one off as we speak! This wine looks really great, too! i’m going to have to check that out! I love a good chard!
I hope you like it as much as my family did Amanda 🙂
How did you know butternut squash soup (and ALL THE WINE) was my favorite 😉 JK I told you about the wine. Seriously, though, that soup looks so creamy and dreamy!
Thank you Jessica, I should bring a few bottles to IFBC 🙂
Can’t believe it’s already time to start making the Fall soups! Wow! Summer is already over. Your soup looks delicious and really creamy. I’d also like to try that wine. It sounds really good.
Time is definitely going by quickly it feels like 🙂 Thanks for stopping by Kimberly 🙂
This soup looks amazing! I love squash soup. I am looking forward to squash being in season soon. 🙂 And those wines sound amazing, too!
I love the addition of coconut milk instead of dairy. This looks so delicious – Especially with a nice glass of wine!
Thank you Christine…I love to have dairy options too 🙂
Yes all those fall flavours are just around the corner. I don’t want summer to end, but will admit FALL is where it’s at for delicious recipes…soups like this will become a staple for the next several months.
LOL, our summer has been so unusually hot I am ready for fall 🙂
I need to try your butternut soup recipe!
I hope you like it Catalina 🙂
I love finding wines that are easy to pair with different foods! I laughed at your “end of mushy zucchini season!” Switching over to this soup sounds like a delight!
LOL, that was a direct quote from my husband 🙂
I can see my family falling in love with this soup! It’s still warm here too so I’ll drink a glass of wine and pretend that it’s fall (that works right?!).
I will pretend with you 🙂
I’m so excited for this recipe. And I LOVE white wine so this is perfect! I’ll definitely be putting this on our list of recipes to try this fall!
That is wonderful Sharon, I hope you love this recipe and wine pairing.
Love how easy this soup is! And it looks so creamy and delicious!
This would easily become my favorite soup!
🙂 Thank you.
This is my favorite Fall soup as well! There’s something so satisfying about butternut squash soup… this one looks great! I love that there is chipotle pepper inside!
Thank you so much Dominique 🙂
This is my FAVORITE fall soup!!! YUM!
Thank you Allyson 🙂
Cream soups are the best, I love them!!
Thank you Silvia 🙂
We love butternut squash soup!! And yours is beautiful! Fall is a wonderful season, love everything about it, including the food. It is still warm here, but we can tell from the air at night and early morning that Fall is just around the corner.
Thank you so much Nicoletta. Fall is my favorite time of year, and it is funny, when I wrote this post a few days ago, it felt like fall. Today we are having an odd ball heat wave!