This Vegan Butternut Squash Soup is colorful, warm, and full of nutrients! Serve it with crusty gluten-free bread for a comfort food meal at its best.
The Best Butternut Squash Soup!
Vegan butternut squash soup is simply a plant-based version of classic butternut squash soup! It’s a sweet, slightly savory soup often made with roasted butternut squash, herbs, seasonings, and vegetable broth. Many recipes also contain heavy cream or coconut cream.
The end result is a smooth soup that is warm, filling, and bursting with nutrients. It’s the ultimate comfort food and one of our favorite recipes to celebrate fall!
Why We Love This Soup
We may be biased, but we think this recipe is by far the best. Not only is it so tasty you’ll be tempted to lick the bowl, but it also:
- Requires minimal prep time.
- Has a quick cook time and a total time of around an hour.
- Uses simple, nutritious ingredients.
- Is gluten-free, nut-free, and vegan.
- Can be prepared in advance and stored in the fridge or freezer to enjoy later!
- Can be served on its own or as a side dish or appetizer with your favorite main course.
Nutrient-Rich Ingredients You’ll Need
Although it’s delicious all year long, this butternut squash soup recipe is particularly great to make during the fall. This is because you can take advantage of fresh, local produce to get even more bang for your buck in terms of nutrients! Here’s what you’ll need:
- Butternut Squash – Select the best butternut squash by looking for a squash that has taut skin, is evenly colored, and free from blemishes or soft spots.
- Carrot – Use large, whole carrots. Baby carrots won’t taste the same!
- Olive Oil – This helps roast the veggies, enhancing their flavor and adding healthy fats.
- Unsalted Plant-Based Butter or Oil– This sautées the onions, creating a sweet flavor and a rich base for the broth. Feel free to use regular butter, light olive oil, avocado oil, or refined coconut oil.
- Aromatics – Onions and garlic cloves create a sweet, savory base of flavor for the soup.
- Celery – Used to enhance the flavors of the rest of the ingredients and thicken the soup.
- Herbs and Spices – Sea salt, cumin, allspice, cayenne pepper, and black pepper create a savory flavor with just a touch of spice.
Ingredient Swap: Feel free to use nutmeg in place of allspice, if preferred.
- Heirloom Tomato – Heirloom season typically runs from late summer into fall in the United States. Juicy and sweet, they’re a great complement to the squash!
Ingredient Swap: Feel free to use persimmons in place of squash. Persimmons are round, orange fruit similar in appearance to oranges. The two most common are Hachiya and Fuyu. If preferred. Or, pumpkin puree (not pumpkin pie filling) can also be substituted.
- Vegetable Broth – This forms the base of the broth, helping to create a thinner consistency. The more broth, the thinner the soup!
- Canned Coconut Milk or Lite Coconut Milk – This is the secret to creating a rich flavor and a creamy consistency! Cashew milk or plain dairy-free creamer can be substituted. Or, if dairy is tolerated, half and half can also be used.
- Toppings – Sprinkle toasted nuts, pumpkin seeds or pepitas, roasted chickpeas, and/or fresh herbs on top for extra flavor and crunch!
Health Benefits of Butternut Squash
We love to use butternut squash in a variety of recipes like butternut squash soup and roasted butternut squash throughout the fall! Not only is it super tasty, but butternut squash is full of nutrients, too. For instance, it is:
- An excellent source of vitamins C, A, E, and B.
- Rich in magnesium, potassium, and manganese.
- High in fiber.
How to Make Vegan Butternut Squash Soup
This soup requires multiple steps, but they’re all easy and quick!
- Roast the Veggies. Toss the squash and carrots with oil and sea salt in a large bowl. Spread the mixture on a baking sheet lined with aluminum foil, and bake in the oven until fork tender.
- Cook the Onions. Add the butter, onions, garlic, celery, and thyme to a large stock pot, and cook over medium-high heat until the onions are fragrant. Add the tomato or persimmon, and continue to cook, coating the fruit in the butter and onions.
- Boil and Simmer. Add the broth, cumin, allspice, cayenne, and salt. Stir to combine, and bring the liquid to a boil. Reduce the heat to low, and simmer until the tomato/ is tender and the soup has reduced and thickened slightly.
- Blend. Transfer the soup and roasted veggies to a high-speed blender, and blend until creamy. Work in batches if needed!
Pro-Tip: Make this step easy and mess-free, and use an immersion blender instead!
- Add the Remaining Ingredients. Return the soup to the pot, and stir in the coconut milk and black pepper. Adjust the seasonings to taste. Simmer the soup on low before serving.
- Serve. Portion your roasted butternut squash soup into bowls while it’s warm, add your favorite toppings, and enjoy!
Serving Suggestions
This soup can easily be served as a main course with a side of vegan gluten-free bread, a Caesar style tomato salad, or kale chips.
Or, enjoy it as an appetizer or side dish with protein and main courses such as a quinoa burger, swiss chard salad wraps, or green goddess chicken salad wraps.
Of course, however you serve it, you can’t forget dessert! Top off your meal with gluten-free chocolate chip cookies or gluten-free brownies to satisfy your sweet tooth.
How to Store, Freeze, & Reheat
Make a giant batch of this butternut squash soup recipe to keep on hand and enjoy throughout fall!
- To Store: Transfer leftovers to an airtight container, and keep it in the fridge for up to 1 week.
- To Freeze: Transfer your soup to a freezer-safe container, and keep it frozen for up to 3 months.
Storage Tip: Pour your soup into ice cube trays, and freeze until solid. Then, transfer the cubes to an airtight container, and keep frozen for up to 3 months. Pull out a few cubes at a time for individual servings!
- To Reheat: Allow your soup to thaw in the fridge overnight. Then, warm it in the microwave or on the stovetop over medium heat.
More of Our Favorite
More Gluten-Free, Vegan Soup Recipes
If you enjoy this vegan butternut squash soup recipe, don’t miss out on more of our gluten-free, vegan soup options below!
Common Questions
Butternut squash soup is loaded with vegetables meaning it’s full of vitamins, nutrients, and fiber. In addition, it often contains healthy fats that are nutritious on their own and help with the absorption of the fat-soluble vitamins from the veggies.
If your soup is a little bitter, it’s likely just the flavor of the squash, the particular squash. Try adding apple, honey, or maple syrup to balance it out!
Many people find that its texture is not pleasant and prefer to peel the squash. However, the skin is edible and can be included in the soup!
Vegan Butternut Squash Soup Recipe
- Total Time: 52 to 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Prepare this easy roasted vegan butternut squash soup recipe with a handful of healthy ingredients and minimal steps!
Ingredients
- 2 cups (12 oz or 330 grams) peeled and chopped butternut squash (see notes)
- 1 medium carrot, peeled and sliced (~½ cup)
- 1 Tablespoon light olive oil
- Pinch sea salt
- 1 Tablespoon unsalted butter or plant based butter (see notes for sub)
- 1 cup chopped onion (~½ large onion)
- 1 ½ to 2 teaspoons minced garlic (2 cloves)
- 1 celery stick, chopped
- 1 teaspoon dried thyme or 2 fresh sprigs (leaves only)
- 1 medium heirloom tomato or Fuyu persimmon peeled and diced (½ cup diced) see notes for substitute
- 2 ½ cups vegetable broth (the less broth, the thicker the soup)
- ½ teaspoon cumin
- ⅛ to ¼ teaspoon allspice or nutmeg, to taste
- Pinch cayenne, to taste
- 1 teaspoon kosher salt
- 1 cup coconut milk or coconut milk lite, see notes for substitutes
- Freshly cracked pepper to taste
- Optional Toppings – toasted nuts or seeds, roasted chickpeas, fresh herbs
Instructions
- Preheat the oven to 400 F. In a medium-sized bowl, toss together the squash, carrot, 1 Tablespoon oil and sea salt. Spread out the mixture on a baking sheet lined with aluminum foil and roast for 20-25 minutes or until tender.
- In a large stock pot, add 1 Tablespoon butter, onions, garlic, celery, and thyme. Cook on medium-high heat for 2 minutes or until the onions are fragrant. Add the persimmon and continue to cook for 5 minutes, coating the persimmon in the butter and onions.
- Add the broth, cumin, allspice, cayenne, and salt. Stir to combine. Bring the soup to a light boil then reduce to low heat. Simmer for 5 minutes, or until the persimmon is tender and the soup has slightly reduced and thickened.
- Working in batches (if needed), carefully transfer the soup and the roasted squash and carrots to a high speed blender (or use an immersion blender), and blend until creamy and smooth.
- Return the soup to the pot, stir in coconut milk and pepper. Taste and adjust seasonings, if desired.
- Simmer on low for 5 minutes to allow the flavors to develop before serving and add desired toppings.
- Store the cooled soup in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
Notes
Prep Tips for Slicing Squash- Lay the butternut squash on its side, using a large knife carefully slice off the top ½-inch (including the stem) of the squash and the bottom ½-inch of the squash. Discard the two end pieces. Using a vegetable peeler, peel all of the skin off and discard. Slice the squash in half down the center. Then slice each piece in half down the center vertically equaling 4 pieces of squash. Scoop out and discard the seeds and pulp. Cut the squash into 1-inch cubes. Cook the squash immediately or refrigerate it in a sealed container for up to 3 days or freeze for up to 3 months.
Substitute Tips – Light olive oil, avocado oil, or refined coconut oil may be substituted for butter. ½ cup pumpkin puree may be used in place of the persimmon. Cashew milk or a plain non-dairy creamer are the best creamy non-dairy substitutes for coconut milk. If dairy is tolerated, half and half may be substituted.
- Prep Time: 15 minutes
- Cook Time: 37 to 45 minutes
- Category: dinner
- Method: Stove Top, Oven
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 181
- Sugar: 6.6 g
- Sodium: 717 mg
- Fat: 11.3 g
- Saturated Fat: 6.3 g
- Carbohydrates: 20.9 g
- Fiber: 3.1 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Soup was OK. Had more of a sweet flavoring to it with the maple syrup, coconut milk, which I didn’t like. It didn’t make sense to roast the butternut squash in the oven beforehand. It softens up if you just boil it over the stove as other butternut squash recipes do. Didn’t like the spice mix to go with it. I’ll probably stick with the butternut squash and granny smith apple soup recipe I’ve always used.
Hey there! We actually are updating the soup this week. We have a method and spice amount since we retesting it.
I promise it’s a keeper! For now you might like this butternut squash and apple soup!
https://www.cottercrunch.com/instant-pot-butternut-squash-soup/
I grew up on persimmon drive when I was a kid and never knew that it was a fruit until I got older! Love how you used it in this soup! The perfect comfort food!
Oh, how funny! Thanks, Suzy! It’s definitely my kind of comfort food!
I would LOVE to make this soup – but how do you buy persimmons?
My supermarket has very soft ones or very hard ones.
Are they Fuyu persimmon? If so grab the ones that are more ripe, soft. Once you slice into you can tell if it’s gone bad or if it’s still good to cook with. Kinda like a tomato. Overripe cooks nicely.
Love this recipe and it’s so simple to make!
A total win-win, right?! 😉
I love how flavorful this is!! A new favorite for fall nights!
Yeasss! So glad to hear that Toni!
What a great way to warm up! This is so full of flavor and perfect for a cold fall day.
Thanks, Julie! Definitely hits the spot on a cold fall day!
What a delicious recipe! I only wish I had doubled the recipe because we don’t have any leftovers! I am absolutely making this again.
Oh yay! Thanks so much, Lauren!
Delicious soup and we love making it! But Persimmon is a Powhatan word. Latin has nothing to do with it. This is a Native American tree, after all! A good choice for Indigenous People’s Day.
Oh, great to know! Thank you!
Tbh I expected something special that would make squash edible but it wasnt it. Persimmon made it even sweeter and didnt balance the squash at all. If you are not die hard pumpkin fan, dont try it.
Oh no! Did you get a bad persimmon or squash? Maybe that was why. This is a favorite soup liked by my readers. I’m wondering what went wrong. So sorry!
Do you think I could double the recipe, and use two cups of pumpkin along with 2 cups of butternut squash? I only have one small butternut squash and need to feed 7 adults. Would love your thoughts! Thanks!
I think that would work! I would test out the mix and then adjust the spices as needed with cooking. If it’s too thick, you could add more broth or coconut milk.
Lindsey,
I am in the process of making the persimmon butternut squash soup. I roasted the squash first and then followed your recipe; however I did not know what your meant by “3 cloves” so did not add. I was afraid I would not like it too smokey so cut the smoked paprika to 1/2 tsp but added apx. 1/4 tsp cinnamon and a dash of ginger. Tastes to my liking. Also want you to know I have made your red pepper & shrimp soup several times and both I and my husband like it. I add a little more shrimp for protein and cut them into bite size pieces. Thanks for your recipes.
Oh thank you Jenny! I will go update that recipe and specify the cloves. Sorry about that. But glad the other soups have turned out well! Keep me posted on any others you try.
Morning from sunny South Africa! Just wanted to add a little something – unripe persimmons – yes they don’t taste nice but add to smoothies or sweeten with natural sweetener – can be grated and the juice squeezed out and are used to kill internal body parasites and worms in many cultures. You take it – either the grated(better) or the juice every morning on an empty stomach (if possible haahaa) for a month or 2. Cant wait to try your soup!!!
I want to try this! We have both Fuyu and Hachiya persimmons. We just harvested our Hachiya tree. Would the very ripe and sweet Hachiya work just as well as the Fuyu? Or would you recommend sticking with Fuyu?
I say try it! Maybe adjust the seasonings if need be. Keep me posted
Can you believe I’ve never actually had a persimmon!? This may just have convinced me to pick some up! I LOVE butternut squash soup and this looks delightful!
Oh you must! you’d love!
This sounds so perfect for a (Chicago, probably not Texas, ha!) Fall evening. Everything about it sounds and looks so romantic; I bet the flavors are so amazing together!
haha yes, it’s like 86 F today! boo… stay warm up there though
This soup sounds perfect! I love persimmons, one year I loved them soft and really ripe, the next I loved them hard and crunchy! Just like my changing opinion on when pears should be eaten! haha!
Sadly persimmons aren’t great here in Australia but maybe its just the wrong season… will try again in a few months!
they are so hit or miss! maybe you should come visit me for a good one, yes?
The only time I’ve had a Persimmon is at a Sushi Restaurant as a dessert. They squeezed lemon over them and wow were they yummy. I love trying new fruits and if they are high in nutritional value then even better. My family and I love soup– we just received a huge butternut squash which I cubed up and froze for soup. Another amazing dish Linds.
oh wow! that sounds AMAZING!!! Miss you and love you
Super interesting!! Persimmons are definitely an acquired taste – one that I’ve grown to love.
you and me both!
What an interesting flavor combo! I love both butternut squash + persimmons + of course – all of their health promoting properties. I can’t wait to try this soup!
let me know if you do whitney! xxoo
Yay for persimmons!! but also – who knew they would be great in soup with squash?! you are so creative 🙂 i need to go buy some asap, they are my favorite winter fruit
let me know if you do!
Yum! I had no idea about these benefits of persimmons. I saw them at the grocery store and was wondering what on earth I would do with those. Now I know! Can’t wait to try 🙂
woohoo! now you can buy them!
okay, so I have never actually had a persimmon but now I know I have to try them most likely in this amazing soup! and I kind of like Mondays too 🙂
well now you have a good excuse to try, right?!
I am not sure if my mouth has ever encountered a persimmon before…. Hmmm interesting…
i think you might love.. like real love
What a perfect fall recipe! I’d actually NEVER had a persimmon until a few years ago. Isn’t that crazy? Now I can’t get enough! 🙂
crazy but glad you finally tried! yay!
Oh man, this looks and sounds fantastic. What if I can’t get persimmon’s Lindsay? Are normal tomatoes a bad substitute?
good question! Tomatoes are different taste but same texture. You could try it! Maybe leave out the maple syrup?
I feel more warm and cozy already (though I do not have a problem with feeling warm these days 😉 )
When I lived in Korea, this time of the year, the tree lined streets were flooded with persimmon. So much so that they would just start decomposing on the streets, as there were too many to keep up with! We needed you there 🙂
pack them up and send them here! haha
Am obsessed with this recipe! Love the combination of squash + fruit. Last year I made a sweet potato apple soup that I loved, so am definitely feeling the whole fruit addition to fall themed soups! Don’t see enough persimmon recipes floating around even though they are so good. In my family (I don’t know maybe this is a Russian thing) we would wait until they were super super ripe, then freeze them for a bit and eat them slightly frozen – so cool and refreshing in the summer time!
that’s genius! yes,i always wait till they are super ripe! but freezing them to eat would be bliss!
Oh my gosh I love persimmons! This sounds so good!
girl, I knew you’d love! <3
Genius! I would have never thought to add persimmon to squash, apples and cranberries I have but never persimmon. Pinning for later, can’t wait to try this!
It is soup season right now! So this sounds so perfect to me!
FOOD of the CANCER FIGHTING Gods: now that has a ring to it. I love it, almost as much as this beautiful soup made with Fall’s bounty. You’ve got another winner.
Keep up the self care. Blows kiss, sends hug.
I just wanted to be a goddess for making this too. 😉
Hooray for persimmons and fighting breast cancer!! What a fantastic reason to eat more this winter. I have to admit, I don’t remember seeing these in the grocery store, but I bet they have them at Whole Foods! I will be sure to pick out the ones that look like tomatoes 🙂 Thanks for the tip Lindsay! Any kind of butternut squash soup is usually right up my alley, so this sounds delish!
yes, they are at whole foods! that’s where i got them. YAY!
Yum, I love butternut soup! The addition of persimmon is so creative – and I love the breast cancer fighting and immunity boosting powers!
Ya buddy! I knew you’d love that health perk Laura!
I would have never thought to use persimmons and butternut together! Love this. Need to immunity after playing with sick babies in FLA. Good times.
You had babies? What? 😉
In a few weeks I will have well over 100 persimmons from our tree in the backyard. I might need to make this and freeze portions for down the road! 🙂
I did not know that about persimmons! Seriously, best idea ever!
I just made butternut squash soup yesterday! I must say, I’ve never tried a persimmon, which is odd, because I am usually always down to try a food once. This soup might be my first experience. And I’m love camu camu powder for immunity!
I ate a lot of persimmon (persimmons?) growing up – they’re huge in Asia, I think! I’ve never had it as a part of a meal though. Looks fantastic, my friend!
Wow I don’t if I have ever had Persimmon! What a great addition to soup. Thanks for linking up with us today
Beautiful! Still waiting for it to be cool enough for warm soups & oatmeal again! 🙂
I honestly don’t think about the immunity boosting effects of food. I eat things that are healthy & I like & enjoy.. I am very boring & predictable! 🙂
well they are probably immunity boosting then and you are ONE HEALTHY woman! so keep it up!
I really hope my grocery store has persimmons because I desperately need to try them!! This soup looks so good. And I love that it is made quick on the stove top. And now that I have a BA blender, I can actually make this! Pinning for later. Can’t wait!
oh yes! do it!! Can’t wait
I love it! I never would have thought to add persimmons to bns soup, and it makes complete sense!! I bet this turns out soooo creamy with such nice sweet, warm flavor. I want a big bowl of this asap!
This looks absolutely fantastic! I didn’t think butternut squash soup could get any better 😛
We have a persimmon tree in our back yard. I think this needs to go on my list!
okay I”m coming to visit!
I’ve actually never had a persimmon, gasp! I love anything butternut squash and this soup sounds nothing short of fall amazingness 🙂
I absolutely ADORE persimmons! They are so delicious and I have a whole bunch of them at home right now. Never thought to actually use it as an ingredient in recipes but totally intrigued by this!
Wow! Lindsay! I love the use of Persimmons in this soup, and I had no idea about their breast cancer fighting power. Yet ANOTHER reason why I need to try this out ASAP 🙂
I had no clue Persimmons contained Fisetin which was so good for us! Lindsay, I cannot stand Mondays – but your nuggets of info make my Mondays better – so, I salute you and your delicious, totally unique and creative soup!
Mmmmmm, I love persimmons, squash, creamy soup and fighting breast cancer.
Wow! I had no idea these were a fruit. Are tomatoes technically a fruit too? I’m actually corny too and love Mondays for their fresh start.
actually! tomatoes are fruit! haha. <3
MMMMM I haven’t had a persimmon since last year–it’s about time I hope on board again. Probably in soup form since the weather here is all sorts of cold warm cold.
Just had my 1st sub 30 degree run but already I’m feeling warm looking at this soup! This will be made!
Thank you for calling out my post! And this is so creative. Persimmon is a beautiful fruit, but most people don’t know what to do with it beyond eating it as is. I love that you blended it with bnut squash to give it even more complexity and immune boosting power!
OH MY! First I adore butternut squash soup, ADORE! And, when I come into a stash of persimmons, I never now what to do with them — I have grilled them, that was okay. But this is genius. Thanks