Vegan Butternut Squash Soup

This Vegan Butternut Squash Soup is hearty, rich, flavorsome, and super easy to make. And above all, you can store it for later days. Whether refrigerate it or freeze it, you can enjoy this soup whenever you want! It is a perfect choice for any winter dinner.

How to choose a butternut squash?
When looking for the fresh butternut squash for the soup, here are a few points you need to remember:

The stem: Take a look at the stem. It should be perfectly intact, firm, to touch, and deep brown. Anything less than this is not the right choice, especially if you are planning on keeping the vegetable in the refrigerator for some time.
Color: The perfectly ripe butternut squash should have an orange-beige tone. If you have green or yellow spots, it means it is not fully ripe. Furthermore, the skin should not be shiny; instead, it should have a matte finish.
Texture: The butternut squash should be firm to touch. You can test its freshness by poking it with your fingernail. If the nail goes in easily, it means the squash is a bad one. The exterior should be quite hard.

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 4
  • Energy 207 kcal
  • Fat 11.7 g
  • Protein 3.2 g
  • Carbs 25.6 g

Recipe Allergies


  • 1.Place a pot on medium heat and add oil.
  • 2.Once the oil is heated, add chopped onions and sauté until the onions are soft and translucent.
  • 3.Next, add garlic and sauté for a minute.
  • 4.Add diced butternut squash, thyme, potatoes, water, coconut milk, vegan bouillon and mix well.
  • 5.Bring soup to a boil, cover pot, and reduce heat to simmer for about 20 minutes.
  • 6.Once the squash is tender, remove the pot from the heat
  • 7.Remove the thyme sprig and, using a hand blender, blend the soup into a smooth consistency puree. You can also puree it in the blender jug.
  • 8.Season with salt and serve hot.

Recipe Reviews

No reviews for this Repice

Leave a Review

How would you rate Vegan Butternut Squash Soup?
Click to rate


  • 3 cups butternut squash, peeled and cut into chunks
  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 medium potato, peeled and chopped (you can leave the skin on for more nutrients)
  • 3 cups water
  • 2 vegan bouillon cubes
  • 2 fresh sprigs of thyme
  • 1/2 cup coconut milk