This creamy, delicious vegan butternut squash soup is the perfect starter for the holidays or for any chilly fall or winter day. You may also like our cozy Vegan Cream of Broccoli Soup.
Quick Look at This Recipe
- 🕗 Prep Time: 15 minutes
- 🔥 Cook Time: 1 hour 10 minutes
- ⏰ Total Time: 1 hour 25 minutes
- 🍽️ Servings: 4 to 6
- ⭐ Difficulty: Moderate – roast the veggies, cook with vegetable broth, blend, top, and enjoy
- 🥘 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, soy-free
- 🙏 Daniel Fast recipe
- 🎄Great for Thanksgiving and Christmas
Summarize and save this recipe with AI
Made with whole plant food ingredients, this healthy, warm, comforting soup is fiber-rich, gluten-free, oil-free, low-fat, and packed with the antioxidant beta-carotene.
This healthy butternut squash soup makes a wonderful starter for Thanksgiving and Christmas. For more holiday favorites, check out our sweet and smoky black-eyed peas and greens, vegan collard greens, lentil loaf, vegan shepherd's pie, vegan mushroom gravy, garlic mashed potatoes, crustless vegan sweet potato pie, and vegan frittata.
What's in this healthy butternut squash soup
- Butternut squash
- Yellow onion
- Granny smith apple
- Low-sodium vegetable broth
- Ground nutmeg
- Plain, unsweetened soymilk
- Fresh sage
- Pistachios
How to prepare
Preheat the oven to 400 F (205 C). Cut the butternut squash in half lengthwise. Use a spoon to remove the seeds.
Place each squash half on a parchment-lined baking sheet with the flesh side facing up. Bake for 50 to 60 minutes at 400 F (205 C).
Peel and quarter the onion. Cut the apple into large chunks. When you have 20 to 25 minutes of baking remaining with the squash, place the onion and apple next to the squash to roast.
The squash, onions, and apple chunks are done when they soften and start to brown. Let the squash cool to room temperature or cool enough to handle.
Peel the skin off the butternut squash, cut into large chunks, and place them in a medium pot along with roasted onions and apple chunks.
To the soup pot, add the low-sodium vegetable broth. Turn the heat to medium-high and bring to a gentle boil. Reduce heat and simmer partially covered for 5 to 10 minutes.
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Use an immersion blender to blend smooth. Add ground nutmeg and plain unsweetened soymilk, and continue to blend for a few more seconds.
Dish up the soup and top with fresh chopped sage, pistachios, and salt and pepper to taste. Enjoy!
Leftovers keep well in a covered container in the refrigerator for up to four days. You can also freeze this soup in freezer-safe containers for up to four months.
Step-by-step instructions
Other amazing soup recipes to check out:
- Leek and mushroom soup
- White bean and kale soup
- Split mung beans
- Mushroom barley soup
- Curry spiced mushroom potato soup
- North African chickpea soup
- Lentil soup
We hope you love this healthy vegan butternut squash soup recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Vegan Butternut Squash Soup
Equipment
Ingredients
- 1 large butternut squash 3.8 to 4 pounds or 1.7 to 1.8 kg
- 1 medium sweet or yellow onion
- 1 large Granny Smith or green apple
- 4 cups low-sodium vegetable broth
- 1 tsp ground nutmeg
- ½ cup plain unsweetened soymilk
- ¼ cup pistachios shelled and chopped
- 6 fresh sage leaves finely chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F (205 C). Cut the butternut squash in half lengthwise. Use a spoon to remove the seeds.
- Place each squash half on a parchment-lined baking sheet with the flesh side facing up. Bake for 50 to 60 minutes at 400 F (205 C).
- Peel and quarter the onion. Cut the apple into large chunks. When you have 20 to 25 minutes of baking remaining with the squash, place the onion and apple next to the squash to roast.
- The squash, onions, and apple chunks are done when they soften and start to brown. Let the squash cool to room temperature or cool enough to handle.
- Peel the skin off the butternut squash, cut into large chunks, and place them in a medium pot along with roasted onions and apple chunks.
- To the soup pot, add the low-sodium vegetable broth. Turn the heat to medium-high and bring to a gentle boil. Reduce heat and simmer partially covered for 5 to 10 minutes.
- Use an immersion blender to blend smooth. Add ground nutmeg and plain unsweetened soymilk, and continue to blend for a few more seconds.
- Dish up the soup and top with fresh chopped sage, pistachios, and salt and pepper to taste. Enjoy!
Notes
- Equipment: Immersion blender (or blender with vented lid)
- Leftovers: Leftovers keep well in a covered container in the refrigerator for up to four days. You can also freeze this soup in freezer-safe containers for up to four months.
Gigi & Sersie says
So good and healthy! Love the flavor and texture. This is a staple in the fall / winter rotation.