Vegan Butternut Squash Soup

5 from 1 vote

This creamy, delicious vegan butternut squash soup is the perfect starter for the holidays or for any chilly fall or winter day.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 209kcal

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!

Roasting really matters. The caramelization of the squash, onion, and apple gives this soup a deep flavor that can’t be achieved by boiling alone.
No immersion blender? If using a regular blender, let it cool slightly and vent the lid to avoid steaming and pressure buildup.
Leftovers can be stored 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.