Home » Recipes » Course » Soups » Butternut Squash Soup
posted by Jessica Hylton on Nov 8, 2023 43 comments »
Jump to Recipe
5 (from 14 ratings)
This butternut squash soup is creamy and rich, with the perfect balance of sweet and earthy flavours. Just 30 minutes and dinner’s done!
Soup is amazing. It’s diverse, it’s easy for weeknight meals, and it’s healing. Soup is so nourishing and it tastes delicious.Without a doubt, it is an officialpart of my weekly rotation and this butternut squash soup happens to be one of my favourites.
This butternut squash soup recipe wasspecifically requestedby so many readers—and here it is! Creamy, super tasty, and something you’ll want to make right now. Oh, and it’s also done in just 30 minutes. Win!
(Can’t get enough butternut squash? Try my Hasselback Butternut Squash or Butternut Squash Mac and Cheese next!)
Why You’ll Love This Butternut Squash Soup Recipe
Here’s what makes this butternut squash soup one of my go-to recipes:
- Rich and creamy. When you’re eating a pureed veggie soup, you want it to be silky smooth, but also thick and rich so it has some staying power. This butternut squash soup delivers!
- Sweet, earthy flavour. Butternut squash is inherently sweet, but the combination of garlic, onions, and veggie broth adds savoury depth to the flavour.
- Quick and easy. In just 30 minutes, you can have dinner on the table with this soup. It’s perfect for busy weeknights or lazy weekends!
- Versatile. You can easily adapt this soup to your liking by adding more or less broth to change the consistency, adjusting the seasonings, and even adding in other vegetables or toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Or another oil you like to use for cooking.
- Onion – A standard yellow onion is perfect.
- Garlic cloves – Minced or pushed through a garlic press.
- Butternut squash– Peel it, remove the seeds, then cube.
- Sea salt and ground black pepper
- Fresh thyme leaves
- Vegetable broth – Use store-bought or homemade vegetable broth.
- Almond milk – Or another plant-based milk you like. Just make sure it’s unflavoured and unsweetened!
- Lime juice
Can I Use Another Type of Squash?
Yes, you can substitute another squash variety with a similar flavor. Honeynut squash, which has a deeper, nuttier flavor than butternut squash, would be an excellent substitution. You can also use Hubbard squash or a pie pumpkin for this recipe.
How to Make Butternut Squash Soup
You’re going to love this easy, creamy, flavourful soup! Here’s how to make it.
- Cook the aromatics. In a large stock pot set over medium-high heat, warm the oil until it shimmers. Stir in the onion and garlic and cook for about 3 minutes, or until the garlic is fragrant.
- Add the butternut squash. Stir in the squash and sauté for about 7 minutes, or until the onions are translucent.
- Simmer. Stir in the salt, pepper, thyme, vegetable broth, and almond milk; bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the squash is tender.
- Puree. Remove from heat. Pour the soup into a large blender with the lime juice. Blend until creamy.
- Finish. Season to taste and ladle into bowls. Garnish as desired.
Tips for Success
Follow these pointers for perfect vegan butternut squash soup:
- Cut the butternut squash into uniform pieces. This ensures they’ll all be finished cooking at the same time.
- Be careful with the blender. When using the blender, be careful handling hot liquids. If you don’t have a large blender that holds at least 6 cups, blend the soup in increments so it doesn’t overflow. You can also let the soup cool slightly before blending; if you don’t I recommend leaving the lid open a crack so steam can escape. Place a kitchen towel over the blender lid to catch any spatters.
- Or use an immersion blender. In this case, you can simply add the lime juice to the pot and then blend everything together with the immersion blender.
Variations
Here are some ideas for switching up this butternut squash soup recipe.
- Make it sweeter. If you prefer a sweeter soup, add some apples or pears with the butternut squash. Follow this recipe:Vegan Butternut Squash and Apple Soup
- Add more veggies. This soup is delicious as-is, but if you want to get more vegetables into your day, try adding celery and carrots with the onion.
- Make it spicy. Add a pinch of cayenne pepper for a spicy kick or sprinkle red pepper flakes, hot sauce, or chili crisp on the soup before serving.
Serving Suggestions
I love this butternut squash soup because there are so many options for toppings and accompaniments!
- Pair with bread. Serve this soup with some crusty bread on the side for dipping, or try pairing it with Vegan Garlic Naan. Homemade croutons are also delicious!
- Serve with salad. Pair this soup with a fresh green salad for a well-rounded meal. My Shaved Brussels Sprouts, Quinoa and Apple Salad would be fantastic with the fall vibes of this soup.
- Amp up the creaminess. Add some richness and tanginess to the soup by topping it with a spoonful of vegan sour cream or coconut yogurt. A drizzle of coconut milk is amazing too!
- Add protein. The flavours of this soup make it a fantastic pairing with tempeh bacon. Crumble it up and sprinkle it over the top before serving. Crispy chickpeas are also great here!
How to Store Leftovers
To store leftover butternut squash soup, transfer it to an airtight container and refrigerate for up to 5 days. Warm it up on the stovetop or in the microwave, adding a splash of broth or almond milk if necessary.
Can I Freeze This Recipe?
Yes, you can freeze butternut squash soup. Transfer it to a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
More Cozy Vegan Soup Recipes
- Vegan Broccoli Cheddar Soup
- Loaded Potato Soup
- Vegetable Minestrone Soup
- Easy Roasted Carrot Ginger Soup
- Creamy Vegan Mushroom Wild Rice Soup
Enjoy friends! If you make this butternut squash soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Butternut Squash Soup
Servings: 6 servings
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
This butternut squash soup is creamy and rich, with the perfect balance of sweet and earthy flavours. Just 30 minutes and dinner’s done!
5 (from 14 ratings)
Print RecipePin RecipeLeave a Review
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion
- 3 garlic cloves, minced
- 2 pounds butternut squash peeled, seeds removed and cubed
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves
- 1 ½ cups vegetable broth
- 2 cups Silk Original Almondmilk
- 2 teaspoons lime juice
Instructions
In a large stock pot, heat the olive oil over medium high heat until shimmering.
Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you’re not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
Taste and add salt and pepper to taste if necessary.
Serve into bowls and top with garnish – I love extra nutmeg, parsley and a bit of extra almond milk or a touch of coconut milk on top (OPTIONAL).
Notes
To store: Transfer the soup to an airtight container and refrigerate for up to 5 days. Warm it up on the stovetop or in the microwave, adding a splash of broth or almond milk if necessary.
To freeze: Transfer the soup to a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
Calories: 124kcal, Carbohydrates: 21g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 738mg, Potassium: 565mg, Fiber: 4g, Sugar: 5g, Vitamin A: 16197IU, Vitamin C: 34mg, Calcium: 180mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American
Course: Dinner, Soups
Author: Jessica Hylton
Dairy Free Dinner Egg Free Fall Gluten Free Recipes Soups Vegan Vegetarian Winter
published on Nov 8, 2023
43 comments Leave a comment »
« Previous PostSoyrizo
Next Post »Pumpkin Alfredo Pasta
Leave a Reply
43 comments on “Butternut Squash Soup”
-
sandra — Reply
This is the best butternut squash soup I have ever made – I could have stood at the sink and drunk the pot of it! I would never have thought that thyme, almond milk and lime would combine so well. I put a drizzle of spicy chilly crisp on top. The recipe is perfect. Super quick and easy to make.
-
Jessica Hylton — Reply
SO happy to hear this Sandra!! Thanks so much for sharing!!
-
