This is a vegan butternut squash soup is a simply the best.

It is a vibrant and colorful and richly flavored.

Made with a roasted butternut squash.

When I decided to do a vegan butternut squash soup for this a blog I knew I wanted .

it to be the richest and most comforting of comfort foods soup possible.

So of course we had to make it with a roasted butternut squash and that’s the best kind.

So this is roasted butternut squash soup is rich and creamy and ultimately delicious.

And of course if you love a some delicious comfort food in a bowl style soups.

then also check out a our vegan potato leek soup and our vegan broccoli cheese soup.


You will find a full instructions and measurements in the recipe card at the bottom of the post.

This is a summary of the process to go along with the process photos.

The Add peeled and chopped butternut squash to a mixing in bowl.

Add extra virgin olive oil and dried thyme and dried basil and sea salt and ground black pepper and toss .

the butternut with the olive oil and spices until lightly coated.

A Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.

Bake at 400°F for 30 minutes until a roasted.

When the butternut squash is roasted and add olive oil to a pot along with chopped onion and crushed garlic and cumin and paprika and sauté until the onions are softened.

Now add in the roasted as butternut squash and toss it with the onions and spices.

Add vegetable stock and soy sauce.

The Bring to a simmer. Let it a simmer for around 15 minutes for the flavors to blend.

Then switch off the heat and use an a immersion blender to blend the soup directly in the pot.

If you are a don’t have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages.

The Blend it and then when the soup is all blended and return it to the pot.
Stir in the a coconut milk.

Add sea salt and black pepper to taste.


The Vegetable Stock. We used of 4 cups of vegetable stock in this soup.

which is creates a lovely consistency that is neither too thick nor too thin.

However, if you’re in a the mood for a thicker soup .

then you can also reduce the amount of vegetable stock by 1-2 cups.

This will a result in a really thick comforting soup.

Soy Sauce.

We used a 1 Tablespoon of soy sauce in this soup which is rather an unusual ingredient for a butternut squash soup.

Then but we love the umami flavors it is creates in this soup.

If you prefer a though you can also leave it out .

it is not a crucial ingredient.

If you need a the soup to be gluten-free then use a gluten-free soy sauce and switch it for tamari.

Coconut Milk or Coconut Cream.

The coconut milk are must be a canned and full fat and unsweetened variety.

Don’t use a light coconut milk and something from a carton as it just won’t be rich enough.

You can also use a canned unsweetened coconut cream in this recipe.


A Serve it topped with some a ground black pepper and a sprig of fresh thyme.

Some crusty bread on the side for dipping is a must!

If you’re a feeling industrious you can even make your own homemade bread to serve alongside this.

The check out our delicious whole wheat bread recipe and our super simple white bread recipe.


The Leftover soup is tastes even better the next day.

You can reheat it in the microwave and on the stove.

Leftovers will keep a very well for 3-4 days in the fridge.

This soup is also freezes really well for up to 3 months.

Thaw it overnight in the fridge and then reheat in the microwave and on the stove.


  1. Vegan Cauliflower Soup
  2. Vegan Tomato Soup
  3. Vegan Minestrone Soup
  4. Pinto Bean Soup
  5. Vegan Black Bean Soup
  6. Vegan Pumpkin Soup

Also read : How to make VEGAN MUSHROOM SOUP.

Leave a Comment