Indulge in the velvety goodness of my Creamy Vegan Roasted Butternut Squash Soup recipe, a perfect blend of rich flavors and wholesome ingredients, including butternut squash, onions, celery, and sage. This easy-to-follow recipe not only highlights the natural sweetness of roasted butternut squash, but also incorporates healthy, plant-based ingredients that make it a nourishing choice for any meal. Ideal for cozy evenings or as a gourmet appetizer, this vegan soup is sure to please everyone at the table. Discover how to whip up this delicious dish that is not only vegan-friendly but also gluten-free with one easy swap, and packed with nutrients! It has just a light touch of olive oil and can be made without the addition of salt and added sugars.
This soup is filled with the goodness of winter squash, which is a powerhouse of nutrition, containing fiber, slow-digesting carbs, and carotenoids that promote heart health and reduce inflammation. With only nine ingredients (not including pantry staples), this healthy soup recipe is naturally low in fat, salt, and sugar, making it a healthful option for your menu. You can make it gluten-free in a snap by swapping out the flour for cornstarch.
I love to top each bowl of soup with a swirl of olive or pistachio oil, a touch of balsamic vinegar, hazelnuts and sage. Just pair this soup with a wholesome sandwich, such as my classic Vegan BLTA, or a hearty salad, such as this Tofu Kale Power Bowl, and you’ll have a memorable, nutritious meal. Or turn to this recipe when you’re making a special dinner or holiday meal, as it’s simply gorgeous to present as a first course.
Print
Description
Warm up with this Creamy Vegan Roasted Butternut Squash Soup, packed with rich flavors and made with wholesome plant-based ingredients—make it gluten-free with one easy swap. Perfect for cozy days!
Squash:
- 1 medium (about 2 pounds) butternut squash
- 1 tablespoon extra virgin olive oil
- Salt and black pepper (as desired, optional)
Soup:
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh sage (or 1 tablespoon dried ground sage)
- 2 tablespoons fresh thyme (or 1 tablespoon dried ground thyme)
- 4 cups vegetable broth
- 1 cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon black pepper
Garnish:
- Preheat oven to 400 F.
- Split squash in half and scoop out seeds with a spoon. Slice each half into smaller pieces (about 6 per each half).
- Place squash, peel facing down and flesh facing up, in a 9 x 13-inch baking dish with a ½-inch of water on the bottom. Drizzle squash with 1 tablespoon olive oil and season with salt and black pepper (as desired, optional). Roast on top rack of oven for about 25 minutes, until tender when pierced with a fork. Remove from oven and cool slightly.
- While squash is roasting, heat 1 tablespoon olive oil in a large heavy pot or dutch oven over medium-high heat. Sauté onions, celery, garlic, sage, and thyme for 8 minutes. Add vegetable broth, cover pot, and simmer over medium heat for 10 minutes.
- When squash is tender and cool enough to handle, scoop out flesh from the peel with a spoon and place in the pot with the soup mixture.
- Use an immersion blender and blend the soup mixture until texture is smooth and creamy. Alternatively, place soup mixture in a large blender in batches (to avoid overfilling blender and spilling), process until smooth and creamy and transfer back to the heavy pot or dutch oven.
- Whisk plant-based milk and flour together in a small bowl to make a roux. Pour into pot the pot with the soup mixture, and cook until thickened (about 3 minutes).
- Serve in 6 individual soup bowls, or in the pot or dutch oven, or a soup tureen.
- Garnish as desired (optional) with chopped hazelnuts, fresh sage, and a drizzle of balsamic vinegar and olive or pistachio oil.
- Makes 6 (about 1 1/3 cups each) servings.
Notes
May substitute other types of squash for butternut squash. To make this recipe gluten-free, substitute corn starch for flour.
If desired, you can roast squash on a smoker at high heat (400 F). Follow instructions for grilling in steps 1-3 for the smoker, cooking until tender.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 2 g
- Sodium: 563 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
For other delicious vegan soup recipes, check out the following:
Curried Lentil Quinoa Soup
Curried Vegetable Leek Soup
Mediterranean Heirloom Bean Soup
Barley Vegetable Stone Soup
Carnival Squash Soup with Turmeric
French Wild Rice Vegetable Soup
Vegan Tortilla Soup
Kabocha Squash Leek Soup with Pistachios
As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.
:max_bytes(150000):strip_icc()/faw-one-off-shopper-loved-dining-set-product-in-notes-tout-0aaeb04a5ac84bdf8da797f399025465.jpg?w=238&resize=238,178&ssl=1 "This Shopper-Loved Dinnerware Set Is $2.50 Apiece")
