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Overhead photo of a bowl of butternut squash soup and a spoon on the side.

Vegan Butternut Squash Soup Recipe

  • Author: Lindsay Cotter
  • Total Time: 52 to 60 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Prepare this easy roasted vegan butternut squash soup recipe with a handful of healthy ingredients and minimal steps! 


Units Scale
  • 2 cups (12 oz or 330 grams) peeled and chopped butternut squash (see notes)
  • 1 medium carrot, peeled and sliced (~1/2 cup)
  • 1 Tablespoon light olive oil
  • Pinch sea salt
  • 1 Tablespoon unsalted butter or plant based butter (see notes for sub)
  • 1 cup chopped onion (~1/2 large onion)
  • 1 1/2 to 2 teaspoons minced garlic (2 cloves)
  • 1 celery stick, chopped
  • 1 teaspoon dried thyme or 2 fresh sprigs (leaves only)
  • 1 medium heirloom tomato or Fuyu persimmon peeled and diced (1/2 cup diced) see notes for substitute
  • 2 1/2 cups vegetable broth (the less broth, the thicker the soup)
  • 1/2 teaspoon cumin
  • 1/8 to 1/4 teaspoon allspice or nutmeg, to taste
  • Pinch cayenne, to taste
  • 1 teaspoon kosher salt
  • 1 cup coconut milk or coconut milk lite, see notes for substitutes
  • Freshly cracked pepper to taste
  • Optional Toppings – toasted nuts or seeds, roasted chickpeas, fresh herbs


  1. Preheat the oven to 400 F. In a medium-sized bowl, toss together the squash, carrot, 1 Tablespoon oil and sea salt. Spread out the mixture on a baking sheet lined with aluminum foil and roast for 20-25 minutes or until tender.


Prep Tips for Slicing Squash-  Lay the butternut squash on its side, using a large knife carefully slice off the top 1/2-inch (including the stem) of the squash and the bottom 1/2-inch of the squash. Discard the two end pieces. Using a vegetable peeler, peel all of the skin off and discard. Slice the squash in half down the center. Then slice each piece in half down the center vertically equaling 4 pieces of squash. Scoop out and discard the seeds and pulp. Cut the squash into 1-inch cubes. Cook the squash immediately or refrigerate it in a sealed container for up to 3 days or freeze for up to 3 months.

Substitute Tips – Light olive oil, avocado oil, or refined coconut oil may be substituted for butter. 1/2 cup pumpkin puree may be used in place of the persimmon. Cashew milk or a plain non-dairy creamer are the best creamy non-dairy substitutes for coconut milk. If dairy is tolerated, half and half may be substituted.

  • Prep Time: 15 minutes
  • Cook Time: 37 to 45 minutes
  • Category: dinner
  • Method: Stove Top, Oven
  • Cuisine: American


  • Serving Size: 1.5 cups
  • Calories: 181
  • Sugar: 6.6 g
  • Sodium: 717 mg
  • Fat: 11.3 g
  • Saturated Fat: 6.3 g
  • Carbohydrates: 20.9 g
  • Fiber: 3.1 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg

Keywords: roasted butternut squash soup, vegan butternut soup recipe, gluten free recipe, creamy dairy free soup