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This vegan butternut squash soup is a simple, creamy soup from butternut squash, potatoes, carrots and a handful of leafy greens. It is a healthy butternut squash soup made in one pot with veggies you can find in any store.

I had butternut squash in the freezer that I cut and froze earlier, so I used that. Then I blended everything with an immersion blender for a smooth texture. If you don’t have a blender, you can mash it, and it will be just as tasty. It is a basic butternut squash soup, so you can change the spices and veggies the way you like.

butternut squash soup in a bowl Save

Why You’ll Love This Vegan Butternut Squash Soup

  • Prep takes only 5 minutes, which keeps this butternut soup easy for busy days
  • Soy cooking cream makes this butternut squash soup recipe vegan and dairy free
  • Lots of veggies keep this butternut soup healthy and filling
  • It is a cozy autumn squash soup made in one pot
  • It is a good basic recipe you can change with your favorite spices

Butternut Soup Ingredients

ingredients for the soup Save

Here are the butternut soup ingredients you need:

  • 2 tbsp olive oil
  • 1 medium onion
  • 2 medium carrots
  • 3 to 4 small potatoes or 2 large potatoes
  • 300 g (2 cups) butternut squash, fresh or frozen
  • 1 L (4 cups) water
  • 1 handful leafy greens
  • 50 ml (3 tbsp) soy cooking cream, plus more if you like it creamier
  • 2 tsp salt
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp vegetable all spice blend

The spices are to taste. To keep this butternut squash soup gluten free, check the label on your spice blend and soy cooking cream.

How to Make Vegan Butternut Squash Soup

This easy butternut soup recipe is simple: chop, sauté, simmer and blend.

Chop the Veggies

Cut the onion, carrots, potatoes and butternut squash into larger cubes. Chop the leafy greens finely and set them aside for later. My squash was already cubed and frozen, so this was a butternut squash soup from frozen squash. It saved me the peeling and cutting.

cutting the carrot for butternut soup Save

Sauté the Veggies

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, potatoes and butternut squash and sauté for about 5 minutes.

Simmer the Soup

Pour in the water and simmer on medium heat for about 30 minutes, until the veggies are soft.

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Blend or Mash

I blended my soup with an immersion blender right in the pot, so it came out smooth. You can also mash the veggies with a potato masher. It tastes just as good, only the texture is different.

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Add the Spices, Greens and Cream

Add the salt, sweet paprika, black pepper, dried parsley and vegetable all spice blend. Stir in the leafy greens and soy cooking cream and cook for about 15 more minutes. Taste, adjust the spices and serve.

adding soy cream to vegan soup Save
butternut squash soup in a bowl Save

Vegan Butternut Squash Soup

A cozy, creamy vegan butternut squash soup with potatoes, carrots and leafy greens. Simple veggies, one pot and gluten free.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course: Dinner, Soup
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp olive oil for sautéing
  • 1 medium onion
  • 2 medium carrots
  • 3 to 4 small potatoes or 2 large potatoes
  • 300 g about 2 cups butternut squash (fresh or frozen)
  • 1 L water 4 cups
  • 3 leafy green leaves about 1 handful
  • 50 ml about 3 tbsp soy cooking cream plus more if you like it creamier
  • 2 tsp salt adjusted to taste
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp all purpose veggie spice blend

Equipment

  • 1 pot
  • 1 Cutting board
  • 1 bowl
  • 1 Immersion blender or potato masher

Method
 

  1. Cut the potatoes, carrots, onion and squash into chunky cubes. Chop the leafy greens finely and set them aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, potatoes and squash. Sauté for about 5 minutes, stirring now and then.
  3. Pour in the water and bring it to a gentle boil. Lower the heat to medium and cook for about 30 minutes, until all the veggies are soft.
  4. Blend the soup right in the pot with an immersion blender until smooth. Or mash the veggies with a potato masher for a chunkier soup. It tastes just as good, only the texture is different.
  5. Add the spices, chopped greens and soy cream. Stir well and simmer for another 15 minutes.
  6. Add more salt, pepper or cream if needed. Serve hot.

Video

Notes

This is a good basic recipe. You can change the spices and veggies to your taste.
Check the label on your spice blend and cream to make sure they are gluten free.

Substitutions and Variations

  • Swap the soy cooking cream for coconut cream, which also keeps this butternut squash soup recipe vegan
  • Use oat cream only if it is certified gluten free
  • Add more soy cooking cream for a creamier bowl
  • Change the spices to make this basic butternut squash soup your own
  • Use fresh squash instead of frozen
  • Add other veggies you have at home
serving the soup Save

Storage

  • Fridge: keep your homemade butternut soup in an airtight container for up to 3 days.
  • Freezer: you can freeze it. I froze mine with the soy cooking cream already in it.

FAQ

Can I make butternut squash soup from frozen squash?

Yes. I used squash I had cubed and frozen earlier. Add it to the pot with the other veggies.

Is this an easy butternut soup recipe for beginners?

Yes. Short steps keep this butternut soup easy: chop the veggies, sauté them, simmer the soup and blend it.

Can I make this soup from butternut squash without a blender?

Yes. Mash the cooked veggies with a potato masher. The texture will be chunkier, but the taste stays the same.

Is this a healthy butternut squash soup?

It is mostly veggies, which keeps this butternut soup healthy and light. It is a simple homemade butternut soup you can make any day.

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