Creamy Vegan Squash Soup

Name: Creamy Vegan Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 can coconut milk; 1 teaspoon ground cumin; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Healthy & Light

This creamy vegan squash soup is a warm, comforting dish that's perfect for chilly days. It's rich in flavor and packed with nutrients, making it an ideal meal for everyone.

Created by

Maya Richardson

Last updated on 2025-12-24T12:24:33.380Z

This soup is not only delicious but also easy to make. The vibrant colors of the squash make it visually appealing, while the creamy texture will leave you wanting more.

        Why You'll Love This Recipe
        Rich flavor from roasted squash and spices
Creamy and smooth texture without any dairy
Perfectly comforting for a chilly evening
Quick and easy to prepare, ready in just 40 minutes

      

The Health Benefits of Squash

Butternut squash is not only delicious, but it's also incredibly nutritious. Packed with vitamins A, C, and E, this vibrant vegetable supports your immune system and promotes healthy skin. It's high in fiber, aiding digestion and helping you feel fuller for longer. Incorporating butternut squash into your diet is an excellent way to boost your nutrient intake while enjoying a comforting meal.

Moreover, the anti-inflammatory properties of squash can contribute to overall health. Its rich antioxidant content helps combat oxidative stress, which is linked to chronic diseases. This makes our creamy vegan squash soup not just a tasty choice, but a smart one for those looking to improve their wellness through diet.

Perfect Pairings

While this creamy vegan squash soup is delightful on its own, pairing it with the right accompaniments can elevate your dining experience. A slice of crusty whole-grain bread or a warm vegan baguette makes for a satisfying side that complements the soup’s creamy texture. You could also serve it with a fresh green salad to add a crisp contrast and additional nutrients.

For those who enjoy a bit of spice, consider topping your soup with roasted pumpkin seeds or a sprinkle of red pepper flakes. These toppings not only add a delightful crunch but also enhance the soup's flavor profile, making each spoonful a burst of deliciousness.

Storage and Reheating Tips

If you find yourself with leftovers, this creamy vegan squash soup stores well in the refrigerator for up to 5 days. Simply transfer the cooled soup to an airtight container. When you're ready to enjoy it again, reheat gently on the stovetop over medium heat, stirring occasionally to maintain its creamy texture.

You can also freeze this soup for up to 3 months. Just make sure to leave some space in the container for expansion. When you're ready to eat, thaw it in the refrigerator overnight, then reheat as mentioned. This makes for a convenient meal option for those busy days when you need a nutritious dish ready in no time.

Ingredients

Main Ingredients

1 medium butternut squash, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can coconut milk
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons olive oil

Make sure to use fresh ingredients for the best flavor!

Instructions

Prepare the Squash

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25 minutes or until tender.

Cook the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Combine and Simmer

Add the roasted squash, vegetable broth, and ground cumin to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Blend the Soup

Remove the pot from heat and stir in the coconut milk. Use an immersion blender to purée the soup until smooth, or transfer it to a blender in batches.

Serve

Taste and adjust the seasoning with salt and pepper. Serve warm, garnished with a drizzle of coconut milk if desired.

Enjoy your creamy vegan squash soup with crusty bread or a fresh salad!

Frequently Asked Questions

Can I use other types of squash in this recipe? Absolutely! While butternut squash works beautifully, you can also try acorn or pumpkin squash for a different flavor profile. Just make sure to adjust the cooking time as needed based on the type of squash you choose.

Is this soup gluten-free? Yes! This creamy vegan squash soup is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Just ensure that any added toppings or sides are also gluten-free.

Variations to Try

For a bit of heat, consider adding a pinch of cayenne pepper or a diced jalapeño during the cooking process. This will give your soup an exciting kick without overwhelming the rich flavors of the squash.

If you prefer a different flavor twist, try adding a splash of apple cider vinegar or a squeeze of fresh lemon juice just before serving. This brightens the soup and adds a refreshing contrast to its creaminess.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with acorn squash or pumpkin for a different flavor.

→ Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as it uses vegetable broth and no wheat products.

→ How can I make this soup spicier?

You can add a pinch of cayenne pepper or some chopped jalapeños to the soup while cooking.

→ Can I freeze this soup?

Absolutely! Let the soup cool completely, then transfer it to airtight containers and freeze for up to 3 months.