Vegan Squash Soup

Name: Vegan Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; Olive oil for sautéing

Highlighted under: Healthy & Light

A comforting and creamy vegan squash soup that’s perfect for chilly days.

Created by

Isabella Clark

Last updated on 2025-12-24T19:24:39.532Z

This vegan squash soup is not just delicious but also incredibly nutritious. Packed with vitamins and a hint of spice, it makes a great starter or a light meal.

        Why You'll Love This Recipe
        Creamy texture without dairy, thanks to pureed squash
Rich flavor enhanced by aromatic spices
Healthy and satisfying, making it a perfect meal for any time

      

The Benefits of Butternut Squash

Butternut squash is not only delicious but also packed with essential nutrients. It's rich in vitamins A and C, which are crucial for maintaining healthy skin and a strong immune system. This creamy vegetable is also a great source of fiber, aiding in digestion and promoting a feeling of fullness, making it perfect for a hearty meal like this vegan squash soup.

In addition to its nutritional benefits, butternut squash has a natural sweetness that balances savory flavors beautifully. When roasted or cooked, it becomes tender and caramelized, enhancing its flavor profile. This makes it an ideal base for soups, where its creaminess can shine through without the need for dairy.

Aromatic Spices Enhance Flavor

Spices play a vital role in elevating the flavor of any dish, and this vegan squash soup is no exception. Ground cumin, with its warm and earthy notes, adds depth and complexity to the soup. It pairs wonderfully with the sweetness of the squash, creating a harmonious blend of flavors that will warm your soul.

In addition to cumin, consider experimenting with other spices like nutmeg or coriander for added layers of flavor. These spices not only enhance the taste but also provide additional health benefits, contributing to the overall nutritious profile of the soup.

Serving Suggestions

This vegan squash soup can be enjoyed on its own, but pairing it with a crusty loaf of bread or a fresh salad can elevate your meal even further. Consider serving it with a sprinkle of pumpkin seeds or a drizzle of balsamic glaze for an added touch of texture and flavor.

For a heartier option, you can serve the soup over cooked grains like quinoa or brown rice. This not only makes the meal more filling but also adds a nutty flavor that complements the squash beautifully.

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
Olive oil for sautéing

Adjust seasoning based on your taste preferences.

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Cook the Squash

Add the diced butternut squash to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Once the squash is cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches.

Add Coconut Milk and Seasoning

Stir in the coconut milk and ground cumin. Season with salt and pepper to taste. Heat through for an additional 5 minutes.

Serve hot, garnished with fresh herbs if desired.

Storage Tips

Leftover vegan squash soup can be stored in an airtight container in the refrigerator for up to five days. The flavors will continue to meld together, making it even tastier after a day. Simply reheat on the stove or in the microwave until warmed through.

If you want to store it for longer, consider freezing the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion, and it can last for up to three months. Thaw it in the refrigerator overnight before reheating for a quick and easy meal.

Customization Ideas

This vegan squash soup is incredibly versatile, allowing for various customization options. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce during cooking. You can also incorporate other vegetables, such as carrots or sweet potatoes, for added nutrition and flavor complexity.

For those who enjoy a hint of sweetness, consider adding a splash of maple syrup or a chopped apple while cooking the squash. This subtle sweetness can enhance the overall flavor, making the soup even more comforting and delicious.

Questions About Recipes

→ Can I freeze this soup?

Yes, this soup freezes well. Store it in an airtight container for up to 3 months.

→ Can I use other types of squash?

Absolutely! You can use acorn squash, kabocha, or any other variety you prefer.

→ Is this soup gluten-free?

Yes, all the ingredients in this recipe are gluten-free.

→ How can I make it spicier?

Add a pinch of cayenne pepper or some chopped fresh chili peppers during cooking for a kick.