Vegan Butternut Squash Soup

Name: Vegan Butternut Squash Soup Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3 pounds butternut squash; 1 large head garlic (top trimmed about 1/4 inch to expose cloves); 1 large yellow onion (cut into large wedges); 1 sprig fresh sage leaves (about 6 large leaves (optional)); 1 medium sprig rosemary ((optional)); Drizzle of olive oil (plus more as needed); 1 (15-ounce) can butter beans (or white beans, drained and rinsed); 1 1/2 inch knob fresh ginger (peeled); 4 cups vegetable broth (plus more as needed); Salt and freshly ground black pepper (to taste)

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This 8-ingredient, protein-rich vegan Butternut Squash Soup is easy to make with minimal prep or chopping. It's packed with flavor, deliciously creamy and kid approved.

Orange creamy purée in a white bowl with a drizzle of white vegan cream and a gold spoon and toasted bread.

This deliciously creamy soup starts with roasting the squash, onion, garlic, and herbs to enhance their natural sweetness and maximize flavor. You can freeze this roasted butternut squash soup for up to three months and enjoy it throughout the fall and winter. It's healthy, comforting, and made with all budget-friendly ingredients. With the addition of white beans for plant-based protein, this balanced soup is a satisfying main or holiday side dish.

This recipe was inspired by my Easy Vegan Tomato Basil Soup, as well as this Healthy Sweet Potato Soup on this site.

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👩🏼‍🌾 Ingredients
🥕 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Drained butter beans in a white colander, one onion and head of garlic, ginger, fresh branches of rosemary and sage, one butternut squash, and vegetable broth in a glass pitcher. — Ingredients for Vegan Butternut Squash Soup.

Butternut squash is low in calories and packed with nutrients. It's rich in vitamins A and C, potassium, and fiber. The squash is roasted for even more sweetness and flavor. Simply slice it down the middle for roasting. No chopping required!
Fresh rosemary and sage brighten this dish. They add an earthy, lemony and slightly peppery flavor. Add the whole stems to the baking dish. No chopping required!
Butter beans add protein, fiber, and iron to this butternut squash soup recipe. They are blended into the soup for creaminess and a more luxurious texture.
Ginger and garlic are known for their anti-inflammatory properties and ability to improve digestion. Roasted garlic adds a sweet, nutty, mellow flavor where as raw ginger adds a slightly peppery aroma.
Extra-virgin olive oil adds heart heathy fats to this soup recipe and aids in the digestion of the fat soluble vitamins in the butternut squash.

See recipe card for quantities.

🥕 Substitutions

Butternut squash - use an equal amount of sweet potato, honeynut squash, or buttercup squash as desired
Fresh sage and rosemary - use one half teaspoon dried sage and one teaspoon dried rosemary instead as needed
Butter beans - substitute with cannellini, navy, Great Northern or lima beans
Ginger - omit as desired

See this Curried Butternut Squash Red Lentil Soup on my website! Visit my Vegan Soups & Stews page for more healthy and cozy blended and non-blended soup ideas.

📖 Instructions

Preheat the oven to 425ºF.

Halved butternut squash, flesh side down, with sliced onion, one head of garlic, and fresh sprigs of rosemary and sage in a white baking dish.

Step 1. Trim the top and bottom of the squash and slice down the middle lengthwise. Scoop out the seeds. Place the squash, garlic, onion, sage, and rosemary onto one or two large baking sheets and drizzle with olive oil. Add salt to taste. Rub the vegetables and herbs with the oil until evenly coated.

Roasted halved butternut squash with sliced onion, one head of garlic, and fresh sprigs of rosemary and sage in a white baking dish.

Step 2. Roast on the middle rack for about 35 minutes, or until the squash flesh meets no resistance when inserted with a small knife. (Remove the sage and rosemary beforehand if they start to burn.) Set aside until cool enough to handle.

Roasted butternut squash, onion slices, garlic cloves, sage and rosemary leaves, and butter beans in a white saucepan with vegetable broth.

Step 3. Peel the skin off the squash and break it into smaller chunks. Place them into a large saucepan or blender with the garlic cloves, onion, leaves from the herbs, butter beans, ginger, and vegetable broth.

Orange creamy liquid in a white saucepan being blended with an immersion blender.

Step 4. Blend the ingredients using an immersion blender or a high-speed blender until smooth, adding more broth as desired. Season with salt and pepper to taste.

💡 Expert Tips

Use one or two large baking sheets as needed. Spread the veggies onto the sheets in a single layer for even roasting. Do not overcrowd the veggies or they will steam instead of roasting.
Use one or two butternut squash adding up to 3 pounds in total weight.
Peel the skin from the squash after roasting for ease, or you can leave the skin on and blend it into the soup for more fiber and micronutrients.
For blending, either transfer the soup to a large blender, or use an immersion blender. Hot liquids will steam and expand inside the blender, which can push the top off and cause burns. When puréeing hot soup, do it in batches. Fill the blender one-third to one-half full, remove the center cap from the lid, and cover the hole with a folded dishcloth when blending. Repeat with the remaining batches.
Storage: Allow the Vegan Butternut Squash Soup to cool before storing it in an airtight container. Refrigerate for up to 5 days. Or freeze it in a freezer-safe container for up to 3 months. Thaw frozen soup in the refrigerator overnight. Reheat it in the microwave or on the stovetop.

🙋🏽‍♀️ Recipe FAQs

Do you need to peel butternut squash for soup?

You can eat the skin, so you can skip peeling it if you prefer. Simply halve it, scoop out the seeds, and roast it until tender. Then blend with the other soup ingredients. The skin adds even more fiber and vitamin A. It changes the texture and may make the soup more fibrous.

How do you fix bland butternut squash soup?

Roasting the squash until golden brown and caramelized adds more flavor than steaming or boiling. You can also add a dollop of vegan butter, a splash of vinegar, nutritional yeast, or vegan parmesan to the recipe for even more flavor. Add unsweetened coconut milk or blended soaked cashews for a creamier texture. Top with toasted pumpkin seeds for serving for more crunch.

What spices go with butternut squash soup?

I recommend a mixture of aromatic warming spices, like cinnamon, and pumpkin spice, and a hint of fresh seasonal herbs, like thyme, sage, or rosemary. You can also add a little spicy sauce or crushed red pepper if you enjoy spice.