Vegan Butternut Squash Soup

This vegan butternut squash soup blends creamy coconut milk, sweet Fuji apple, and warming spices, making it a cozy choice for chilly days and special gatherings like Thanksgiving or Hanukkah. It always reminds me of a winter tradition when my friends and I took turns hosting “Soup Night,” sharing big bowls of comforting soup while snow piled up outside. This recipe uses just a handful of simple ingredients, but delivers deep, satisfying flavor perfect for the holiday table or a quiet night in.

I first made this during a cold December and now it’s become my go-to soup whenever I want something nourishing and cozy. The combination of squash and apple creates a subtle sweetness that warms you from the inside out.

Ingredients

• One large butternut squash: peeled seeded and cubed for a smooth and naturally sweet base
• One tablespoon olive oil: for sautéing and developing rich flavor, choose good quality extra virgin for best aroma
• One medium yellow onion: chopped bringing a fragrant sweetness and depth when cooked slowly
• Two garlic cloves: minced to add savory warmth and complexity
• One vegetable bouillon cube: to boost the overall savory taste opt for low sodium if possible
• One medium carrot: peeled and sliced adds natural sweetness and nutrients
• One Fuji apple: peeled and diced contributes a bright, gentle sweetness that balances the earthiness of the squash
• Four cups vegetable broth: for a flavorful liquid foundation, homemade or storebought works fine
• Half a teaspoon salt: to enhance all the flavors
• Quarter teaspoon freshly ground black pepper: for subtle heat and depth
• Quarter teaspoon ground nutmeg: brings warm spice notes that complement the squash
• Half a teaspoon dried thyme: for an earthy herbal touch
• Half a cup unsweetened full-fat coconut milk: to add creaminess and a hint of tropical richness

Instructions

Prepare the Vegetables:

Peel the butternut squash remove seeds and cut into cubes about one inch in size for even cooking. Chop the onion finely and mince the garlic cloves. Peel and slice the carrot thinly and dice the Fuji apple into small pieces. Having all the veggies prepped saves time and keeps the cooking smooth.

Sauté Aromatics:

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook while stirring frequently until they turn translucent and soft about four minutes. Then add the minced garlic and continue cooking just long enough to release its fragrance about one minute. Be careful not to brown the garlic as it can turn bitter.

Combine Vegetables and Seasonings:

Add the cubed butternut squash sliced carrot and diced apple into the pot with the sautéed aromatics. Stir everything to coat the vegetables with the oil and onion mixture. Sprinkle in the salt black pepper ground nutmeg and dried thyme. Mix thoroughly so the spices are evenly distributed throughout the vegetables.

Add Broth and Simmer:

Pour in the vegetable broth and crumble in the bouillon cube for extra flavor. Bring the mixture to a boil on medium-high heat then reduce the heat to low so it simmers gently. Cover the pot and cook for 20 to 25 minutes or until the squash and carrots are tender and easily pierced with a fork.

Blend Until Smooth:

Remove the pot from heat. Use an immersion blender right in the pot to puree the soup until it becomes silky smooth. If you don’t have an immersion blender carefully transfer the soup in batches to a countertop blender taking care to vent the lid slightly to let steam escape and avoid splattering. Blend until creamy.

Finish with Coconut Milk:

Return the blended soup to low heat if needed and stir in the coconut milk. Warm the soup gently without letting it boil to preserve the delicate flavor and creamy texture of the coconut milk. Give the soup a taste and adjust the seasoning with a little extra salt or pepper as desired.

Serve:

Serve hot garnished with fresh thyme leaves a swirl of coconut milk or some toasted pumpkin seeds for crunch.

The coconut milk is my favorite part because it adds a subtle richness that makes this soup feel decadent without any cream or dairy. One winter I served this at a family gathering and it disappeared in minutes. It’s become a tradition to make it whenever pumpkin season ends and the colder months set in.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove stirring occasionally to prevent scorching. To freeze cool the soup completely then transfer to freezer-safe containers leaving some room for expansion. Freeze for up to three months. Remember to add the coconut milk fresh after thawing and reheating for the best texture.

Ingredient Substitutions

You can swap coconut milk for homemade cashew cream by blending soaked cashews with water for a milder nutty flavor. Fuji apple can be replaced with a ripe pear for a subtle floral sweetness. Instead of olive oil try pumpkin seed oil to introduce a toasty earthy note and beautiful color.

Serving Suggestions

This soup pairs beautifully with rustic sourdough bread or a crisp green salad for a satisfying meal. Add a sprinkle of smoked paprika or chili flakes on top if you like a little heat. For special occasions try toasted coconut flakes or a few drops of truffle oil to elevate the presentation and flavor.

This velvety vegan butternut squash soup is warming and easy to make, perfect for cozy weeknights or holiday dinners. Enjoy it with crusty bread and a sprinkle of toasted seeds for texture.

Common Questions About Recipes

→ Why is my soup not smooth?

Ensure squash and carrots are fully tender before blending. Use a high-speed blender or blend in smaller batches for an even, creamy texture.

→ Can I prepare this soup ahead of time?

Yes, it keeps well refrigerated up to 4 days. Flavors deepen overnight; reheat gently before serving.

→ How can I enhance the soup’s flavor if bland?

Adjust seasoning by adding salt, nutmeg, or more coconut milk to balance and enrich the taste.

→ Is freezing this soup possible?

Freeze in airtight containers for up to 3 months. Add coconut milk only when reheating to maintain texture.

→ What adds protein to this dish?

Incorporate cooked chickpeas or garnish with spiced roasted pumpkin seeds for extra protein and texture.