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bowls filled with creamy butternut squash soup and topped with cream and pepitas

Butternut Squash Soup

  • Author: Brita Britnell
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x


Easy and delicious vegan butternut squash soup recipe!


  • 1/2 of a medium white onion, chopped
  • 1 tablespoon of oil, olive oil or coco oil
  • 1 medium butternut squash, peeled and cubed
  • 4 carrots, peeled and chopped
  • 3 sticks of celery, chopped
  • 4 cups of vegetable broth
  • 4 cloves of garlic, minced
  • 12 teaspoons of ginger, grated, depending on preference
  • 1 teaspoon of dried sage
  • S&P to taste
  • Optional: 1 cup of milk, any kind
  • For serving: sauteed kale


  1. In a large pot, saute the onion in the oil for 5 minutes. Add in the garlic and saute for an additional minute.
  2. Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the squash and carrots are tender. Let cool slightly.
  3. Add in the milk to the pot.
  4. Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes.
  5. Add additional S&P if needed.
  6. Top with sauteed kale and ENJOY!!!
  7. This soup is best served very warm.
  • Category: Soup
  • Method: stovetop
  • Cuisine: American

Keywords: vegan soup, butternut squash soup recipe, vegan dinner