This vegan butternut squash soup gets extra depth from sweet-tart apples, warm curry spices, and a splash of creamy non-dairy milk. It's a hearty, one-pot soup that tastes like fall in a bowl.
Key Ingredients & Substitutions
- Butternut squash. The base of the soup gives it natural sweetness and that gorgeous golden color. Kabocha or acorn squash both work as substitutes if butternut isn't available.
- Apples. A crisp, slightly tart variety like Honeycrisp, Gala, or Granny Smith balances the sweetness of the squash. Pears make a nice swap if you want a softer, mellower flavor.
- Vegetable broth. Use a good low-sodium broth so you can control the seasoning at the end. Homemade or store-bought both work fine.
- Curry powder and cumin. These warm spices give the soup depth without making it taste overtly "curried." A good-quality curry powder makes a noticeable difference here.
- Fresh ginger. Adds a little brightness and warmth that cuts through the sweetness. Ground ginger (about ½ teaspoon) works in a pinch.
- Unsweetened non-dairy milk. Oat milk, soy milk, or rice milk all work - just make sure it's unsweetened and unflavored so it doesn't compete with the savory spices.
Helpful Tips
Roast the squash cut-side down. Placing the squash halves face-down on the baking sheet traps steam and helps them cook faster and more evenly than wrapping the whole squash in foil.
Use an immersion blender for easy cleanup. Pureeing the soup directly in the pot with an immersion blender means fewer dishes and no risk of hot soup splattering out of a blender jar. If you only have a stand blender, work in small batches and vent the lid to let steam escape.
Add the non-dairy milk at the end. Stirring it in after pureeing, rather than simmering it the whole time, keeps the soup's flavor bright and helps prevent it from separating or scorching.
Taste and adjust the seasoning last. Squash and apples vary in sweetness, so always taste the soup after pureeing and add salt, pepper, or a squeeze of lemon juice to balance the flavors.
Roast the squash a day ahead. The soup comes together much faster on a busy weeknight if the squash is already roasted and cooled in the fridge.
Variations
- Make it spicy. Add a pinch of cayenne or a diced jalapeño with the onion for a subtle kick.
- Swap the squash. Try this same method with kabocha, acorn, or even sugar pumpkin - or check out our Miso Butternut Squash Soup with Soba Noodles for a completely different take on butternut squash soup.
- Add coconut milk. Replace half of the non-dairy milk with full-fat coconut milk for an even richer, silkier soup.
- Stir in fresh herbs. A handful of chopped sage or thyme added with the apples brings an earthy, savory note.
- Make it a meal. Top with roasted chickpeas or toasted pepitas for crunch and extra protein.
- Go smoky. A pinch of smoked paprika added with the cumin gives the soup a subtle smokiness that pairs beautifully with the apple's sweetness.
Serving Ideas
This soup is filling enough to serve as a light main dish, especially alongside something to dip or nibble on. A slice of crusty bread or a batch of warm Vegan Biscuits is perfect for scooping up every last bit.
For a heartier meal, pair it with a simple green salad - the Vegan Jícama Salad with Oranges and Watercress is a nice contrast to the soup's warm spices. It also makes a lovely starter course for a fall dinner or Rosh Hashanah menu, served in small cups before the main course.
Storing & Freezing
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals.
This soup freezes beautifully for up to 3 months - freeze it in individual portions for easy weeknight meals. Thaw overnight in the refrigerator, then reheat on the stovetop, adding a splash of extra broth or non-dairy milk if it has thickened up too much.
More Vegan Soup Recipes
If you loved this recipe, here are a few more cozy vegan soups you might enjoy:
- Miso Butternut Squash Soup with Soba Noodles
- Yellow Squash Soup
- Vegan Split Pea Soup
- Vegan Lemony Leek and Mushroom Soup
Recipe
Vegan Butternut Squash Soup
Ingredients
- 1 large butternut squash (about 2 pounds/900g), or 2 smaller ones
- 2 tablespoons olive oil (about 30ml)
- 1 large red onion chopped
- 2 cloves garlic minced
- 4 cups apple about 3 to 4 medium apples, any sweet-tart variety, peeled and diced (about 500g)
- 4 cups vegetable broth (about 946ml)
- 2 teaspoons fresh ginger grated; or more, to taste (about 4g)
- 1 teaspoon cumin ground (about 2g)
- 1 teaspoon curry powder good-quality, or to taste (about 2g)
- ¼ teaspoon nutmeg ground (about 0.5g)
- 2 cups non-dairy milk unsweetened; oat, soy, or rice milk, or more as needed (about 473ml)
- Salt and freshly ground black pepper to taste
- Fresh thyme leaves and crusty bread or croutons for garnish, optional
Instructions
- Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet and roast for 40 to 45 minutes, until a knife slides easily into the thickest part. Let cool until easy to handle, then scoop the flesh into a bowl and discard the skin.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and saute for 8 to 10 minutes, stirring occasionally, until softened and golden. Add the garlic and cook for 1 minute, until fragrant.
- Add the roasted squash, diced apple, vegetable broth, ginger, cumin, curry powder, and nutmeg. Bring to a simmer, then cook uncovered for 15 to 20 minutes, until the apples are very soft.
- Puree the soup directly in the pot with an immersion blender until completely smooth. (No immersion blender? Carefully transfer the soup to a stand blender in batches, venting the lid to let steam escape, then return it to the pot.)
- Stir in the non-dairy milk, adding a bit more if the soup is thicker than you would like. Warm through over low heat for about 5 minutes, then season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh thyme leaves and a side of crusty bread or croutons. Serve hot.
denis scannell says
I've never had butternut squash soup but this is turning out real good.
e m b e r says
Just curious, after baking the squash do I remove the seeds and pulp before pureeing?
Nava says
Hello — you're right, this step was missing. I also took the opportunity to add instructions for using an immersion blender rather than transferring the ingredients in and out of a food processor. It's so much easier! Thanks for your eagle eye.
Debbi says
What size serving is the nutritional info based on, or how many servings?