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    Home » recipes » soup » blender soups » Vegan Butternut Squash Soup

    by Kathy Patalsky · updated: Dec 16, 2020 · published: Oct 5, 2020 · About 3 minutes to read this article. 1 Comment

    Vegan Butternut Squash Soup

    Jump to Recipe
    vegan butternut squash soup

    This Vegan Butternut Squash Soup is super speedy to prepare and tastes delicious as a warm lunch or light dinner. Delicate spices like pepper and garlic mingle with maple, green apple and that sweet and savory golden squash. This recipe uses boiled butternut squash for speed and ease! This soup can be ready in about twenty minutes start to finish.

    How to Prep a Butternut Squash

    I use a sturdy peeler and remove the outer skin. Some people take a sharp knife and slice off the outer thick skin, but I find the peeler method to be a bit safer and more effective.

    butternut squash peeled

    Winter squash in general can have a very thick and hard outer skin, so removing it should always be done with caution! But once the skin is removed, it’s easy to remove the inner pulp (usually a few seeds and stringy bits) and then slice into cubes…

    Roasting or Boiling Squash for Soup?

    For this Vegan Butternut Squash Soup, I chose to boil my cubes. But you can absolutely roast your butternut squash cubes if you have the time!

    To roast, simply toss them in a bit of EVOO and bake at 400 degrees until tender. But the speediest method of cooking butternut squash is to boil the cubes. (Steaming would work too – especially if you have an Insta Pot!)

    Roasting yield a bit more flavor and concentrates the flavor while adding some yummy caramelization. But for me, I wanted speed – and YES – the boiling method yields a delicious soup!

    butternut squash boiled

    Blender Soup

    So easy! A quick blend turns your ingredients into a velvety, silky blended soup. I use my Vitamix, but any powerful blender will do a great job.

    You can just pour and serve, or boil the blended soup to remove some air bubbles.

    Another blender soup I love for fall: speedy sweet potato soup with avocado.

    butternut squash blended

    Add Toppings to this Vegan Butternut Squash Soup…

    I love adding toppings to this Vegan Butternut Squash Soup. A few ideas..

    • avocado
    • smoky paprika
    • pumpkin seeds
    • EVOO drizzle
    • chopped greens or herbs
    • pepper
    • crushed tortilla chips
    • Vegan cheese (Parm!)
    • hemp seeds
    • chopped pecans
    • candied walnuts
    butternut squash soup bowl

    I went with some simple greens, avocado, EVOO and paprika.

    butternut squash soup with avocado

    Serve!..

    soup spoonful

    Soup Season

    As fall settles in, I start to crave all those cozy comfort foods. Soup. Pumpkin. Breads. Muffins. Oats. Casseroles. Hearty grains. Warm mugs. And more. And one of my favorite fall ingredients: butternut squash.

    This Vegan Butternut Squash Soup is made using just a few easy to find ingredients. Super cost effective too since whole butternut squash is usually a great deal. You get a lot of veggie for the price.

    butternut squash soup

    Two Easy Steps!

    This Vegan Butternut Squash Soup has two simple steps after the ingredient prep. Boil the squash, then blend the ingredients.

    butternut squash soup
    Vegan Butternut Squash Soup

    Vegan Butternut Squash Soup

    5 from 2 votes
    click the stars to rate
    Print Pin
    Prep: 5 mins
    Cook: 15 mins
    Total: 20 mins
    Servings: 4 servings

    Ingredients

    • 5 cups butternut squash cubes, – about 1 medium butternut squash
    • 2 cups vegetable broth
    • 2 tbsp maple syrup, optional
    • 2 cloves garlic
    • 1/3 cup cashews, raw
    • 1 /2 cup green apple, chopped
    • 1/4 tsp salt, or to taste
    • 1/4 tsp black pepper, ground
    • pinch cayenne, optional

    Instructions

    • Prep squash by peeling, removing seeds and chopping into cubes. Cubes can be a rough chop.
    • Bring a large pot of water to a boil. Add squash cubes. Boil 5-10 minutes – or until tender. Strain out cubes and transfer to blender.
    • Add all the ingredients to a blender, blend until smooth. Then blend an additional 3-5 minutes on the 'soup' setting to fully warm soup. Otherwise, pour soup into a side soup pot and simmer over medium heat until warm.
    • Pour and serve with desired toppings.

    Equipment

    • blender
    • large soup pot

    nutrition estimate | per serving

    Calories: 190kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 625mg | Potassium: 743mg | Fiber: 5g | Sugar: 15g | Vitamin A: 18870IU | Vitamin C: 39mg | Calcium: 102mg | Iron: 2mg
    Soup
    American
    butternut squash, fall
    Did you make this?Snap a pic + tag me! @KathyPatalsky
    « Simple Chocolate Protein Shake
    Vegan Mushroom Soup »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Reader Interactions

    Comments

    1. SATTEL3715 says

      January 02, 2021 at 12:40 pm

      Thank you!!1

      Reply

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