This vegan Butternut Squash Soup is healthy fall comfort food at its best. Loaded with flavour, this one-pot creamy squash soup is the best I’ve ever had!
My family goes crazy over soups during the cold seasons and this creamy butternut squash soup is one of our absolute favourites.
It’s quick, easy to make, LOADED with flavour, and calls for just 7 ingredients.
I mean, what’s not to love? Keep reading to find out how easy and delicious this cosy fall soup really is!
How To Prepare Butternut Squash
Some people think that cooking butternut squash takes forever. But trust me, it’s really not true.
Preparing butternut squash is not difficult as it seems. I like to use a vegetable peeler to peel off the skin, and using a sharp knife, cut it into chunks (here’s a handy tutorial).
Butternut squash skin is quite tough and can be difficult to peel off, so you can pop it in the microwave for 2-3 minutes to help it soften, then proceed by peeling it off and cutting it into chunks.
My tip for cooking quick butternut squash is to cube it into little chunks, so it won’t take more than 15 minutes to soften.
If you have a little more time, roasting butternut squash will also give you amazing results. Roasted butternut squash has deeply sweet flavour and a lovely caramelized note, definitely delicious!
You can check how to roast butternut squash here.
Butternut Squash Soup Recipe Ingredients
This healthy butternut squash soup takes just 20 minutes to prepare, and only 7 simple ingredients. Yes, only seven!
- Butternut squash – This recipe requires about 1 kg of butternut squash, so look for a medium-large one at the grocery store or at the farmers market.
- Onion – I like to use red onion, as it’s a bit sweeter and goes very well with butternut squash, but you can also use a yellow onion if you like.
- Fresh thyme – I love thyme in this soup because it was just meant to go with butternut squash—but you can use other kinds of fresh herbs if you want. Rosemary or sage would both work really well!
- Ginger – Just the right amount of ginger will bring extra fresh and complex flavour to this simple, delicious soup. Don’t skip it!
- Extra-virgin olive oil – Good olive oil will add so much flavour to this soup. My favourite is Italian, Greek or Spanish organic extra-virgin olive oil, made from single-origin olives.
- Vegetable broth – This soup is just so creamy and rich, you really don’t need to add any dairy, coconut milk or cashew cream, the vegetable stock will be more than enough (this means you get an awesome vegan butternut squash soup)!
If you want to make a super creamy butternut squash soup, add in a couple of peeled and finely cubed potatoes.
To keep it awesomely vegan, I opted for vegetable broth, but you may use chicken stock for a deeper flavour.
How to Make Butternut Squash Soup
Start by heating the extra-virgin olive oil in a large pot over medium heat.
Then add your butternut squash, onion and garlic and cook stirring often for about 3-4 minutes.
Add in ginger and thyme leaves and continue to cook for a further minute.
Pour in the vegetable broth or chicken broth, and let all the ingredients simmer for 15 minutes.
Once the squash is soft and cooked through, then it’s time to puree the soup.
You can either do this in the pot with an immersion blender (affiliate), or let the soup cool slightly and blend in a blender.
If you use a regular blender, be careful when blending up the hot liquid.
This recipe is enough for 4 servings, so if you’re making a double batch, transfer the soup into the blender in batches.
Once you’ve mastered the basic recipe, you can have fun customizing your squash soup.
Add farro, barley, rice or pasta, or top with chives, croutons, or a swirl of creme fraiche!
Does butternut squash soup freeze well? Yes, absolutely! For quick lunch or dinner meal, freeze the soup into individual portions and store in the freezer for up to 2 months.
How long will the butternut squash soup keep in the fridge? It should keep well in the fridge for up to 4 days, make sure you transfer it into an airtight container.
What goes well with butternut squash soup?
You can serve this soup as a main, or starter. If it’s served as a main, I like to pair it with some crunchy toasted ciabatta bread, and some awesome side dishes such as Sicilian caponata, ratatouille, or pumpkin bruschetta.
If I serve it as a starter, it will be normally followed by delicious autumnal main courses such as this crustless quiche with salmon and spinach, or this traditional British chicken and mushroom pie.
Love soup recipes?
If you like this easy butternut squash recipe, make sure you also try these other favourite fall and winter soups:
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Easy Butternut Squash Soup
- 3 tbsp extra-virgin olive oil
- 1 medium red onion (or yellow onion) roughly chopped
- 1 butternut squash, about 1kg peeled and deseeded
- 2 garlic cloves
- 1 tsp grated fresh ginger
- 1 tbsp fresh thyme leaves
- 800 ml vegetable stock
- sea salt and freshly-cracked black pepper
- Heat the extra-virgin olive oil in a large pot over medium heat. Add in onions, butternut squash and garlic, and cook, stirring often for 3 minutes (add 1 tbsp of water if necessary).
- Add in ginger and thyme leaves and continue to sautee all the ingredients for a further 1 minute. Season with sea salt and freshly-cracked black pepper to taste.
- Pour the vegetable stock into the pot, bring the soup to a boil, then cover with a lid and simmer for 15 minutes, or until the butternut squash is just about soft and tender.
- Remove one cup of vegetable broth from the pot, and set aside. Transfer the ingredients into a blender (you might have to do it in batches), and blend until smooth, adding the reserved stock until reaching the desired creamy consistency. Season with sea salt and freshly-cracked black pepper to taste.
- Divide the butternut squash soup into bowls, drizzle with extra-virgin olive oil if you like and serve with crunchy toasted bread.