Creamy Vegan Squash Soup

Name: Creamy Vegan Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; Salt and pepper to taste; 1 cup coconut milk

Highlighted under: Healthy & Light

This creamy vegan squash soup is the perfect comfort food for chilly evenings. It's rich, flavorful, and completely plant-based!

Created by

Evelyn Parker

Last updated on 2025-12-24T12:33:40.374Z

This creamy vegan squash soup is a delightful blend of seasonal squash and aromatic spices, perfect for warming you up on a cold day. It's simple to make and packed with nutrients!

        Why You'll Love This Recipe
        Rich, velvety texture that warms your soul
Packed with vitamins and flavor from fresh ingredients
Quick and easy to make, perfect for weeknight dinners

      

The Benefits of Butternut Squash

Butternut squash is not only delicious but also incredibly nutritious. It's packed with vitamins A and C, which are essential for maintaining healthy skin and boosting your immune system. The vibrant orange color of the squash indicates a high beta-carotene content, an antioxidant that helps protect your body from free radicals.

In addition to its rich nutrient profile, butternut squash is low in calories and high in fiber, making it an excellent choice for those looking to maintain a healthy weight. The fiber aids digestion and keeps you feeling full longer, which is especially beneficial during colder months when hearty meals are more tempting.

Coconut Milk: A Creamy Vegan Alternative

Coconut milk is a fantastic ingredient that adds a rich, creamy texture to soups and curries while keeping them plant-based. It enhances the flavor of dishes without the need for dairy, making it a popular choice in vegan cooking. Its natural sweetness balances the earthy flavors of butternut squash, resulting in a beautifully harmonious dish.

Rich in healthy fats, coconut milk can also provide a quick source of energy. Unlike other dairy alternatives, it doesn't compromise on taste or texture, ensuring that your creamy soup is satisfying and indulgent. Plus, it’s easy to find in most grocery stores, making it a convenient pantry staple.

Perfect Pairings for Your Soup

This creamy vegan squash soup pairs wonderfully with a variety of sides. For a complete meal, consider serving it alongside crusty whole-grain bread or a fresh salad loaded with seasonal vegetables. The contrast in textures and flavors will elevate your dining experience and make it even more satisfying.

For those looking to add a little extra protein, consider topping your soup with roasted chickpeas or a sprinkle of pumpkin seeds. These not only enhance the nutritional profile but also add a delightful crunch that complements the smoothness of the soup. A drizzle of balsamic reduction can also provide a tangy kick that balances the richness beautifully.

Ingredients

For the Soup

1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup coconut milk

Make sure to use fresh ingredients for the best flavor.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.

Cook the Squash

Add the cubed butternut squash, vegetable broth, ground ginger, and ground cinnamon to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. You can also transfer it to a blender in batches if you don’t have an immersion blender.

Add Coconut Milk

Stir in the coconut milk and season with salt and pepper to taste. Heat through for an additional 5 minutes.

Serve hot, garnished with fresh herbs if desired.

Storage and Reheating Tips

This creamy vegan squash soup can be stored in an airtight container in the refrigerator for up to four days. The flavors continue to develop, making it even tastier on the second day! If you want to prepare it in advance, you can freeze the soup for up to three months. Just be sure to let it cool completely before transferring it to freezer-safe containers.

When you're ready to enjoy the soup again, simply thaw it in the refrigerator overnight and reheat on the stovetop over low heat. Stir frequently to ensure even warming. If the soup has thickened during storage, you can add a splash of vegetable broth or water to reach your desired consistency.

Variations to Try

Feel free to customize this soup to suit your taste preferences. You can add a pinch of cayenne pepper or red pepper flakes for a spicy kick, or toss in some chopped kale or spinach for added nutrition. Another delicious variation is to incorporate other seasonal vegetables, such as carrots or sweet potatoes, to create a unique flavor profile.

If you love herbs, consider garnishing your soup with fresh cilantro or parsley before serving. These herbs not only add visual appeal but also enhance the flavor of the soup, bringing a fresh element to the rich, creamy base.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with acorn or pumpkin for a different flavor.

→ Is this soup gluten-free?

Yes, all the ingredients are gluten-free, making this soup suitable for those with gluten sensitivities.

→ How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Thaw in the refrigerator before reheating.