Butternut Squash Soup Recipe

This Vegan Butternut Squash Soup Recipe is creamy, heart warming and super delicious! I love the addition of turmeric, ginger and garlic to butternut squash soup, it takes soup to another level!

You really don’t need to be Vegan to enjoy a vegan butternut squash soup recipe, you just need to love soup! And while there are many many butternut squash soup recipes out there, I feel the Asian twist here ultra delicious!

Why A Vegan Butternut Squash Soup Recipe

First of all, don’t get me wrong, I love creamy dreamy butternut squash soups. And today’s recipe is just as creamy, but I’ve chosen to add coconut milk instead of cream.The spice, the squash, the coconut milks all together is a butternut squash coconut milk soup dream!

Another thing is, because the squash on itself is sweet and creamy when cooked, I needed to balance that with spice and a lighter cream.

So by all means you can use regular cream if you feel coconut cream may turn you off from this butternut squash soup recipe. However, you don’t need to change the spices. They match beautifully to any cream!

Another Butternut Squash Recipe from the blog, an oldie but a goodie is this Mediterranean Pear Cinnamon Squash Soup. It’s just as exotic and delicious as it sounds!!

How to Make Butternut Squash Soup

I usually start off with onion in most of my soups, however this one starts with lots of fresh garlic and ginger.

You can choose from sesame oil, peanut oil (if you prefer that flavor) or any neutral tasting oil to start with. My favorite tip for soups, stews, chilli, etc.. is to flavor every layer as you cook. So with the ginger and garlic, you’ll add a bunch of spice.

I love a touch of turmeric, tiniest pinch of cinnamon and some allspice. As harsh as these spice sound, they’re actually in small amounts and just enough to balance out the sweetness of the butternut squash.

The squash goes right in with some veggie stock and you’ll need to let it boil until it cooks through. At that point, you’ll puree the soup with some cilantro, coconut cream and it’s all good to go!

There’s no perfect garnish to any soup, but I’ve got a rule of thumb which seems to work! I love something green like a fresh herb and something crunchy, like nuts or croutons. A squeeze of lemon or lime to finish off your butternuts squash soup and you can sip right away!

Instant Pot Butternut Squash Soup

I’ve made this healthy butternut squash soup recipe before in an instant pot and it obviously is ten times more convenient and quick! So if you’ve got yourself one, then follow the recipe and just set the squash to cook on pressure for 2 minutes. It’s ready before you know it!

Like wise, you can make this a crockpot butternut squash soup recipe and let the squash cook low and slow if you’re busy. I’m more of an instant pot vs crockpot person, so I honestly haven’t tried it in a crockpot yet 🙂

Tips for How to Cut Butternut Squash

Start off by making sure you peel and deseed the butternut squash with ease. If you feel they’re hard to handle while raw, you can prick the squash and microwave it for 5 minutes. Likewise you can roast the squash or steam it in your Instant Pot.

The instant pot option again would be my pick. However feel free to experiment which works best for you.

Tips For this Easy Butternut Squash Soup Recipe

Try making this in an instant pot, the squash really needs just 2-3 minutes to cook all the way through.

Spice up the soup with some red chillies and more fresh herbs for a more flavor boost. I didn’t make a spicy butternut squash soup today because my daughter loves it and she doesn’t do spice yet 🙂

If you prefer roasting the squash or already have some roasted squash in the fridge/freezer, then you can use them in the butternut squash recipe as well. Just allow it to cook in the flavored veggie stock to absorb as much flavor as possible!

This is a totally Vegan butternut squash soup recipe, however if you don’t do coconut and want to keep it creamy and vegan soup, I suggest two options. You can use a ratio of half and half veggie stock and cashew milk along with a half a cup of cashews. Once blended, this is just as creamy dreamy as ever!

The other creamy vegan option is to add in a can of white navy beans and also when blended, the beans are super creamy and dreamy in vegan soups! So either way you’ll enjoy 🙂

If you love regular cream, feel free to use it in place of coconut cream.

Butternut Squash Recipes

If you love butternut squash, aside form this soup, try Mediterranean Pear Cinnamon Squash Soup. Also don’t miss Healthy Kale Squash Mushroom Pasta and Squash Basil Amaretti Lasagna for pure pasta comfort. And finally the Easiest Roasted Butternut Squash Gratin.

Enjoy!!

4.72 from 7 votes

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Butternut Squash Soup Recipe

This Vegan Butternut Squash Soup Recipe is creamy, heart warming and super delicious! We love the addition of turmeric, ginger and garlic to butternut squash soup, it takes soup to another level!

Course Soup

Cuisine Asian

Keyword Easy Butternut Squash Soup, Healthy Butternut Squash Soup, Vegan Butternut Squash Soup

Prep Time 5 minutes

Cook Time 20 minutes

Cooling Time 5 minutes

Total Time 25 minutes

Servings 4 servings

Calories 349 kcal

Author Mahy

Ingredients

• 2 tsp oil Sesame, peanut, or any neutral tasting oil
• 4 cloves garlic minced finely or grated
• 2 tablespoons ginger fresh and grated
• 4 cups butternut squash chunks, peeled and deseeded, raw
• 1 tbs cilantro fresh, minced
• 1/2 tsp turmeric
• 1/8 tsp cinnamon
• 1/4 tsp allspice
• 3 cups vegetable stock no salt
• 1 tsp kosher salt or more to taste
• 1 cup coconut cream
• 2 tbs cilantro leaves minced

Garnish

• 2 tsp parsley leaves minced
• 3 tbs pine nuts toasted

Instructions

1. Heat a large pot on the stove with the oil over medium high heat.

   Add in the garlic and ginger. Start sautéing the for 2 minutes until fragrant. Add in the spice and sauté for another minute. Add the cilantro and keep sauteeing for a few seconds.

   Add the butternut squash, salt and veggie stock, then bring the soup to a boil. Once it boils, cover the pot and lower the heat to medium low. Let the squash cook and infuse with all the flavoring.

   20 minutes or so later when the squash is tender, add the coconut cream, cilantro and puree the soup till creamy smooth. 

   Serve the soup right away with garnish and enjoy 🙂

Recipe Notes

Tips for How to Cut Butternut Squash

Start off by making sure you peel and deseed the butternut squash with ease. If you feel they're hard to handle while raw, you can prick the squash and microwave it for 5 minutes. Likewise you can roast the squash or steam it in your Instant Pot.

The instant pot option again would be my pick. However feel free to experiment which works best for you.

Tips For this Easy Butternut Squash Soup Recipe

Try making this in an instant pot, the squash really needs just 2-3 minutes to cook all the way through.

Spice up the soup with some red chillies and more fresh herbs for a more flavor boost. I didn't make a spicy butternut squash soup today because my daughter loves it and she doesn't do spice yet 🙂

If you prefer roasting the squash or already have some roasted squash in the fridge/freezer, then you can use them in the butternut squash recipe as well. Just allow it to cook in the flavored veggie stock to absorb as much flavor as possible!

This is a totally Vegan butternut squash soup recipe, however if you don't do coconut and want to keep it creamy and vegan soup, I suggest two options. You can use a ratio of half and half veggie stock and cashew milk along with a half a cup of cashews. Once blended, this is just as creamy dreamy as ever!

The other creamy vegan option is to add in a can of white navy beans and also when blended, the beans are super creamy and dreamy in vegan soups! So either way you'll enjoy 🙂

If you love regular cream, feel free to use it in place of coconut cream.

Nutrition Facts

Butternut Squash Soup Recipe

Amount Per Serving

Calories 349 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 19g119%

Sodium 1295mg56%

Potassium 759mg22%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 4g4%

Protein 4g8%

Vitamin A 15270IU305%

Vitamin C 32mg39%

Calcium 79mg8%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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