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This Vegan Butternut Squash Soup is the perfect way to welcome fall! It’s warm-spiced, hearty and oh-so-cozy! It’ll be a part of your rotation all season long.
Two things that go together well are chilly autumn weather and belly-warming soup! Wouldn’t you agree? It’s still 80 degrees where I live, but that won’t stop me from enjoying these comforting meals.
Plus, I’ll be fully prepared when the cooler weather hits in a few weeks. My freezer is filling up fast! One of my fall favorites is this Vegan Butternut Squash Soup. I always kick off the season with a big batch and continue making it through the winter.
Oh, and of course I make a batch of Cinamon Sugar Pumpkin Spice Donuts too! It wouldn’t be fall without them!
WHAT’S THE BEST WAY TO COOK BUTTERNUT SQUASH?
There are a few different ways to prepare the squash for this soup, and I already have this version on the blog. While I do love the flavor of my original recipe, I feel it’s much easier to roast the squash first rather than cooking it in the broth. It’s easier because you don’t have to peel and chop the squash which can be a pain.
I also noticed that roasting brings out the delicate flavor of the squash more, so I tend to use less seasoning.
All you’ll have to do is cut the squash in half, and let it roast in the oven for 40-50 minutes. Have a glass of wine while you wait and let the squash do all the work. It will soften, caramelize and release its natural, nutty sweetness. Your house will smell heavenly too!
THE BEST SEASONING FOR VEGAN BUTTERNUT SQUASH SOUP
I prefer to taste the rich, buttery and subtle sweetness of the squash on its own, so I don’t season the soup too heavily. I use cumin, cardamom, cinnamon and fresh ginger which I feel accents the butternut squash nicely, and brings out the essence of fall.
So, this is where your taste buds come in – feel free to add a bit more seasoning, or you can even spice things up with a pinch of cayenne pepper. Other great additions are coriander, turmeric, thyme or a pinch of nutmeg.
I added a few carrots for a touch more sweetness, but you can also use a tart green apple instead. Just peel and dice it, and add it when the carrots would’ve gone into the pot. It won’t overpower the squash at all.
CAN I FREEZE THIS SOUP?
YES! It freezes beautifully! Just let it completely cool before transferring the it into an airtight container. It’ll last for 6 months or more.
You can also store it in individual containers for school or work lunches. Just defrost it in the fridge overnight, then warm it up in the morning and pour into a Thermos. It’ll stay warm until lunch. A quick and healthy meal!
I’D LOVE TO HEAR FROM YOU
If you make this Vegan Butternut Squash Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Roasted Butternut Squash Soup
- 1/2 cup raw cashews , soaked in water 2-4 hours (*See Note)
- 3/4 cup soy milk , unsweetened (or any plant-based milk)
- 2 medium butternut squash (about 4 pounds)
- 1 tablespoon grapeseed oil (or preferred oil)
- 1 medium onion , diced
- 2 medium carrots , diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger , minced (more if preferred)
- 1/2 teaspoon each of cumin, cinnamon and cardamom
- 5 cups vegetable broth , low sodium
- 1 bay leaf
- 1 teaspoon Himalayan salt , more to taste (or preferred salt)
- Fresh cracked pepper to taste
- Drain cashews and discard soaking water. Add to a high-speed blender along with the soy milk. Blend on high until creamy and smooth. Set aside.
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise. Scoop out seeds and membranes. Lightly brush with oil and season with salt and pepper. Place on baking sheet and roast for 40-50 minutes. Rotate midway. Cook until squash is fork tender and browned. Scoop out soft flesh and set aside.
- In a large soup pot, heat oil over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add carrots, garlic and ginger, sauté about 6-7 minutes, until carrots are tender. Add cumin, cardamom & cinnamon, cook 1 minute more.
- Pour in broth and add the squash, bay leaf, salt, and pepper. Turn heat up again to medium-high to simmer. Once simmering, turn heat back to medium and lightly simmer for about 8-10 minutes. Remove from heat.
- Remove bay leaf. Pour in about 1/2 the cashew cream (more if preferred) and save the rest for swirling on top. Using an immersion blender or regular blender, puree soup mixture until it has a smooth consistency. Season with more salt and pepper, if needed.
- Pour into your favorite soup bowls. Garnish with cashew cream, roasted pumpkin seeds and a pinch of cinnamon.