A creamy, vegan, butternut squash soup the whole family will love!
creamy vegan butternut squash soup pinit

I was cooking for Everleigh the other day and playing with some new recipes. I found this recipe in a book but modified it. I made this butternut squash soup and then so many of you asked for the recipe, so I’m sharing it here. This soup was such a huge hit that when I went to go reheat some more the next day, it was gone because my husband finished it! He hates soup!

Everleigh loved it so much, I added it to my regular soup recipe rotation. I also have poured some over her noodles and veggies as a cream sauce. Please know, most of what I make I guesstimate everything so I’m going to try to be as precise as possible. 

Difficulty: Beginner Prep Time 5 mins Cook Time 25 mins Total Time 30 mins
Servings: 6
Best Season: Available


An easy vegan butternut squash soup that's so delicious and quick to throw together. A healthy option for a weeknight dinner, or repurpose it as a sauce over some pasta, it's a great way to get in some veggies!


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  1. Start by heating up some olive oil in a saucepan.

  2. Add in the onion, garlic and butternut squash.

  3. Cook til the onion is translucent and the squash is defrosted (if using frozen).

  4. Add the vegetable broth and seasoning, cook for 5 min and add the coconut milk.

  5. Simmer about 30 minutes or until the ingredients are softened but not mushy.

  6. Let cool and the add to blender and blend it all up!

Keywords: gluten free, dairy free, vegan, soup, easy dinners
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