This vegan butternut squash soup recipe is cozy, creamy, and dairy-free - made with oat milk, apples, and warm spices, with no need for coconut milk.
This cozy vegan butternut squash soup is smooth, creamy, and perfect for fall. I love making this when I’m craving something sweet-savory and warming. Instead of coconut milk, I use oat milk for a lighter, neutral creaminess that lets the natural flavor of squash and apple shine. Many vegan soup recipes rely heavily on coconut milk, but this version stays creamy and flavorful without it.
Why You’ll Love This Vegan Butternut Squash Soup
- Creamy & cozy without coconut milk
- Balanced flavors from squash, apple, and warm spices
- Naturally vegan, dairy-free, and gluten-free
- Makes 6 servings - great for family dinners or meal prep
- Easy to adapt with cashew cream or different plant milks
Ingredients You’ll Need
- Butternut squash roasted until tender for a naturally sweet, velvety base. See my guide on how to roast winter squash for step-by-step tips.
- Olive oil for roasting the squash.
- Onion adds savory depth.
- Coconut oil is used when cooking the onion to bring out the sweetness of the squash. You can swap with olive oil if you prefer no coconut flavor.
- Apple adds a touch of natural sweetness to balance the flavors.
- Cinnamon and nutmeg bring cozy fall flavor.
- Salt and black pepper essential for seasoning.
- Water with vegan chicken bouillon powder for a flavorful broth base, or substitute with vegetable broth.
- Oat milk stirred in at the end for a creamy finish. I recommend extra creamy oat milk for richness, but regular oat milk works well too. Other good options are homemade cashew cream or unsweetened almond milk.
How to Make Butternut Squash Soup without Coconut Milk
- Roast the squash – Cut the butternut squash in half, brush with olive oil, and season with salt and pepper. Roast at 400°F cut side down until tender and scoopable.
- Sauté the onion – In a large pot, cook the onion in coconut oil (or olive oil) until soft and translucent. Stir in the spices, salt, and pepper.
- Add the apple and squash – Stir in the diced apple and roasted squash. Cook briefly, breaking down large pieces.
- Simmer the soup – Add water and bouillon powder, bring to a boil, then reduce to a gentle simmer to let the flavors meld.
- Blend until smooth – Use an immersion blender (or regular blender in batches) to puree the soup until velvety.
- Finish with oat milk – Stir in oat milk for creaminess. Taste and adjust seasoning.
- Serve – Garnish with oat milk, vegan sour cream, or a sprinkle of cinnamon and nutmeg
Pro Tips for Creamy Butternut Squash Soup
- Roast for maximum flavor: Roasting the squash at 400°F cut side down brings out natural sweetness and makes scooping easy.
- Creaminess without coconut milk: Use extra creamy oat milk for a rich texture. Homemade cashew cream or unsweetened almond milk also work well.
- Sweet-savory balance: Apple adds subtle sweetness. If you skip it, stir in a touch of maple syrup to keep the balance.
- Texture control: If the soup feels too thick, add a little extra broth. If it’s too thin, simmer uncovered until it reduces.
- Make ahead tip: Roast the squash a day in advance, scoop out the flesh, and refrigerate. It cuts down prep time when you’re ready to cook.
- If you are looking for another cozy squash recipe (with more savory flavor), try my Butternut Squash Bisque. It's made with heavy cream, but you can easily swap in extra creamy oat milk or cashew cream to make it vegan.
Q&A About Vegan Butternut Squash Soup
Yes. Extra creamy oat milk gives the best texture, but unsweetened almond milk or homemade cashew cream also work well. (To make cashew cream, soak ½ cup raw cashews in water for at least 2 hours or overnight. Drain, then blend with 1 cup fresh water until smooth and creamy.)
No. The apple adds subtle sweetness and balance, but if you skip it, stir in a teaspoon of maple syrup instead.
Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 2 months. Reheat gently with a splash of broth to loosen.
This vegan butternut squash soup is proof that you don’t need coconut milk to make something creamy and comforting. With roasted squash, apple, warm spices, and a splash of oat milk, it’s cozy, flavorful, and perfect for fall or holiday gatherings.For a slightly different take, try my Butternut Squash Bisque. It’s made with heavy cream, but you can easily swap in extra creamy oat milk or cashew cream to keep it vegan.
Whether you enjoy it as a weeknight dinner, a make-ahead meal prep, or a starter for your holiday table, this soup is one you’ll come back to again and again.
Vegan Butternut Squash Soup Recipe (Creamy, No Coconut Milk)
This vegan butternut squash soup recipe is cozy, creamy, and dairy-free - made with oat milk, apples, and warm spices, with no need for coconut milk.
Ingredients
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1 to 2 butternut squash (about 4 pounds), halved and seeded
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1 tablespoon olive oil (for roasting)
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¼ large onion, diced
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1 tablespoon coconut oil (or olive oil, for cooking onion)
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
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1 small apple, peeled and diced (about 1 cup)
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½ teaspoon salt + more to taste
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¼ teaspoon black pepper + more to taste
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2 cups water
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1 tablespoon vegan chicken flavor bouillon powder (or Orrington Farms broth base, or vegetable broth)
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1 cup extra creamy oat milk (or unsweetened almond milk, or homemade cashew cream)
Instructions
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Roast the butternut squash
Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet and roast for 60 to 75 minutes, or until the flesh is fork-tender. Let it cool slightly, then scoop out the roasted squash. -
Cook the aromatics
In a large heavy pot, warm 1 tablespoon coconut oil (or olive oil) over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in cinnamon, nutmeg, salt, and pepper. Blooming the spices here builds a deeper flavor base. -
Add the apple and squash
Stir in the diced apple along with the roasted butternut squash. Cook for a few minutes, breaking up large chunks of squash with a spoon. The mixture should start to look like a thick applesauce. -
Simmer the soup
Add water and vegan chicken bouillon powder. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 15 to 20 minutes so the flavors meld together. -
Blend until creamy
Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, transfer carefully in batches to a high-speed blender. -
Finish with oat milk
Stir in oat milk to create a rich, creamy finish. I recommend extra creamy oat milk for the best texture, but regular works too. Adjust seasoning with more salt and pepper if needed. -
Serve and enjoy
Ladle the soup into bowls and garnish with a swirl of oat milk, vegan sour cream, or a sprinkle of cinnamon and nutmeg.
Notes
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Roasting the squash cut side down creates the best caramelized flavor and makes scooping easier.
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Extra creamy oat milk gives the richest texture, but regular oat milk, cashew cream, or unsweetened almond milk works too.
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If you skip the apple, add 1 teaspoon of maple syrup for balance.
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Soup can be frozen for up to 2 months. Reheat gently with a splash of broth.
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