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Vegan Butternut Squash Soup Recipe (Creamy, No Coconut Milk)

A bowl of creamy vegan butternut squash soup topped with pumpkin seeds, served with garlic bread on the side.
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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.

  • Author: George
  • Prep Time: 20 min
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: serve 6
  • Category: Soup
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

  • 1 to 2 butternut squash (about 4 pounds), halved and seeded

  • 1 tablespoon olive oil (for roasting)

  • ¼ large onion, diced

  • 1 tablespoon coconut oil (or olive oil, for cooking onion)

  • ½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 small apple, peeled and diced (about 1 cup)

  • ½ teaspoon salt + more to taste

  • ¼ teaspoon black pepper + more to taste

  • 2 cups water

  • 1 tablespoon vegan chicken flavor bouillon powder (or Orrington Farms broth base, or vegetable broth)

  • 1 cup extra creamy oat milk (or unsweetened almond milk, or homemade cashew cream)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  • Roasting the squash cut side down creates the best caramelized flavor and makes scooping easier.

  • Extra creamy oat milk gives the richest texture, but regular oat milk, cashew cream, or unsweetened almond milk works too.

  • If you skip the apple, add 1 teaspoon of maple syrup for balance.

  • Soup can be frozen for up to 2 months. Reheat gently with a splash of broth.

Find it online: https://www.myeclecticbites.com/creamy-vegan-butternut-squash-soup/