Creamy Vegan Squash Soup

Name: Creamy Vegan Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; Salt and pepper to taste; 1 can coconut milk; Fresh parsley for garnish

Highlighted under: Healthy & Light

This creamy vegan squash soup is a delightful blend of flavors that will warm your soul. Perfect for chilly evenings, it’s both nutritious and satisfying.

Created by

Chelsea Payne

Last updated on 2025-12-24T13:12:36.151Z

Indulge in the comforting embrace of our creamy vegan squash soup. Made with seasonal squash, this soup is not only easy to prepare but also packed with nutrients.

        Why You Will Love This Recipe
        Rich and creamy texture without dairy
Bursting with flavors from fresh herbs and spices
Perfect for meal prep and leftovers

      

The Benefits of Squash

Butternut squash is not just delicious; it's also packed with nutrients. Rich in vitamins A and C, it supports immune function and promotes healthy skin. Additionally, this vibrant vegetable is a great source of dietary fiber, which aids in digestion and keeps you feeling full longer. Incorporating squash into your diet can enhance overall health and well-being, making this creamy vegan soup a smart choice for any meal.

Beyond its nutritional benefits, butternut squash brings a natural sweetness that balances savory ingredients beautifully. When cooked, it becomes tender and creamy, making it an ideal base for soups and purees. This versatility allows you to experiment with flavors, combining it with various herbs and spices to create a dish that suits your palate perfectly.

Herbs and Spices for Flavor

In this creamy vegan squash soup, ground cumin adds a warm, earthy flavor that enhances the natural sweetness of the squash. Cumin is known for its digestive benefits and can also provide a subtle kick to your dish. Pairing it with fresh herbs such as parsley not only adds a pop of color but also infuses the soup with freshness, making each spoonful delightful.

Feel free to personalize this recipe with your favorite spices. A pinch of nutmeg can elevate the flavor profile, while a dash of cayenne pepper introduces a gentle heat. Experimenting with herbs like thyme or rosemary can also bring a new dimension to the soup, allowing you to create a signature version that reflects your taste.

Meal Prep and Storage Tips

One of the great advantages of this creamy vegan squash soup is its suitability for meal prep. You can make a big batch at the beginning of the week and store it in the fridge for quick lunches or dinners. Just portion the soup into airtight containers, and it will keep well for up to five days. Reheating is a breeze—simply warm on the stove or in the microwave until heated through.

If you're looking to extend the shelf life of your soup, consider freezing it. Allow the soup to cool completely before transferring it to freezer-safe containers. This soup can be frozen for up to three months. When you're ready to enjoy it, just thaw in the refrigerator overnight and reheat as needed. This way, you can have a comforting, homemade meal ready whenever you want!

Ingredients

Gather all the ingredients to make this delicious soup.

Ingredients

1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
1 can coconut milk
Fresh parsley for garnish

Once you have all your ingredients, you’re ready to start cooking!

Instructions

Follow these steps to create your creamy vegan squash soup.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for another minute.

Cook the Squash

Add the diced butternut squash, vegetable broth, ground cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is tender.

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a blender in batches, then return to the pot.

Add Coconut Milk

Stir in the coconut milk and heat through for an additional 5 minutes. Adjust seasoning if needed.

Serve and Garnish

Serve hot, garnished with fresh parsley for a touch of color and freshness.

Now your creamy vegan squash soup is ready to enjoy!

FAQs About Vegan Squash Soup

Can I use other types of squash? Absolutely! While butternut squash provides a creamy texture and sweet flavor, you can experiment with other varieties like acorn or pumpkin. Just keep in mind that cooking times may vary slightly depending on the type of squash you choose.

Is this soup gluten-free? Yes, this creamy vegan squash soup is naturally gluten-free! It's made with wholesome ingredients that are safe for those with gluten sensitivities, making it a great option for a variety of dietary preferences.

Serving Suggestions

For a complete meal, consider pairing this creamy vegan squash soup with a side salad or some crusty whole-grain bread. The combination of flavors and textures will leave you feeling satisfied and nourished. You can also add some roasted chickpeas on top for added protein and crunch.

If you're entertaining guests, serve the soup in individual bowls and garnish with a swirl of coconut milk and a sprinkle of fresh herbs. This elegant presentation makes it perfect for a cozy dinner party or a festive gathering, showcasing the beauty of plant-based cuisine.

Questions About Recipes

→ Can I freeze the soup?

Yes, this soup freezes well. Store it in an airtight container for up to 3 months.

→ What can I use instead of coconut milk?

You can substitute almond milk or any other non-dairy milk, but the texture will be different.

→ Is this soup gluten-free?

Yes, all the ingredients are gluten-free. Just be sure to check your broth label.

→ Can I add other vegetables?

Absolutely! Carrots and sweet potatoes work great in this recipe.