Vegan Squash Soup

Name: Vegan Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground ginger; Salt and pepper to taste; 2 tablespoons olive oil; Fresh herbs for garnish (optional)

Highlighted under: Healthy & Light

This vegan squash soup is a comforting bowl of goodness, perfect for chilly days.

Created by

Delilah Spencer

Last updated on 2025-12-24T13:54:38.012Z

Vegan squash soup is not only delicious but also a great way to enjoy the flavors of the season. This recipe combines roasted squash with aromatic spices to create a warm and hearty dish that everyone will love.

        Why You'll Love This Recipe
        Rich and creamy texture without dairy
Naturally sweet flavor from roasted squash
Packed with nutrients and fiber
Quick and easy to make in under an hour

      

A Comforting Classic

Vegan squash soup is a delightful dish that warms the soul, making it a favorite for chilly days. The combination of roasted squash and aromatic spices creates a comforting bowl of goodness that is both satisfying and nutritious. This soup not only soothes the palate but also offers a hearty meal loaded with vitamins and minerals, ensuring you feel good inside and out.

The natural sweetness of butternut squash shines through in this recipe, providing a rich and creamy texture without the need for dairy. This makes it an excellent option for those following a vegan lifestyle or anyone looking to reduce their dairy intake. Plus, the vibrant orange hue of the squash makes for an inviting presentation.

Nutritional Benefits

Butternut squash is a powerhouse of nutrition. It is rich in vitamins A and C, which are essential for maintaining healthy skin, vision, and immune function. Additionally, this squash is high in fiber, promoting digestive health and helping to keep you feeling full longer. By incorporating this soup into your diet, you can enjoy a delicious meal while fueling your body with essential nutrients.

The spices used in this recipe, such as cumin and ginger, also pack a nutritional punch. Cumin is known for its antioxidant properties, while ginger is celebrated for its anti-inflammatory benefits. Together, they enhance the flavor profile of the soup while contributing to your overall health.

Perfect for Meal Prep

One of the best aspects of this vegan squash soup is its versatility for meal prep. It can be made in large batches and stored in the refrigerator for up to a week or frozen for longer storage. This makes it an excellent option for busy weeknights when you need a quick and nutritious meal without the fuss.

Simply reheat the soup on the stovetop or in the microwave, and you’ll have a comforting dish ready in minutes. Pair it with some crusty bread or a simple salad for a complete meal that your family will love. This soup is not only easy to make but also easy to enjoy throughout the week.

Ingredients

Soup Ingredients

2 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground ginger
Salt and pepper to taste
2 tablespoons olive oil
Fresh herbs for garnish (optional)

Make sure to use fresh ingredients for the best flavor!

Instructions

Roast the Squash

Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.

Combine Ingredients

Add the roasted squash, vegetable broth, cumin, and ginger to the pot. Bring to a simmer and cook for 10 minutes.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches. Adjust seasoning with salt and pepper.

Serve

Serve warm, garnished with fresh herbs if desired.

Enjoy your delicious vegan squash soup!

Storage Tips

To ensure your vegan squash soup stays fresh, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to one week. If you plan to freeze it, consider portioning it into smaller containers or freezer bags for easy reheating later. When reheating, you may want to add a splash of vegetable broth to restore its creamy consistency.

Serving Suggestions

This soup can be served on its own or paired with various accompaniments. A swirl of coconut cream on top adds a delightful richness, while roasted pumpkin seeds offer a satisfying crunch. Additionally, you can serve it alongside a fresh salad or a slice of homemade bread to create a complete meal that’s both hearty and satisfying.

For a little extra flavor, consider sprinkling some red pepper flakes or a squeeze of lemon juice before serving. These simple additions can elevate the taste, making each bowl even more enjoyable.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with acorn or pumpkin for different flavors.

→ Is this soup freezer-friendly?

Absolutely! Store in airtight containers and freeze for up to 3 months.

→ Can I add other vegetables?

Certainly! Feel free to add carrots, celery, or bell peppers for added nutrition.

→ How can I make this soup creamier?

You can add a splash of coconut milk or cashew cream for extra creaminess.