Earthy, silky smooth, and deliciously warm, this vegan butternut squash soup delivers a lot of flavor! The warm spices of allspice, clove, thyme, and cinnamon pair perfectly with the squash. It's perfect for the fall and winter season!
When the weather starts to cool off, soup recipes start to get really popular in my house. While my chicken noodle soup and loaded baked potato soup are loved by so many, so is this vegan butternut squash soup.
Similar to my hubbard squash soup recipe, the spices used in this soup is what sets this recipe apart from the rest. If you're looking for an all-natural 100% plant-based homemade soup recipe, then this is the recipe for you!
Rich, warm, and comforting, every bite is full of sweet and nutty flavors that come from the squash. When clove, cinnamon, thyme, and crushed peppercorns are added, it takes the flavor to a whole new level. Hearty and nutritious, this is a delicious vegan soup recipe that is easy to make!
✔️ Quick Recipe Overview
Why This Is The Best Vegan Butternut Squash Soup: The homemade vegetable stock and spice flavoring is what makes this creamy squash soup stand out from all the other recipes!
How Long It Takes: 2 hours, 15 minutes
Equipment You'll Need: Heavy bottom large stockpot pot, strainer, food processor (or blender)
Why This Recipe Works
1. Amazing Flavor: This vegan butternut squash soup has earthy undertones full of warm spice flavor, which is the perfect combination for comfort food. It has incredible flavor with a silky smooth texture.
2. Homemade Vegetable Stock: With this recipe, we're making a homemade vegetable broth by extracting the juices and flavors from the vegetables and spices. Extracting the natural sweetness from the vegetables is all you need to ensure butternut squash is not bland.
3. Allergen Friendly: It's vegan, vegetarian, dairy free, and gluten free. All natural ingredients. Clean ingredients. Healthy. And absolutely delicious!
🛒 Ingredients You'll Need
There is no waste with this soup recipe. Every single ingredient contributes something unique to the recipe.
- Butternut Squash: While this is the main ingredient, I don't "scrap the scraps." The peelings and seed are used to extract extra flavor when making the homemade vegetable broth.
- Apple Cider Vinegar: Adds a burst of fresh flavor to this soup.
- Fresh Herbs: Thyme and parsley add earthy undertones of flavor.
- Spices: Cinnamon, allspice, Chinese spice, and clove add the warm fall flavor.
- Fresh Cranberries: Adds a subtle tangy flavor that pairs incredibly well with the squash and spices.
See the recipe card below for a full list of ingredients and measurements.
🔪 Step-By-Step Recipe Instructions
Preparing butternut squash soup takes time, but the effort is absolutely worth it!
Step 1: Start by cutting the 2 squash in half, lengthwise. Using a spoon, remove the seeds and flesh from the squash and place in a small bowl. Do not toss; the seeds and flesh will be used to make the homemade vegetable broth.
Step 2: Peel the squash and dice into 2-inch cubes. Make sure to keep the peelings for the stock. Set the cubed squash aside.
Step 3: Heat a large pot or a dutch oven over medium-high heat. Pour in 1 tablespoon of olive oil and swirl around to coat.
Step 4: Add in the cut squash chunks, seeds, and peelings, and then sauté for about 7-10 minutes or until lightly brown.
Step 5: Add 7 cups of water, whole allspice, Chinese Five Spice, whole black peppercorns, fresh thyme sprigs, whole cloves, a cinnamon stick, and fresh whole cranberries to the large pot. Bring the contents to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes.
👩🍳 Chef's Note: This is the process to make the homemade vegetable stock. By bringing everything to a boil and then lowering the heat and simmering, it's slowly extracting the vitamins, minerals, and flavors from the vegetables and spices.
Step 6: After 45 minutes, strain the vegetable stock into a large bowl. Using a large spoon, scoop out the chunks of cooked squash and add them to the liquid in the bowl. Place the large bowl aside. Discard all the solid peelings, seeds, and spices.
Step 7: In the empty large pot, add the remaining 3 tablespoons of olive oil and turn the stovetop burner to medium-high heat. Once hot, add in the chopped shallot and sauté for 3-5 minutes, or until the shallot starts to turn brown.
Step 8: Return the liquid and cooked butternut squash chunks back to the large pot. Cover and cook for 10 more minutes, stirring occasionally.
Step 9: Add in the salt. Zest an orange and add into the soup mixture.
Step 10: Bring the contents to a boil, and then cover and simmer on medium-low heat for 30 more minutes.
Step 11: Once done, place the soup mixture in a food processor or blender until it is half-way filled.
Be very careful to not overfill because the contents are extremely hot. Puree until smooth. Repeat the pureeing process in small batches with the remaining soup ingredients.
Step 12: Once all the butternut squash is pureed, pour the contents back into the large stock pot and add in the apple cider vinegar. Cook on medium-low heat for 10 minutes, ensuring to stir with a large spoon.
Step 13: When done, ladle the soup into bowls. Top evenly with fresh chopped parsley, fresh chopped cranberries, and pumpkin seeds.
With layers of flavor in every bite, this spiced butternut squash soup is hearty, filling, and perfect for lunch or dinner!
👩🍳 Serving Suggestions
A piece of warm crusty bread pairs perfectly. And this quick peppery cheese bread is also a nice and savory add. Instead of cornbread muffins, try pairing this soup with these moist acorn squash muffins. They add even more sweetness to this flavorful soup!
Salads are fantastic with this squash soup so try serving it with this Greek kale and quinoa salad or this pear and goat cheese bistro salad!
🙋 Recipe FAQs
With this recipe, the consistency should already be thick so it shouldn't need thickening. However, a cornstarch or arrowroot slurry can be added if needed. To do this, add 1 tablespoon of water to a small container and then add in 1 tablespoon of cornstarch or arrowroot. Whisk until there are no lumps. When the soup is heating during the last 10 minutes, bring it back to a boil and then slowly pour in the cornstarch slurry mixture. Continuously stir. When it reaches your desired thickness, reduce the heat to low.
Yes! Because this soup contains no dairy, this is a freezer friendly soup. To freeze, allow the soup to completely cool and then pour it into a freezer safe container. It will last for 3-4 months in the freezer. To thaw, put the frozen soup in the refrigerator and let it slowly thaw for 8-12 hours. From there, warm it up in the microwave or in a pot on the stovetop.
You can, yes. After you roast the squash and scoop it out, cut, and add the outer shells into the large stock pot so that you can still make the homemade vegetable stock.
💭 Expert Tips
- Use a large sharp knife (at least 8 inches or longer) to cut the butternut squash in half, ensuring to cut lengthwise.
- Be patient and pace yourself when making this vegan butternut squash soup. The natural flavors need to slowly extract during the cooking process, so be patient. It's so worth it!
- Garnish with cilantro and pomegranate seeds. It's also great with topped with goat cheese, chives, chopped bacon, or fresh ground pepper.
Other Fall Favorite Recipes You'll Enjoy!
If you tried this butternut squash soup or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Vegan Butternut Squash Soup
- large pot
- large bowl
- food processor or blender
For The Soup
- 2 butternut squash, cut in half lengthwise
- 4 tablespoons olive oil, divided
- 7 cups water
- ½ teaspoon allspice, whole
- ½ teaspoon black peppercorns, whole
- 6 thyme sprigs
- 3 cloves, whole
- 1 cinnamon stick
- ½ teaspoon Chinese spice
- 1 shallot, diced
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
- zest of ½ an orange
- ¼ cup fresh parsley, chopped
- ½ cup fresh cranberries, divided
- raw pumpkin seeds, for garnish
- Cut 2 butternut squash in half, lengthwise. Using a spoon, remove the seeds and flesh from the squash and place in a small bowl. You're going to use those seeds so don't discard them.
- Next, peel the squash and dice into 2-inch cubes. Make sure you keep the peelings. Do not discard.
- Heat large pot or a dutch oven over medium-high heat. Add 1 tablespoon of olive oil and swirl around to coat.
- Add in the cut butternut squash chunks, peelings, and seeds, and saute for about 7-10 minutes or until lightly brown.
- Add to the pot 7 cups of water, whole allspice, Chinese Five Spice, whole black peppercorns, thyme sprigs, whole cloves, cinnamon stick, and fresh whole cranberries. Bring to a boil and then cover. Reduce the heat and allow to simmer for 45 minutes.
- After 45 minutes, strain the homemade vegetable broth into a large bowl. Spoon out the squash cubes and put them in the pot with the broth. Set aside.You can now discard all the solid peelings, seeds, and spices.
- In the empty large stockpot, add the remaining 3 tablespoons of olive oil and heat on medium-high heat. Once hot, add in the chopped shallot and saute for about 3- 5 minutes, or until the shallot starts to turn brown.
- Return the homemade vegetable broth and the cooked butternut squash chunks back to the large pot. Cover and cook for 10 more minutes, stirring occasionally.
- Add in the salt. Zest the orange and add zest to the soup mixture.
- Bring to a boil, cover, and allow to simmer on low heat for about 30 minutes.
- Once done, place the soup mixture in a food processor ensuring it's only halfway full. Puree until smooth. Expert Tip: Be very careful to not overfill the food processor. The soup contents will be extremely hot.
- Once pureed, pour the soup back into the large stock pot and add in the apple cider vinegar. Cook on medium-low heat for 10 minutes, stirring occasionally with a large spoon.
- When done, ladle the soup into bowls. Top evenly with fresh chopped parsley, fresh chopped cranberries, and pumpkin seeds.
- Use a large sharp knife (at least 8 inches or longer) to cut the butternut squash in half, ensuring to cut lengthwise.
- Be patient and pace yourself when making this spiced butternut squash soup. The natural flavors need to slowly extract during the cooking process, so be patient. It's SOOO worth it!
- To switch things up, garnish with cilantro and pomegranate seeds. It's also great with goat cheese, chives, chopped bacon, or fresh ground pepper.
This is all I need all fall, on repeat. I didn't get into butternut squash until a few years ago so I guess now I am just making up for lost time!
oh this soup looks delish! Gives the fall feeling and flavor too.Definitely worth a try .
Loreto and Nicoletta Nardelli
This soup is pure comfort! Lovely texture and the added flavors are inspiring! I like to follow Jamie Oliver, Nigella, and Giada, and love watching cooking shows!
Love everything about this but especially love that it's vegan. I am bookmarking this and will be making a big batch. Bet it smells amazing in your house after you've made this!
We love butternut squash soup and now that it's going to be cooler again soon. We will start making soups again. This looks so good. The best thing about butternut squash and pumpkin is the natural bring colors.
Butternut squash soup is one of my fave fall soups! Love the warming flavours you have here. A big bowl of this and some crusty bread and I'm set 🙂
I love cooking with butternut squash in the fall! This looks like a perfect recipe to try out!! YUM!
I've never thought about serving butternut squash soup with cranberries but it's brilliant. I bet they give this a nice tart bite and some great texture!
This is just perfect for fall, and the ingredients are readily available.
I also grew up in a family where my parents and grandparents were in the kitchen cooking! It was so fun and exciting watching them. Your butternut squash soup looks so delicious. I love the flavors, colors and really, everything about it!! I can't wait to try it!