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vegan butternut squash soup in white bowls with micro greens, pumpkin seeds, black pepper

Vegan Butternut Squash Soup

Shana Thomas
Enjoy this creamy vegan butternut squash soup all fall and winter long.
5 from 3 votes
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 125 kcal


  • 1 lrg onion chopped
  • 1/2 tsp sea salt
  • 1 butternut squash peeled, seeded, and cubed
  • 3 garlic cloves chopped
  • 1 tbsp fresh sage chopped (alternatively, dried sage works too)
  • 1/2 tbsp minced fresh rosemary minced (alternatively, dried rosemary works too)
  • 1 tsp grated fresh ginger alternatively dried ginger works too
  • 3-4 cups vegetable broth
  • 2 tbsp extra-virgin olive oil


  • Add oil to a large pot and warm over medium heat. Add the salt, black pepper, onion, and sauté until soft, 4 to 8 minutes. Add the squash and continue cooking until the squash softens, stirring occasionally, for 8 to 10 minutes. 
  • Stir in the ginger, rosemary, sage, and garlic. Cook up to 1-minute, until fragrant, add 3 cups of the veggie broth. Bring the soup to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. 
  • Once done, let the soup cool a bit. Pour the soup into a blender and blend until creamy smooth. Work in batches, if needed. Taste and adjust seasoning, as needed. If too thick, add more broth and blend. Serve with microgreens, parsley, bread crumbs, or pumpkin seeds. 
  • Serving options: breadcrumbs, parsley, microgreens, or pumpkin seeds.
Keyword butternut squash soup recipe, vegan butternut squash soup