Easy, Simple, Vegan Butternut Squash Soup

A healthy, delicious, and simple soup for those cold winter days or times when you’re just feeling blue and need the warmth and love of soup. You can decide on the flavor profile to fit your tastes. If you don’t like these suggestions, make up your own! I pretty much just improvised those when I was just starting out with making this soup. 


  • 1 large butternut squash
  • 12 cups water
  • 1 cup of unsweetened and unflavored coconut milk or oat milk
  • 1 cube of vegetable bouillon

Spices – pick your favorite combination:

  • Warm and autumnal: nutmeg, cinnamon, salt, oregano
  • Savory and delicious: garlic powder, lemon pepper, salt
  • Spicy and flavorful: chili powder, garlic salt, cumin, hot sauce

Ideas for Toppings: lemon pepper seasoning, fresh herbs, shredded vegan cheese, nutritional yeast, croutons


  • 1 large soup cooking pot
  • A good chopping knife
  • Cutting board
  • Blender
  • Soup stirring spoon
  • Measuring cups and spoons
  • Strainer

Steps to make Butternut Squash Soup

  1. In the large pot, bring the water to a boil. 
  2. As the water begins to boil, carefully chop the squash into chunks. Each chunk should be about the size of a strawberry.
  3. Once boiling, drop the chunks of butternut squash into the water. Bring the water down to medium-low. Stir occasionally. The squash will take 30-45 minutes to soften enough for soup. 
  4. After 30 minutes have passed, pull out one of the squash using a fork and test how soft it is by pressing it with the fork. You can also blow on it and bite it to test softness (just be careful of the heat!). Repeat every 10-15 minutes until your squash feel very soft, like potatoes for mashing. 
  5. Once the squash have softened enough, remove from heat and allow it to cool for ~10 minutes or so. 
  6. Strain out half of the water. 
  7. Add butternut squash into the blender and set to puree. You may need to do 2-3 rounds if your blender can’t fit all the squash at once. The squash should look smooth and a happy yellow when it is properly blended. 
  8. Add the pureed squash back to the pot and cook on a low heat. 
  9. Gently stir in the milk. 
  10. Add in the spices to your taste. 
  11. After 10 minutes or so, your soup should be finished. Remove from heat, place in a bowl (I like to pre-heat bowls with hot water to keep them hot longer). 
  12. Top the soup with any or all of the suggested toppings, or make up your own! You can also pair the soup with a delicious vegan grilled cheese. 

Drink Pairings:

Try it with a cold and citrusy IPA, such as Fresh Squeezed from Deschutes Brewery. Or, if you’d like a non-alcoholic option, try a citrusy kombucha! Check out my recipe for home-made kombucha here!

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Easy, simple, vegan butternut squash soup 4

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