Vegan Butternut Squash Soup (Dairy-Free)
This vegan butternut squash soup uses just 10 ingredients and relies on blended squash for natural creaminess, delivering rich comfort food without dairy, coconut milk, or nuts.
This vegan butternut squash soup uses just 10 ingredients and relies on blended squash for natural creaminess, delivering rich comfort food without dairy, coconut milk, or nuts.
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Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper, and sauté until translucent, about 5 minutes.
Add the butternut squash and cook, stirring occasionally, until it begins to soften, about 8 to 10 minutes.
Stir in the sage, rosemary, garlic, and ginger and cook for 1 minute.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is very tender, about 20 minutes.
Transfer the soup to a blender and blend until smooth and creamy. Work in batches if necessary.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and garnish with chopped fresh parsley and pepitas. Serve immediately.
Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop and thin with broth if needed.
blender
Yes. Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally, and thin with vegetable broth if needed.
After 20 minutes of simmering, the squash should be very tender and easily pierced with a fork or spoon. If it still feels firm, simmer for another 5 minutes.
Yes. Use about 2½ pounds frozen cubed butternut squash. Thaw partially before cooking and reduce simmering time by 5–10 minutes, as frozen squash softens faster.
Use ½ teaspoon dried sage and ½ teaspoon dried rosemary in place of the fresh amounts. Dried herbs are more concentrated, so use less.
Add vegetable broth a little at a time during blending until you reach your desired consistency. You can use up to 5–6 cups total.
