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Butternut Squash Soup

The perfect vegan and hearty soup to warm you up on a cold day!
Cook Time 35 mins
Course dinner, lunch
Cuisine American


  • Immersion Blender


For the Roasted Butternut Squash

  • 1 Chopped and Peeled Butternut Squash
  • 2 tbsp Olive Oil
  • Salt and Pepper to Taste

For the Soup

  • 1 Medium Onion (Chopped)
  • 2 tbsp vegan butter (or olive oil)
  • 1 Granny Smith Apple (Peeled and Chopped)
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 Cup Almond Milk
  • 3 1/2 Cups Vegetable Broth
  • 2 Medium Carrots (Chopped)
  • 1 Celery Stalk (Chopped)


Prep the Butternut Squash

  • Preheat oven to 400F. Peel and chop the butternut squash into cubes. Drizzle with olive oil and add salt and pepper. Cook squash for 25-30 minutes or until tender.
  • Once squash is finished cooking, allow to cool and set aside.

For the Soup

  • In a large pot, saute chopped onion in vegan butter until translucent. Add the chopped granny smith apple, cinnamon, and nutmeg. Saute until apple chunks are soft, about 5 minutes.
  • Add vegetable broth and almond milk to the pot. Let simmer for 15 minutes.
  • Add in roasted squash and puree with an immersion blender until smooth (or let cool and transfer to a high-speed blender). Add in a dash of cinnamon and stir.
Keyword Butternut squash soup, Soup, Vegan soup