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vegan butternut squash soup

This dairy free soup is creamy, flavour-packed and so simple to make. The perfect dish to have on a chilly Fall evening.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 1 medium butternut squash (or two small ones- 2 1/2 cups of butternut squash puree)
  • 2 tsp oil (1 tsp for the squash/ 1 tsp for the onion and garlic)
  • 2 garlic cloves
  • 1/2 onion (finely chopped)
  • 1 apple (chopped, but doesn't need to be peeled)
  • 3 cups vegetable broth
  • salt and pepper to taste
  • 1 cup - 1 can coconut milk (full fat)


  • Preheat the oven to 350°F
  • Cut the squash in half and remove all seeds. Lightly coat the inside of the squash with oil and place face down on a lined baking sheet. Roast the squash for 40 minutes, or until you can run a knife through it with ease. Remove from the oven and let cool.
  • Add a tablespoon of oil to a pot and sauté the garlic and onion until golden. Add in the chopped apple. Measure out the butternut squash (2 1/2 cups)- scooped out of the skin. Add the butternut squash, vegetable broth, salt and pepper to the pot. Bring to a boil, and then lower to a simmer for 20 minutes.
  • Remove the soup from the pot and use a blender to blend the soup until smooth. Add coconut milk to thicken. Top with roasted pumpkin seeds, kale, or parsley and enjoy.
  • If freezing the soup, before enjoying, let it thaw and then reheat in a pot over medium low heat.