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Introducing the best Butternut Squash Soup recipe. It is so rich and full of flavour and yet still healthy! It is naturally gluten-free and vegan and sure to please everyone at the table!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
If you’ve been around awhile, you know I love soup and I love butternut squash. This recipe brings both of those things out in full force! This vegan butternut squash soup is so creamy and delicious and sure to become a new favourite! No need to imagine, it’s easy to try!
If you want to try some other delicious and simple soups, check out my extensive list of Allergy Friendly Soup Recipes. From classics like Pea Soup, Broccoli Soup and Roasted Tomato Soup to something you may not have tried before, like my Carrot and Coriander Soup or Curried Parsnip Soup, I’ve got you covered!
If you, like me, are also a fan of vegan butternut squash recipes, look no further! Try my Stuffed Butternut Squash if you really like the squash to be the star of the show. If you enjoy curries, I recommend my Butternut Squash and Chickpea Curry.
One of the reasons that I love using butternut squash is that it is great for you and has such an amazing flavour! It is full of fiber and is known to help with eye health, blood pressure, asthma, and more!
There are some great soup brands out there – Trader Joe’s, Pacific, Campbell’s, Tesco, and Progresso, for instance. But let’s be honest – nothing beats a piping hot homemade soup! Especially when it’s something you can whip up easily in your kitchen!
Turning such a delicious squash into an easy butternut squash soup is a no-brainer! You can enjoy it as a lunch, an appetiser, or a side!
This was inspired by my Pumpkin and Butternut Soup, and pairs well with this amazing Socca recipe.
Ingredients to make Butternut Squash Soup
- Extra-Virgin Olive Oil – fries up the onion and garlic cloves beautifully.
- White Onion – adds a great depth of flavour to this yellow squash soup.
- Garlic Cloves – are one of my favourite go-tos when it comes to flavour in meals.
- Butternut Squash – is the star of the show!
- Fresh Sage Leaves – are used both in the squash soup and as a garnish.
- Vegetable Stock – brings the soupy consistency to this dish.
- Coconut Yoghurt – helps to make this a perfectly creamy butternut squash and coconut soup.
- Pumpkin Seeds – make for a great garnish.
- Chilli Flakes – add a little bit of a kick.
- Toast – or Gluten Free Naan Bread is great served alongside the soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Extra-Virgin Olive Oil – Other neutral oils will work just fine.
- White Onion – could be replaced with yellow onion or shallots.
- Sage – Some other delicious greens or herbs you could use are kale, rosemary, or thyme.
- Vegetable Stock – Vegetable broth is a good substitute. If you aren’t vegan, you could also use chicken stock or broth.
- Coconut Yoghurt – can be replaced with plain yoghurt, Greek yoghurt, coconut milk, Creme fraiche, or even sour cream or heavy cream.
Variations
- Spicy – Mix some chilli flakes in as well as garnishing some extra on top for a spicy kick. Cayenne pepper is another good spicy add-in.
- Deluxe – Don’t skip the garnishes if you’re going deluxe. You can also add a swirl of Vegan Sour Cream. If you have a bit more time, you could try making a roasted butternut squash in the oven rather than boiling it.
- Kid friendly – Serving this alongside some bread or crackers to dip in the soup is a great way to introduce kids to it. You could also crumble some cheesy crackers on top.
See this curry version of this recipe on my website!
How to make Butternut Squash Soup
Step 1: Firstly, peel and cube the butternut squash, dice the onion, chop the fresh sage, and crush the garlic.
Step 2: Heat a large pan on a medium heat and add the oil, onion, and garlic. Cook for a few minutes and then add in the sage and combine.
Step 3: Add the cubed butternut squash and vegetable stock. Simmer for 20 minutes or until the squash is soft.
Step 4: Transfer everything to a blender along with the coconut yoghurt. Blend until smooth.
Step 5: Return to the pan and heat through on the hob for a few minutes. Garnish with fresh sage leaves, pumpkin seeds, and chilli flakes. Serve with toast if wanted.
Hint: If you have an immersion blender, you can leave everything in the pan and make this a one-pot meal. You could also consider cooking the squash in the slow cooker if you want it ready when you get home from work.
Leftovers
Leftover butternut squash and coconut soup can be refrigerated or frozen. To refrigerate, store it in an airtight container for 3-4 days. Reheat in the microwave or over the stove. To freeze, store in an airtight container or individual containers for 2-3 months. Defrost in the fridge and then reheat.
Recipe FAQs
It really depends on the recipe, but mostly yes! My healthy butternut squash soup doesn’t lose any of the taste by being a healthier recipe. I make it a bit healthier than typical recipes by using coconut yoghurt in place of butter or cream. Other than that, it’s a pretty healthy recipe anyway!
It does not! The skin of a squash is edible and when it gets boiled and blended, you won’t even notice it’s there.
Butternut squash soup is a delicious mix of sweet and nutty. It is creamy and smooth and can even have a bit of a kick to it if you want!
If you want it as a main meal, butternut squash soup would be great with some bread, a salad, or some roasted vegetables. It’s also great with a grilled cheese sandwich to dip in it! If you want the soup to serve as a side, you can serve it along with Air Fryer Baked Potatoes or some meat.
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Butternut Squash Soup
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 white onion
- 3 garlic cloves
- 1 butternut squash, (approx. 1kg)
- 10 fresh sage leaves, plus extra to garnish
- 700 ml vegetable stock
- 170 ml coconut yoghurt
- Pumpkin seeds, to garnish
- Chilli flakes, to garnish
- Toast, to serve
Instructions
- Begin by peeling and cubing the butternut squash, dicing the onion, chopping the fresh sage and crushing the garlic.
- Heat a large pan on a medium heat and add the olive oil, diced onion and garlic. Cook for a few minutes before adding the chopped fresh sage and combine.
- Next add the cubed butternut squash and vegetable stock. Simmer for 20 minutes or until the squash is soft.
- Transfer to a blender along with the coconut yoghurt and blend until smooth.
- Heat through on the hob for a few minutes before garnishing with fresh sage leaves, pumpkin seeds and chilli flakes. Serve with toast should you wish.
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Notes
Nutrition
