Creamy Vegan Butternut Squash Soup


pumpkin soup vegan


Servings 8-10 cups


  • 1 butternut squash, halved and seeds removed
  • 1 acorn squash, halved and seeds removed
  • olive oil
  • 2 Tablespoons olive oil
  • 1/2 cup vegetable stock
  • 1-2 cans of full-fat coconut milk
  • pinch of salt
  • optional: 1 Teaspoon ground cinnamon
  • Sauteed Vegetables:
  • 2 cups broccoli florets
  • 4 large carrots, diced
  • 2 cups mushrooms, sliced
  • 2 Tablespoons olive oil
  • salt


  1. Preheat oven to 400 degrees.
  2. Lay butternut squash and acorn squash, inner side up, on deep cookie sheet.
  3. Take olive oil and ensure each piece is lightly coated all over.
  4. Place 1/2 Tablespoon of olive oil and place where seeds were.
  5. Pour water in bottom of pan, just enough to cover the bottom.
  6. Bake for 1 hour.
  7. Scoop out squash and place in dutch oven.
  8. Pour in vegetable stock and 1 can of coconut milk.
  9. Use immersion blender to fully combine.
  10. Add pinch of salt and stir.
  11. Taste and add any cinnamon you desire.
  12. Additionally, if you want it even creamier, add the second can of coconut milk and use the immersion blender to combine.
  13. If you need to make it sweeter, feel free to had a couple drops of real maple syrup.
  14. Sauteed Vegetables:
  15. Combine vegetables in medium bowl and drizzle with olive oil and sprinkle with salt.
  16. Roast at 425 on a foil-lined baking sheet for 10-15 minutes, tossing halfway.
  17. Serve soup with a side of vegetables for people to add as they choose.
  18. Feel free to garnish with basil leaves and bean sprouts, if desired.