Vegan Butternut Squash Soup Recipe

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It’s soup season and butternut squash soup is one of our favorite go-tos.

Butternut squash is a name that truly describes itself. This unassuming gourd, once cut open and roasted, tastes creamy and buttery, with a subtle nutty flavor that lends depth to any dish.

Perhaps this is why I never understood why milk or cream is added in most butternut squash soup recipes. It simply doesn’t need it, and in some ways I think it masks all the yummy flavor this squash has to offer.

My vegan butternut squash soup recipe is every bit as creamy and flavorful as one with dairy added, but true to its roots and much healthier!

I’ve made several renditions of this deliciously easy and super-healthy soup—my favorite spicy chile version is in my cookbook, Free For All Cooking.

vegan butternut squash soup with rosemary

My dear friend Nancy at The Sensitive Pantry also makes a truly yummy version with apples. Enjoying hers on the front porch with her actually inspired me to create a new version of my own, using her apple idea and many of the savory herbs she cut for me from her garden.

Although my new recipe isn’t just like Nancy’s, I have her ingredient creativity (and her herbs!) to thank for this amazing new recipe! Aren’t friends just the richest blessings in life?

vegan butternut squash soup banner

Vegan Butternut Squash Soup Recipe

Yield: serves 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

My vegan butternut squash soup recipe is every bit as creamy and flavorful as one with dairy added, but true to its roots and much healthier!


  • 1 large Butternut Squash (approximately 2 pounds)
  • 2 apples (I used JonaGold — tangy-sweet, crisp apples)
  • 1 Tbs. dried onion or 1/2 yellow onion, diced
  • 1 Tbs. pure maple syrup
  • 2 Tbs. olive oil
  • pinch of salt and pepper
  • 4 cups vegetable stock (I used Savory Choice™ Liquid Broth Concentrate – reduced sodium)
  • 1 tsp. fresh ginger, minced
  • leaves from 2-3 fresh rosemary sprigs (or 1 1/2 tsp. dried) + more for garnish
  • 2 tsp. fresh thyme, minced (or 3/4 tsp. dried)
  • 1/4 tsp. turmeric
  • 1/2 +/- tsp. sea salt (taste the soup first, and only add as much and if needed)


Preheat oven to 350° F.

Cut squash away from the peel, scoop out the seeds and strings, then cut the squash into 1-2 inch cubes. (Wash and reserve the seeds to toast for snacks!). Peel, core and cube the apples to the same size.

Place all the cubes onto a parchment-lined baking sheet. Dice the onions and sprinkle over the cubes. Drizzle maple syrup and olive oil over top, and sprinkle salt and pepper. Stir to coat all the cubes. Cook in the preheated oven for 50 minutes, or until the squash is fork tender. Another option: cook in a crockpot on high, covered, for 1-2 hours, until very tender.

Pour cooked squash-apple mixture into a large food processor or a large stock pot to use an immersion blender (or in the crockpot). Pulse in processor or with immersion blender until the mixture is creamed. If using a food processor, pour the purée into the pot.

Add the vegetable stock, one cup at a time until the desired consistency is achieved. Add remaining herbs. Taste the soup before adding salt to determine if, and how much is needed. Feel free to add more herbs as well, to taste.

Warm the soup slowly before serving. Sprinkle with additional fresh rosemary as garnish.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

No need to add dairy – this soup is creamy on its own.

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Vegan Butternut Squash Soup, dairy free, gluten free



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  1. Looks great! I have GERD really badly and gluten makes me have a stomach ache plus tired. I keep trying to find gluten free recipes so I can eat gluten free more since my family doesn’t eat this way. I think I just might try this.

  2. Looks yummy. What is the white creamy swirl that looks like cream on top of your picture of your dairy free butternut squash soup?

    • Hi Annie – glad you like the looks of this delicious soup! I’ve swirled some dairy-free yogurt on top, but you could also do sour cream or just skip it.

  3. Hi, love your site. Have been gluten-free for about four years and am happy to see all your recipes. I am wondering if you have any idea the calories, only because I am on WW and have been looking for a recipe without the cream.

  4. Hi I’m a newbie and I was excited to make this soup for the family. Mine turned out with the consistency of baby food. Any ideas? I’m very excited to have found you.

    • Hi Cori – with any soup if it is too thick, feel free to add more broth or water; if it’s too thin, cook longer with the lid off. Glad you’re on your way to finding some good new recipes!

  5. Made this for Thanksgiving yesterday and everyone loved it. I roasted the veggies 2 days before, pureed them 1 day before and then combined the stock and herbs on Thanksgiving day. Delicious!

    • Fantastic, Patti Patti!!! Love to hear it! One of the healthiest, purest recipes around. Glad you and yours were able to enjoy it on Thanksgiving!

  6. My whole family loved this soup. I made it for a dinner party and again for the day after thanksgiving and it was a tremendous hit both times. So thick and flavorful and hearty. Thanks for sharing this wonderful recipe.

  7. Great Recipe! I buy the butternut squash already peeled and cubed and then steam it until soft. Cuts out a tremendous amount of prep and cooking time and still just as good! I also add cooking sherry to the recipe for some extra flavor.

  8. Looks great! And any leftovers you have you could freeze them into ice cube trays, then just pop a few cubes into casseroles, spaghetti sauce, mac ‘n cheese or whatever! I love to sneak added veggies into my families food :o)

  9. I know what you mean in reference to butternut squash recipes with cream. I was happy to stumble upon your’s that is without it.

    I am going to pick up some squash tomorrow and I will give this a try.

  10. Jules – This is one of my favorite fall soups! I make up a big batch and freeze the leftovers so I can have it for lunch or a quick dinner. I love your version. So glad you could use the herbs in it! xoxo

    • Nancy, you truly inspired me to try a different direction with my Butternut Squash Soup! Thanks so much for your awesome hostessing and amazing, inspiring food! <3

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