Creamy Butternut Squash Soup – Vegan

Creamy Butternut Squash Soup – Vegan

You’ll fall for this DELICIOUS duo!

Prep time: 15 minutes; Roast time: Approx. 40 minutes; Cook time: Approx. 10 minutes

Makes: 4 cups


  • 2 cups veggie broth
  • ½ butternut squash, freshly roasted, peeled (after roasting)
  • 2 tbsp. chopped onion
  • 1 minced garlic clove
  • 1 tbsp. olive oil (enough to saute the onion and garlic)
  • ¼ medium apple, peeled and seeded
  • ¼ tsp. ground ginger
  • ¼ tsp. nutmeg or cinnamon
  • 1/8 tsp. ground black pepper
  • ½ tsp. sea salt
  • 3 tbsp. almond milk (OPTIONAL)
  • 2 tbsp. vegan margarine (OPTIONAL)
  • Fresh rosemary or parsely for garnish (OPTIONAL) 


  1. Preheat oven to ROAST 400 deg. F.
  2. Cut the squash ins half (long) and scoop out seeds.
  3. Place the cut side down on a parchment lined pan and roast for about 40 minutes (until a fork can easily pierce through the skin.)
  4. While squash is roasting, saute the onion and garlic in a little bit of hot olive oil for about 3 – 5 minutes to lightly brown the onion. Set aside.
  5. When the squash is cool enough to handle, scoop out the insides of the ½ squash and discard the skin. You can either chop the remaining ½ squash and use on a salad or however you please; OR double this recipe!
  6. Place broth, squash, sauteed onion/garlic mixture, apple, nutmeg or cinnamon, pepper, and salt into a high-speed blender in the order listed and secure the lid.
  7. If you have a Vitamix, choose the “Hot Soup” program – this will blend the soup to perfect consistency and run for about 6 minutes to make it hot to eat.
    1. Otherwise, blend until a perfectly smooth texture.
  8. After the blender stops, add the almond milk and vegan margarine (IF USING) and blend for another 30 seconds.
  9. If you used a Vitamix, the soup is ready to eat! If not, you will need to transfer to a saucepan and heat for about 10 minutes to get the soup hot.
  10. Transfer to serving bowls and garnish with rosemary or parsely, if desired!