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    Home » Soups- Chilis- Stews

    Published: Sep 22, 2019 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Easy Vegan Butternut Squash Soup (3 ways)

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    This easy vegan butternut squash soup is creamy and delicious. It's full of flavor, has a gorgeous color, and this recipe shows you three ways to make it. Whether you want to make it in the Instant Pot, on the stove, or in the crockpot, we have you covered. 

    easy vegan butternut squash soup recipe

    If you told me ten years ago that I would eat vegan butternut squash soup, I would have denied it all day.

    Something about butternut squash freaked me out.

    I finally tried it in this delicious soup one day, and I was hooked.

    Even my 8-year-old loves this soup, and we fight over the last bowl.

    I love that this soup is chocked full of vegetables and simple ingredients. 

    It does have a little bit of vegan cream cheese to add to the flavor factor, but other than that, it's all goodness.

    You can either make it in your Instant pot, my personal favorite. 

    Or you can cook it on the stove if you don't have an Instant Pot.

    I have never tried it in a slow cooker, but I'll add the directions at the bottom of this post.

    This easy soup is so tasty my sister actually requested this soup for her birthday of all the things I make.

    I wasn't mad because I love this soup.

    My husband isn't big on soups. So I don't make them as often as I would like.

    But I think that needs to change, starting with this soup way more often.

    Vegan Butternut Squash Soup Recipe Q&A

    How do you pick out ripe butternut squash?

    Butternut squash should be beige in color and not have any cuts, dents, or bruises. 

    If it has spots of green, it's not ready yet.

    How do you cut butternut squash?

    1. Wash and dry your squash
    2. Get a cutting board and place your squash on the cutting board; cut off both ends with a sharp knife
    3. Take a vegetable peeler and peel off the tough outer shell
    4. Cut the peeled squash in half
    5. Take a spoon and remove the squash seeds
    6. Then cut to whatever size you're needing.

    What's the best way to blend butternut squash soup?

    You can use a high-speed blender, regular blender, immersion blender, or even a food processor.

    Can you eat butternut squash seeds?

    Yes, you can eat them just like you would eat pumpkin seeds.

    Butternut squash seeds contain Vitamin A, Vitamin C, Potassium, Calcium, Magnesium, Iron, and pantothenic acid.

    These seeds are little powerhouses.

    How do you roast butternut squash seeds?

    1. Rinse and dry your seeds.
    2. Preheat your oven to 325 F
    3. Grease the baking sheet and toss your seeds in a little olive oil and salt and place in a single layer
    4. Bake the seeds for 7 minutes, stir, and then bake for another 7 minutes until the seeds turn golden brown.

    What's the best vegan cream cheese?

    Our personal favorite is Trader Joe's vegan cream cheese. 

    But I have used Tofutti vegan cream cheese and Violife before, and it works wonderfully. 

    It adds more of a creaminess than anything. 

    This vegan butternut squash soup is naturally gluten-free, so you don't have to worry about converting anything. 

    Creamy vegan butternut squash soup in a bowl.

    What ingredients are in the best butternut squash soup recipe?

    For detailed instructions, check out the recipe card at the bottom of this post.

    • vegan butter
    • celery
    • onion
    • carrots
    • butternut squash
    • potatoes
    • vegetable broth or bullion
    • marjoram, dried
    • black pepper
    • vegan cream cheese
    • cayenne pepper *optional

    How do you make this vegan easy butternut squash soup recipe?

    Instant Pot Directions;

    If you have an Instant pot, you just literally chop everything up and throw everything but the cream cheese into the pot.

    You can saute the onion, garlic, carrots, and celery on the saute function if you'd rather. 

    Then you cook it on manual for 15 minutes and let it come down for 10 minutes.

    You then add the cream cheese and either use a blender or an immersion blender and blend until the soup is smooth.

    This thickens as it has time to cool; it may even taste better the next day.

    instant pot butternut squash soup precooked in the instant pot.

    Stove Top Directions;

    Get a medium to a large soup pot with a lid.

    You'll want to melt the vegan butter and add all the vegetables; cook in the melted butter for 5-6 minutes on medium-high heat until lightly browned.

    Then add your seasoning and vegetable stock.

    Instant pot vegan soup cooked but not blended in the instant pot.

    Bring to a boil.

    Then place a lid on it, reduce the temperature to low, and let simmer for about 20 minutes or until everything is soft.

    Add the vegan cream cheese. Use an emersion blender, regular blender, or food processor to blend the soup.

    You can return it to the pot to serve.

    Add salt and pepper as needed depending on how salty your broth is.

    Crock Pot instructions;

    Get a medium to a large saucepan and combine your vegan butter, onions, garlic, celery, and carrots; cook on medium heat until the onions are translucent or a couple of minutes.

    While that's cooking, cut your squash pieces, then add to the crockpot, add any remaining ingredients to the crockpot or slow cooker.

    When your veggies are done, add them to your crockpot and cook on low for 6-8 hours and high for 3-4 hours or until the squash is fork-tender.

    Then add your cream cheese and use an immersion blender to blend this soup.

    vegan butternut squash soup in a bowl.

    How do you serve this vegan creamy soup?

    This soup is best served warm with crackers, crusty bread on the side, or  30-minute vegan roll that goes great with it.

    If you want to get fancy, you can garnish it with pumpkin seeds, crispy chickpeas, fresh herbs, or whatever you like with your vegan soup.

    This might sound crazy, but I usually serve this with vegan chili on Halloween. It tastes really good mixed together.

    How do you store leftover soup?

    It's best to let it come to room temperature then place it in an airtight container in the fridge for up to 5 days.

    Can you freeze homemade soup?

    You sure can. To freeze, let it come to room temperature, place it in freezer bags or freezer-safe airtight containers, and put it in the freezer for up to 4 months.

    Let defrost in the fridge or on the counter until thawed and reheat portions either in the microwave or stove.

     You may need to add more veggie broth if it's too thick.

    Want some other delicious vegan soup recipes?

    • Easy vegan lentil soup
    • Chicken noodle soup vegan style
    • Creamy vegan wild rice soup
    vegan butternut squash soup

    Tasty Vegan Butternut Squash Soup

    This vegan butternut squash soup is so simple and amazingly delicious!
    5 from 2 votes
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    release time: 10 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 -6 servings
    Calories: 156kcal
    Author: Courtney Hunter

    Ingredients

    • 3 TB Earth Balance Vegan Butter
    • 1 small onion chopped
    • 2 stalks celery chopped
    • ¾ cup carrots chopped
    • 2 medium potatoes chopped
    • 4 cups butternut squash peeled, seeded, cubed
    • 3.5 cups vegetable broth or water and bullion
    • 1 teaspoon marjoram dried
    • ¾ teaspoon black pepper
    • dash cayenne pepper optional
    • 4 oz vegan cream cheese

    Instructions

    • If using an Instant pot, take everything but the vegan cream cheese and throw it in the Instant Pot. Cover and cook on manual for 15 minutes, let it naturally release for 10 minutes, then carefully release the rest of the steam, if any. Then add your vegan cream cheese and take an emersion blender and blend everything until smooth. Or let it cool a bit and add it to your blender and blend until smooth. This thickens, even more the next day but is good the same day as well. Add salt and pepper as needed depending on how salty your broth is.
    • If you do not have an Instant Pot, you can do this on the stove as well.
    • Get a medium to a large pot with a lid.
    • You'll want to melt the vegan butter and add all the vegetables; cook in the melted butter for 5-6 minutes until lightly browned.
    • Then add your seasoning and vegetable broth. Bring to a boil. Then place a lid on, reduce the temperature to low, and let simmer for about 20 minutes or until everything is soft. Add the vegan cream cheese. Use an emersion blender or blender to blend the soup. You can return it to the pot to serve. Add salt and pepper as needed depending on how salty your broth is.

    Notes

    See blog post for recipe Q&A and slow cooker instructions.

    Nutrition

    Serving: 4servings | Calories: 156kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 134mg | Potassium: 580mg | Fiber: 5g | Sugar: 5g | Vitamin A: 18904IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    Some of the links in this post are affiliate links and if you make a purchase through them, I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. Please see full disclosure policy here

    Easy Vegan Butternut Squash Soup

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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