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.
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?
- Wash and dry your squash
- Get a cutting board and place your squash on the cutting board; cut off both ends with a sharp knife
- Take a vegetable peeler and peel off the tough outer shell
- Cut the peeled squash in half
- Take a spoon and remove the squash seeds
- 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?
- Rinse and dry your seeds
- Preheat your oven to 325 F
- Grease the baking sheet and toss your seeds in a little olive oil and salt and place in a single layer
- 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.
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
- butternut squash
- 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.
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.
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.
How do you serve this vegan creamy soup?
This soup is best served warm with crackers, crusty bread on the side, or 30-minute roll recipe 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?
- 3 TB Earth Balance Vegan Butter
- 1 small onion, chopped
- 2 stalks celery, chopped
- 3/4 cup carrots, chopped
- 2 medium potatoes, chopped
- 4 cups butternut squash, peeled, seeded, cubed
- 3.5 cups vegetable broth or water and bullion
- 1 tsp marjoram,dried
- 3/4 tsp black pepper
- dash cayenne pepper, optional
- 4 oz vegan cream cheese
- 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.
See blog post for recipe Q&A and slow cooker instructions.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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