Enjoy your favorite fall flavors without any of the fuss in this Easy Butternut Squash Soup Recipe. It's vegan, gluten-free, and only takes 4 steps!
If you're looking for no-fuss, but delicious and healthy fall dinner recipe, this easy butternut squash soup recipe is for you.
This soup recipe started back in 2009. I had just moved to the Bay Area and my roommates and I were looking for an easy way to make butternut squash soup.
With one of us being vegan, we started researching ways to make a soup that we all would enjoy. Eventually, we landed on a minimal but delicious recipe; throw a smattering of fall veggies together with broth into a slow-cooker and let it cook all day. Then blend before serving and enjoy.
I was initially doubtful about how good the flavor would be, knowing that it was so minimal and simple. But it exceeded my expectations and we had the large crock of soup done within a meal or two.
Years have passed and I can't remember where we got that original recipe from or what the proportions were. From that initial experience and life, though, my own interpretation of the soup has evolved. To a base of butternut squash and broth, I add sweet potatoes or carrots, potatoes, onion, apple, and just a touch of oil.
What results is a vegan and dairy-free butternut squash soup that is naturally creamy, just the right amount of naturally sweet, and puts on display the flavors of fall in a pure and unadulterated way.
This Easy Butternut Squash Soup Recipe is...
- Naturally creamy
- Chock-full of veggies
- Vegan & Gluten-free
- Super simple to make
Fall can be such a busy time of year, between school and family schedules, sickness, shorter daylight, and preparing for the holidays. Make your life easier while enjoying a healthy fall soup by making this no-fuss butternut squash soup!
Can you make this butternut squash soup in a slow cooker?
Yes! You most definitely can make this butternut squash soup in a slow cooker. Just follow the slow cooker directions in the recipe below. It's a great way to have a healthy recipe ready for you when you get home from your day!
How do you keep this butternut squash recipe vegan?
Thankfully, it's very easy to keep this butternut squash recipe vegan. As you see in the recipe, you can use either chicken or vegetable stock or broth in this recipe. Just make sure to use only vegetable stock and this recipe will be vegan, given that there are absolutely no other animal products in the soup!
Can you freeze butternut squash soup?
Yes, you most definitely can freeze butternut squash soup. Just portion it off in airtight, freezer-safe containers and freeze for up to 2 months. For the easiest reheating, let the soup defrost for about a day in the refrigerator before reheating.
If you don't have that much time, though, place the containers in a dish of warm water for about half an hour and then reheat the soup on medium heat, stirring every few minutes to break up the chunks of soup as it cooks.
What goes well with butternut squash soup?
If you're pretty hungry, a toasted or grilled panini or sandwich would be great with this vegan butternut squash soup. A roasted veggie sandwich with hummus is a great vegan option and a roast turkey sandwich with cranberry sauce and goat cheese would be tasty for non-vegan diners.
If you're not as hungry, this soup would be great with crackers or crusty bread. It also could be served at the appetizer before the rest of your meal.
Other delicious & healthy fall recipes you might also enjoy:
- Moroccan Sweet Potato & Lentil Soup
- Spiced Red Lentil & Butternut Squash Soup
- Pressure Cooker Bean Soup
- Instant Pot Pineapple Chicken and Rice
- Minestra Soup
- Butternut Squash & Date Kale Salad
- Pumpkin Sausage Soup
- Pumpkin Spice Granola Bars
- Taco Stuffed Sweet Potatoes
- Healthy & Easy Orecchiette Pasta Bake
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
A butternut squash soup recipe that's so easy it only takes 4 steps.
To keep the soup vegan, make sure to use vegetable stock or broth instead of chicken.
Both sweet potatoes and carrots are delicious in this soup. For a sweeter flavor, use sweet potatoes. For a more vegetable-forward flavor, use carrots in the soup.
- 1 quart vegetable or chicken stock (use vegetable to keep this vegan)
- 1 medium yellow or white onion, diced into 1" cubes
- 1 medium red or Yukon gold potato (about 8 oz.); peeled and cut into 1" cubes
- 1 medium butternut squash (about 2.5 lbs); peeled, seeded & cut into 1 inch chunks
- 2 small or 1 large tart red apple (fuji, rave, etc.); peeled, cored, and cut into 1" cubes
- 4 medium-large carrots or 1 medium sweet potato (about 8-10 oz); peeled and cut into 1" cubes
- 1 tablespoon olive oil + any additional to garnish
- 1 bay leaf
- rosemary sprigs, to garnish (optional)
- Add all the ingredients except for the garnishing oil and rosemary sprigs to a soup pot or large dutch oven and stir together once or twice.
- Bring to boil over high heat, cover the pot and reduce to medium heat and simmer for 35-40 minutes, or until the chunks of butternut squash are pierced easily with a fork, stirring the soup about every 5-10 minutes.
- Remove the soup from heat, take out the bay leaf, and either blend with an immersion blender until smooth or pour the soup into a blender and blend for 1-2 minutes, or until smooth and pureed. If blending, make sure to blend with the heat spout removed from the lid (you can cover the spout with a towel to prevent splattering). Return the soup to the pan, season with any additional salt to taste, and serve garnished with additional olive oil and rosemary sprigs, if desired.
To make this soup in a slow cooker:
Combine the ingredients in a slow cooker and cook on high for 1 hour and then low for 7-8 hours. Remove the bay leaf and blend the soup the same as in step 3.
1. This soup keeps covered in a fridge for 5-6 days. It also freezes well in an airtight, freezer-safe container in the freezer for up to 2 months.
Amount Per Serving Calories 169Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 7mgSodium 104mgCarbohydrates 30gFiber 6gSugar 12gProtein 4g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.