This delicious Vegan Butternut Squash Soup Recipe comes with 10 optional toppings (all vegan!) plus a homemade crouton recipe!

I love that this soup is under 100 calories for 2 cups, and often enjoy it as a snack on cold days. And find a certain satisfaction drinking it out of a coffee mug while sitting at my desk.

This 100% plant based meal can also be meal prepped and stored for later. I have included directions in the “How To” section below.

Vegan Butternut Squash Soup + Toppings Guide

With so much helpful information I’m sure you’ll want to read through the entire article (I promise, I kept it short!) But if you want to skip ahead, I included these links. They help you jump to the section you are looking for.

• Ingredients for Vegan Butternut Squash Soup
• Vegan Toppings Guide for Butternut Squash Soups
• How to Make Vegan Butternut Squash Soup
• Vegan Butternut Squash Soup Recipe
• Nutrition in Vegan Butternut Squash Soup Recipes

Ingredients for Vegan Butternut Squash Soup

This vegan soup is so easy to make, and packed full of good for you ingredients. You only need a handful of ingredients, many you likely already have (salt, pepper, pumpkin pie spice).

Soup Shopping List:

• Olive Oil Spray
• 1 onion chopped
• ½ teaspoon salt
• 2 garlic cloves
• 6 cups vegetable broth
• 3 cups cubed butternut squash (seeds and skin removed)
• ¼ teaspoon pumpkin pie spice
• Pepper to taste

Vegan Toppings Guide

All of these optional toppings are great on this healthy soup recipe! I also like to add croutons, and I do it so often, that I included a recipe for the croutons below. See the recipe card for that yummy recipe too.

Optional Vegan Toppings:

• Coconut milk or cream
• Pumpkin Seeds
• Hemp Seeds
• Chopped Walnuts
• Chopped Parsley
• Chopped Cilantro
• Sprinkling of Paprika
• Sprinkling of Pumpkin Pie Spice
• Crumbled Hard Vegan Cheese
• Crumbled Tortilla Chips
• Homemade Croutons

How to Make Vegan Butternut Squash Soup

I like to meal prep this soup. It holds great in the freezer or the fridge and is fantastic on busy days.

Meal Prep Tips:

• Cook the recipe as directed.
• Portion out for single servings or family sized servings.
• Store in jars (for fridge storage) or freezer bags (for frozen)
• If freezing, lay flat so the soup freezes flat. This makes storage easier.
• To reheat add to a bowl or coffee mug and microwave for 1-2 minutes. Or add to a sauce pot and bring to a boil.
• Will hold in the fridge for 4-5 days and in the freezer for 2 months.

Soup Directions:

1. Heat a large pot over medium heat, spray with olive oil and add the onions.
2. Sprinkle with salt and cook, mixing often until the onions start to soften. About 8 minutes.
3. Add in the garlic and cook for an additional minute or two, until fragrant.
4. Add in the vegetable broth and butternut squash. Bring to a boil over high heat, then lower to a simmer.
5. Cook until butternut squash is soft when pierced with a fork. About 15 minutes.
6. Use an immersion blender to blend until smooth, then add in the pumpkin pie spice, taste and add in salt and pepper as needed.
7. Serve hot, with desired toppings.

Vegan Butternut Squash Soup Recipe

Can you believe that you can have 2 cups of this soup for just 87 calories?! I did the math twice and even included a nutrition label below so you can check it out!

Vegan Butternut Squash Soup + Toppings Guide

Audrey Johns

This vegan butternut squash soup comes with a homemade crouton recipe, plus 10 optional toppings in my vegan toppings guide.

And at just 87 calories for 2 cups of vegan butternut squash soup, you can feel good about adding all the toppings you like!

Special Tip: If you don't have an immersion blender, you can use a countertop blender. Just be sure to vent it, and lightly cover the vent with a kitchen towel… Otherwise the pressure will build up and explode when you open it!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course lunch, Side Dish, Snack

Cuisine American, French

Servings 5 servings

Calories 87 kcal

Equipment

• Immersion Blender OR Blender (see notes above)

Ingredients

  

Vegan Butternut Squash Soup Recipe:

• Olive Oil Spray
• 1 onion chopped
• ½ teaspoon salt
• 2 garlic cloves
• 6 cups vegetable broth
• 3 cups cubed butternut squash seeds and skin removed
• ¼ teaspoon pumpkin pie spice
• Pepper to taste

Vegan Croutons:

• 3 slices of bread I like sourdough- choose your favorite
• Olive Oil Spray
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon cinnamon optional

Optional Vegan Toppings:

• Coconut milk or cream
• Pumpkin Seeds
• Hemp Seeds
• Chopped Walnuts
• Chopped Parsley
• Chopped Cilantro
• Sprinkling of Paprika
• Sprinkling of Pumpkin Pie Spice
• Crumbled Hard Vegan Cheese
• Crumbled Tortilla Chips

Instructions

 

Butternut Squash Soup Directions:

• Heat a large pot over medium heat, spray with olive oil and add the onions.
• Sprinkle with salt and cook, mixing often until the onions start to soften. About 8 minutes.
• Add in the garlic and cook for an additional minute or two, until fragrant.
• Add in the vegetable broth and butternut squash. Bring to a boil over high heat, then lower to a simmer.
• Cook until butternut squash is soft when pierced with a fork. About 15 minutes.
• Use an immersion blender to blend until smooth, then add in the pumpkin pie spice, taste and add in salt and pepper as needed.
• Serve hot, with desired toppings.

How to Make the Croutons:

• Preheat the oven to 350° and line a rimmed baking sheet with parchment paper.
• Cut the bread into small cubes.
• Spread the bread cubes on a baking sheet, and spray them lightly with olive oil.
• Sprinkle with salt and pepper.
• Bake for 10 minutes until slightly crispy (they will crisp up more as they cool).
• Cool completely on a plate to crisp up more, about 10 minutes.

Keyword butternut squash, soup, vegan

Nutrition in Vegan Butternut Squash Soup Recipes

The nutrition is based off 2 cups of the soup without any toppings.

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