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This Spicy Butternut Squash Soup is packed with flavor and sure to become a family favorite! A comforting and cozy butternut squash soup that can be made in under 30 minutes.
This is a rich dairy-free butternut squash soup that has smoky, incredible flavors that make you want to light a fire in the woodstove, put on some wool socks, and binge-watch three seasons of Law and Order.
When it comes to this soup, I’m not messing around. I like soups to taste like they cooked all day, but actually, they’re ready in under 25 minutes. If you like fast soups (of course you do), you’ll flip also over our homemade ramen noodle bowls and tomato soup with canned tomatoes.
To make this soup a weeknight possibility, I used organic frozen and cubed butternut squash. No, that’s not lazy, it’s efficient. In a pinch, you can also use frozen pumpkin.
Pro Tips/Recipe Notes
- Use 1 tsp dried sage in place of the fresh.
- Don’t like spicy foods? Leave the cayenne pepper out of the main batch, and season each bowl to taste.
- Store in the fridge for up to four days, or in the freezer for 3-6 months.
- Double the beans for even more protein and texture.
Vegan Butternut Squash Soup
Ingredients
- 1/4 cup olive oil
- 1 cup onion (diced)
- 2 lbs butternut squash (~8 cups once peeled and cubed)
- 6 cloves garlic (minced)
- 4 cups vegetable broth
- 3 cups kale (chopped or cut into ribbons)
- 1 tbsp sage (fresh), minced (or 1 tsp dried)
- 1 14 oz can cannellini beans (drained, rinsed)
- 1/8 tsp cayenne pepper (optional)
- 1/4 tsp smoked paprika
- salt and pepper to taste
Instructions
- In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat.1/4 cup olive oil, 1 cup onion, 6 cloves garlic, 2 lbs butternut squash
- Stirring often, saute for a few minutes until the squash has softened.
- Add the broth and cook until the ingredients are tender (about 5 minutes). Blend everything using an immersion blender or carefully transfer the soup to a blender.4 cups vegetable broth
- Add the kale, sage, and beans. Season to taste with the cayenne, smoked paprika, salt, and pepper.3 cups kale, 1 tbsp sage (fresh), minced, 1 14 oz can cannellini beans, 1/8 tsp cayenne pepper, 1/4 tsp smoked paprika, salt and pepper to taste
- Cover and simmer for 5 minutes before serving.
Notes
- If you don’t have an immersion blender, transfer the soup in batches to a blender and remove the center part of the lid to allow steam to escape. Blend on low and transfer back to the soup pot.
- Use 1 tsp dried sage in place of the fresh.
- Store in the fridge for up to four days, or in the freezer for 3-6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t follow a recipe to save my life. But I used the basic structure here. I doubled the beans for the protein and adjusted the seasoning a little. But this was great. It’s a long few weeks before it will actually be fall here but this helped me get ready for it.
Lisa, I know your issues with cooking and enjoying food and I’m SO proud of you for trying something new! I’m honored that I could have helped you in any way. ❤️
Dumb question of the day.
My daughter wants to try this. Conveniently, she announced the other day that she wants to try butternut squash soup (I am not a soup lover), and then I tripped over a post mentioning this very recipe!
I have “small white beans” in my cupboard. Yup. That is what the package calls them. Even on the ingredient list.
Are the beans in this recipe pretty interchangeable? I would prefer to use what we already have. (ESPECIALLY something that I bought for my daughter that she never touched…..)
Thanks a bunch. I’ll report back when/if she gets around to making it.
The beans are definitely interchangeable and the small white beans should be great!
Sorry for the delay. I was on a parent’s only weekend without my laptop!
Thanks for the confirmation. I kind of thought so, but wanted to hear it from someone who eats them more than I do.
I hope your weekend was amazing.
It was fannnnnntastic! 🙂
1. There is only one carb to pair this soup with and that is crack bread. Anything else is unacceptable.
2. This soup is AMAZING! I am so with you on the sweet soups (apples in soup? don’t be gross!) and I love that this has beans it in to bump up the protein. Will be going on my heavy rotation list for sure!
1) agreed, but crack bread is 100% not vegan though. Sigh.
2) apples in soup is sacrilege!
Every butternut squash soup I’ve ever tried has made me gag from the sweetness but I believe I’ll actually try this one! (I’m a weirdo that doesn’t like anything sweet and only eat a dessert type thing a few times a year to be polite.) I’ll add my trusty nutritional yeast and Bragg’s if it’s still on the sweet side.
I usually run screaming from butternut squash soup for that same reason Jen.
Oh man, I wish I had that not liking dessert gene!
This looks so good and I can’t wait to try it. I am a big fan of using frozen butternut squash. For some reason, squash are always ridiculously expensive in my area; 5 or more dollars for a single squash that I have to peel and cube or 1.89 for a bag of frozen, all ready peeled and cubed…no brainer for me. One of the grocery chains here sells frozen mixed greens (A blend of kale, collard greens and spinach) so as soon as I pick some up I will try this recipe.
My current favourite way to prepare butterbut squash is this recipe https://sweetpeasandsaffron.com/slow-cooker-butternut-squash-lentil-curry/
Have a great day!
Total no brainer Patricia!! My friend Katie lives in Sweden and squash is super expensive and rare there. Oddly enough many squash are sold at the florist as ornamentals. Huh!
Thanks for the link!