Spicy Vegan Butternut Squash Soup
This Vegan Butternut Squash Soup is packed with flavor and sure to become a family favorite! A comforting and healthy butternut squash soup that can be made in under 30 minutes. Fast and convenient, this soup recipe uses frozen butternut squash to make it a fast weeknight meal.
First things first. This is not one of those sweet butternut squash soups. You won’t find cinnamon or god forbid, maple syrup in this soup.
No! Stop it with the sweet soups. That is just wrong.
Instead, 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 over homemade Ramen Noodle Bowls and Whole30 Tomato Soup.
To make this soup a weeknight possibility, I used organic frozen and cubed butternut squash. No, that’s not lazy, it’s efficient.
What Ingredients Are in Vegan Butternut Squash Soup?
- Butternut squash (fresh or frozen)
- Aromatics – onion, garlic
- Vegetable broth
- Cannelli beans
- Olive oil
- The flavor squad – sage, cayenne pepper (optional), and smoked paprika
If you have the time and want to take this soup to the next level, roast the squash for 20 minutes at 350 degrees. And keep a pan in the oven longer to make Crispy Butternut Squash for a future side dish.
Healthy Butternut Squash Soup Equipment
I used my trusty dutch oven for making this soup. It heats evenly, cleans up like a dream, and has enough room where the recipe could easily be doubled.
To blend the soup, I used an immersion blender to create a creamy and consistent texture. And to stir everything and get every last drop out of the pot, I turned to my favorite silicone stir thingy. <—not its official name. 🙂
What Goes Well With Butternut Squash Soup?
Um, everything! I love it with a great side salad, or roasted vegetables (check out how to roast frozen vegetables).
How to Make Vegan Butternut Squash Soup
*You’ll find a detailed and printable version of this recipe at the bottom of the post.
In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. 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.
Pro tip: if you don’t have an immersion blender, transfer the soup in batches to a regular blender and remove the center part of the lid to allow steam to escape. Blend on low and transfer back to the soup pot.
Add the kale, sage, and beans.
Season to taste with the cayenne, smoked paprika, salt, and pepper. Cover and simmer for 5 minutes before serving.
Can Butternut Squash Soup Be Frozen?
Yes! Freezing batches of soup is one of our family’s freezer essentials for fast make ahead meals.
I prefer to use wide-mouth canning jars for freezing soup. It is not recommended to use regular-mouth jars as they are more prone to crackage. <—yes spellcheck, that is a word!
To freeze soup in canning jars, leave 1-inch of headspace (the space between the top of the food and the top of the jar). This allows the soup room to expand during the freezing process.
For more freezing storage options, check out this post on Zero Waste Food Storage.
Pro Tips/Recipe Notes
- Use 1 tsp dried sage in place of the fresh.
- Leave out the cayenne pepper for those with gentler tummies, 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.
- This healthy butternut squash soup could easily be made paleo or Whole30 by leaving the beans out.
More Easy Soup Recipes
- Vegetarian Lentil Soup
- Instant Pot Vegetable Soup
- Paleo French Onion Soup
- Instant Pot Tortilla Soup With Rice
- Whole30 Potato Soup
Vegan Butternut Squash Soup
- 1/4 cup olive oil
- 1 cup onion (diced)
- 6 cloves garlic (minced)
- 2 lbs butternut squash (~8 cups once peeled and cubed)
- 4 cups vegetable broth
- 3 cups kale (chopped or cut into ribbons)
- 1 tbsp sage (fresh) (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
- In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. 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.
- Add the kale, sage, and beans. Season to taste with the cayenne, smoked paprika, salt, and pepper.
- Cover and simmer for 5 minutes before serving.
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