Dive into a bowl of easy, 6-ingredient Butternut Squash Soup. Made dairy-free and Whole30-approved, this dish is a great healthy dinner option and comes together in less than 30 minutes.
The most delicious, veggie packed soup
There’s something about butternut squash soup that will always remind me of childhood, and I think that’s why I love it so much! We were always such a big soup family, and I specifically remember coming home to a big pot of this delicious butternut number simmering on the stove.
It was good then, and it’s just as delicious now. My mom always paired it with some form of hot ham and cheese sandwiches, so I like to carry on that tradition. Think grilled cheese, but very crunchy bread and a warm, melty center.
This soup takes on a very cozy and creamy feel, with yummy flavors filling each spoonful. For bonus points and extra deliciousness, whip up a sandwich as I described above and use the soup for dipping!
Ingredients in this butternut squash soup recipe
This recipe calls for only 6 simple ingredients, which is always a plus. Many of these are most likely already in your pantry! I can guess that for most, the mail item you’ll need to grab from the store is the squash.
Pro tip: Go for a squash that’s pre-peeled and cubed. Though a bit more money, it makes the cooking process that much faster!
I got my ingredients from Trader Joe’s, and the total cost for the entire meal was about $10 (and remember, there are many servings in this dish).
- Olive oil: Olive oil will be used to prep the onion and garlic.
- White onion: Onion makes almost any soup that much better. Grab a small size (or medium, if you really love onion), and dice it up.
- Garlic: Next up, add 1 tsp of minced garlic.
- Salt: 1 tsp of salt will be perfect for flavor.
- Pepper: 1/2 tsp of pepper as well.
- Butternut squash: As the main ingredient of this vegan soup, butternut squash steals the show in both flavor and volume! You’ll need 6 heaping cups, peeled and cubed.
- Vegetable broth: Finally, to liquify the dish we’ll use 4 cups of veggie broth.
- Optional: I love to add yogurt and thyme for extra flavor, though you can leave the yogurt out if you’re going the vegan route (or use a plant-based alternative!).
Tools used to make vegan butternut soup
For this dish you’ll need a number of kitchen tools, such as veggie cutting items and a large saucepan for cooking. A Vitamix or hand blender will be very help for mashing the squash, but you can definitely still make it without those items.
- Cutting board
- Chopping knife
- Vegetable peeler (optional)
- Large saucepan
- Stirring utensil
- Vitamix or hand blender
- Measuring cups: 1 tsp, 1/2 tsp, 1 tbsp, 1 cup
How to make vegan butternut squash soup
Not only does butternut squash soup taste warm, cozy, creamy, and delicious, it’s also very simple to make. To start, we’re throwing everything into a sauce pan (in a particular order, so be sure to follow the directions as written). Once warmed, mash and mix everything together, and you’ve got your soup! It’s essentially that easy.
To begin, heat the oil over medium heat in a large saucepan.
Next, add the onion and garlic and let it sauté for a few minutes. Add the salt and pepper.
Add the butternut squash and stock, and then cover and bring to a boil.
Once boiling, crack the lid and let simmer for 15 minutes or until the butternut squash is fork tender.
Using a Vitamix or a hand blender, blend until the soup is completely smooth,
Top with optional yogurt and thyme, and enjoy!
The trick to achieving creamier butternut soup
I know what you’re thinking. How can I make this soup even better? Well, I have some ideas for you. And trust me here, because the soup that I make is so delicious that I think I could eat it for dinner every single night in the fall and winter! It’s just so comforting and versatile.
So here it is: I love to top my butternut squash soup with either dairy-free or Greek yogurt, and then blend it in for extra creaminess. I don’t know why, but doing this thickens the dish so well and makes a seriously tasty final result.
What to serve up alongside dairy-free soup
Wondering what to pair with this dish for dinner? Boy, have I got the ideas for you!
First, try pairing it with a melty sandwich like the ham and cheese I mentioned above! You could also go the salad route, pairing it with something like Fall Harvest Salad or Pear Salad, or keep things veggie filled by enjoying a side of Cauliflower Wings.
More fall recipes to accompany squash soup
You can never ever have too many fall recipes! Below are some of my favorites that, like this squash soup, are totally cozy and perfect for the season.
- Lemon Chicken Spaghetti Squash Casserole
- Fall Apple Turkey Burgers
- Buffalo Chicken Sweet Potato Casserole
- Vegan Peanut Stew
- Healthy Sweet Potato Muffins
Recipe by Erin Morrissey + Photography by Moriah Sawtelle
- 2 tbsp olive oil
- 1 small white onion, diced
- 2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 6 heaping cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- optional: yogurt + thyme for garnish
- In a large saucepan, heat oil over medium heat.
- Add onion and garlic let saute for a few minutes. Add in salt and pepper.
- Add in butternut squash and stock, then cover and bring to a boil.
- Once boiling, crack lid and let simmer for 15 minutes or until butternut squash is fork tender.
- Using a vitamix or a hand blender, blend until completely smooth.
- Top with optional yogurt and thyme.
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