Creamy Vegan Roasted Butternut Squash Soup

A bowl of yellow butternut squash soup on a blue table with pumpkin seeds.

5 from 1 reviews

Creamy Vegan Roasted Butternut Squash Soup, a simple creamy squash soup recipe featuring sage, thyme, and turmeric. A comforting fall favorite!




  1. Heat oven to 400 degrees. Toss squash with 1 tablespoon olive oil. Roast in oven for 30-40 minutes until soft and golden brown, stirring occasionally brown all sides. Remove and set aside.
  2. In dutch oven or large soup pot, heat 1 tablespoon olive oil over medium heat. Add shallots and garlic, cooking until browned and fragrant, 1-2 minutes. Add roasted vegetables, turmeric, sage, thyme, salt, pepper and cook another 1-2 minutes to release flavors.
  3. Add vegetable stock, bring to a boil, then reduce to a low simmer and cook for about 15 minutes. When all vegetable are soft and soup is fragrant, remove from heat and remove thyme sprig. Blend soup with a small immersion blender until smooth, adding remaining olive oil and additional water/broth if needed until desired smooth consistency.
  4. Serve topped with sage, thyme, and optional pumpkin seeds and maple drizzle.


Leftovers & Storage: This simple butternut squash soup is a great make-ahead soup that can be frozen and enjoyed all winter long. Store in refrigerator for up to five days and in the freezer for 2-3 months, thawing and reheating to enjoy later.

Nutrition: Nutrition information calculated without garnish. This butternut squash soup is low in saturated fat and sodium, and high in vitamin A and vitamin C. To make it a complete meal, pair with a protein and a fiber-filled side salad.


Keywords: creamy butternut squash soup, vegan