Vegan Butternut Squash Soup (Roasted, No Cream Needed)

This Vegan Butternut Squash Soup is creamy, roasted, and full of flavor, with no cream in it at all.

Roasting the squash and onion first does most of the work, then everything gets blended with veggie stock and a little curry powder until it’s silky smooth.

It takes about 45 minutes, most of it hands-off while the oven does the roasting, and it makes 4 to 6 bowls. This version is a simple recipe for when you want something with minimal ingredients that tastes incredible. You can also try my Healing Squash & Carrot Curry Soup for another variation.

Why You’ll Love This Butternut Squash Soup

• It’s naturally creamy from the roasted squash, with no dairy or coconut milk needed
• Roasting gives it a deeper, caramelized flavor than simmering the squash in broth
• It’s vegan, gluten-free and made with simple ingredients you can find anywhere
• It freezes beautifully, so you can make a big batch for busy weeknights

Vegan Butternut Squash Soup Ingredients

• 1 large butternut squash (about 3 pounds)
• Yellow onion
• Extra virgin olive oil
• Veggie stock and water
• Maple syrup (or your favorite sweetener)
• Yellow curry powder
• Cayenne pepper (optional)
• Sea salt and black pepper
• Optional garnish: pumpkin seeds (aka pepitas) and a swirl of thick coconut milk

Ingredient Notes

Butternut Squash

Choose a squash that feels heavy for its size, with smooth, matte skin and no soft spots. Peel it, scoop out the seeds and cut it into 1 ½- to 2-inch cubes. Here’s how to peel and cut butternut squash the easy way. Pre-cut squash from the store works great, too. You’ll need about 3 pounds.

Veggie Stock

Use a good-quality veggie stock, or make my homemade vegetable stock. Check the label if you need the soup to be gluten-free.

Curry Powder and Cayenne

A little yellow curry powder adds warmth without making it taste like curry. Use mild or medium, whichever you like. I add it at the end instead of during roasting because we roast this at such a high heat that spices can burn. Cayenne is optional and adds gentle heat.

Maple Syrup

Just a little maple syrup rounds out the flavor. Skip it if your squash is already very sweet.

In the images here we used a garnish of pumpkin seeds (aka pepitas) and a swirl of thick coconut milk to make it look pretty, but that is totally optional.

How to Make Vegan Butternut Squash Soup

1. Roast the vegetables: Toss the cubed squash and quartered onion with olive oil, salt and pepper and roast at 425°F for about 30 minutes, until tender and browned at the edges.
2. Blend: Blend the roasted vegetables with the veggie stock in batches until completely smooth.
3. Season and heat: Pour the soup into a pot, stir in the water, maple syrup, curry powder, salt, pepper and cayenne, and let it heat through.

See the full recipe and tips in the printable recipe card below.

Tips for the Creamiest Soup

• Roast, don’t boil. Roasting concentrates the squash’s natural sweetness and gives the soup more depth.
• Blend longer than you think. A high-speed blender gives the silkiest texture. An immersion blender works too, it just takes a little longer.
• Be careful with hot liquids. Never fill a regular blender more than one-third full with hot soup, and blend in batches. Hot liquid expands as it blends.
• Adjust the thickness at the end. Add more water a little at a time for a thinner soup, or let it simmer uncovered for a few minutes to thicken it.
• Taste before you serve. A pinch more salt brightens everything. If it tastes too sweet, a little extra salt and black pepper balance it out.

Topping Ideas

Ideas to Serve with Butternut Squash Soup

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if it has thickened. To freeze, let the soup cool completely and freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

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Vegan Butternut Squash Soup FAQs

How do you make butternut squash soup creamy without cream?

Roasting and blending do all of the work. Roasted squash purées into a naturally thick, velvety soup, and blending it really well with enough stock gives you that silky texture.

Can I add coconut milk?

You can. This recipe doesn’t need it, but for an extra-rich soup, stir in a splash of canned coconut milk at the end and let it heat through. It goes nicely with the curry powder.

Can I use pre-cut butternut squash?

Yes, and it saves a lot of time. Use about 3 pounds of cubes and roast them the same way.

Can I make it without a blender?

An immersion blender works well. Blend right in the pot until smooth. A food processor also works if you blend in small batches.

Is this soup gluten-free?

Yes, as long as your veggie stock and curry powder are gluten-free. Check the labels to be sure.

Can you freeze butternut squash soup?

It freezes beautifully. Cool it completely, then freeze it in airtight containers for up to 3 months.

Love a cozy bowl of soup? Try my Butternut Squash Carrot Curry Soup or Pumpkin Curry Soup next, or browse more pumpkin and squash recipes. For another hearty vegan soup, my Split Pea Soup feeds a crowd for less than 10 bucks.

If you make this vegan butternut squash soup, let me know how you liked it and leave a star rating in the comments!