Vegan Classic Butternut Squash Soup

Total time1 hr

Prep time15 min

Cook time45 min

Roasting the squash until the edges caramelize is the real secret here — it deepens the natural sweetness before everything gets pureed into something silky and rich-tasting. Warm cinnamon, nutmeg, and ginger turn simple roasted squash into something that tastes like fall in a bowl, while sautéed onion and garlic build a savory backbone underneath the spice. Once blended, the texture comes out completely smooth and velvety, no chunks, no fuss, just a comforting, spoon-coating soup. A sprinkle of toasted pepitas on top adds a nutty crunch that plays perfectly against the smooth base. It's an easy make-ahead option that reheats beautifully, and it fits right into a plant-based rotation any night of the week.

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Ingredients

4 servings

1 large butternut squash (about 3 lb), halved lengthwise and seeded
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp pepitas (pumpkin seeds), toasted (optional)
2 tbsp heavy cream, for drizzling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet and brush with 1 tbsp of the olive oil. Season with a pinch of salt and pepper.
2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden brown.

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