Vegan Butternut Squash Soup

Total time1 hr

Prep time15 min

Cook time45 min

4.9

(14)

This silky, golden soup is pure comfort in a bowl — deeply savory from cumin, coriander, and turmeric, with a gentle warmth from fresh ginger and a touch of sweetness from maple syrup. A full can of coconut milk gets stirred in at the end, giving the finished soup a luscious, creamy texture that feels indulgent without a drop of dairy. Everything is completely plant-based, so there's no need to swap or substitute a single ingredient — it's built that way from the start. The squash simmers until fork-tender before being blended smooth, which means you get that restaurant-quality consistency right at home with minimal effort. A pinch of cayenne is optional, but it adds a nice background heat that plays beautifully against the natural sweetness of the butternut squash. Topped with crunchy pepitas and fresh herbs, each bowl of this four-serving recipe looks as good as it tastes. It's the kind of weeknight soup that disappears fast and gets requested again almost immediately.

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Ingredients

4 servings

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp cayenne pepper (optional)
1 large butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp maple syrup
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp pepitas (optional)
2 tbsp fresh chives or parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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