Butternut Squash Soup



" This Vegan Butternut Squash Soup Recipe is super easy to make and for sure the best butternut squash soup recipe out there. It’s full of flavor, nourishing, sweet and savory. Made with just 8 simple ingredients and everyone will love it!"

- Debra Klein


Butternut Squash Garlic Olive Oil Rosemary Onione Vegetable Stock Pumpkin Seeds Cumin Chili Powder Cinnamon Cayenne

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Prep The Squash

Cut in half lengthwise. Place cut side down on a wooden board and use a vegetable peeler to take skin off. Cut into cubes and place on large rimmed baking tray. Add garlic cloves, seasonings and olive oil.

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Make The Quinoa

Heat soup pot or dutch oven over medium heat. Add onions and saute. Remove the woody stems to the rosemary and add the cooked squash to pot. Squeeze garlic pulp out of skins onto the roasted squash. Stir in veggie stock and cook for about 10 minutes.

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Make The Seeds

Heat heavy skillet over medium heat. Add the seeds to DRY pan and toast, shaking pan once in awhile. When they are toasted, remove from heat, drizzle with olive oil and mix until they're all coated. Sprinkle on spices and mix until evenly distributed.

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Blend The Soup

Use an immersion blender to puree soup to smooth and creamy consistency. Serve warm, garnished with spiced pumpkin seeds, fresh herbs, a crack of black pepper and a dollop of vegan sour cream.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.