Vegan Butternut Squash Soup

This vegan butternut squash soup blends creamy coconut milk, sweet Fuji apple, and warming spices, making it a cozy choice for chilly days and special gatherings like Thanksgiving or Hanukkah. It always reminds me of a winter tradition where my friends and I took turns hosting Soup Night, sharing big bowls of comforting soup while snow piled up outside. Using just a handful of simple ingredients, this recipe delivers deep, satisfying flavor perfect for the holiday table or a quiet night in.

I first made this during a snowy evening with friends and now it’s our goto soup for cozy winter get togethers

Ingredients

• One large butternut squash: peeled, seeded, and cubed choose squash that feels heavy for its size and has a firm, unblemished skin for best flavor and texture
• One tablespoon olive oil: use extra virgin for a rich, fruity base
• One medium yellow onion: chopped yellow onions develop sweetness when cooked slowly
• Two garlic cloves: minced fresh garlic boosts aroma and depth
• One vegetable bouillon cube: adds concentrated umami and deepens the broth
• One medium carrot: peeled and sliced enhances natural sweetness and color
• One Fuji apple: peeled and diced adds bright sweetness and complexity look for firm apples without soft spots
• Four cups vegetable broth: use low sodium if possible to control saltiness
• Half a teaspoon salt: adjust to taste
• Quarter teaspoon freshly ground black pepper: freshly ground offers sharper, more vibrant spice
• Quarter teaspoon ground nutmeg: brings warm, subtle sweetness
• Half a teaspoon dried thyme: gives earthy herbal notes
• Half a cup unsweetened fullfat coconut milk: lends creamy texture and a hint of tropical richness

Instructions

Prepare the Vegetables:

Peel butternut squash, remove seeds, and cut into even cubes for uniform cooking. Chop the onion finely to release the most flavor. Mince the garlic to prevent any harsh bites. Peel and slice the carrot into rounds, and dice the Fuji apple evenly to blend smoothly with the other ingredients. Preparing all at once keeps the process efficient.

Sauté Aromatics:

Heat olive oil in a heavybottomed large pot over medium heat so the oil warms evenly. Add the chopped onion and stir frequently for approximately four minutes until they turn translucent and slightly soft but not browned which helps build a natural sweetness without bitterness. Add the minced garlic and continue cooking for one more minute until fragrant; garlic releases oils quickly so keep the heat moderate to avoid burning.

Combine Vegetables and Seasonings:

Add the cubed butternut squash, sliced carrot, and diced Fuji apple to the pot, tossing gently to coat them evenly with the aromatic mixture. Sprinkle salt, freshly ground black pepper, ground nutmeg, and dried thyme over the vegetables. Stir well to distribute the spices which ensures each spoonful bursts with balanced flavor.

Add Broth and Simmer:

Pour in the vegetable broth and crumble in the vegetable bouillon cube for an umami boost. Bring the mixture up to a rolling boil, then immediately reduce heat to maintain a gentle simmer. Cover the pot and allow cooking for 20 to 25 minutes until the squash and carrot are soft and easily pierced with a fork.

Blend Until Smooth:

Remove the pot from heat carefully. Using an immersion blender, blend the soup directly in the pot, moving the wand around for a silky texture. Alternatively, work in batches in a countertop blender, filling no more than halfway and venting the lid slightly to avoid hot splatters. Let the soup settle a few minutes if too hot before blending.

Finish with Coconut Milk:

Return the blended soup to low heat if necessary. Stir in the unsweetened fullfat coconut milk gently to integrate creaminess without boiling. Heating too high at this stage can cause the coconut milk to separate and lose its silky mouthfeel.

Taste and Adjust Seasoning:

Ladle a small amount to taste and adjust salt or pepper as needed for your preferred balance. Serve hot and consider garnishing with fresh thyme leaves, a swirl of coconut milk, or crunchy roasted pumpkin seeds for added texture and color.

The Fuji apple is my favorite ingredient because it adds just the right touch of sweetness and helps round out the soup’s flavors without being overpowering. One winter, making this soup for a gathering sparked so many compliments that it became a tradition I look forward to every year.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove, stirring occasionally. For long term storage, freeze the soup before adding coconut milk to maintain texture. When thawing, add coconut milk afterward and warm slowly.

Ingredient Substitutions

Cashew cream works beautifully instead of coconut milk for those who prefer a milder, nuttier flavor. Use a ripe pear instead of Fuji apple for a subtler sweetness with floral notes. Pumpkin seed oil is a lovely swap for olive oil that adds an earthy, toasted nuance and a rich green tint to the base.

Serving Suggestions

Serve with rustic sourdough bread for dipping or add a sprinkle of smoked paprika or chili flakes for a touch of heat. Toasted coconut flakes or a drizzle of truffle oil turn this everyday soup into a fancy appetizer for special occasions. Pair it with a fresh Asian cucumber salad or creamy vegan macaroni salad to round out a balanced meal.

This soup brings warmth and comfort with every spoonful and creates memories around the table just as much as flavor. Once you make it a few times, you will find your own favorite variations and ways to make it your own signature winter dish.

Your Recipe Questions Answered

→ Why is my soup not smooth?

Ensure all vegetables, especially squash and carrots, are fully cooked and soft. Blend thoroughly with an immersion blender or in batches to achieve a silky texture.

→ Can I make this soup ahead?

Yes. Store in the fridge for up to 4 days. Flavors improve overnight. Reheat gently and stir well before serving.

→ What if the soup tastes bland?

Add extra salt, a dash of nutmeg, or a splash more coconut milk to enhance flavor. Adjust seasonings to your preference.

→ Can I freeze this soup?

Freeze in airtight containers for up to 3 months. Add coconut milk after thawing and reheating to preserve creaminess.

→ How can I add protein to this dish?

Stir in cooked chickpeas or garnish with roasted spiced pumpkin seeds for extra protein while keeping it vegan.