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two bowls of soup topped with roasted chickpeas on a kitchen towel with spoons next to them

Creamy Vegan Butternut Squash Soup

Feeling chilly? Cozy up with a bowl of this Creamy Vegan Butternut Squash Soup made with mouthwatering roasted butternut squash! This warming vegan soup is also gluten-free and features an oil-free option too. Top with roasted chickpeas for the perfect flavor combination.
Course Appetizer, Main Course, Soup
Cuisine American, Gluten-Free, Vegan
Keyword butternut squash, dairy-free, gluten free, meatless monday, soup, vegan, vegetarian
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Standing Time 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 182kcal



  • Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.
  • Add cubed butternut squash to a mixing bowl along with olive oil (or vegetable broth for the oil-free option) plus salt and pepper to taste. Stir to combine.
  • Transfer the butternut squash to the parchment-lined baking sheet. Bake for 15 minutes. Carefully stir the butternut squash pieces and return to the oven. Bake for another 15 minutes.
  • When the squash is nearly done, add chopped onion and wine to a 3- or 4-quart soup pot. Cook the onion over medium heat until translucent, approximately 5-7 minutes, stirring frequently.
  • Stir in sage, thyme and butternut squash. Cook for 5 more minutes, stirring frequently.
  • Add vegetable broth and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 20 minutes.
  • Remove from heat, uncover and let stand 5 minutes.
  • Using an immersion blender, puree mixture until no chunks remain, being careful not to splash hot liquid.
  • Stir in plant-based half & half. Cook for 5 minutes over medium heat, stirring occasionally.
  • Season with additional salt and pepper to taste.



Soup can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated on the stovetop or in the microwave in a covered microwave-safe dish.
If you do not have an immersion blender, you can use a regular blender by carefully pureeing the soup in batches, being careful not to splash the hot liquid. Refer to your blender's instruction manual to ensure safety.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
The olive oil option and plant-based half & half were used to calculate nutrition. Using vegetable broth and/or coconut milk instead will change the calculation. 


Calories: 182kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Fiber: 5g