You’re going to love this Vegan Butternut Squash Soup. We’re always looking for good soup recipes to have in the fall and butternut squash soup of all kinds have become one of our autumn staples. This vegan butternut squash soup is thick, chunky, colorful, and perfect for the cooler weather. Plus, it’s a great healthy vegan recipe and can be easily frozen to reheat later when you are in need of an easy meal. We like to eat it with our garlic butter pizza, but obviously, if you’re following a strictly vegan diet you can enjoy it by itself or paired with something else of your choosing. It goes well with almost anything!

Roasted butternut squash is really tasty and has definitely become one of our favorite fall flavors. We make a really mean butternut squash pizza and have a great butternut squash pasta dish so look for those coming soon. But soup…..ah yes, soup! Soup might be our favorite use for butternut squash. We love to use our immersion blender to blend down some of the butternut squash (making the soup nice and thick), but we always leave some butternut squash cubes whole because they give the soup more texture and depth.
roasted butternut squash
We do have a version of this recipe that calls for heavy cream and the end result is really good, but my stomach has become very sensitive to heavy dairy and so this time around we wanted to go with vegan butternut squash soup. This vegan version uses coconut milk instead of heavy cream. And we love coconut milk so it’s a trade-off that is taste bud and stomach approved. We also love to bulk up our fall and winter soups so this one includes potatoes, carrots, and wild rice making it eat like a hearty meal. You could always sub in different vegetables of your choice or leave out the potatoes if you wanted to go paleo.
5 reasons to love butternut squash
- The taste – Taste has to be #1, right? Butternut squash has a sweet and nutty taste that we really love. It reminds some of pumpkin, but we think it deserves a holiday all of its own. You laugh, but butternut squash pie is a thing.
- Easy to prepare – You can cube it and cook it in a dish like this soup or you can easily roast full halves (pictured higher up on page). Here’s a simple roasted butternut squash recipe from Rachel Ray.
- The Color – Okay, this might seem like a simple one, but we eat with our eyes first. C’mon….is it not beautiful? I love that color!
- Vitamin Power – Butternut squash is high in vitamins C and A. One serving gives you half your recommended value of Vitamin C and 450% of your daily value of Vitamin A. Nice!
- Versatility – As mentioned, we love it in soup, on pizza, and on pasta. And that’s just getting started with the ways you can enjoy butternut squash. Lest we forget, it’s also great on its own!
So what are you waiting for? Grab some butternut squash and fix some of this vegan butternut squash soup tonight! And stay tuned for more recipes featuring butternut squash coming soon. It really is a fantastic ingredient.
The vegan butternut squash soup recipe:

Ingredients
- 2 T . coconut oil
- 1 large leek , chopped
- 3 cloves garlic , finely chopped
- 5-6 carrots , chopped
- 5-6 yukon gold potatoes , chopped
- 1 medium butternut squash , peeled and cut into cubes
- 4-5 c . vegetable broth
- 3 bay leaves
- 1 c . wild rice
- 1 c . coconut milk
Instructions
- Cook the rice according to the directions on the package.
- Heat a soup pot with the coconut oil on medium.
- Add leeks and cook for 6-8 minutes, stirring occasionally so they don't brown.
- Add garlic and cook for an additional 2 minutes.
- Add carrots, potatoes, squash, and vegetable broth and stir.
- Add 3 bay leaves on top and simmer for 20-25 minutes or until vegetables can be easily pierced with a fork.
- Remove bay leaves.
- Blend with a stick blender or carefully remove about 1/2 -2/3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies in it).
- Drain rice when done cooking and add to soup.
- Add coconut milk and heat until simmering.
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19 Comments
Kristine
October 15, 2016 at 8:08 amThis soup looks delicious! I’ve been eating soup of some sort every day, I can’t get enough! I can’t wait to try this recipe, thanks!
mywifecancook
October 17, 2016 at 8:29 amI think soup is the perfect meal. Plus, there are so many good soup recipes out there.
Sherri @ Watch Learn Eat
October 15, 2016 at 10:06 amI loooove roasted butternut squash! So delicious and the smell while it’s cooking is amazing! Awesome recipe – love the combination of ingredients! 🙂
mywifecancook
October 17, 2016 at 8:28 amThanks! Yes, it’s worth cooking it just for the smell.
Emily
October 15, 2016 at 10:13 amThis soup looks so delicious, perfect for this time of year!
mywifecancook
October 17, 2016 at 8:28 amThanks, it is perfect for this time of year!
kaitie
October 15, 2016 at 10:27 amwhat a GREAT soup for this time of year! I love it and it looks absolutely delicious. Actually my family would love it as well!
mywifecancook
October 17, 2016 at 8:27 amMy kids are starting to finally like soup. And if I serve it with our garlic butter pizza, they will definitely eat it!
Stephanie@ApplesforCJ
October 15, 2016 at 10:34 amI love butternut squash and really enjoyed seeing your recipe for butternut squash soup. I also tend to eat a lot more soups in the fall. I think the addition of coconut milk instead of cream is a grand idea 🙂
mywifecancook
October 17, 2016 at 8:26 amWe do soup on a regular basis in the fall and winter. And although I love some of the cream based ones, it’s a little heavy for me.
Brandon
November 1, 2016 at 12:10 amCould you replace the coconut milk with heavy cream in this recipe?
mywifecancook
November 1, 2016 at 7:50 amDefinitely. We sometimes replace with a little heavy cream or half and half and add a little grated swiss cheese.
Amber
January 25, 2017 at 10:49 amYum! This soup looks fantastic! I love that you’ve left the veggies a bit chunky and the wild rice sounds like a lovely addition!
mywifecancook
January 27, 2017 at 8:37 amThanks! It’s one of our favorites! The wild rice is definitely a good addition.
Yaron
February 12, 2017 at 5:21 amI love the wild rice in the soup, it adds the nutritional values to make this dish a full ,meal
mywifecancook
February 12, 2017 at 7:51 amThanks, we love the wild rice addition!
Kelly Anthony
September 29, 2018 at 7:49 amThis soup looks so hearty and satisfying! Perfect for the cold weather coming up!!!!!
mywifecancook
October 20, 2018 at 1:41 pmThis is definitely a staple for us during cold weather!
Hannah Flack
June 2, 2020 at 12:36 amI have made spaghetti squash maybe 50 over the last few years. I tried your method today and this was by far the best way I have ever cooked it. The squash turned out perfectly! I couldn’t be happier and won’t cook it any other way now. Thank you.