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Vegan Butternut Squash Soup

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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!

Autumn Butternut Squash Soup - the perfect fall soup...butternut squash soup with vegetables and wild rice *Affiliate Note


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.

butternut squash for vegan butternut squash souproasted 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.

vegan butternut squash soup - the perfect autumn squash soup


5 reasons to love butternut squash

  1. 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.
  2. 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.
  3. 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!
  4. 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!
  5.  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!

Autumn Butternut Squash Soup - the perfect fall soup...butternut squash soup with vegetables and wild rice


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:

Autumn Butternut Squash Soup - the perfect fall soup...butternut squash soup with vegetables and wild rice

Butternut Squash Soup

5 from 4 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 35 minutes


  • 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


  • 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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  • Reply
    October 15, 2016 at 8:08 am

    This 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!

    • Reply
      October 17, 2016 at 8:29 am

      I think soup is the perfect meal. Plus, there are so many good soup recipes out there.

  • Reply
    Sherri @ Watch Learn Eat
    October 15, 2016 at 10:06 am

    I loooove roasted butternut squash! So delicious and the smell while it’s cooking is amazing! Awesome recipe – love the combination of ingredients! 🙂

    • Reply
      October 17, 2016 at 8:28 am

      Thanks! Yes, it’s worth cooking it just for the smell.

  • Reply
    October 15, 2016 at 10:13 am

    This soup looks so delicious, perfect for this time of year!

    • Reply
      October 17, 2016 at 8:28 am

      Thanks, it is perfect for this time of year!

  • Reply
    October 15, 2016 at 10:27 am

    what a GREAT soup for this time of year! I love it and it looks absolutely delicious. Actually my family would love it as well!

    • Reply
      October 17, 2016 at 8:27 am

      My kids are starting to finally like soup. And if I serve it with our garlic butter pizza, they will definitely eat it!

  • Reply
    October 15, 2016 at 10:34 am

    I 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 🙂

    • Reply
      October 17, 2016 at 8:26 am

      We 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.

  • Reply
    November 1, 2016 at 12:10 am

    Could you replace the coconut milk with heavy cream in this recipe?

    • Reply
      November 1, 2016 at 7:50 am

      Definitely. We sometimes replace with a little heavy cream or half and half and add a little grated swiss cheese.

  • Reply
    January 25, 2017 at 10:49 am

    Yum! This soup looks fantastic! I love that you’ve left the veggies a bit chunky and the wild rice sounds like a lovely addition!

    • Reply
      January 27, 2017 at 8:37 am

      Thanks! It’s one of our favorites! The wild rice is definitely a good addition.

  • Reply
    February 12, 2017 at 5:21 am

    I love the wild rice in the soup, it adds the nutritional values to make this dish a full ,meal

    • Reply
      February 12, 2017 at 7:51 am

      Thanks, we love the wild rice addition!

  • Reply
    Kelly Anthony
    September 29, 2018 at 7:49 am

    5 stars
    This soup looks so hearty and satisfying! Perfect for the cold weather coming up!!!!!

    • Reply
      October 20, 2018 at 1:41 pm

      This is definitely a staple for us during cold weather!

  • Reply
    Hannah Flack
    June 2, 2020 at 12:36 am

    5 stars
    I 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.

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