This homemade vegan gluten free butternut squash soup is everything you love about fall in a bowl. It’s nutty, creamy, and slightly sweet, with warm spices that make you feel so cozy! Plus, it can be ready in just over half an hour, so it’s a fantastic option for those busy weeknights!
A big pot of spiced butternut squash soup is the perfect way to warm up on those cool fall or winter nights! Try serving this easy recipe with your favorite toasted sandwiches, like grilled cheese or this flavor-packed vegetarian Reuben, or soak up the soup with a thick slice of French bread or this gluten-free loaf. It’s seriously so satisfying!
Why You’ll Love This Vegan Butternut Squash Soup Recipe
- Incredibly easy to make - After sauteeing the squash, potatoes, and apples, you’ll simmer them in spices, coconut milk, and broth, then blend until smooth. It’s so simple!
- It's infused with warm fall flavors - Hearty squash gets a little sweetness from the apple, and the turmeric, cardamom, cumin, and celery salt make this whole vegan squash soup taste warm and inviting.
- So nutritious - The squash, potatoes, and apples all contain essential vitamins and minerals, like vitamins B6, E, C, potassium, and more. It’s perfect for staying healthy during the cold season!
Ingredients
Butternut squash - Start by peeling, de-seeding, and dicing a whole butternut squash. You can skip this step by buying the pre-cut slices at the grocery store.
Yukon Gold potatoes - As they cook down, they will lend their starchiness to the soup, giving it a smooth, creamy, amazing consistency.
Apple - Butternut is already naturally a little sweet, and adding one apple plays up that sweet, fruity note in a really satisfying way.
Water - This is to dilute the bouillon. Feel free to use your favorite vegan stock instead and skip the bouillon.
Coconut milk - You need a little fat to really make this soup rich and hearty, and coconut milk is absolutely ideal for that.
Vegetarian bouillon - Choose a low-sodium bouillon to avoid making this soup too salty.
Seasonings - Raid your spice cupboard to add salt, cayenne pepper, cardamom, turmeric, celery salt, cumin, and black pepper to this easy butternut apple squash soup.
Variations
- Curry spice butternut squash soup - Replace the other spices with 2 tablespoons of yellow curry powder for a really aromatic flavor profile.
- Make it spicy - This recipe already includes a little cayenne pepper, but you can also add red chili flakes for a spicier kick.
- Use coconut cream instead of milk - for a richer flavor
- Try a different squash - The great news is that it’s easy to substitute different squashes, so if you love this recipe, you can make it with the season’s bounty. Red kuri, buttercup, sugar pie pumpkins, acorn squash, and many others can substitute butternut.
How to Make Vegan Butternut Squash Soup
- Place the squash, potatoes, apples, and water in a large pot and bring the water to a boil.
- Reduce the heat to medium and cook for about 15 minutes until the vegetables are soft but firm.
- Add the coconut milk, bouillon cubes, salt, cayenne, cardamom, turmeric, celery salt, cumin, and pepper to the broth. Taste and adjust seasoning as needed.
- Blend the soup with an immersion blender or your favorite food processor until smooth.
- Continue heating on medium for about 10 minutes. Serve hot. Top with chives, parsley, or toasted pine nuts, if desired.
Tips
- Bloom the spices - Add a tablespoon of oil to the stockpot and then toast the spices before adding the vegetables and apple. This requires an extra step, but it can add so much extra flavor!
- Use apple juice - No apples on hand? Replace about ¼ cup of the hot water with apple juice or cider.
- Be careful not to over-blend - Blend your soup just until it’s creamy. If you blend too much, it can become gluey due to the potato.
- Storage - Keep any leftover butternut squash soup in an airtight container in the fridge for 4-5 days. To reheat, warm it in a small pan on the stove or microwave it for 2-3 minutes, stirring occasionally.
Recipe FAQs
Absolutely! You don’t have to use broth at all. If you think about it, broth is there to add moisture, salt, and additional flavors. Adding water, salt, and your desired seasonings can achieve the same effect. I prefer a little bouillon cube or bouillon paste in this recipe, but you can keep it simple and use just hot water and salt to taste.
It’s really important to wait to blend your soup until the veggies are fork-tender. If they are still firm in any way, they will break into small pieces, but they won’t break down into the soft, creamy soup you’re craving. Be patient - check that you can easily poke the squash and potatoes with a fork before adding your immersion blender.
Although squash skin is technically edible, it adds unpleasant chunks or flakes to your soup. For best results, it’s standard to remove the squash skin. Use a strong vegetable peeler to remove the outer skin, including that stripey green layer, until you reach orange flesh.
More Butternut Squash Soups To Try
- My Favorite Butternut Squash Soup Recipes
- Smoky Butternut Soup
- Butternut And Potatoes Soup
- Gingery Butternut Squash Soup
- Butternut Squash Vichyssoise Soup
- Butternut Squash Soup with Thyme, Sage & Basil
Vegan Gluten Free Butternut Squash Soup Recipe
Author: Recipe Idea Shop
Ingredients
- 1 medium butternut squash peeled, seeded and diced
- 2 medium Yukon gold potatoes peeled and diced
- 1 small apple peeled, seeded and diced
- 5 cups water
- 1 15- ounce can coconut milk
- 2 cubes vegetarian bouillon
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon cardamom
- ⅛ teaspoon turmeric
- ⅛ teaspoon celery salt
- ¼ teaspoon cumin
- ⅛ teaspoon Pepper
Instructions
- Place the squash, potatoes, apples, and water in a large pot and bring the water to a boil.
- Reduce the heat to medium and continue cooking about 15 minutes until the vegetables are soft but firm.
- Add the coconut milk, bouillon cubes, salt, cayenne, cardamom, turmeric, celery salt, cumin, and pepper to the broth. Taste and adjust seasoning as needed.
- Using an immersion blender, blend the soup until smooth.
- Continue heating on medium for about 10 minutes. Serve hot. Top with chives, parsley or toasted pine nuts, if desired.
Notes
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.