Delightful Butternut Squash Soup (100% Vegan)

MMMmmm, A Tasty Butternut Squash Soup Recipe!

Strolling through the weekly ads for whats on sale to cook with this weekend and of course its butternut squash season! So we start doing some recipe research and testing and we ended up with this beautiful masterpiece. I made way too much for the whole family and ended up having to share with friends.

I know 100% that the next chance we get this will be added to the rotation. I have always been a good soup guy, soup and meat. I love them. This just destroyed the need for meat in the butternut squash soup. It had a hearty full taste and honestly, the garlic and shallot flavor helped boost it to a new extreme.

If I were you I would use the sales going on to your advantage to give this recipe a good try. Its fairly simple and leaves a delicious aroma flooding the house for when everyone gets home. Surprise them with this golden treasure of a soup.

Roasting the Butternut Squash!

The reason you take the time to roast the butternut squash in two-fold. First you let the sugars inside of the squash carmelize and help deepen the flavor of the end result, second is that it softens it up and makes it easily removable from the skin. That makes it much easier than peeling, and slicing however that’s a more acceptable option when using an Instant Pot.

When roasting I have often heard that you poke holes in the bottom sides to allow air circulation throughout. I have tried it with and without the holes and seen minimal differences. I don’t think its actually worth the extra effort!

Scallions or Onions.

The reason you use scallions is you want a very mild onion taste to the soup, you only want it to add to the soup. If you were to use an onion even a small amount it would add too much of an overpowering flavor and you would miss out on the amazing butternut squash flavor.

Blending Butternut Squash Soup!

Traditional Blender:

You can use a traditional blender and simply add the soup slowly and blend it up. The goal is to get a creamy soup with no chunks from the scallions or squash.

Immersion Blender:

This blender style requires you to slowly add stock to the other ingredients until they become smooth.

Other Soups & Stews you might enjoy!

Corn & Bean Soup

Hamburger Soup

Products I Recommend!

This post may contain Affiliate Links, purchasing through my links means I get a small percentage of the sale at no additional cost to you!

Silicone Baking Mats

Tasty Butternut Squash Soup

This creamy soup is sure to blow your family away. Its a healthy soup that isn't difficult to make. Roasting the squash and then blending it together really infused the tasty shallot flavor.
Prep Time10 mins
Active Time1 hr
Total Time1 hr 10 mins
Course: Main Dish, Side Dish
Cuisine: American
Yield: 8 Servings
Calories: 0.114kcal


  • 2 Large Butternut Squash
  • 2 Whole Shallots
  • 4 Cloves Garlic Minced
  • 3 Tablespoon Olive Oil
  • 2 Teaspoons Salt/Pepper
  • 2 Teaspoons Maple Syrup
  • 1/4 Teaspoon Nutmeg
  • 4 Cups Vegetable Broth


  • Preheat your oven to 400 degrees and drizzle olive oil on the squash and salt and pepper. Flip them skin side up and stab a few times with a fork.
  • Cook for about 50 Minutes.
  • Remove Squash from oven and let rest. It will be extremely hot!
  • In a skillet place some olive oil and your shallots. As your shallots begin to brown add your garlic as to not burn the garlic.
  • Using a spoon scoop the inside of the squash out into your blender and discard the skins.
  • Add the Butternut Squash, Shallot & Garlic Mixture, and remaining ingredients to a blender.
  • Process until smooth and enjoy!

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