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Vegan Butternut Soup

  • Author: Brand New Vegan
  • Prep Time: 60 min
  • Cook Time: 30 min
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup, Stew
  • Method: Stovetop, Blender
  • Cuisine: American, Vegan


The autumn leaves are in full color and the jack o'lanterns are lit - that can only mean one thing! It's time for some Vegan Butternut Soup!


  • 1 large onion
  • 2 carrots
  • 5-6 cloves garlic
  • 1 butternut squash (3.5 lbs)
  • 4 cups low sodium vegetable broth
  • 2 cups of water
  • 1 Tbs maple syrup
  • 1/2 tsp salt
  • 1/2 tsp italian seasoning
  • 1/2 tsp rubbed sage
  • 2 Tbs Apple Cider Vinegar


  1. Preheat oven to 400° F.
  2. Peel onion and cut into quarters.  Peel garlic cloves.  Clean carrots and cut into 3-4 pieces and arrange all veggies on a parchment lined baking sheet. 
  3. Carefully cut squash lengthwise into 2 equal pieces, and remove seeds & pulp.  Arrange squash, cut-side UP, next to veggies, sprinkle a little salt,  and roast for 1 hour. 
  4. Allow squash to cool enough to safely handle.
  5. Scoop out the cooked squash, (discarding the skin) into a large soup pan or dutch oven and add the other roasted veggies.
  6. Add veg broth, water, maple syrup, salt, italian seasoning, and sage and bring to a boil.
  7. Reduce heat to a steady simmer and cook for 30-45 min. 
  8. Blend until smooth.
  9. Add apple cider vinegar and salt to taste
  10. Serve with your favorite garnish like roasted pumpkin seeds, cashew cream, parsley, chives, etc. 

Keywords: vegan butternut squash soup