Easy Vegan Butternut Squash Soup • It Doesn’t Taste Like Chicken

Common questions:

Do you have to peel butternut squash for soup? No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked. It also has added health benefits!

How do you make butternut squash soup less bland? The key is to season it correctly. I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don’t forget the salt and pepper!

Butternut squash soup recipe ingredients:

Vegan butter: I love the richness vegan butter adds to this soup, my go-to is always Earth Balance Buttery Spread, but any vegan butter or vegan margarine will work. If you don’t have any you could substitute olive oil. If you prefer no oil at all, just omit it completely and instead sauté the onions and garlic with a splash of vegetable broth or water.

Yellow onions and garlic: a staple for any soup base, they add a ton of flavor.

Butternut squash: the key ingredient, use a medium butternut squash which weighs about 3 pounds (1.4kg). Clean it, leave the skin on, cut off and discard the stems, cut in half then scoop out and discard the seeds. Chop up the squash into cubes (they do not have to be perfect). In my recipe I like to leave the skin on the butternut squash. Not only does this make the recipe much quicker and easier as peeling the squash can be a bit of a pain, but the skin gets soft enough to blend, and there are some added nutrition benefits too, the skin contains plenty of fiber, vitamins, minerals, and antioxidants. I recommend using a fresh squash for best flavor and texture but in a pinch pre-cut butternut squash cubes (which you can sometimes find fresh or frozen) will also work.

Vegetable broth: a base for the soup which enhances the vegetable flavors.

Sage and Nutmeg: both of these spices pair beautifully with butternut squash and add a depth of flavor that you will love.

Salt and pepper: brings out the flavors in the soup. You may want to use more or less to taste, but the measurements provided are what tasted best to me.

Coconut milk: I love the flavor and creaminess full-fat coconut milk (the kind in a can) adds to this soup. However, if preferred you can substitute it with unsweetened dairy-free heavy cream, or omit it completely and the soup will still be delicious.