6-Ingredient Butternut Squash Soup Recipe: Creamy Vegan Goodness by Beth Linder-Moss

6-Ingredient Butternut Squash Soup Recipe: Creamy Vegan Goodness

The health benefits of butternut squash are undeniable, but it's the taste that'll make this a favorite soup recipe. Roasted butternut squash is cooked with onion, celery, carrots and garlic, then pureed into a creamy soup. Delish.

Curious about those health benefits? Butternut squash may boost your immune system, help with blood sugar, blood pressure and eye health, and is a great source of fiber, which aids in gut health.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes
Servings: 2


  • 1 tablespoon olive oil 
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled and cubed
  • 32 ounces vegetable stock

Here's how to make it: 

  1. Cook the butternut squash by leaving it whole and poking holes in it with a fork. Cook in a 350-degree F oven for about 1 to 1 1/2 hours. Let it cool, cut it in half and remove the seeds. 
  2. In a pot, add onion, celery and carrots. Cook until soft. Add garlic, squash and vegetable stock. Put the lid on and bring to a boil. Reduce the heat to medium and cook for 30 minutes. 
  3. With an immersion blender puree until smooth. Garnish as desired.

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Elisa Schmitz
I just love butternut squash. Thank you for the delicious recipe, just in time for the holidays!
This is an absolutely delicious soup recipe.

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