Autumn Squash Soup

Most people consider soups intimidating,  time-consuming and settle on eating soups from a can, carton, or restaurant. This Autumn Squash Soup is such a game-changer. 

Not even going to lie, I’m also one of those people, but this easy butternut squash soup recipe will change your mind. Some other easy ones are Vegan White Bean Soup, Vegan Potato Leek and Carrot Soup and Vegan Cabbage Soup

Autumn Squash Soup

Amazing soup that is perfect for a quick weeknight dinner that will be enjoyed by the entire family and it is ready in under 30 minutes.

The spices are what make this creamy butternut squash soup recipe so special. I added some of my Jamaican curry powder, and no this is not a curried butternut squash soup!

But the curry powder (and a few other spices) gives the flavor a complexity that cuts the sweetness and creaminess.

I have made this butternut squash soup several times, differently every time. If you don’t have vegetable broth, you can use bouillon or similar ingredients, and just add water.

If you don’t have your usual non-dairy milk for drinking, add some canned coconut milk, or just more cream cheese. On the other hand.

You could probably use coconut cream (unsweetened) instead of non-dairy cream cheese. Now mind you, I haven’t tried this, but worst-case scenario, the soup is just a bit thinner.

You can also use sweetened vanilla milk without it affecting the taste since this is already a sweet soup.

Can I Use Frozen Butternut Squash To Make Soup?

If you can’t find fresh butternut squash, use frozen, which is what I had to do this time. It tasted just as amazing! In short, this butternut squash soup is very forgiving. 

This Autumn Squash Soup is a creamy yet well-spiced butternut squash soup that just feels like comfort. One of my favorite restaurant items was the Panera autumn squash soup. I decided to recreate this creamy butternut squash soup because I definitely need to share this deliciousness with you all.

Is Panera Autumn Squash Soup Vegan?

The Panera butternut squash soup is vegetarian, but unfortunately not vegan. I decided to make a copycat Panera autumn squash soup so that all the vegans can enjoy it too because it’s too good not to share.

Is Butternut Squash Soup Gluten-Free?

I’m not sure if the original autumn squash soup is gluten-free, but this vegan butternut squash soup recipe is.

Vegan Butternut Squash Soup Ingredients?

  • Butternut Squash
  • Carrots
  • Pumpkin Purée
  • Onion
  • Apple juice
  • Vegetable Broth
  • Cream cheese
  • Non-dairy milk
  • Sugar
  • Spices
  • Your choice of oil
Autumn squash af
Ingredients for Autumn Squash This Autumn Squash Soup is a creamy yet well-spiced butternut squash soup that just feels like comfort. One of my favorite restaurant items was the Panera autumn squash soup. I decided to recreate this creamy butternut squash soup because I definitely need to share this deliciousness with you all.

How to Make Butternut Squash Soup?

I sauté my onion in coconut oil for an infusion of flavor, add my uncooked vegetables, liquids, and spices, bring to a boil, then simmer. Once my squash and carrots are soft, I add my creamy ingredients and sugar, then blend. That’s all, folks!

What is a Substitute for Butternut Squash?

You can try almost any winter squash, such as acorn squash, kabocha squash, or sugar pumpkins. Experiment and find your favorite!

What are Some Butternut Squash Recipes?

What are Some Other Soup Recipes?

To Recap…

This vegan butternut squash soup recipe is definitely going to be your new favorite. It is quick, easy, and uses common ingredients.

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autumn squash soup in orange bowl on wooden background

Autumn Squash Soup

This Autumn Squash Soup is a creamy yet well-spiced butternut squash soup that just feels like comfort. One of my favorite restaurant items was the Panera autumn squash soup. 
5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: vegan autumn squash soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 224kcal

Equipment

Ingredients

  • 1 yellow onion medium
  • 2 lbs butternut squash cubed
  • 2 carrots chopped
  • 1/2 cup pumpkin puree
  • 4 cups vegetable broth
  • 2 cups apple juice
  • 1 tsp curry powder
  • 1/2 tsp ground cinnamon
  • pinch of cardamom
  • pinch of nutmeg
  • 2 Tbsp coconut oil (see notes)
  • 1/4 cup vegan cream cheese
  • 1/4 cup non-dairy milk
  • 2 Tbsp organic cane sugar
  • salt to taste

Instructions

  • In a large pot over medium low heat, add coconut oil and saute onions until soft.
  • Add squash, carrots, pumpkin, vegetable broth, apple juice, and spices to pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  • Add coconut oil, cream cheese, milk, sugar, and salt to taste. Use an immersion blender, or blend in batches until creamy.

Nutrition

Calories: 224kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 693mg | Potassium: 769mg | Fiber: 6g | Sugar: 20g | Vitamin A: 23024IU | Vitamin C: 37mg | Calcium: 119mg | Iron: 2mg

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