Vegan Butternut Squash Soup Recipe

Simple but delicious butternut squash cream soup recipe

Butternut Squash Soup

Vegetarian Crockpot Soup Recipe: Dairy free, quick and easy, vegetarian butternut squash cream soup recipe, flavored with light curry spices and coconut milk, lovely as a light supper with artisan bread and hummus, or as the first course of a company dinner.

Total prep & cook time: 8 hours on low

6 Servings

Nutrition Data Per Serving, 209g: 146 cal, 23g carbs, 7g fat, 216mg sodium, 4g fiber, 2g protein, low Cholesterol. Good source Vit. E (Alpha Tocopherol), Magnesium, Vit. A, Vit. C. Estimated glycemic load 8


  • 1 lg butternut squash
  • 4 cups soup stock OR 4 c. water + 2 vegan bouillon cubes
  • 1 Tbsp olive oil
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp dried ginger powder
  • 1/4 tsp gr nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp fennel seed powder
  • 1/2 cup regular or light coconut milk
  • 1/2 tsp salt
  • Fresh ground pepper to taste
  • Optional: 1/2 tsp green curry paste OR a pinch of cayenne
  • Optional: 1/4 cup minced fresh cilantro or croutons as garnish
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  1. You'll need a six quart soup pot, a blender or blender stick and a whisk
  2. Cut the ends off the squash and peel it. If the skin is too thick for a vegetable peeler, slice it in rounds, then cut off the peel with a sharp paring knife
  3. Cut the squash in half, and scrape out the seeds with a sturdy spoon
  4. Cut the squash in 2 - 3 inch chunks
  5. Add with the stock, or water + bouillon cubes, to a large crockpot
  6. Cover and cook on low heat for 6 hours or until squash is very tender
  7. Scoop the squash into a blender and add enough stock to blend it. Blend until smooth
  8. Heat the olive oil on medium low in a small fry pan, and add the spices. Heat until they start to bubble
  9. Add the spices, blended squash, coconut milk, salt and green curry paste to the crockpot and whisk until well blended
  10. Add fresh ground pepper to taste, and serve garnished with minced cilantro or croutons

Cooking Tips: Use the biggest butternut squash you can get your hands on - then the soup will be nice and thick. Or you can half the recipe.

If you need a longer cooking time, cut the squash into 4 big chunks, and extend the cooking time to 8 hours or more on low.

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You can make crockpot soup stock overnight, so it's ready to cook with the squash in the morning. If you can't make or buy veggie soup stock, vegan bouillon cubes are a cheap and easy option. Either get the unsalted variety, or omit the salt if your bouillon cubes are salted.

You'll need a large 8 - 10 qt crockpot or slowcooker for this recipe, a blender and a whisk

Recipe Comments:

I made the Butternut Squash Soup recipe - it turned out absolutely delicious. I did not have the fennel on hand so I omitted that and I did have a middle eastern spice called "Ras al Hanut" so I added a teaspoon. The soup was very filling. - Kathleen P.

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