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Creamy Vegan Butternut Squash Soup with Toasted Sage and Maple Drizzle

Close-up of vibrant orange vegan butternut squash soup topped with fresh sage leaves, black pepper, and balsamic glaze.
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This is a comforting, dairy-free butternut squash soup recipe that uses coconut milk for a rich texture. It is simple to prepare for a satisfying weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon fresh sage leaves, chopped (for garnish)
  • 1 tablespoon olive oil (for sage)
  • Extra maple syrup (for drizzling)

Instructions

  1. Prepare the vegetables: Peel, seed, and cube the butternut squash. Chop the onion, carrots, and celery. Mince the garlic.
  2. Sauté aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add spices: Stir in the minced garlic, ground ginger, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Simmer the soup: Add the cubed butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the squash is very tender when pierced with a fork.
  5. Blend until smooth: Remove the pot from the heat. Carefully transfer the soup mixture to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  6. Finish the soup: Return the pureed soup to the pot over low heat. Stir in the full-fat coconut milk, maple syrup, salt, and pepper. Heat through gently; do not boil. Taste and adjust seasonings as needed.
  7. Prepare garnish: While the soup heats, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the chopped fresh sage leaves and cook until crisp, about 1 to 2 minutes. Remove sage with a slotted spoon and set aside on a paper towel.
  8. Serve: Ladle the hot vegan butternut squash soup into bowls. Drizzle with a little extra maple syrup and top with the toasted sage leaves.

Notes

  • For an extra thick vegan soup, use only 3 cups of broth initially and add more liquid until you reach your desired consistency.
  • If you do not have full-fat coconut milk, soaked and blended raw cashews can create a similar creamy texture.
  • Toasted pumpkin seeds or sunflower seeds make a good substitute for the toasted sage garnish.

Nutrition

Find it online: https://cookingbycarla.com/vegan-butternut-squash-soup-recipe/