October 09, 2025

Healthy Recipe: Vegan Butternut Squash Soup

This soup is the perfect way to stay cozy during the colder months.

By Independence Good Living

Cody C/For PhillyVoice

When the weather turns chilly, a bowl of homemade soup can feel like the perfect comfort. This vegan butternut squash soup blends roasted squash with onion, garlic, and warm spices to create a creamy, flavorful dish that is both healthy and satisfying. The recipe is simple enough for a weeknight but special enough to serve for guests. It is a wholesome, plant-based way to enjoy the season’s best flavors.

Vegan butternut squash soup — makes 4 servings

Ingredients:
• 1 large butternut squash
• 2 medium sweet potatoes
• 3 tablespoons of grapeseed oil
• Pinch of salt and pepper
• 3 medium carrots
• 1 medium sweet or white onion
• 1 large celery stalk, sliced thin
• 1 container (32-oz./1 quart) of no- or low-salt vegetable stock
• To taste: parsley, sage, onion powder, garlic powder, fresh thyme, rosemary, or other herbs

Directions:

Preheat oven to 425 degrees F.
Wash, peel, and cube butternut squash and sweet potatoes. Make sure the potatoes are cut into smaller cubes than the squash. Add both to large bowl, along with 1 Tbsp oil and pinch of salt and pepper; mix to coat vegetables.
Empty contents of bowl onto cookie sheet evenly, making a single layer. Bake in oven for 25-30 minutes. When done, let cool 5-10 minutes.
Wash and peel carrots, then dice, mince, or grate them. Peel and dice onion. Wash and slice celery stalk (remove leaves).
Pour remaining oil into large pot on medium heat, then add carrots, onion, and celery. Cook for 7-10 minutes, or until soft.
Add cooked vegetables in batches to food processor with some broth, pulse until smooth, then add to pot.
Cook another 5-10 minutes, then add herbs. Serve and enjoy!

Tip: If desired, swap out fresh butternut squash for 1 package of freshly cubed butternut squash or 3 frozen packages of riced butternut squash. And, if desired, swap out grapeseed oil for a different high-heat oil, such as avocado, coconut, non-GMO canola, peanut, or vegetable oil.

Nutritional Information:
Calories: 261
Protein: 3.3
Carbs: 2.4
Sodium: 271
Potassium: 772