A Bowlful of Golden Goodness

Vegan butternut squash soup in a bowl with pumpkin seeds

With a warm, golden color and rich, nutty flavor, butternut squash soup satisfies everyone, even after a rough day at work or school. Making a vegan version of butternut squash soup with unsweetened soy milk sacrifices nothing in flavor or presentation. The milk's naturally creamy texture brings out the richness and creaminess of the squash.

The zesty lime, ginger and garlic in this recipe balance the creaminess of the butternut squash. But if your family prefers milder flavors, leave out one or more of those ingredients. Buy a whole squash, or save time and buy peeled and cubed butternut squash from the fresh produce section of your grocery.


Butternut squash also lends itself to lots of different flavor profiles. Experiment with warm Indian spices, like curry powder, cinnamon and cardamom. Or, add heat to the soup with a dash of hot sauce or a tablespoon of pureed chipotle chiles in adobo sauce that you'll find in the Mexican section of your grocery.

Total Time: 50 minutes | Prep Time: 40 minutes | Serves: 4


  • 1 large butternut squash or about 1 1/2 pounds of cubed squash
  • 1/4 cup water
  • 4 cups vegetable broth
  • 2 carrots, peeled and roughly chopped
  • 3/4 cup onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 cups unsweetened, plain soy milk
  • 2 tablespoons fresh lime juice


Top off the soup with a dollop of soy sour cream or soy yogurt and a sprinkling of chopped cilantro or chives.


  1. Place the squash in the microwave and cook it on high for 2 to 3 minutes to soften the skin for cutting.
  2. Using a large, heavy knife, cut the squash in half, lengthwise, and scoop out the seeds and pulp with a large, metal spoon. Cut the halves into quarters.
  3. In a microwave-safe bowl with a lid or a plastic cover, cook the squash and water on high power for 8 to 10 minutes or until the squash is fork-tender. Using a large spoon, scoop the flesh from the quarters.
  4. In a large pot, add the squash, broth, carrots, onions, garlic, ginger, salt and pepper. Bring the mixture to a boil, turn down the heat to low and cook the mixture until the carrots and onions are tender – about 10 minutes.
  5. In a blender on medium-high, blend 1/3 of the soup mixture until the ingredients are smooth. Pour the liquid into a separate bowl and blend another third, transferring it also to the bowl.  Blend the final third and pour all the soup back into the cooking pot. 
  6. To the cooking pot, add the soy milk, and heat the soup on medium high for 5 to 8 minutes, until it's completely warmed.
  7. Remove the pot from the stove and stir in the lime juice. Taste the soup for seasoning and add more salt, pepper or lime juice as needed.


Hot soup can blow the top off a blender. Be sure to puree in batches and hold the lid of the blender down with a folded kitchen towel as you blend.