Vegan Butternut Squash Soup

Soup is a staple in my life, especially during the chilly seasons. This particilar soup encompasses all that the fall season is. And not only is it easy to make, it’s easy to modify to suit your own tastes!

I LOVE soup! Love it…I could eat soup every single day of my life. My husband, on the other hand, hates soup. The only soup I’ve ever seen him eat is Chicken Noodle (with just chicken and noodles, no veggies) and French Onion. For the first time, I’ve found a soup that we can eat together!

Now this soup can be modified. I took it from Chrissy Teigen’s recipe & made it my own. Her original recipe called for heavy cream but I changed that to coconut milk to make it vegan. Either works. My husband sprinkled the top of his with goat’s cheese. And if you don’t have butternut squash available, pumpkin or acorn squash can easily be used instead.

Vegan Butternut Squash Soup


  • 2 small or 1 large butternut squash, peeled, seeded, and cut into ~ 1in cubes
  • 5 TBsp EVOO, plus more for frying sage
  • 1 TBsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 C chicken broth
  • 16 sage leaves
  • 1 medium onion, chopped
  • 1 TBsp minced garlic
  • 3/4 C canned coconut milk


  1. In a large bowl, toss together the squash, 1 TBsp EVOO, salt & black pepper
  2. In a stock pot, heat 2 TBsp of oil over medium-high heat, add half the squash (or whatever will fit) and let it sit until the underside gets dark, 6-7 minutes (pretty near burned). Using a spatula, lift the squash, scraping as needed and flip, continue until browned, another 5-6 minutes. Remove to a bowl when done. Add a little bit of the broth if needed, to deglaze the bottom of the pan.
  3. Repeat with the remaining squash (2 or 3 batches is fine). Leaving the final batch in the pan when done.
  4. Finely chop 4 of the sage leaves and add to the pot, add onion and garlic. Scraping the bottom of the pot, and cooking until the onion is soft and lightly golden.
  5. Add the previous squash and the remaining broth and bring to a boil.
  6. Reduce the heat and simmer until the squash is tender and starting to fall apart, approximately 25 minutes (we had to cook a little longer since my 1in was a bit generous).
  7. While the soup is simmering, in a small saucepan, heat about 1/2in of oil over medium heat until shimmering hot.
  8. Working in small batches of a few leaves at a time, add the sage to the oil and watch them crisp up, should only take 10-15s, they’ll stop sizzling when they’re done. Remove to paper towel and repeat with the others.
  9. Use your stick blender or dump hot soup into blender to puree until smooth. Don’t get splashed – ouch!
  10. Add the coconut milk and simmer until warmed through, about 5 minutes.
  11. Serve

I promise this will be a staple in your home like it is in ours! Give it a try & let me know how it turns out! I’d love to see the final results – tag me on Instagram – @samantha_sali

Now, I’m not sure what soup to try next…any suggestions?


Published by Samantha Sali

Image-bearer. Jesus-seeker. Wife. Mother. Writer. Artist.

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