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Creamy Vegan Butternut Squash Soup

This creamy butternut squash soup is absolutely delicious. It is perfect for fall and the holiday season. Totally vegan and veggie packed.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 servings
Calories 200 kcal

Equipment

Ingredients
 
 

  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 ½ cups bell pepper roughly chopped or sliced
  • ¾ cup carrots sliced
  • ⅔ cup Vidalia onion roughly chopped
  • 1 cup tomatoes chopped if using a big one
  • 1 ¾ cup butternut squash cubed
  • 8 ounces tofu you can use extra firm, firm, super firm, or silken
  • 1 ¾ cups non-dairy milk unflavored and unsweetened
  • 2 cups vegetable broth
  • 4 cups water
  • salt to taste
  • ½ teaspoon ground cinnamon optional but encouraged

Instructions
 

  • Cut and prep all the veggies. I like to cut the 1 ¾ cup butternut squash into cubes, slice the 1 ½ cups bell pepper and ¾ cup carrots. I leave the 3 cloves garlic whole and cut the ⅔ cup Vidalia onion into large pieces. I will leave the 1 cup tomatoes whole if using grape tomatoes, if using a large one chop it.
  • Add 1 tablespoon olive oil to a medium or large pot. Sauté the tomatoes, bell pepper, carrots, onion, and garlic for 5 to 7 minutes over medium heat until the vegetables are soft and fragrant.
  • Add in the butternut squash, 8 ounces tofu (I break it up with my hands into big pieces), 2 cups vegetable broth, and 4 cups water
  • Bring to a boil over high heat. Then, reduce heat to medium high and cook for around 30 minutes or until harder vegetables like carrots are soft.
  • Use an immersion blender to blend everything up. You can also transfer into a large blender that is capable of dealing with hot liquids.
  • Pour in the 1 ¾ cups non-dairy milk, and seasonings of choice like salt and ½ teaspoon ground cinnamon. Mix around and taste.
  • If desired you can garnish with pepitas and vegan sour cream. I like to mix 2 tablespoons of vegan sour cream with a teaspoon of water to drizzle overtop.

Notes

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  • Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
  • Note: this recipe can serve up to 6 as an appetizer

Nutrition

Serving: 659gCalories: 200kcalCarbohydrates: 18.4gProtein: 11.4gFat: 9.8gFiber: 5.6g
Keyword butternut squash soup, easy soup recipes, holiday recipes, thanksgiving recipes
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