Vegan Creamy Butternut Squash Soup
This silky butternut squash soup combines roasted vegetables with protein-rich chickpeas and creamy coconut milk for a satisfying plant-based meal. Aromatic garlic, ginger, and sage create a warming flavor base, while the natural sweetness of carrots and squash balances beautifully with the earthy chickpeas. Perfect for chilly evenings or meal prep, this hearty soup delivers comfort food satisfaction with wholesome ingredients. The coconut milk adds richness without dairy, making it suitable for various dietary preferences while maintaining incredible depth of flavor.
Ingredients
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, peeled and finely grated
- 1 cup carrots, peeled and chopped
- 1 medium butternut squash, peeled and diced (4 cups chopped)
- 2 tablespoons olive oil
- 1 quart vegetable broth
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- 15 ounces chickpeas, drained and rinsed
- 1 cup full fat coconut milk, plus more to garnish
- fresh chopped parsley(optional)
- pepitas(optional)
Instructions
- 1
Dice the onion and mince the garlic
- 2
Peel and finely grate the ginger
- 3
Peel and chop the carrots and dice the butternut squash
- 4
Heat olive oil in medium stockpot or Dutch oven over medium heat
- 5
Add onion and sauté until translucent
- 6
Add garlic and ginger and cook until lightly browned and fragrant
- 7
Add carrots, squash, vegetable broth, dried sage, and kosher salt
- 8
Bring to a boil, then lower to a simmer
- 9
Cook until carrots and squash are tender
- 10
Add drained chickpeas and coconut milk
- 11
Transfer soup to blender in batches and blend until smooth
- 12
Taste and adjust salt as needed
- 13
Drizzle with coconut milk before serving if desired
Tips
Roast the squash in advance for deeper flavor and easier prep on busy weeknights.
Use an immersion blender directly in the pot to avoid transferring hot soup to a regular blender.
Add coconut milk gradually while blending to control consistency and prevent over-thinning.
Good to Know
Refrigerate up to 4 days in airtight container. Freeze up to 3 months.
Make completely up to 3 days ahead. Reheat gently and thin with broth if needed.
Serve hot with crusty bread or crackers. Garnish with coconut milk swirl and pepitas.
Common Mistakes
Blend soup in small batches to avoid overflow and burns from hot liquid.
Don't skip cooking garlic and ginger to avoid raw, harsh flavors.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup without a blender?
Use an immersion blender directly in the pot, or mash with potato masher for chunky texture. Food processor works but may require multiple batches.
What if my soup is too thick after blending?
Thin gradually with warm vegetable broth or water until desired consistency. Start with quarter cup additions to avoid over-thinning the soup.
How long will this soup keep in the refrigerator?
Store properly covered for up to 4 days. Reheat gently on stovetop, adding liquid if needed. Flavors actually improve after day one.