Creamy and flavorful, this savory butternut squash soup is the perfect comfort food for chilly days and the cooler months. Perfect as an appetizer or a light meal, this easy soup recipe can be made in the crockpot or on the stovetop. Totally gluten-free, dairy-free and vegan too.
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- Cozy Soups for the Cooler Seasons
- Delicious Butternut Squash Soup
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Butternut Squash Soup (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Soup Recipes to Warm You Up:
- Recipes to Enjoy During the Fall / Winter Seasons:
- Savory Butternut Squash Soup (Gluten-Free, Vegan)
Cozy Soups for the Cooler Seasons
Fall is definitely one of my favorite seasons – first of all because sweater weather means layering, and comfy knits make me feel all snuggly and cozy.
But also because it means I can enjoy big hearty bowls of soup (whether its pumpkin soup, carrot turmeric soup, French onion soup, broccoli cheddar soup, chicken noodle soup or tomato soup).
Delicious Butternut Squash Soup
And we can’t forget about this thick, creamy and rich butternut squash soup – one whose fragrance is paralleled by its delicious taste, rivaled only by its vibrant yellow-orange color.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this easy butternut squash soup recipe are readily accessible at the local grocery stores (nothing fancy required!).
- Easy to Prepare: Preparing this crockpot butternut squash soup recipe takes just 15 minutes of hands-on prep, and you can let the slow cooker do all the work! It’s the perfect fall comfort food for warming up to on a chilly night during this time of year.
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this hearty and comforting soup is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this savory butternut squash soup recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Butternut Squash: Since this is a butternut squash soup, butternut squash is the star ingredient. I cut the whole butternut squashes, but you can also use pre-cut butternut squash for convenience. However, you may also substitute the butternut with equal quantities of other types of squash (such as acorn squash, pumpkin, kabocha squash etc) or even sweet potatoes.
- Onion: I used a yellow onion, but feel free to use white onions or red onions too if you prefer.
- Garlic: Fresh garlic adds a beautiful flavor to this savory soup, so make sure you use fresh garlic and not dried garlic. I enjoy garlic in general, so I used 3 large garlic cloves, but if you’re not such a big fan, feel free to reduce the garlic to 1 or 2 cloves.
- Olive Oil: I used extra virgin olive oil, but you can also use other types of vegetable oil (such as sunflower oil, canola oil, avocado oil etc). Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
- Vegetable Broth: Homemade or store-bought vegetable broth or vegetable stock will work just as well. Alternatively, if you are not vegan, you may also use chicken stock or chicken broth if you prefer.
- Coconut Milk: I used full-fat coconut milk to add creaminess as well as to keep the recipe dairy-free and vegan. If you are not lactose-intolerant, go ahead and use regular heavy cream instead.
- Spices: To add plenty of flavor, I’ve used ground cumin, ground coriander and ground turmeric for this healthy butternut squash soup recipe. Feel free to add other spices if you prefer more heat (such as red chili powder, ground cayenne pepper, ground paprika etc.).
How to Make Butternut Squash Soup (Step by Step):
1. Prepare the Veggies
Start by peeling and then removing the seeds before cutting the butternut squash into small cubes.
Peel the onion and cut it into quarters. Then peel the garlic cloves.
2. Add Oil to Slow Cooker
Add the olive oil to a large 8 quart slow cooker.
3. Add Ingredients and Stir
Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker.
Stir until all the ingredients are well combined.
4. Cook Until Squash is Tender
Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
5. Blend Until Creamy
Once the veggies are cooked and very tender, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
Alternatively, you can also transfer all the ingredients to a regular blender and process until you get a smooth and creamy soup.
6. Adjust to Taste
Taste and adjust seasoning if needed.
7. Garnish and Serve
Garnish this vegan butternut soup with fresh herbs as well as a sprinkle of ground black pepper and chili powder if you like.
Dish by Dish Tips/Tricks:
- Swap Out Butternut for Other Squash: Butternut squash is the star ingredient. However, you may also swap it out in equal quantities with other types of squash (such as acorn squash, pumpkin, kabocha squash etc). Alternatively, you can also use sweet potato if you wish. Note that the taste of the soup will change according to the squash or root vegetable used.
- No Slow Cooker? If you don’t have a slow cooker, you can also cook the veggies in a large Dutch oven or a stock pot for 1 hour on medium heat before processing with an immersion blender or traditional blender.
- Garnishing Ideas: Some possible herb garnishes include fresh parsley or cilantro, fresh rosemary or fresh thyme. Alternatively, you can also sprinkle some pumpkin seeds over this soup.
Recipe FAQs:
To store, place any leftover butternut soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in the microwave or a large soup pot before serving.
Yes you can! To freeze this gluten-free vegan butternut squash soup, let the soup cool before storing it in a freezer-safe container or freezer bags and freeze for up to 3 months. Let soup thaw completely overnight in the refrigerator before reheating in the microwave or a stock pot before serving.
Gluten-Free Soup Recipes to Warm You Up:
Recipes to Enjoy During the Fall / Winter Seasons:
Savory Butternut Squash Soup (Gluten-Free, Vegan)
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy and flavorful, this savory butternut squash soup is the perfect comfort food for chilly days and the cooler months. Perfect as an appetizer or a light meal, this easy soup recipe can be made in the crockpot or on the stovetop. Totally gluten-free, dairy-free and vegan too.
Ingredients
- 2 butternut squash, peeled, seeds removed and cubed
- 1 onion, peeled and quartered
- 3 fresh large garlic cloves, peeled
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh parsley or cilantro, for garnishing
Instructions
- Prepare the Veggies: Start by peeling and then removing the seeds before cutting the butternut squash into small cubes. Peel the onion and cut it into quarters. Peel the garlic cloves.
- Pour Oil: In a large 8 quart slow cooker, add the olive oil.
- Add Ingredients and Stir: Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all the ingredients are well combined.
- Cook Until Squash is Tender: Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
- Blend Until Creamy: Once the veggies are cooked and very tender, use an immersion blender to blend everything until the mixture becomes smooth and creamy. Alternatively, you can also transfer all the ingredients to a high-speed blender and process until you get a smooth and creamy soup.
- Adjust to Taste: Taste and adjust seasoning if needed.
- Garnish and Serve: Garnish this vegan butternut soup with fresh parsley or cilantro as well as a sprinkle of ground pepper and chili powder if you like.
Notes
Butternut Squash: Since this is a butternut squash soup, butternut squash is the star ingredient. However, you may also swap it out in equal quantities with other types of squash (such as acorn squash, pumpkin, kabocha squash etc).
Onion: I used a yellow onion, but feel free to use white onions or red onions too if you prefer.
Garlic: Fresh garlic adds a beautiful savory flavor to this creamy soup, so make sure you use fresh garlic and not dried garlic. I enjoy garlic in general, so I used 3 large garlic cloves, but if you’re not such a big fan, feel free to reduce the garlic to 1 or 2 cloves.
Olive Oil: I used extra virgin olive oil, but you can also use other types of vegetable oil (such as sunflower oil, canola oil, avocado oil etc).
Vegetable Broth: Homemade or store-bought vegetable broth will work just as well. Alternatively, you may also use vegetable stock if you prefer.
Coconut Milk: I used full-fat coconut milk to add creaminess as well as to keep the recipe dairy-free and vegan. If you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Spices: To add plenty of flavor, I’ve used ground cumin, ground coriander and ground turmeric for this delicious butternut squash soup recipe. Feel free to add other spices if you prefer more heat (such as red chili powder, ground cayenne pepper, ground paprika etc.).
Storing: To store, place any leftover butternut soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in the microwave or a stock pot before serving.
Note: This recipe was originally posted in 2013, but has since been republished to include step-by-step instructions as well as recipe notes and substitutions.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Jess @ On Sugar Mountain says
I don’t even care that it’s getting warmer outside, I want a big ole’ bowl of this soup! I love the flavor combo of butternut squash and garlic, Felicia, and it looks so comforting and rich! 😀
felicia | Dish by Dish says
Jess! You’re so lucky it’s getting warmer for you! I had to dig out my huge winter jacket for use today!! So cold! But I bet it’s still worse in the winter in NJ!! So i shan’t complain (so much at least!).
Grace Lim says
I have always love pumpkin/butternut squash soup especially when serve while it is piping hot – Yummy!
Keep warm and enjoy!
felicia | Dish by Dish says
Thanks mummy! definitely trying to keep warm – gloves are now out of the drawer and in use!!
Heidi says
What bread is pictured with the soup? It looks yummy!
felicia | Dish by Dish says
Hi Heidi!
Thanks for stopping by! The bread that I served this soup with is a grain-free oregano garlic focaccia (link here: https://www.dishbydish.net/2014/05/19/grain-free-oregano-garlic-focaccia/).
Enjoy!
Joyti says
The seasons here in the Northern Hemisphere as the opposite – we’re sliding into spring (it’s a pretty cold spring though)…nevertheless…I’ve been pretty contemplative too. Good luck and happy wishes in getting something out of it all.
I’m really glad to have “met” you 🙂
felicia | Dish by Dish says
Joyti, so glad to have “met” you and found your blog too – great, great writing! Enjoy the warmer weather that’s coming to the US! Meanwhile, I’ll try to keep myself warm here in Argentina! Take care!