Butternut squash soup is the creamiest, most comforting food in my opinion. There are a ton of ways to use butternut squash in soup and I’ve never met a butternut squash soup I haven’t liked. It can be sweet; it can be savory. It tastes good with some spice, or a kick of cumin. It’s so versatile and so good for you! This recipe is one I made yesterday and it turned out so yummy! My plan was to make a soup that had a hint of cumin and a lot of coconut flavor, but when I got going, I opted to throw an apple in there instead and go for more traditional fall ingredients to flavor this one. It’s basically fall in a bowl and pairs swimmingly with the Fall Harvest Salad! If you consume meat and dairy, feel free to use chicken broth in lieu of veggie broth and top with a sprinkling of goat cheese. It is very tasty that way too! Enjoy!

Vegan Butternut Squash Soup

Serves 8-10

Kitchen Tools:

Immersion Blender

Slow Cooker


1 butternut squash, peeled and diced

3 medium sweet potatoes, peeled and diced

1 apple, peeled and diced

1 medium onion, peeled and diced

3 cups veggie broth

1/4 cup Earth Balance or other dairy free buttery spread

2 t. dried sage

1 t. Allspice

1/2 t. cinnamon

1/2 t. ground ginger

1/2 t. garlic powder

5 dashes of cayenne pepper

1 can light coconut milk

Salt and Pepper to taste


Put into slow cooker: butternut squash, sweet potatoes, apple, onion, Earth Balance, veggie broth, and herbs and spices. Cook on high for 4-5 hours or 8 hours on low. After this has cooked, blend the soup until smooth with an immersion blender (you can do this in batches in a blender as well, but immersion blenders are the best). Stir in the can of coconut milk. Add salt and pepper to taste! Eat by itself, or top with some goat cheese (if you eat cheese!).