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Vegan Butternut Squash Soup

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Stay warm with this flavorful vegan butternut squash soup that’s infused with Asian spices. It’s a creamy soup that you can serve as an appetizer or a light meal. Made with just 10 ingredients!

Vegan Butternut Squash Soup (Thai-Spiced)

This vegan butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn’t use a lot of ingredients. I’ll make a batch of this and have it for lunch and dinner for the next few days. 

What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. I use a lot of garlic, ginger, lemongrass, Thai chili, and coconut milk. The natural sweetness of the butternut squash complements these herbs and spices very well. 

To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein. If you are not vegan, add some shredded chicken or shrimp. Often times, I even add a small handful of cooked rice to the soup.

Vegan Thai-Spiced Butternut Squash Soup - easy appetizer for fall! #healthy #glutenfree #vegan

COOKING NOTES FOR VEGAN BUTTERNUT SQUASH SOUP

CUTTING BUTTERNUT SQUASH

Hacking into a butternut squash can be tricky, especially if you are trying to seesaw your way through the squash with a dull knife. Using a good sharp knife makes a huge difference. First, slice off a bit of the top and bottom. If the squash is short, stand the squash upright, and slice the squash down the middle.

If you are working with a butternut squash that has a long (possibly crooked) neck, I recommend laying the butternut squash on its side and cutting off the neck so that the squash is easier to chop. 

WATCH HOW TO CUT BUTTERNUT SQUASH

USING LEFTOVER ROASTED SQUASH

If you happen to have a lot of roasted butternut squash leftover from meal prep, use it for this soup! You’ll need about 3 cups of roasted squash for the recipe. Leave the cooking time the same so that the lemongrass can release more flavor. 

LOOKING FOR MORE BUTTERNUT SQUASH RECIPES?

 

 

Lemongrass on Squash

 

 

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Thai-Spiced Butternut Squash Soup

Vegan Thai-Spiced Butternut Squash Soup - easy appetizer for fall! #healthy #glutenfree #vegan

★★★★★

5 from 3 reviews

Stay warm with this flavorful vegan butternut squash soup that’s flavored with Asian spices. It’s a creamy soup that you can serve as an appetizer or a light meal. Made with just 10 ingredients!

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
Scale

Ingredients

Soup

  • 2 to 3 stalks lemongrass (see note 1)
  • 2 tablespoons coconut oil (see note 2)
  • 1 small onion (about 130g), diced
  • 4 cloves garlic, smashed
  • 1-inch piece of ginger, sliced
  • 2 Thai chilis, sliced (see note 3)
  • 1 teaspoon salt, divided
  • 5 cups cubed butternut squash (about 1 1/2 pounds, see note 4)
  • 4 cups vegetable broth
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 cup coconut milk (see note 5)

Optional Add-Ins

  • lime juice
  • chopped scallions
  • toasted coconut
  • toasted pumpkin seeds

Instructions

  1. Prepare the lemongrass stalks by peeling off 1 or 2 layers of the dry outer leaves. Discard the very thin, dry parts of the stalk that look like twigs. Slice the lemongrass stalks into 4-inch sections. Take a kitchen mallet and bash the bottom sections of the lemongrass to release more flavor. Set the lemongrass aside.
  2. Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook for about 4 minutes, stirring occasionally. Next, add the Thai chili and 1/2 teaspoon of salt, and cook for another minute. 
  3. Add the cubed butternut squash, vegetable broth, remaining 1/2 teaspoon of salt, and coriander, if using. Lay the pieces of lemongrass over the butternut squash, but make sure they are submerged under the broth. Placing the lemongrass here will make them easier to remove when the soup is done cooking. 
  4. Cover the pot and bring the broth to boil. Then, reduce the heat to low and simmer for another 10 to 13 minutes, covered. The soup is ready when the squash is fork tender.
  5. Uncover the pot and let the contents cool for 10 minutes. 
  6. Use tongs to remove the lemongrass and discard. Add the coconut milk.
  7. Scoop the contents into a high-speed blender and blend in smaller batches until smooth. Alternatively, you can use an immersion blender and blend the soup directly inside the pot. 
  8. Serve the soup in bowls. Garnish with lime juice, chopped scallions, toasted coconut, and toasted pumpkin seeds, if you like.

Notes

NUTRITION INFORMATION: Yields 4 servings. Amount per serving: Calories: 315, Total Fat 13.5g, Saturated Fat: 6.4g, Sodium: 7662mg, Cholesterol: 0mg, Total Carbohydrate: 52.6g, Dietary Fiber: 6.4g, Sugar: 10.2g, Protein 5.5g

  1. Use 2 stalks of lemongrass if they are nice and thick (the bottom of the stalk is about 3/4 to 1 inch wide); use 3 stalks if they are thinner. 
  2. Olive oil, canola, or safflower oil works for this too.
  3. The soup won’t be too spicy when you add the two Thai chilis. Rather, you’ll feel a tiny bit of heat in the back of your throat as you eat the soup. Feel free to leave it out completely or add a few more to suit your taste.
  4. At the supermarket, pick a squash that is somewhere between 2 1/4 to  2 1/2 pounds.
  5. My original recipe used 1 cup of soy milk instead of coconut milk. If you don’t like the flavor of coconut milk, add the soy milk instead. The soup will be slightly more runny but not by much.

Thai Spiced Butternut Squash Soup - easy vegan and gluten free soup that is perfect for fall! | healthynibblesandbits.com

Note: This post was originally published in October 2015. I simplified the recipe slightly and added more photos.

Reader Interactions

Comments

  3. Catherine says

    Dear Lisa, I could go for a bowl of this soup right now..it’s looks creamy and beautiful. I can’t wait for those cookies later this week either! xo, Catherine

    Reply

  5. Julia says

    Ooof it looks sooooo creamy and delicious! I love how healthy, yet comforting, this soup is! Butternut squash soup is one of my all-time favorites, and I’m always looking for ways to change up my homemade version. I must be trying this soon!

    Reply

  6. Sydney | Modern Granola says

    This looks so insanely delicious! I’m so on board with everything about this recipe from the Thai flavored butternut squash soup to the stunning pictures you’ve taken. This looks like such a treat to eat!
    xx Sydney

    Reply

  8. Leslie @ flora foodie says

    Sorry you’re sick! I’m a fellow Sacramentan and everyone I know is getting sick 🙁 it’s in the air… I’m drinking Airborne like it’s going out of style. But this soup looks fantastic! Love love looooove Thai flavors, I will definitely try this soon!!!

    Reply

  10. traci | vanilla and bean says

    Oh no! Dang colds! Hoping for cooler air comin your way girlll…. it’s finally nice and cool here… high of 55 today! Hooray! So this soup is so dreamy, Lisa! Warming Fall and Thai flavors. OMGeeee! Love it! Feel better my dear <3 !!

    Reply

  11. David @ Spiced says

    Holy woah…this soup is gorgeous! My wife just got over the worst cold…what is it about the change in seasons that always makes you deathly ill? Rude! But soup makes everything better…especially this one with Thai flavors. Good use of soy milk, too! 🙂

    Reply

    • Lisa says

      Thanks, David! And seriously, what is up with seasonal changes and colds? I always get the sniffles whenever the seasons change to fall or spring!

      Reply

  12. Kelly - Life Made Sweeter says

    Oh no, feel better soon. Hopefully lots of soup just like this one helps. I have a roasted butternut squash every day for dinner and this soup needs to happen next. It looks and sounds amazing! Love the lemongrass and turmeric.

    Reply

  13. Izzy @ she likes food says

    Oh no! Being sick is the worst, I hope you feel better soon! I’ve been thinking about this soup since I saw it on Instagram! It is so beautiful and sounds delicious! I’ve been using so much butternut squash lately and I just love it so much!

    Reply

  14. Maggie says

    What a beautiful and comforting dish! Believe me or not, I never cooked with butternut squash before. This will be the recipe for my first butternut squash dish! Hope you’ll feeling better soon, and have a great weekend 🙂

    ★★★★★

    Reply

  15. Malakins says

    Made this today after seeing the recipe on Instagram – SOOOOO GOOD. Even tho I used normal pumpkin and roasted it in the oven first for extra sweetness. But seriously, it was exactly what I was expecting when I made it. Served it with some home-made Thai satay skewers.

    ★★★★★

    Reply

  16. Jenae says

    Made this tonight and it was AMAZING!! Love all the flavors! And, thanks for helping me understand how to use lemongrass. I’ve bought the paste in a tube before but your left with a bunch of fibrous stuff at the end of your dish. Now I feel confident in using it. Thanks for another keeper recipe! ????

    ★★★★★

    Reply

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