Vegan Butternut Soup

Vegan Butternut Soup Recipe

By Brand New Vegan

🔪Prep Time: 60 min

👩‍🍳Cook Time: 30 min


1 large onion

2 carrots

5–6 cloves garlic

1 butternut squash (3.5 lbs)

4 cups low sodium vegetable broth

2 cups of water

1 Tbs maple syrup

1/2 tsp salt

1/2 tsp italian seasoning

1/2 tsp rubbed sage

2 Tbs Apple Cider Vinegar


1Preheat oven to 400° F.

2Peel onion and cut into quarters. Peel garlic cloves. Clean carrots and cut into 3-4 pieces and arrange all veggies on a parchment lined baking sheet.

3Carefully cut squash lengthwise into 2 equal pieces, and remove seeds & pulp. Arrange squash, cut-side UP, next to veggies, sprinkle a little salt, and roast for 1 hour.

4Allow squash to cool enough to safely handle.

5Scoop out the cooked squash, (discarding the skin) into a large soup pan or dutch oven and add the other roasted veggies.

6Add veg broth, water, maple syrup, salt, italian seasoning, and sage and bring to a boil.

7Reduce heat to a steady simmer and cook for 30-45 min.

8Blend until smooth.

9Add apple cider vinegar and salt to taste

10Serve with your favorite garnish like roasted pumpkin seeds, cashew cream, parsley, chives, etc.

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