This vegan butternut squash soup is rich, velvety, and full of comforting fall flavor. Made with roasted butternut squash, homemade vegetable stock, a touch of nutmeg, and fresh-picked sage, this dairy-free soup is everything you want on a crisp autumn day—warm, nourishing, and soul-soothing.
It’s like a hug in a bowl.
🍲 Why You’ll Love This Vegan Butternut Squash Soup
- Creamy without cream – Roasted squash gives this soup a naturally smooth and luscious texture.
- Layered with flavor – Nutmeg and sage highlight the earthy sweetness of the squash.
- Perfect for meal prep – It stores and reheats beautifully, making it ideal for cozy weeknight dinners or a make-ahead lunch.
- Naturally gluten-free and dairy-free – 100% plant-based and packed with nutrients.
🧡 Domestic Gourmet Tip:
For added depth and a golden finish, sauté your onions and garlic in Domestic Gourmet Organic Annatto Oil – Aceite de Achiote. The subtle earthy notes of annatto pair beautifully with the sweetness of roasted squash and fresh herbs.
🥣 How to Serve Butternut Squash Soup
Serve this with:
- Crusty sourdough or garlic toast
- A swirl of coconut cream or cashew cream on top
- Toasted pumpkin seeds for crunch
- A drizzle of annatto oil for a finishing touch
You can also pair it with a light fall salad or use it as a starter for your holiday table.
iBuen provecho!
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Vegan Roasted Butternut Squash Soup
Equipment
- Aluminum Foil (or Parchment Paper)
- Dutch oven (or Large Pot)
- Immersion Blender (or Standing Blender)
Ingredients
- 2½-3 lb butternut squash
- 2 tsp Domestic Gourmet Organic Annatto Oil – Aceite de Achiote
- 1 small shallot minced or ½ a large shallot
- 2 cloves garlic minced
- 1½ tsp salt
- ¼ tsp freshly cracked black pepper
- ⅛ tsp nutmeg
- 2½ cups low-sodium vegetable stock
- 1 tbsp fresh sage chopped 1 tsp if using dried
Optional:
- 1 tbsp fresh rosemary chopped 1 tsp if using dried
Garnishing Options:
Instructions
How To Roast Butternut Squash:
- Move the oven rack to the middle of the oven and preheat to 350 degrees.
- Using a chef's knife, cut the butternut squash lengthwise in half, resulting in two even pieces.
- With a large metal spoon, scoop out the seeds.
- Cover a baking sheet with aluminum foil or parchment paper and place the butternut squash flesh-side down and skin-side up.
- Place on the middle rack in the oven and bake for 45 minutes.
- Check the tenderness of the butternut squash by poking the skin with a fork. If the fork slides easily through the skin and squash, remove it from the oven.If there is resistance from the squash to the fork, bake for 10 more minutes and check again. Repeat this process until tender.
- Set the pan aside to cool for about half an hour until you can handle the butternut squash without burning your hands.
To Make The Soup:
- Using a large metal spoon, scoop the flesh out of the butternut squash and out from the skin and into a large mixing bowl. Set aside.
- Compost or discard the skin.
- In a Dutch Oven over medium heat, add annatto oil. Once the oil is glistening, add the minced shallots, ¼ tsp of salt, stir to coat evenly with oil, and cook until tender and translucent, about 3-5 minutes.
- Add the minced garlic and nutmeg and stir, cooking until aromatic—about 15 seconds.
- Add the entire mixing bowl of butternut squash and stir, coating evenly with the shallots, garlic, and nutmeg.
- Sprinkle in the fresh sage, ¾ tsp salt, optional rosemary, and stir to mix.
- Add in 2½ cups of vegetable stock and stir.
- Using an immersion blender or a blender and blend until completely smooth. You should have no lumps. Taste with a spoon to check the mouthfeel. It should feel velvety and not grainy. Blend until you achieve the desired result.
- If you used a standing blender, return the butternut mixture to the Dutch oven over medium heat.
- At this point, you can adjust the thickness of your soup by adding more vegetable stock and serve hot.
Garnishing Options:
- Lingonberries (as pictured)Roasted butternut squash or pumpkin seedsFleur de Sel (finishing salt)
Pro Tip:
- Line your baking sheet with aluminum foil for easy cleanup.
No-Waste:
- Roast the butternut squash seeds to use as garnish, topping for salad, or enjoy as a snack!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
