Cozy up in a hurry with this quick and easy dairy-free butternut squash soup recipe that comes together in just 30 minutes and only uses one pot! This simplified version uses just 9 ingredients and does not involve any roasting. The result is a delicious and incredibly creamy soup that the whole family will love. Perfect for Thanksgiving!
At the first sign of cold weather, my mind immediately jumps to creamy butternut squash soup. Its velvety texture and deep flavors soothe my soul and a bowl of it is the ultimate comfort food during fall or winter.
I've made butternut squash soup many times before. Like, a lot. In fact, I have two other versions of this soup, both of which I still enjoy. One of them involves roasting the butternut squash in advance. The other one uses frozen butternut squash and involves either an Instant Pot or slow cooker.
Now don't get me wrong: those two other recipes are absolutely delicious and still part of the rotation. My roasted butternut squash soup has an added depth of flavor and sweetness that roasting vegetables naturally brings out. And making it in the Instant Pot is super convenient for when I don't have the time or energy to dice up a fresh squash (or when I don't have any stovetop space).
But now I've landed on a new version that takes the best of both worlds - a creamy, decadent soup using fresh butternut squash that takes only 30 minutes. Yes, believe it!
And if that isn't enough, this recipe uses only one pot and a blender, making cleanup a breeze. You can use an immersion blender instead, but I do get the creamiest results in an actual blender so I find it worth the extra step.
Still not convinced? You can also make this a no-waste recipe by roasting the seeds to use as a garnish!
Ingredients
The cashew cream is a combination of cashews, water and salt. This is the x-factor in that it provides for extra creaminess with a neutral flavor. I find it works better than full-fat coconut milk and is perfect for this hot soup.
How to Cut a Butternut Squash
Cutting a butternut squash may seem daunting given its shape and hard, smooth exterior. It actually can be dangerous if not done correctly as it requires quite a bit of force with the knife, so safety is extremely important!
- Cut off both ends of the squash using a large knife.
- Use a vegetable peeler to remove the skin off the entire squash.
- Lay the squash horizontally and cut off the bulb (the thicker round portion) from the neck (thinner portion).
- Stand the bulb flat-side down and cut in half vertically.
- Use a spoon to scoop out the seeds from the bulb and set aside (for roasting later!).
- Cut both the bulb and the neck into strips.
- Group multiple strips at a time to dice into small cubes.
Pro tip: Dice the squash into very small pieces. Smaller cubes cook faster, which is key for getting this soup ready in 30 minutes.
Instructions
1. Prepare the cashew cream.
2. Dice the butternut squash.
3. Sauté the shallot and garlic.
4. Add the diced butternut squash and cover with water.
5. Cover with a lid, bring to a boil and cook for 10 minutes.
6. Blend the soup in a high-speed blender (or immersion blender) with the cashew cream and maple syrup.
7. Enjoy immediately!
More Butternut Squash Recipes
Easy 30-Minute Vegan Butternut Squash Soup
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
Cozy up in a hurry with this quick and easy dairy-free butternut squash soup recipe that comes together in just 30 minutes and only uses one pot! This simplified version uses just 9 ingredients and does not involve the oven. The result is a delicious and incredibly creamy soup that the whole family will love. Perfect for Thanksgiving!
Ingredients
- 1 medium butternut squash (~2.5 lbs), peeled and diced into small cubes
- 1 small shallot (~1 oz), diced
- 3 large cloves of fresh garlic, minced
- 2 tbsp extra virgin olive oil
- ¾ tsp salt
- ⅛ tsp pepper
- 5 cups water (add more if thinner consistency is desired)
- 1 tbsp maple syrup
- ¼ cashew cream
Instructions
1. Prepare the cashew cream (if making homemade). Add soaked raw cashews, water and salt to a high-speed blender and blend for 1 minute, pausing after about 45 seconds to scrape down the sides.
2. Dice the butternut squash into small cubes.
3. Sauté the shallot and garlic. Add olive oil, diced shallot, minced garlic, salt and pepper to a large pot and sauté for 10 minutes over low-to-medium heat until fragrant, translucent and slightly caramelized.
4. Add the diced butternut squash and cover with water.
5. Bring to a boil, cover with a lid and cook for 10 minutes.
6. Transfer soup to a high-speed blender and add cashew cream and maple syrup. Blend for approximately 1 minute.
7. Serve immediately. Garnish with a drizzle of additional cashew cream or top with roasted butternut squash seeds, pine nuts, pepitas and/or fresh herbs (optional).
Notes
For making ahead or leftovers: Store in an airtight container for 3-4 days. Reheat in the microwave or on the stovetop. If freezing, allow for 1-2 inches of space at the top of the storage container to leave room for expansion.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Blender
TAYLER ROSS says
I made this soup with dinner last night and it was incredible! So creamy and full of flavor!
Elaine Gordon says
Thank you so much, Taylor! I'm so happy to hear you enjoyed this one!