Vegan Butternut Squash Soup – One Pot & Creamy

By Jessica Hylton - - Updated

This Vegan Butternut Squash Soup is made in just one pot, blended to creamy perfection and done in 30 minutes. It’s gluten free, and made with all natural ingredients!

Overhead shot of vibrant yellow vegan butternut squash soup in three bowls with gold spoons on the side.

Fun Fact: I’ve been on the ultimate soup kick. I’ve made 5 different soup recipes in just a few weeks, and I’ve realised something: soup is amazing. Soup is diverse, it’s easy for weeknight meals, and it’s healing. It’s so nourishing. It tastes delicious, Without a doubt, it is an official part of my weekly rotation.

I made this Butternut Squash Soup because it was specifically requested by SO many users – and here it is! Creamy, super tasty, and something you’ll want to make right NOW. Oh, it’s also done is 30 minutes. Score.

Overhead shot of diced onions squash lime wedges and almond milk on a table.

Another fun fact: I’m working with Silk once again this year as a Silk Ambassador! If you know me or you’ve been here before, then you know that Silk is my only and #1 nut milk choice. Almondmilk, Soymilk, Coconut Milk…keep naming the Silk varieties, and I keep drinking them endlessly.

I wanted this Butternut Squash Soup to remain vegan, and to be light and creamy. This was achieved so easily thanks to using 2 cups of Silk Almondmilk in place of the extra vegetable broth. It produces a beautiful light colour, adds smoothness to the soup, and keeps it plant based. Essentially, it ties perfectly into Silk’s new slogan of #TastesLikeBetter. I love that you could easily swap this Almondmilk for Silk’s Coconut Milk, Soymilk or even their new protein milks!

Top down shot of butternut squash soup in a black bowl with gold spoons on the side.

Let’s get into the heart of soup, the butternut squash. A lot of you have asked for more nutritional facts about actual ingredients, and I’m more than happy to share! Butternut squash is a winter squash known for its sweet flesh and gorgeous colour. It stores really well so it’s an especially great idea for winter meals. It’s high in potassium, fibre and of course, beta-carotene. It’s super versatile and can be used in anything from soups, to bowl foods, to Mac and cheese to creamy veggie purees and stuffings. I definitely recommend giving it a try. One bite, and you’ll understand why it works in pretty much everything.

The butternut squash worked perfectly in this soup. In my original soup recipe, made a few years ago, I added apples. I didn’t this time because it truly doesn’t even need it – this is a perfectly slightly sweet, very flavourful, balance of a soup. The recipe in and of itself is versatile too – you can increase the veggie broth amount if you want to thin out your soup a bit. It’s totally up to you. It’s amazing how you can get this in and out in just 30 minutes too. Hello weeknight meal perfection!
Top down shot of butternut soup in a black and white bowls with a carton of almond milk.

Definitely give this soup a go! I topped mine with a pinch more of nutmeg, some fresh parsley, a swirl of Silk Almondmilk and some toasted butternut squash seeds. It has a nice sweet heat thanks to the black pepper, but you could add even more with a pinch of cayenne before blending the soup. Speaking of which, the process to make this soup is so easy. You sauté off the garlic, onions and butternut squash, add the liquids and some seasonings, let it cook until soft, and then blend away. Immersion blender or high speed blender, it’s totally up to you.

A gold spoon dipping into a black bowl of butternut squash soup.


Q: Do I have to use the lime?

A: I love adding limes into soups, curries and stews because the acidity brings about a whole new layer of flavours to the dish. Definitely add it, it’s such a burst of flavour!

Q: Is this a sweet soup?
A: Because of the nature of butternut squash, yes it is. Not overly sweet, but that perfect sweet balance. Feel free to add cinnamon and even more nutmeg to compliment that flavour.

Q: What can I serve this soup with?

A: I love serving it by itself, with a side salad, or some freshly made bread or naan bread.


Instagram Jessica in the KitchenIf you try this Vegan Butternut Squash Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


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This Vegan Butternut Squash Soup is made in just one pot, blended to creamy perfection and done in 30 minutes. It's vegan, gluten free, and made with all natural ingredients! via

This is a sponsored conversation written by me on behalf of Silk! The opinions and text are all mine.


Top down shot of bright yellow butternut squash soup in a black bowl.

Vegan Butternut Squash Soup - One Pot & Creamy

This Vegan Butternut Squash Soup is made in just one pot, blended to creamy perfection and done in 30 minutes. It’s gluten free, and made with all natural ingredients!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Course Dinner, Soups
Cuisine American

Vegan Butternut Squash Soup - One Pot & Creamy

  • 1 1/2 tablespoons olive oil
  • 1 medium onion
  • 3 garlic cloves minced
  • 2 pounds butternut squash peeled seeds removed and cubed
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fresh thyme leaves
  • 1 1/2 cups vegetable broth
  • 2 cups Silk Original Almondmilk
  • 2 teaspoons lime juice


Vegan Butternut Squash Soup - One Pot & Creamy

  • In a large stock pot, heat the olive oil over medium high heat until shimmering.
  • Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
  • Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
  • Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
  • Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
  • Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you're not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
  • Taste and add salt and pepper to taste if necessary.
  • Serve into bowls and top with garnish - I love extra nutmeg, parsley and a bit of extra almond milk or a touch of coconut milk on top (OPTIONAL).
This recipe is vegan and gluten free.


Calories: 124kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 738mg | Potassium: 565mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16197IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. Wendy says:

    Yummy so love this soup, didn’t have almond milk so substituted with soya plus coconut milk.. Big thumbs up from me. Love love love this soup.
    Thank you

    • Gavin | Jessica in the Kitchen says:

      Sounds good Wendy! We’re glad that you enjoyed our soup! Thank you for reading.

  2. Making it today, grated some fresh ginger and turmeric while sauteing the celery and carrots. Will add some coconut milk near the end and blend it all in the vitamix. Also near the end I will add some chopped celery leaves and nutmeg.

    • Gavin | Jessica in the Kitchen says:

      We’re excited can’t wait for you to try it! Thank you so much for reading!

  3. Jeanette says:

    Easy to make & the taste, just right. Thanks!

    • Gavin | Jessica in the Kitchen says:

      We’re glad you like the recipe, Jeanette. Thanks for your kind words!

  4. Lauren says:

    5 stars
    While it is summer, we received a squash in our vegetable box so gave this a whirl for lunch – it was amazing! Simple, creamy and delicious. Kids loved it too 🙂

    • Gavin | Jessica in the Kitchen says:

      Awesome We’re so happy that you and your kids enjoyed it Lauren! Thank you so much for leaving such a nice review!

  5. Elise says:

    5 stars
    SO, long story short, my boyfriend’s ex wife used to make butternut squash soup and he loves it. He made me some last year and I hated it. I made this one today in 1 hour and LOVED it and it passed the boyfriend test! Now just to get my stepson to like it and we will be in business. lol

    Thank you so much for a new Fall fave recipe! Easy, creamy and nice when it’s raining every day in FL!

    • Gavin | Jessica in the Kitchen says:

      Oh wow this is such a sweet comment! Thank you so much for trying the recipe, Elise. I hope “Mission get everyone to like it” is a success! Have a great day!

  6. Eileen says:

    5 stars
    Delicious! This recipe is a new favorite soup recipe. Will be making during winter squash season for years!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Eileen! We’re so happy that you enjoyed it!

  7. Estefany says:

    5 stars
    Made this for the first time tonight and it was a hit! Recipe was super easy to follow and the soup turned out delicious! I ended up roasting the butternut squash in the oven for a bit beforehand. This was the perfect fall recipe, I’ll definitely be making this again! Thanks for the awesome recipe!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much much Estefany! We’re so happy that you like it.

  8. CAROL MAVES says:

    5 stars
    This soup is absolutely DELICIOUS. I followed the recipe exactly and tasted it before the lime juice and after. Don’t leave it out is all I can say. Thank you for sharing. LOVED it and having it for breakfast!!!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much! We’re happy that you enjoyed it.

  9. Sarafina says:

    5 stars
    The lime juice definitely makes a difference! I loved it with the extra cinnamon and nutmeg and without!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Sarafina! We really enjoy those touches as well.

  10. Denise says:

    5 stars
    Made this for Christmas dinner. It was fabulous. Everyoe loved it.

    • Gavin | Jessica in the Kitchen says:

      So happy Denise! Thank you for leaving this nice review.

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