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. You are right about soups! I love the creaminess and flavour of this lovely soup. Now where I can find butternut at this time of year? They are usually gone from the markets after Halloween.

  2. Ada says:

    I see you said to add coconut milk at the end but it didn’t specified it on the recipe? Is this optional?

    • Jessica says:

      Hi Ada,

      I literally just swirled a bit I had in the fridge onto the top of the soup. It’s not a part of the recipe and only for a touch of extra creaminess on top!

    • Jessica says:

      Hi Ada,

      I now understand your question. I accidentally copied that line about putting back on the stove while copying the soup instructions from another one of my soups. Sorry about that! I deleted it.

  3. Hannah says:

    Can I use (full day)!canned coconut milk instead of almond milk? Will one can be enough? Should I add more vegetable broth?

    • Hannah says:

      *full fat

    • Jessica says:

      Hi Hannah!

      Yes you can use coconut milk instead. I would buy two cans – BUT ensure to measure it out so that it is TWO cups to equally replace the Almondmilk. (two cans will be way more than 2 cups, but one can isn’t enough). Hope that helps!

  4. Christina says:

    Great recipe and so easy to make! I double the quantities to make a really big pot of soup. Instead of solely using almond milk, I used one can of coconut milk and measured out the remaining unsweetened almond milk needed to make the soup. I also added nutmeg, cilantro, and roasted butternut squash seeds (that I got from the squash I used) as toppers. Looking forward to trying others from your site!

    • Jessica says:

      Hi Christina,

      So happy to hear this!! Love your combinations and additions and I hope you continue to enjoy more recipes!!

  5. Katie says:

    How many servings does this make?

  6. Sarah says:

    I made it using Unsweetened Original Almond Milk and it was delicious! Thanks for sharing 🙂

  7. Sue says:

    I love this squash soup! I’m making it for the second time rt now!! Due to digestive issues I stay away from onions and garlic, but no worries, I subbed leeks for the onions and omitted the garlic and I didn’t have lime juice but it was still delish!! ?

    • Gavin | Jessica in the Kitchen says:

      Wow thank you for this nice comment! We’re so happy you liked it Sue!

  8. Zeinah Kalati says:

    JUST MADE THIS! So GOOD!!!! Thank you for the simply yet delicious recipe. I added some chopped up cayenne pepper in there with the onion and garlic in the beginning.

    • Gavin | Jessica in the Kitchen says:

      Awesome Zeinah! We love that addition of spiciness to it. Thank you for trying our recipe!

  9. Tiffany says:

    Yum! We are doing a 21 day Daniel’s Fast so coming up with supper ideas has been challenging but this was delicious! Thank you for sharing!

    • Gavin | Jessica in the Kitchen says:

      Thanks for this reply Tiffany! We’re glad that this was able to help and be delicious

  10. Sam says:

    Very good! I tried adjusting spices to: cumin, turmeric, ground mustard, nutritional yeast, onion powder and a little cayenne instead of thyme, different soup but delicious!

    • Gavin | Jessica in the Kitchen says:

      Hi Sam. We’re happy that you used our recipe as a base for your creativity, your soup sounds amazing! Thank you for reading!

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