Vegan Butternut Squash Soup Recipe

Coach Kate, BS, ACE, ACSTH

Kate Bielefeld is a personal trainer certified by the American Council on Exercise. She is an ICF certified coach practitioner by the Certified Coaches Alliance and the Approved Coaching Specific Training Hours program. She has a bachelor of science degree in exercise science and is a successful weight loss and behavior change coach. This powerlifting, coffee-chugging, mom of five has an expert knack for unlocking the untapped potential of the women she coaches. She’s helped hundreds of women reach their health and fitness goals so that they can live healthier, happier, and more fulfilled lives.

As a LadyBoss® expert weight loss coach, I occasionally try new recipes. And, although they are my biggest fans, my family members sometimes approach these test meals with a little apprehension. 

It’s oh so satisfying to see those fearful looks and questions of, “But what’s IN it?” vanish after the first bite. 

Fortunately for us, this butternut squash was one of those occasions.

After volunteering to write this blog, I set out to find a recipe worthy of sharing here. Yes, I volunteered! So by association, my family volunteered too.  

I tried not to let my opinion of this new recipe flash across my face as I gently placed it on the table I didn’t NOT like it… but it was definitely a new and probably acquired taste. I stared them down, as one by one, they bravely dipped their spoons and deposited a small amount of the warm, velvety yellow liquid onto their tongues. And then…

“Oh, this is good!” my daughter voiced her surprise. “It doesn’t taste as bad as it looks.”

I took it as a WIN. It doesn’t taste as bad as it looks. 

Tips for Making Vegan Butternut Squash Soup Taste Better Than It Looks

Healthy butternut squash soup

I’m going to preface this section by saying, be leary of some butternut squash soup recipes. My first attempt was a “hard pass” from the family. Honestly, it was not good. Bleck! 

Vegan butternut squash soup might arguably be one of the greatest fall menu staples for eating healthy! This soup’s nutrient content is outstanding. Seriously, every ingredient alone is a nutritional powerhouse — and they’re all in one soup! 

That’s something I get excited about-especially the turmeric powder. It’s also why I was willing to try a few flops in order to find a way to get it on our table this fall!

There are a few things that I found, however, to make this recipe for butternut squash soup taste better than it looks. 

Oven Roasted. Prepare the squash in the oven before starting the soup. DO NOT opt for the frozen variety if you can help it. Our soup came out much better when we did this.

Beware of Ginger. The first butternut squash soup recipe we tired called for ginger. It ended up overpowering the entire dish and tasted like the dressing served at a Japanese steakhouse with the side salad. I’m a fan of the dressing, but it doesn’t cut it as a soup! We ended up liking this recipe the most, but cut down the amount of ginger and added an apple!

Puree. Have a blender or food processor that can get the squash extra smooth and creamy! 

Choose your milk/cream according to your preference! The recipes we tried either called for coconut milk or heavy cream. For one, we used almond milk (our preferred milk) and we all agreed the milk/cream doesn’t change the recipe as a whole and could have easily been substituted in all the others to make them each appeal to our personal preferences for this ingredient. This one ingredient can turn some butternut squash soup recipes into a vegan butternut squash soup recipe.

Vegan Butternut Squash Soup Recipe …that doesn’t “taste as bad as it looks”

Vegan Butternut Squash Soup


  • 2 tbsp extra virgin olive oil
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1- inch fresh ginger root grated
  • ½ tsp ground turmeric
  • Pinch of cinnamon
  • Pinch of cardamom powder
  • Pinch of ground cloves
  • 1 green apple peeled, cored, and chopped
  • 3 c water
  • 4 c chopped butternut squash oven-roasted and cooled.
  • Himalayan sea salt and pepper to taste


  • Heat extra virgin olive oil in a medium saucepan over medium heat.
  • Add onion and garlic and cook until tender (about 6 to 8 minutes).
  • Add ginger, turmeric, cinnamon, cardamom, and ground cloves and cook until fragrant, about 1 minute.
  • Transfer to a blender or food processor and add apple, squash, and 3 c water.
  • Return to saucepan and cook for an additional 8-10 minutes on medium-high heat.
  • Let it cool slightly and then season with Himalayan sea salt and pepper to taste


Replace all or some of the water with non-dairy milk of your choice to make it creamier.

Find A Recipe You Like

If you find you don’t like this vegan butternut squash soup recipe, try a different one! They vary significantly. 

If I learned anything from playing around with the ingredients it’s this: Don’t let one bad experience keep you from tasting something amazing!

We’d love to hear how you enjoyed this recipe of butternut squash soup. If you’re a genius in the kitchen and make your own adjustments, let us know! 

Looking for easy, healthy recipes you can make ahead? Sign up today for the LadyBoss® Pocket Personal Trainer!



Related Posts