Vegan Butternut Squash Soup | Rich & Creamy

Vegan Butternut Squash Soup | Rich & Creamy

I went all winter depriving myself of delicious soup– How could I have forgotten about soup?! Luckily, spring has held a damp chill in the air inspiring me to make something warm and comforting….. something like Butternut Squash Soup; effortless, vegan, delicious.

Gather around the Instant Pot for the sweet aroma of this squash soup.

How to Cut a Butternut Squash

I think butternut squash is wonderful, yet it can be a bit intimidating to work with. I know a lot of people will opt for the pre-cut packages but squash that idea (see what I did there?!). This process can be super simple and require just a few kitchen tools!

I will show you in pictures as well:


1) Skin the squash with a parer

2) Chop ends off and cut in half (lengthwise)

3) Scoop out the innards (keep the seeds to roast!)

4) Dice it up & it’s ready to go!

You Can Never Have Too Much Garlic

Really though, is there such a thing? I just love the smell of garlic, the taste of it– just love, love, love it! The benefits of garlic way outweigh any shame of reeking of it! Alright, rant over back to the soup!

At this point you will want to chop your garlic, onions, and ginger.

Add these three ingredients to your Instant Pot with a bit of water (or oil) and click ‘Saute’.

Once translucent you will want to add the remaining ingredients: butternut squash and all of your spices with about a cup of water!

Manually set your timer for 22 minutes, sit back & relax. Once finished, release pressure immediately (slowly)

On to the Creaminess

Next you will want to transfer your soup to a high speed blender along with your cashews, coconut cream, nutritional yeast and Miso. Blend until smooth.

Pour this concoction into bowl of choice and top with smoked paprika and cashews.

This soup would pair well with bread (yes!) or a nice light salad.

Vegan Butternut Squash Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4


  • 2 medium Butternut squash; cubed
  • 1 yellow onion; chopped
  • 1 green onion; chopped
  • 3 cloves garlic; chopped
  • 1 thumb ginger; chopped
  • 1 small apple (red, sweet variety)
  • 1 tbsp curry powder
  • 1 tsp nutmeg, cumin, sage, chili pepper flakes, turmeric
  • 1 8 oz can coconut cream
  • 4 tbsp nutritional yeast
  • 1 tbsp Miso
  • 1/4 cup cashews
  • sprinkle of smoked paprika
  • 1 tsp himalayan pink salt


  • In your Instant Pot add garlic, onions, ginger with 1/2 cup water. Set to Saute
  • Saute until translucent.
  • Add butternut squash, apple and spices. Set Manual cook time to 22 minutes
  • Release pressure and transfer to a high speed blender.
  • Add coconut cream, miso, nutritional yeast, salt and cashews. Blend until smooth.
  • Transfer to bowl of choice and top with cashews, smoked paprika and more green onion (if desired)

Mo’ Soup for You!

I would love to spread the love and cheer for soup! This took me 30 minutes start to finish (including the Instant Pot cooking time!).

I love cooking, but sometimes it is nice to not be obligated to stay in the kitchen!

Let me know what you think of this soup, and always more soup for you! (If you get this adverse reference, then heck yes!)

Happy Souping,


8 thoughts on “Vegan Butternut Squash Soup | Rich & Creamy”

  • Aaaww.. This looks lovely even without tasting it yet.

    First time I am coming across butternut squash soup and would love to give it a try, but do you think this will be okay for a year and 3-year-old? –Because of the nuts. Or would it be better to also blend the nuts in or totally skip them?

    I agree it’s really daunting cutting butternut squash and didn’t know I could use something like this for it. Now that I know better I am off to get one and save my self a lot of wrestle time with them squash!


    • There are nuts blended in with the soup and you can just forgo the ones on top. You know your babes better so if you are concerned at all, you can just not include them in the recipe. The soup will still taste amazing!

      Good luck!


  • Cant wait to try it this recipes for myself and see if it’ll be as delicious as you have described it. In a place where we don’t have butternut squash can I replace it with potatoes? I feel it’ll make another great and unique taste similar to that of the butternut squash. Thanks for revealing this secrets of butternut squash to us. I’ll try it ASAP

    • You can try! If you do potato, I would highly recommend not blending all of the potatoes, it will give the soup some substance and something for you to chew on!

      Have fun!


  • Hey Ciara,

    I wasn’t aware of this recipe. It looks like a great and easy soup to make. I will really bookmark this one and have it in mind for future reference. I’m not a very big fan of garlic, because it smells a lot. But, everyone has their own taste, so, someone else might like it more.

    thanks for a great post!


    • Hey Mario,

      Feel free to totally omit the garlic if it is not your fancy! I get that, I just LOVE it!

      Hope you enjoy,


  • Fast and easy to prepare. I will definitely try this out with the coconut cream and Miso, never tried it with those two. And of course, I don’t like reeking of garlic :), so I don’t do much garlic but this sound so yum and delicious, I can practically taste it in mouth just from looking at the picture. I bet  it’d go well with some toasted bread(that’s how I love it). Wouldn’t be a bad idea for some little dinner date with a few friends. Its nutritious, vegan and non vegan friends alike with definitely enjoy it. Thanks for sharing Ciara.

    • For sure– everyone will like it! 

      I love garlic (too much sometimes), and thankfully my boyfriend does too!!



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