The Best Vegan Butternut Squash Soup Recipe to Make this Thanksgiving
Warm up with a bowl of this vegan butternut squash soup.

The Best Vegan Butternut Squash Soup Recipe to Make this Thanksgiving

Round out your Thanksgiving menu with this vegan butternut squash soup recipe. The plant-based soup features coconut milk and pepitas.

Creamy squash soup is an autumn staple, but so often it is made with heavy cream. We’ve tinkered around and created a coconut milk twist that provides a lighter, vegan version of the classic. Fresh ginger adds a bit of dynamic spice, and thyme provides that floral earthiness we love. Serve as a Thanksgiving appetizer to round out the menu—your sweet potato pecan pie will be an excellent callback.

Make This Vegan Butternut Squash Soup Recipe For Thanksgiving

Prep Time: 15 minutes | Cook Time: 20 minutes | Makes 8 servings

Ingredients:

1 medium yellow onion, diced
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 ½ teaspoons salt
1 teaspoon black pepper
2 pounds 8 ounces butternut squash, peeled and cubed
2 stems thyme, plus more for garnish
2 ½ cups (600ml) vegetable stock
1 can (400ml) coconut milk
½ cup pepitas (pumpkin seeds), toasted

Preparation:

  1. In a large pot over medium heat, saute onion, ginger, and garlic in a splash of olive oil. Season with salt and pepper, then add the butternut cubes and thyme and boil for 5 minutes. 
  2. Pour in vegetable stock and coconut milk. Reduce to a simmer and continue cooking for 15 minutes, or until squash begins to break down. 
  3. Remove soup from heat and use a blender to puree until smooth. Taste and season with additional salt and pepper as needed. 
  4. Serve the soup topped with toasted pepitas, thyme, and a splash of coconut cream.