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This Vegan Butternut Squash Soup with Corn might just be my favorite soup of the fall season. A silky smooth, naturally sweet base built from butternut squash, sweet corn, and red potatoes, seasoned with sage, thyme, and a whisper of nutmeg — it’s cozy, satisfying, and so good you’ll want to make it on repeat all season long.
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The combination of butternut squash and sweet corn is absolutely magical. The squash brings a mild, nutty sweetness that pairs beautifully with the pop of corn and the savory depth of classic fall herbs. Blended until smooth and finished with a splash of non-dairy milk, the result is a soup that tastes far more luxurious than its simple ingredient list suggests.
Ingredient notes and substitutions
- Butternut squash ~ The star of this soup! Butternut squash has a mild, nutty flavor with a natural sweetness that makes it perfect for a blended soup. Look for a squash that feels heavy for its size with a matte tan skin — this indicates ripeness. To save time, many grocery stores now sell pre-peeled and cubed butternut squash in the produce section. It’s a great shortcut that makes this recipe even faster.
To peel butternut squash: Cut off both ends, stand it upright on the flat base, and use a sharp chef’s knife to carefully slice off the skin from top to bottom. Then slice in half lengthwise and scoop out the seeds with a large spoon. Dice the flesh into roughly 1-inch cubes.
- Corn ~ I use frozen sweet corn kernels for convenience and because they’re available year-round. If you’re making this at the peak of summer or early fall when fresh corn is at its best, fresh corn cut straight from the cob is incredible — you’ll need about 2 ears for 2 cups of kernels. Buy organic frozen sweet corn if you can
find it. - Red potatoes ~ When blended, potatoes add body and a naturally thick, velvety texture to the base — no cream needed. Red or gold potatoes both work well here.
- Sweet onion ~ A sweet onion variety like Vidalia has a milder, more delicate flavor than a regular yellow or white onion and works great in this soup. That said, any yellow or white onion is a perfectly fine substitute.
- Herbs ~ Dried sage and thyme are the classic fall herb pairing that makes this soup taste seasonal.
- Non-dairy milk ~ Just half a cup stirred in at the end of cooking adds richness and smoothness to the finished soup. Any unsweetened, unflavored non-dairy milk works well — almond, cashew, oat, and light coconut milk are all great options.
- Olive oil ~ Just one tablespoon for sautéing. For an oil-free version, sauté the onion in ¼ cup of low-sodium vegetable broth instead.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Step 1: Sauté the onion.
Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Step 2: Add the vegetables and herbs.
Add the diced squash, potatoes, corn, sage, thyme, and salt. Sauté for 2-3 minutes, stirring to coat everything with the herbs.
Step 3: Add broth and simmer.
Add the vegetable broth and stir to combine. Increase the heat to bring to a full boil, then reduce to medium-low and simmer uncovered for 20 minutes, until the squash and potatoes are completely tender and easily pierced with a fork.
Step 4: Add milk and nutmeg.
Turn off the heat. Add the non-dairy milk and ground nutmeg and stir to combine.
Step 5: Blend until smooth.
Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and purée — work in batches and leave the lid slightly ajar with a towel on top to let steam escape. For a chunkier soup, blend just half or purée to your
preferred texture.
Step 6: Taste, adjust, and serve.
Taste and adjust salt as needed. Serve immediately topped with the optional roasted squash and corn garnish (see Pro Tips below) and a few sprigs of fresh thyme.
Variations
Make it chunkier: Purée just half the soup and leave the rest with texture — you’ll get a beautifully thick, rustic soup with chunks of squash and corn in a smooth base. Even better, reserve some of the corn before blending and stir it back in after.
Add roasted carrots: Roast diced carrots alongside the squash garnish and stir into the finished soup.
Add white beans: Stir in a drained and rinsed 15-ounce can of white beans before blending for extra substance.
Make it spicy: Add a pinch of cayenne or crushed red pepper flakes to the pot with the other vegetables for a warming kick.
Use different squash: Acorn squash or delicata squash work well as substitutes for butternut squash. Sweet potatoes are also a delicious swap — similar sweetness, even easier to peel and dice.
Make it richer: Use full-fat coconut milk instead of regular non-dairy milk for an extra velvety, indulgent result.
Pro tips and tricks
Buy pre-cut butternut squash. Most grocery stores sell it pre-peeled and diced in the produce section — it costs a little more but saves significant time and effort, especially on a weeknight.
Don’t skip the nutmeg. It’s just ⅛ teaspoon but it adds a subtle warmth that makes the soup taste more complex and complete. Add it off the heat at the end — cooking nutmeg too long can make it bitter.
Make the roasted garnish. It’s optional but recommended — roast ¼-½ cup each of diced squash and corn kernels at 400°F for about 10 minutes until caramelized and golden. Scatter over individual bowls just before serving. The contrast of textures between the silky soup and the chunky roasted garnish is wonderful.
Blend thoroughly. For the smoothest result, blend for a full 1-2 minutes. If using a countertop blender, work in batches and be careful with the hot liquid.
Make it ahead. This soup tastes even better the next day as the flavors deepen overnight. Make a double batch and freeze half for later.
Storage and freezing
Fridge: Store leftovers in an airtight container for 4-5 days. The soup may thicken slightly as it sits — add a splash of vegetable broth when reheating to loosen.
Freezer: Let the soup cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, adding a splash of broth as needed.
FAQs
Yes — you need to peel the squash before using it in this recipe. Cut off both ends, stand the squash upright on its flat base, and use a sharp chef’s knife to slice off the skin from top to bottom. Then slice in half lengthwise and scoop out the seeds. If this feels intimidating, just buy pre-cut butternut squash from the produce section — it’s a great shortcut!
Butternut squash should not taste bitter. If it smells acidic, tastes bitter, is leaking liquid, or feels soft and
mushy, it has gone bad and should be discarded.
Absolutely — a regular countertop blender works just as well and actually gives a slightly smoother result. Work in batches, fill the blender no more than halfway, and leave the lid slightly ajar with a folded kitchen towel on top to let steam escape safely.
More creamy vegan fall soup recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Butternut Squash Soup with Corn
Ingredients
- 1 tablespoon extra virgin olive oil or ¼ cup veggie broth
- 1 sweet onion diced
- 1 small butternut squash peeled and chopped (about 4 cups)
- 1 package (16 oz) organic frozen corn or 2 cups fresh corn kernels
- 2 red potatoes peeled and diced (about 2 cups)
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon salt or to taste
- ⅛ teaspoon ground nutmeg
- ½ cup unsweetened non-dairy milk I used almond. Cashew, light coconut, or oat milk would all work as well.
Instructions
- In large stockpot over medium high heat, sauté diced onion in olive oil (or ¼ cup vegetable broth) until translucent, about 4 to 5 minutes
- Add diced squash, potatoes, corn, sage, thyme, and salt and sauté 2 to 3 minutes.
- Add vegetable broth, stir, and increase heat to bring to a boil.
- Once mixture comes to a boil, lower heat to medium-low and simmer uncovered for 20 minutes until squash and potatoes are tender.
- Turn off heat. Add nutmeg and non-dairy milk.
- Using an immersion blender, purée the soup until smooth. Alternately, you can carefully transfer the soup to a blender to purée. Or if you prefer a chunkier soup, you can purée just half or none at all.
- Serve and Enjoy!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Barbara Baker
Super delicious and satisfying! A creamy chowder served with a thick slice of sourdough bread will warm any soul.
Jenn Sebestyen
I agree! Thank you, Barbara. So glad you loved it!
Mark
This soup is like a hug in a bowl. So, so good. I am going to try it again today and roast some carrots to put in as well.
Jenn Sebestyen
So glad you enjoyed it. The roasted carrots sound like a delicious addition! Thank you for your comment!
Camille Greenspan
Great tasting soup!
Jenn Sebestyen
Thank you, Camille! So glad you enjoy it!
Taylor Kiser
Mmm, this looks so cozy and delicious! Perfect dinner on a cool fall night!
Jenn S.
For sure.Thanks, Taylor! And it’s definitely chilly here today. Dropped about 20 degrees overnight. Can’t say I’m made about that. 🙂
Deryn
Droooling. I love that you added corn to this, I’ve never seen that before!! Great idea! I’ve been making so many soups lately so I’ll add this to the list!
Jenn S.
I’m all about the soups too. The corn is sooo good in here – it’s my fave part! I hope you love it, Deryn. Let me know if you try it.
Natalie Fegan
It’s spring here, not fall, but – for me – soup’s good ANY time!
And aside from the fact that here it’s Butternut Pumpkin, not squash (LOL), I’m very much looking forward to giving this one a try. 🙂
Thanks Jenn!
PS: What’s a ‘sweet onion’, please?
Jenn S.
Hi, Natalie. I love soup all year round too! Can’t go wrong. So is your Butternut Pumpkin the same as our Butternut Squash? Or just similar? A sweet onion – like a Vidalia onion – it’s my fave, but any white or yellow onion will work. Hope you love it!