Incredibly flavorful with simple ingredients, this cozy vegan Butternut Squash Corn Soup will have you coming back for seconds. Silky smooth creamy soup base with no absolutely no dairy. You won’t believe how good this is!
Fall is officially here.
The temperatures dropped, we turned off the air conditioning, and out came my cute boots. And, of course, I got allllll the cravings for cozy soup!
This Vegan Butternut Squash Corn Soup might be my favorite soup recipe yet.
It’s such a delicious combination of flavors. It has a hint of sweetness from the naturally sweet corn and squash which balances nicely with savory fall herbs like sage and thyme.
Butternut Squash ~ Butternut squash boasts vitamin A, vitamin C, fiber, B vitamins, potassium, folate, vitamin K, omega-3 fats, and much more! It has a mild nutty flavor with a hint of sweetness.
Corn ~ I use frozen corn kernels for convenience. If you can get your hands on fresh sweet corn, you can certainly use that.
Corn sometimes gets a bad wrap as far as nutrition goes, but it absolutely can be a part of a healthy diet. Corn has B vitamins, phosphorus, potassium, fiber, and antioxidants. If you’re worried about GMO’s ask your local farmer how they grow their corn, make sure to buy fresh organic corn, or used organic frozen sweet corn (<- I have this in my freezer all year long!).
I love this article from Eating Well debunking some common myths about corn.
Potatoes ~ When blended, potatoes provide this soup extra creaminess.
Milk ~ Any non-dairy unsweetened, plain variety will work. I use almond, but cashew, oat or soy would all work well, too.
How to make the recipe
This delicious creamy soup could not be easier to make.
The hardest part is peeling and chopping the squash. I’ve gotten pretty good at it through the years and it only takes me a few minutes.
Here is a good tutorial for cutting and peeling a squash. Note: I prefer to use my chef’s knife to peel instead of a vegetable peeler, but use what you’re most comfortable with. If you’re worried about it, you can buy pre-chopped butternut squash in most grocery store produce sections these days.
- Chop the veggies
- Sauté the onions
- Add the remaining veggies and herbs
- Add the broth and simmer
Quick and easy!
While the soup is simmering, I like to roast additional corn and diced squash as a garnish for the soup. Plus, I love the difference in textures with the silky soup and the chunky veggie garnish. This step is totally optional.
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days.
You can also freeze this butternut squash soup. Let the soup cool completely before transferring to a freezer safe container or plastic zip-top bag. It should keep well for up to 3 months.
Yes, you need to peel the squash! I use a sharp chef’s knife to peel off the skin, but you can use a vegetable peeler if you prefer.
After peeling, slice the squash in half lengthwise and scoop out the seeds using a large spoon.
The mild nutty taste of butternut squash lends itself well to a variety of flavors. In this vegan butternut squash soup, I pair it with sage, thyme, nutmeg, and sweet corn.
For roasted squash, I love to use spices like cinnamon, chili powder, cumin, smoked paprika, and cayenne for a kick of heat.
Curry powder also works well with butternut squash.
Butternut squash should not be bitter. If it smells acidic, tastes bitter, is leaking fluid, or is soft and mushy, it’s not safe to eat and you should throw it away.
More vegan soup recipes
- Sweet Potato Cauliflower Soup
- Vegan Mushroom Soup
- Vegan Ramen Noodle Soup
- Black Eyed Pea Soup
- Vegan Broccoli Cheese Soup
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Butternut Squash Soup with Corn
- 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 bag (16 oz) organic frozen corn or 2 cups fresh corn kernels
- 2 red potatoes peeled and diced (about 2 cups)
- 4 cups vegetable stock
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon Himalayan pink salt or to taste
- ⅛ teaspoon ground nutmeg
- ½ cup unsweetened non-dairy milk I used almond. Cashew, lite coconut, or oat milk would all work as well.
- 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!
*Original recipe posted September 2014. Recipe, photos and content updated September 2018.