5 from 1 vote
Bowl of vegan butternut squash soup in a white bowl garnished with diced roasted quash and corn kernels. Two rustic metal spoons lie nearby.
Vegan Butternut Squash Soup with Corn
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Vegan Butternut Squash Soup w/ Corn - incredibly flavorful with simple ingredients, this cozy soup will have you coming back for seconds. Silky smooth creamy soup base with no absolutely no dairy. 

Course: Entree, Soup
Cuisine: dairy free, gluten free, oil free option, soy free, vegan
Keyword: best butternut squash soup recipe, easy butternut squash soup, healthy butternut squash soup
Servings: 4
Calories: 200 kcal
Author: Jenn Sebestyen
Ingredients
  • 1 tbsp extra virgin olive oil (or 1/4 cup veggie broth)
  • 1 sweet onion (diced)
  • 1 small butternut squash (peeled and chopped) (about 4 cups)
  • 16 oz bag of organic frozen corn (or 2 cups fresh corn kernels)
  • 2 red potatoes (peeled and diced) (about 2 cups)
  • 4 cups vegetable stock
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1 tsp Himalayan pink salt
  • 1/8 tsp ground nutmeg
  • 1/2 cup unsweetened non-dairy milk (I used almond. Cashew, lite coconut, or oat milk would all work as well)
Instructions
  1. In large stockpot over medium high heat, sauté diced onion in olive oil (or 1/4 cup vegetable broth) until translucent, about 4-5 minutes

  2. Add diced squash, potatoes, corn, sage, thyme, and salt and sauté 2-3 minutes.

  3. Add vegetable broth, stir, and increase heat to bring to a boil. 

  4. Once mixture comes to a boil, lower heat to medium-low and simmer uncovered for 20 minutes until squash and potatoes are tender.

  5. Turn off heat. Add nutmeg and non-dairy milk. 

  6. 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. 

  7. Serve and Enjoy!

Recipe Notes

~ I like to roast additional squash and corn as a garnish for this soup. I roast about 1/4 - 1/2 cup of each at 400 degrees Farenheit for about 10 minutes. Sprinkle a little on top of each individual bowl of soup just before serving. However, it's delicious as is if you don't want the chunky garnish!

 

Nutrition Facts
Vegan Butternut Squash Soup with Corn
Amount Per Serving
Calories 200 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 248mg 10%
Potassium 592mg 17%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 8g
Protein 4g 8%
Vitamin A 70%
Vitamin C 48%
Calcium 12%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.