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Vegan butternut squash soup with coconut milk and mixed seeds, served in a beige bowl

Vegan Butternut Squash Soup

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This must be the smoothest and silkiest butternut squash soup ever! The secret to make it creamy, while keeping it vegan, is to add a some potatoes and a peeled zucchini.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Eloïse Jennes


  • 2 onions
  • 1 (1 kg) butternut squash
  • 4 small potatoes
  • 2 zucchinis
  • Olive oil
  • 1 pinch of salt and pepper
  • ½ teaspoon nutmeg
  • water enough to cover the vegetables


  • 4 teaspoon mixed seeds
  • 4 tablespoon full-fat coconut milk


  • Peel and dice the onion.
  • Peel the butternut squash*, the potatoes and the zucchini and cut them into pieces.
  • Heat a large pot with olive oil. When hot, sauté the onion until translucent.
  • Add the butternut squash. Sauté on high for 5 minutes.
  • Add the potatoes and the zucchini. Cover the vegetables with water**. Cook with the lid on for 45 minutes over medium heat. 
  • Blend the soup with a high power blender. Add a little vegetable broth or water for a thinner consistency.
  • Season with salt, pepper and nutmeg. If desired, serve with some coconut milk and mixed seeds.


*Use a potato peeler to peel the butternut squash if the skin is not too thick.
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