Last Updated on December 17, 2024 by Christin Gillespie

Creamy White Bean & Butternut Squash Soup is the perfect healthy vegan recipe for a chilly evening. This cozy, yet easy-to-make vegan butternut squash soup recipe gets its creaminess from protein-packed white beans, nutrient-filled cauliflower, and rich coconut milk. It’s ready in about 30 minutes & great for leftovers!

With the colder temperatures continuing, so do my soup recipes. This Creamy White Bean & Butternut Squash Soup is perfect for the chilly days. It’s super cozy, creamy, and totally delicious. It’s a warm bowl of soup that requires minimal fuss. All is required is a sheet pan, oven, & high-speed blender. However, don’t let the simplicity of this soup fool you. 

The white beans, cauliflower, and coconut milk, make this healthy vegan soup super rich + velvety. With the combination of roasted butternut squash and the warming spices, it’s the perfect consistency + sweetness.

This vegan butternut squash soup is truly one of my favorites. It’s a bake, blend, & serve type of recipe, that is healthy & will warm you right up!

Why You’ll Love This Creamy Vegan Soup Recipe

• The Perfect Cozy Meal: A super creamy soup recipe that everyone will love during the colder months. 
• Rich, Creamy, & Dairy Free: While there is no dairy in this butternut squash soup, it still embodies a super thick & creamy texture, thanks to the white beans, cauliflower, and coconut milk.
• Great for Meal Prep: This Creamy White Bean & Butternut Squash Soup stores well in the fridge, making it a great healthy recipe to meal prep for quick vegan dinners throughout the week.

Ingredients

• Organic White Beans: The beans are the staple for this soup and they’re full of healthy fats + plant-based protein. I used organic great northern beans, but you can certainly use any variety of organic white beans that you have on hand.
• Organic Butternut Squash: It wouldn’t be a butternut squash soup recipe without it! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
• Organic Cauliflower Florets: I love adding cauliflower, as it not only provides extra nutrients, but an irresistible creamy texture to the soup. You can use fresh or frozen !
• Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices & Herbs: Ceylon cinnamon, nutmeg, fresh sage, sea salt, and black pepper.
• Organic Pure Maple Syrup: Just a splash to amp up the sweetness.
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the vegan soup super creamy, without the heavy cream. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.
• Organic Low Sodium Vegetable Broth: To thin out the soup, the option to add low sodium vegetable broth or spring water is available. I prefer my soups super thick, so I usually don’t add any broth.

How To Make

1. Bake. Preheat oven to 425 degrees F. Add the peeled + cubbed butternut squash, cauliflower florets, chopped onion, and garlic to a baking tray lined with parchment paper. Roast for 20 – 25 minutes, flipping halfway.
2. Blend. Once the veggies are roasted, transfer to a high-speed blender, along with the remaining ingredients. Blend until smooth and creamy.
3. Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
4. Serve. Transfer the soup between bowls. Garnish with fresh sage, if desired. Enjoy!

Tips for Making this Vegan Soup Recipe Perfectly

• Organic Beans: I used organic great northern beans for this vegan soup recipe, but another variety of white bean will work, such as organic cannellini or organic navy beans. 
• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Organic Cauliflower: Both fresh or frozen cauliflower works perfectly for this recipe.
• Organic Vegetables: You can certainly sneak in some additional veggies to this soup. I would suggest roasted organic carrots or even roasted beets.
• Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.
• Organic Spices: Wanting to crank up the heat to your butternut squash soup? Add some organic cayenne pepper or organic red pepper flakes. I would start with ¼ teaspoon & to use with caution, because it’s spicy! 
• Organic Toppings: Don’t forget them! Top with your favorites. I love a drizzle of coconut milk and fresh sage!

Storing & Reheating

As mentioned above, this Creamy White Bean & Butternut Squash Soup is the perfect healthy + vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer soup to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Soup Recipes You’ll Love

• Creamy Red Lentil Sweet Potato Soup
• Roasted Sweet Potato Soup with Crispy Chickpeas
• Vegan Baked Potato Soup
• Vegan Moroccan Red Lentil Soup
• Vegan Mushroom Wild Rice Soup
• Vegan Pumpkin Carrot Soup with Crispy Chickpeas

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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