Vegan Autumn Squash Soup

Last Updated on December 17, 2024 by Christin Gillespie

The perfect fall soup recipe in a bowl. This velvety smooth Vegan Autumn Squash Soup is made with roasted butternut squash, pumpkin puree, sweet carrots, warming spices, and creamy coconut milk. It’s a vegan copycat version of the Panera Bread soup, but is full of wholesome ingredients!

If this soup recipe doesn’t scream fall, I don’t know what does. It’s filled with roasted butternut squash, pumpkin puree, carrots, curry, cinnamon, and some coconut milk. The soup flavors are sweet & savory, while having the perfect velvety smooth consistency – the color says it all.

It is super easy to make – easier than getting in your car to order it from Panera. Maybe…lol. It’s a bake, blend, & serve type of recipe that will warm you right up.

Even though it’s not the exact recipe, I can guarantee you that it is healthier, while still embodying similar characteristics of Panera’s Autumn Squash Soup. So enjoy this creamy squash soup from the comfort of your own home this chilly season or anytime of the year for that matter!

Why You’ll Love This Soup Recipe

• Full of Fall Flavor & Loaded with Nutrition: This soup is full of fall vegetables & sweet + savory spices.
• Quick & Easy: Simply roast the veggies & throw in a high-speed blender, along with remaining ingredients. This vegan dinner recipe comes together in under 45 minutes.
• A Healthy Vegan Version: Since Panera’s Autumn Squash Soup recipe is not vegan, this is your opportunity to try it for yourself.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Butternut Squash: It wouldn’t be squash soup without it! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
• Organic Carrots: Adds the perfect amount of sweetness to this vegan soup, as well as adds some extra nutrients.
• Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
• 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 Full-Fat Unsweetened Coconut Milk: This is essential to make the autumn squash soup recipe super creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton.
• Organic Low-Sodium Vegetable Broth: In addition to the coconut milk, we’ll be adding some veggie broth to get things blended.
• Organic Coconut Sugar: To add a bit of sweetness to this squash soup recipe.
• Organic Spices: A blend of curry powder, ceylon cinnamon, and nutmeg are used to spice up this soup.

How To Make

1. Bake. Preheat oven to 400 degrees Fahrenheit. Add the diced butternut squash, peeled carrots, chopped onion, and garlic, to the baking tray lined with parchment paper. Roast for 30 minutes, flipping halfway.
2. Blend. When the vegetables are done roasting, transfer to a high-speed blender, along with the remaining ingredients.
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 and a drizzle of coconut milk, if desired. Enjoy!

Tips for Making this Soup Perfectly

• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• 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.
• Organic Vegetables: Feel free to add in even more veggies! I think adding some cauliflower to the mix would pair deliciously! You may need to add more broth though.
• Organic Protein: If you want to add some protein to this vegan squash soup recipe, add in a can of organic white beans or top with roasted chickpeas.
• 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! 

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the soup cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 5 days. 

Freezer Storage. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

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. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pumpkin Recipes You’ll Love

• Vegan Pumpkin Falafel Bowls
• Pumpkin Spice Cold Brew Smoothie
• Vegan Pumpkin Mac and Cheese
• Vegan Pumpkin Dal
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Pumpkin Yogurt Protein Smoothie

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.

Print