It’s that time of year again! Squash soup season. A creamy Vegan Squash Soup is the perfect comfort food for those chilly fall and winter days. It’s hearty, yet healthy, and best of all, it’s beautiful. While this time of year is often associated with indulgent foods, there’s no reason you can’t enjoy a delicious, hearty soup that just so happens to be vegan.
It Takes Only 7 Ingredients to Hear, “Oh Wow. This Looks Amazing!”
Yes, you read that correctly! This Creamy Vegan Squash Soup takes only 7 ingredients and can be made quickly with no chopping or dicing, using your favorite kitchen appliance, so it’ll probably even fit into those busy workday hours somehow (maybe).
The best part about this recipe? Granola isn’t just breakfast food anymore: It adds a lovely crunch with texture and color to wow the eye adding crunchy bits alongside creamy squash in every sip – who says there have got to be any leftovers?!
Here is What You Need
- 1 small squash or 1/2 large (40g)
- 1/4 cup macadamia nuts 👈🏻 Here is an Amazon link to purchase with a $3 off coupon
- (can sub cashews or omit if nut free)
- 1/4 tsp cinnamon 👈🏻 This is the brand I use for all the spices. I like that it’s in a refillable glass bottle.
- 1/4 tsp paprika
- 3/4 tsp thyme
- 4 cups vegetable stock 👈🏻 I use this vegetable base. The small jar stores easily, allowing quick and convenient stock at your ready, making it easy to save on food costs.
- Salt to taste
- Garnish
- Heart Healthy Granola . I recommend making the granola ahead of time. Store leftovers in jars for future use. If you are crazy busy and short on time use store bought granola (👈🏻 this brand on Amazon is closest to my recipe) and goji berries.
Find the full recipe with directions below.
How is this Soup so Creamy?
The rich creaminess comes from macadamia nuts, while the topping of granola gives it a nice crunch. Making it the perfect choice for your next holiday gathering.
And don’t worry, there’s an option to substitute cashews for the macadamia nuts (or omit the nuts altogether). So whether you’re vegan or just looking for a healthier option, this soup will satisfy everyone. Serve this soup with a side of crusty bread for a complete meal.
What Type of Squash is Best for this Recipe?
You might be wondering what type of squash to use in this recipe. I mean, there are so many options out there! But don’t worry; I’m here to help you navigate the squash world and figure out which one is best for this recipe. Trust me, with my years of experience cooking with squash, I know a thing or two about these little gourds. So read on and find out which squash best fits this Vegan Squash Soup!
This soup is so versatile that you can use any type of squash. In my experience, the Baby Doll Pumpkin has been one I’ve found myself drawn to when looking for an exciting flavor profile in a dish – its deep ribbing and sweet flesh make it perfect for pies or culinary delights alike! With this being said, however- squash availability varies by region
If you are unsure about what type of squash to use for your squash soup, check out this list of 35 Different Types of Squash.
Try These Soups Too!
If you loved this Vegan Squash Soup and you’re looking for more delicious, dairy-free, vegetable-based soups you are going to want to try these popular recipes:
- Lemony Chickpea Wild Rice Soup
- Creamy Vegan Mushroom Soup
- Purple Sweet Potato Soup
- Leek & Potato Soup
- Vegan Celery Root & Apple Soup
- Creamy Roasted Vegan Tomato Soup
- Hearty Vegetable Borscht
This creamy vegan squash soup is the perfect way to warm up on a cool autumn day. Packed with the flavors of fall, it’s hearty enough to satisfy without being heavy. And it’s so good, you won’t even miss the dairy! So give it a try today. I promise you won’t be disappointed.
Stay in Touch
This Vegan Squash Soup is a perfect fall meal. I’d love it if you could take photos of your finished dish and share them with me on @SusanCooksVegan! You can also find more recipes like these by following my other channels YouTube, Instagram, Facebook , Pinterest and Twitter. Don’t forget to leave feedback below after making this recipe so that we know what needs improvement – thanks for the lovely addition to our collection 😉
Thanks for the love, my friends!
Susan xox
The Creamiest Vegan Squash Soup You Will Ever Make
This blended creamy Vegan Squash Soup is the perfect comfort food for those chilly fall and winter days. It’s hearty, yet healthy, and best of all, it’s beautiful.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Bake, Blend
- Cuisine: Canadian, American
- Diet: Vegan
Ingredients
For Roasting
- 1 small squash or 1/2 large (40g)
- 1–2 tbsp vegetable oil
- salt and pepper
For the Soup
- 1/4 cup macadamia nuts 👈🏻 Here is an Amazon link to purchase with a $3 off coupon (can sub cashews or omit if nut free)
- 1/4 tsp cinnamon 👈🏻 This is the brand I use for all the spices. I like that it’s in a refillable glass bottle.
- 1/4 tsp paprika
- 3/4 tsp thyme
- 4 cups vegetable stock 👈🏻 I use this vegetable base. The small jar stores easily, allowing quick and convenient veg stock at your ready, making it easy to save on food costs.
- 1/2 tsp salt or to taste.
For the Garnish
Heart Healthy Granola. I recommend making the granola ahead of time. Store leftovers in jars for future use. If you are busy and short on time, use store-bought granola (👈🏻 this brand on Amazon is closest to my recipe) and goji berries.
Instructions
Note: If not using a powerful high-speed blender, place macadamia nuts in a bowl with boiling water for 20 mins or leave overnight to soften
- Preheat your oven to 425F. Ensure the oven rack is in the middle.
- Prepare the Squash: Thoroughly clean the outside. Insert a large sharp knife into the top and halve the squash through the centre. Use a spoon to scoop out the seeds and discard them.
- Transfer the squash to the large baking sheet, drizzle with 1-2 tablespoons of vegetable oil, and sprinkle generously with salt and pepper. Roast for 20 minutes or until the squash is tender and caramelized on the edges. Set aside to cool.
- Once cool enough to handle, scoop 40g of squash into a high-speed blender or large pot on medium/low heat along with the remaining ingredients. Using a hand-held blender if needed, blend on high until the soup is smooth and hot.
- Garnish with Heart Healthy Granola
Notes
Refriderate leftovers in a sealed container for up to 3 days. Freeze for up to 3 months.
