Name: Creamy Vegan Carrot Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: US
Ingredients: 6 tablespoons cold-pressed olive oil; 1 medium white onion, chopped; 0.5 butternut squash - peeled, seeded, and cubed; 6 large carrots, peeled and chopped; 6 cups water; 2 cubes vegetable bouillon; 2 teaspoons diced ginger; 6 thin strips orange zest; salt and freshly ground black pepper to taste

Butternut Squash Soup

Vegan Carrot-Butternut Squash Soup

Aug 8, 2025
by Aaron Johnston
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

20 mins
COOK TIME

35 mins
TOTAL TIME

55 mins
SERVING

6 People
VIEWS

0

Embrace the vibrant flavors of autumn with this velvety smooth vegan soup. A symphony of sweet butternut squash and earthy carrots, delicately infused with ginger and brightened with a whisper of orange, makes for a comforting and nourishing bowl.

Ingridients

Adjust Servings

6 tablespoons cold-pressed olive oil

1 medium white onion, chopped

0.5 butternut squash - peeled, seeded, and cubed

6 large carrots, peeled and chopped

6 cups water

2 cubes vegetable bouillon

2 teaspoons diced ginger

6 thin strips orange zest

salt and freshly ground black pepper to taste

Nutrition

Carbohydrate

19 g
Fiber

4 g
Protein

2 g
Saturated Fat

2 g
Sodium

90 mg
Sugar

6 g
Fat

14 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

In a large soup pot, warm the olive oil over medium-low heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent (about 5 minutes). Be careful not to brown the onions, as this will alter the soup's flavor.

02

Step

5 mins

Add the cubed butternut squash and chopped carrots to the pot. Cook and stir for another few minutes, allowing the vegetables to lightly coat in the olive oil and begin to release their natural sweetness.

03

Step

2 mins

Pour in the water, then add the vegetable bouillon cubes, diced ginger, and orange zest strips. Increase the heat to medium and bring the mixture to a gentle simmer.

04

Step

20 mins

Cover the pot and let the soup simmer until the carrots are tender and easily pierced with a fork (about 20 minutes).

05

Step

2 mins

Carefully remove the orange zest strips and discard them.

06

Step

Using an immersion blender, puree the soup until it reaches a silky smooth consistency. Alternatively, transfer the soup in batches to a regular blender, being cautious when blending hot liquids.

07

Step

Season generously with salt and freshly ground black pepper to taste. Adjust the seasonings as needed to achieve your desired flavor profile. Serve hot and enjoy!

For a richer flavor, roast the butternut squash and carrots before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and slightly caramelized.
If you don't have vegetable bouillon, you can use vegetable broth instead. Adjust the amount of salt accordingly.
A swirl of coconut milk or a dollop of vegan sour cream can add extra creaminess and richness to the finished soup.
Garnish with toasted pumpkin seeds or a sprinkle of fresh herbs for added texture and visual appeal.

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Aaron Johnston

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.