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Creamy Butternut Squash Soup

This soup is the perfect addition to any fall dinner menu. Dairy-free, gluten-free, and vegan - yet creamy and comforting beyond belief. Enjoy this simple, tasty, and healing meal!
Course Main Course


  • 2 large organic onions chopped
  • 10 organic garlic cloves minced
  • ½ Tbsp Miyoko's butter or coconut oil
  • 2 cups water
  • 1 large butternut squash chopped
  • Spices to taste suggested: thyme, black pepper, basil
  • Fresh cilantro to taste
  • Alfalfa sprouts for serving


  1. In a large soup pot, saute the onions and garlic in the miyokos vegan butter or coconut oil on low.
  2. When the onions and garlic have browned, add the water and butternut squash. Simmer for 30 minutes.
  3. Add spices, such as thyme, black pepper, basil, and cilantro. Let it cool in the pot.
  4. Pour into a blender and blend until smooth.
  5. Serve with more cilantro and alfalfa sprouts. Enjoy!

Recipe Notes

For this recipe, I used Miyoko's Vegan Butter.