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butternut squash soup with wooden spoon

Vegan Butternut Squash Soup

  • Author: hungrygirlinqueens
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Vegan
  • Method: Stovetop
  • Cuisine: Soup


 Light and flavorful vegan butternut squash soup is the perfect fall meal for a chilly day.




  • 23 pounds of butternut squash
  • 4 cups of broth
  • 1 large white onion, chopped
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 large apple, chopped
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon cayenne powder (optional)
  • salt to taste


  • one fennel bulb
  • 1/2 orange zest
  • 6 whole black pepercorns 
  • 1/2 cup white vinegar
  • 1/2 cup water 
  • 1 tablespoon sugar
  • 1 teaspoon salt



  1. In a large pot heat up oil and saute chopped onion until translucent. 
  2. Add garlic cloves, apple and butternut squash and continue to saute. 
  3. Add broth, cinnamon and brown sugar and let cook at medium heat until butternut squash is tender and cooked through.
  4. Use an emersion blender and puree the butternut squash until smooth. 
  5. Add cayenne and salt to taste.


  1. Chop and slice fennel into thin slices. 
  2. Zest orange peel. 
  3. Add sliced fennel, orange zest, and black peppercorns to a heat-proof glass jar.
  4. In a small saucepan heat up water, vinegar, sugar and salt until it comes to a boil. 
  5. Pour the hot vinegar mixture into the glass jar and leave covered for 30 minutes. 

Keywords: Vegan, butternut squash soup, quick pickled fennel