Go Back
+ servings

Creamy Vegan Butternut Squash Soup with Spinach Pistou

A hearty + creamy Butternut Squash Soup that is velvety smooth and dairy free! Seasoned with garlic and thyme, packed with veggies and thickened with sourdough bread.

Course Soup
Cuisine American
Keyword butternut squash soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 230 kcal


  • 2 tablespoons extra-virgin olive oil
  • 2 medium carrots finely diced (about 1 cup)
  • 1 celery stalk finely diced (about 1/2 cup)
  • 1 medium onion finely diced (about 1.5 cups)
  • 3 large garlic cloves chopped
  • 1 Tbs chopped fresh thyme
  • Optional: 1/4 tsp chili flakes/red pepper flakes if you want a little kick
  • 2 Tbs tomato paste
  • 4 cups cubed butternut squash
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups crusty bread cubed into 1" pieces (country or sourdough)
  • drizzle of Butternut Squash Oil

Optional Pistou Topping:

  • 1 garlic clove chopped
  • Juice of 1/2 lemon
  • 2 cups fresh spinach loosely packed
  • 1/4 cup olive oil
  • 1/4 tsp Kosher salt
  • fresh ground pepper to taste


  1. Heat oil in a large soup pot over medium heat.
  2. Add carrot, celery and onion. Season with a generous pinch of salt and pepper. Cook until vegetables have begun to soften and onion turns translucent, 10 minutes.
  3. Add garlic, thyme and optional red pepper flakes. Cook an additional 2 min until garlic is fragrant. Add tomato paste and mix until completely combined.
  4. Stir in butternut squash, broth, salt and pepper.
  5. Bring to a boil, reduce heat, cover and simmer until squash is fork-tender, about 30-40 minutes.
  6. While the soup is simmering, cube the bread and set aside. Prep the pistou and set aside.
  7. When the squash is tender, add the bread cubes, cover and let sit for 5 minutes so the bread gets soggy in the broth.
  8. Transfer to a high speed blender (or use immersion blender) to purée soup.
  9. Season with additional salt and pepper if needed.
  10. Drizzle each bowl with Butternut Squash Oil and Pistou Topping.

Optional Pistou Topping:

  1. Chop garlic clove and place in a small Cuisinart with juice of 1/2 a lemon. Let sit for a few minutes. The lemon juice will tame the bite of the garlic. This is a great tip for making pesto too.
  2. Add spinach, salt and pepper. Blend together while slowly drizzling in the olive oil.
  3. Add 2 tsp to each bowl of soup.
Nutrition Facts
Creamy Vegan Butternut Squash Soup with Spinach Pistou
Amount Per Serving (1 g)
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.