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Vegan Butternut Squash Soup

Take an already vegetarian soup and go the extra mile. Taste just like the classic, only better. Recipe by Korilyn Martin
Makes 5 Servings
Hands-On Time: 
Total Time: 
About the Chef
I’m Kori - a home decor blogger who loves a good DIY and some home-cookin'! I love to create healthy recipes that my family enjoys and beautiful spaces for them to eat in! I live with my family on a small hobby farm where we do all things home…. Like raise small livestock, garden, canning, and maple syruping. We do all this while renovating our 1700s saltbox New England style home, one room at a time. You can check me out here: I hope to see you there!
Preheat the oven to 400° F
Place the whole butternut squash on a cookie sheet and bake in the oven until it’s soft and golden brown (about an hour). Put aside until it cools
Peel, dice, and boil the carrots to soften
Make the “roux” to thicken the soup. Heat 1/4 cup olive oil in a skillet on medium heat. When the oil is hot, add 1/4 cup of flour until the flour is completely saturated. Then slowly add in 1-1/2 cups of the veggie stock and whisk frequently. Be sure to bring to a boil and then reduce heat. The roux will thicken on standing
When cool, cut the butternut squash in half (the long way) and scoop out the seed to discard. Next, scoop out the meat and place in a high powered blender. You should have about 2 cups
Drain and add in your cooked carrots, the rest of your veggie stock, roux, 1/4 cup of brown sugar and blend
Add salt and pepper to taste and serve