Creamy Vegan Winter Squash and Zucchini Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This winter squash soup is so easy to make and has added zucchini making it veggie packed. It’s vegan but so creamy and delicious you won’t miss the dairy!
This soup is quickly made in a blender after you roast the veggies. You can even roast the day before and get this blended in 5 minutes!
Much like a vegan butternut squash soup, this blender made soup is a perfect meal that the whole family will love. Pair it with a vegan grilled cheese for the ultimate comfort food!
Ingredients
Soups are magical. They’re easy to make, delicious, and can serve as a complete filling meal all in one bowl. This squash and zucchini soup is loaded with satisfying Winter flavors to cozy up with.
These healthy, whole food ingredients make up this creamy & delicious recipe:
- Winter Squash
- Onion
- Zucchini
- Cashews
- Seasonings
How To Make Winter Squash Soup
- Roast the squash.
- Add the rest of the veggies and roast some more.
- Blend everything.
- Serve!
Recipes to Serve with Winter Squash Soup
As I mentioned, this soup is filling enough to be a meal on its own, but it also goes well with these salads for the classic soup & salad combo:
Flavor Tips
- You can use any combination of winter squashes you like, as long as you use the same total amount. Try a mix of butternut squash, acorn squash, spaghetti squash, and pumpkin.
- Add in more veggies for extra flavor and nutrition like peppers, carrots, or mushrooms.
- Pack in even more health by adding shredded greens like spinach or kale.
- Top the soup with sunflower or pumpkin seeds for some extra texture.
- Add a drizzle of Vegan Sour Cream on top for more flavor.
- Sprinkle some Vegan Parmesan on top!
Preparation Tips
- Make sure to chop the squash into uniform pieces so they cook evenly.
- You can also skip the chopping part by using frozen prepared squash.
- Roasting the squash and veggies in this zucchini squash soup creates its rich and complex flavor. You can cook them another way if you prefer but it will definitely change the flavor up.
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder
- You can use a standard blander or immersion blender to mix the soup but it won’t come out as creamy.
- High speed blenders heat up the soup which makes it so easy! If you don’t have one, just heat the soup in a saucepan on the stove until warm.
Storage Tips
- This vegan squash soup keeps well and the flavor is amazing even days later making it a perfect meal prep recipe. Make up a big batch and portion it out into single servings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can also freeze this soup. Pour it into a freezer safe container, lay a sheet of plastic wrap against the top (to prevent freezer burn) and seal tightly. Freeze for up to three months.
- Reheat defrosted soup in the microwave or on the stovetop.
Common Questions
What is winter squash?
Some popular varieties of Winter squash are: butternut squash, acorn squash, spaghetti squash, and pumpkin. Winter squash has a tougher skin than Summer squash.
Are butternut squash and winter squash the same thing?
Yup! Butternut squash is a type of Winter squash.
Is Winter squash soup good for you?
It sure is! The ingredients in this vegan squash soup are filled with vitamins, minerals, and offer antioxidants that can help with inflammation. This recipe in particular is a good source of vitamin A, vitamin C, potassium, calcium, fiber, and even protein.
Is the skin on Winter squash edible?
Yes, the skin is safe to eat, although it is quite thick and tough which most people don’t enjoy eating. It is best to peel the tough exterior away. You can remove the skin before cooking, or roast the squash with the skin on then scoop out the insides.
Can you freeze Winter squash soup?
Yes, it will keep up to three months in the freezer, just seal it well in a freezer safe container. I like to add a layer of plastic wrap right up against the soup to help prevent freezer burn.
What flavors go with Winter squash?
Classic flavor pairings for winter squash include cinnamon, brown sugar, maple syrup, cloves, nutmeg, honey cardamom, sage, rosemary, thyme, and bay leaf,
More Winter Squash Recipes
When Winter squash is in season I like to use it as much as possible! These other vegan recipes feature a variety of Winter squash:
- Pasta with Roasted Butternut Squash
- Butternut Squash Bisque
- Vegan Butternut Squash Chili
- Vegan Spaghetti Squash Soup
Creamy Vegan Winter Squash and Zucchini Soup
This winter squash soup is so easy to make and has added zucchini making it veggie packed. It's vegan but so creamy and delicious you won't miss the dairy!
Servings: 4
Calories: 278kcal
Ingredients
- 2 pounds winter squash , chopped (about 5 cups)
- 1 ½ teaspoons sea salt
- 2 teaspoons smoked paprika
- Drizzle of oil or broth if oil free , to sauté
- 1 cup zucchini , chopped (about 1 medium zucchini)
- 1 cup sweet onion , chopped
- 4 cloves garlic , chopped
- 1 tablespoon fresh thyme
- ¾ cup cashews , see note
- 4 cups veggie broth , low sodium if needed
- Sunflower or pumpkin seeds for garnish , optional
Equipment
Instructions
- Preheat oven to 400 F/ 205 C
- Place squash, salt, smoked paprika and oil (or broth) on a parchment lined baking sheet. Roast for 20 minutes.
- Once done, add zucchini, onion, garlic and thyme with the squash. You can mix around with a spatula if you want. Bake another 25 minutes.
- Remove and allow to cool a few minutes. Add the mixture into a blender, being careful not to get burned.
- Add the cashews and broth to the blender and blend until smooth.
- If you have a high speed blender, you can blend until hot and serve right away. You can also warm in a pot on the stove.
- Garnish with seeds if desired.
Notes
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- You can use any combination of winter squashes you like, as long as you use the same total amount.
- Make sure to chop the squash into uniform pieces so they cook evenly.
- Recipe makes about 7 cups, serving size is around 1 3/4 cups.
Nutrition
Calories: 278kcal | Carbohydrates: 42g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 939mg | Potassium: 1132mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24746IU | Vitamin C: 59mg | Calcium: 143mg | Iron: 4mg
