Thanks for joining me! I hope you find the videos helpful and I’m glad you’re here. Enjoy this recipe, but don’t forget to check out these other two recipes from my 3-part Thanksgiving mini-series to make your plant-based holidays yummy!

I’ve always loved a good soup. Thick, creamy soups, minestrone, wild rice, tortellini (before I became a plant-based eater), chilis. I have to admit, though, the creamy soups with just the right amount of veggie pieces left have my heart. Maybe it’s because I usually have homemade bread to sop up the soup or perhaps some other reason. Either way, this is a newly created favorite, especially when paired with my Soft and Fluffy Dinner Rolls (Click HERE for the recipe). 

Watch the Creamy Butternut Squash Soup video above or scroll down to get the recipe.

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Soft and Fluffy Dinner Rolls — VEGAN, DAIRY-FREE, OIL-FREE:

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CREAMY BUTTERNUT SQUASH SOUP RECIPE (Vegan/Plant-Based/Dairy-Free)

1/2 of one butternut squash, peeled and cubed

2 medium-large carrots, scrubbed and chopped

2 stalks celery, chopped

4 medium gold potatoes, chopped

1 small onion, chopped

1 tsp salt

1/2 tsp pepper

2 tsp dried ground/rubbed sage

1/2 tsp allspice

2 cups water

1 15 oz. can of coconut milk

3 QUART INSTANT POT DIRECTIONS (would work with a larger Instant Pot if you want to multiply the recipe or cook as is):

Turn the “Sauté” function on and add a few TBS water. Chop onion, add to pot, and stir occasionally while chopping other veggies for a couple of minutes. Turn off the “Sauté” function.

Scrub, peel, and chop vegetables, adding them to the Instant Pot, careful to not fill past the “Max Fill” line. All vegetables are different sizes, so if you get to the line but still have a little squash left, for example, you can save it for a different dish.

Add all other ingredients EXCEPT for the canned coconut milk.

Put the lid on, make sure it’s set to seal—not vent—then turn on high pressure and set the cook time to 25 minutes.

Once the pot is done cooking, let it release pressure naturally if you have the time. Take off the lid, add the coconut milk and stir.

At this point, you can blend some in a hot-food-safe blender, mash with a potato masher, or leave as is—feel free to make it your own. I always opt for the potato masher and like to have lots of pieces of vegetable in the soup. Some like it completely creamy.

Salt and pepper to taste and it’s ready to be served up.

I’ve never made this on the stovetop, but changing the technique a little should still result in a delicious soup. I would start by sautéing the onion in a little water or broth, then keeping the heat low while you add the other ingredients, stirring occasionally and reserving the canned coconut milk. Turn up the heat to medium, stir somewhat frequently to prevent sticking, and you might need to adjust the water, remembering you still will add the 15 oz can of coconut milk. Once the squash, potatoes, and carrots break apart easily, add in the coconut milk, stir, then follow the mashing/blending/salt and peppering instructions above.