Vegan Sausage & Butternut Squash Soup

Sausage & Butternut Squash Soup recipe served in a bowl.

Sausage & Butternut Squash Soup 🥣 (V🌱)

Yayyy!! It’s almost officially fall in the IG northern foodie-sphere. I’m celebrating by roasting squash & transforming it into the most delicious soup🧡🧡🧡

Have you ever roasted a whole butternut squash? Or how about a head of garlic? Check recipe below for ALL the delicious details…

Sausage & Butternut Squash Soup recipe served in a bowl.

Vegan Sausage & Butternut Squash Soup

It’s almost officially fall in the IG northern foodie-sphere. I’m celebrating by roasting squash & transforming it into the most delicious soup.
4.85 from 13 votes
Total Time: 1 hour
Course: Dinner, Lunch
Cuisine: American-Inspired
Keyword: Creamy Vegan Soup, Plant-Based Butternut Squash Soup
Author: Sara
Servings: 3


  • 1 med butternut squash approx 3lbs
  • 1 small head garlic
  • 2 tbl butter
  • 1 lb vegan sausage links roughly crumbled using hands or back of fork, casings removed
  • 1 small onion sliced into half moons, approx 1 1/2 cups
  • small red potatoes sliced, approx 1 cup
  • 1 large carrot cut into matchsticks, approx 1 cup
  • 2 cups no ch’kn broth sub veggie broth
  • 1 tsp celery seeds
  • 1/2 tsp nutmeg
  • 1/2 tsp curry powder
  • salt and pepper to taste
  • 1/2 cup non-dairy cream cheese room temp
  • 1/2- 1 cup non dairy milk


  • To Roast Butternut Squash: slice in half using a sharp knife, scoop out seeds & stringy fibers, cut off the head of garlic, brush squash with olive oil & inside cavity. Place garlic head cut side down inside one of the cavities. Season with s/p. Place on baking tray & roast in preheated oven at 400 F till caramelized & fork can easily pierce through depth (approx 60-80 min). Let cool. Skin should peel off easily.
  • In a blender, combine squash & squeeze garlic from its skin into mixer. Add 1/2 cup of broth. Blend till smooth.
  • For Sausage: in a large pot or dutch oven: heat 1 tbl butter on med heat. Add sausage to pan, cook till browned (approx 10 min). Set aside.
  • In the same pot over med heat, add the remaining butter, when warmed add onion, carrots, & potatoes, season s/p. Cook 8-10 min till onion is soft & golden. Scraping up any brown bits from sausage for added flavor. Add 1 tbl water if it pot gets to dry.
  • Next, add puréed squash, seasonings, & remaining 2 1/2 cups broth, making sure veggies are covered with liquid. Bring to a boil, then simmer on med/low heat covered 20-30 min till carrots are tender & flavors meld. Mix occasionally.
  • Turn off heat, add cream cheese, mix till combined. Add milk to achieve desired consistency.
  • Serve Soup with sausage crumbles on top. Enjoy!!!
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3 thoughts on “Vegan Sausage & Butternut Squash Soup”

  1. 4 stars
    It was good! Love the roasted garlic in there. Not sure about the celery seed though-I may reduce or eliminate it next time.

    Still a warm, comforting and hearty soup.

  2. 5 stars
    I omitted the celery seeds and noted that you need three cups of broth, not two. I used Field Roast apple sausage and cut it into slices. Definitely want to make this soup again! Thank you!

Comments are closed.

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