How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegan Carrot-Butternut Squash Soup?

You need 9 ingredients. The key ingredients include: 6 tablespoons cold-pressed olive oil, 1 medium white onion, chopped, 1/2 butternut squash - peeled, seeded, and cubed, 6 large carrots, peeled and chopped, and more.

Is Vegan Carrot-Butternut Squash Soup suitable as soups & stews?

Yes, Vegan Carrot-Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Vegan Carrot-Butternut Squash Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Carrot-Butternut Squash Soup Recipe

Name: Vegan Carrot-Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons cold-pressed olive oil; 1 medium white onion, chopped; 1/2 butternut squash - peeled, seeded, and cubed; 6 large carrots, peeled and chopped; 6 cups water; 2 cubes vegetable bouillon; 2 teaspoons diced ginger; 6 thin strips orange zest; salt and ground black pepper to taste

Warm up with this hearty Vegan Carrot-Butternut Squash Soup recipe. Made with cold-pressed olive oil, white onion, carrots and water. Easy step-by-step …

This Vegan Carrot-Butternut Squash Soup relies on simple, everyday ingredients such as cold-pressed olive oil, medium white onion, chopped, water and cubes vegetable bouillon. It comes together quickly and makes 4 servings, at about 431 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

6 tablespoons cold-pressed olive oil
1 medium white onion, chopped
1/2 butternut squash - peeled, seeded, and cubed
6 large carrots, peeled and chopped
6 cups water
2 cubes vegetable bouillon
2 teaspoons diced ginger
6 thin strips orange zest
salt and ground black pepper to taste

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Quick Info

Servings
4 servings
Calories
431 kcal
Category
Soups & Stews

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