Vegan Cream of Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 161.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 582.7 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 10.4 g

View full nutritional breakdown of Vegan Cream of Squash Soup calories by ingredient
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Made with powdered soy milk, this soup is thick and creamy. Made with powdered soy milk, this soup is thick and creamy.
Number of Servings: 6


    1 medium-large butternut squash, peeled and cubed
    .5 c. powdered soy milk
    .5 c. nutritional yeast
    2 qt. water
    Spices to taste


Peel and cube the squash, remove all seeds. Cube size is up to you, but .5 inch cubes make for easy eating in the soup. Put the squash in a 3 qt. (or larger) pot. Add enough water to just barely cover the top of the squash. Place on stove and bring to a boil. Reduce heat and simmer until soft, about 25 minutes.

Add a few spices to taste. Try .5 tsp. powdered ginger, with .5 tsp. sage and .5 tsp summer savory. A little hot sauce gives some extra zing.

After the squash is soft, remove heat. Scoop out about 1/2 of the squash & water, placing it in a blender (be careful, it's hot!). Add the powdered soy milk and nutritional yeast, and blend it all together for up to a minute. You might need to add the powdered items in stages, or even do two batches, to get everything mixed.

Pour the blended creamy mixture back into the pot, mix well, and put back on medium-high heat just until it starts to simmer again. Remove from heat.

Let cool as needed, then serve in a large soup bowl.

This soup will get thicker as it sits, so consider a little less powder if you don't want it too thick.

Our local store only carries vanilla-flavored powdered soy milk, but it works fine. You could skip the nutritional yeast and just use the soy milk, if desired. Another variation on this recipe is to use actual soy milk, rather than the powder. This works, and can provide more soup (slightly thinner, too). Avoid boiling the soy milk.

Number of Servings: 6

Recipe submitted by SparkPeople user GBNEWBY.

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