Name: Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 5 h
Cuisine: American
Ingredients: 1 cup (100g) fresh cranberries (do not use frozen); 3/4 cup (180ml) water; 3/4 cup (150g) granulated sugar for syrup; 1/2 cup (100g) granulated sugar for coating; Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor); 1 large egg beaten with 1 Tablespoon milk (egg wash); 1 (15-ounce) can (425g) pumpkin puree; 3 large eggs; 1 and 1/4 cups (250g) packed light or dark brown sugar; 1 Tablespoon (8g) cornstarch; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground or freshly grated nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon fresh ground black pepper; 1 cup (240ml) heavy cream; 1/4 cup (60ml) milk

If you’re craving a seasonal delight that’s cozy, comforting, and oh-so-satisfying, I’ve got a treat for you! This Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe will become your go-to for chilly nights or anytime you want to warm your soul with a bowl of pure goodness. I absolutely love how this soup balances the natural sweetness of butternut squash with earthy sage and the satisfying crunch of toasted pepitas. Trust me, you’ll want to keep this one on repeat.

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Why You’ll Love This Recipe

Ultra Creamy Texture: Made without dairy but still silky and smooth thanks to blended squash and coconut milk.
Flavorful Herbal Notes: Fresh sage adds a warm, earthy depth that perfectly complements the natural sweetness.
Nutty Crunch Boost: Toasted pepitas bring a satisfying texture contrast and a boost of nutrition.
Simple and Fast: You’ll be amazed at how quickly this soup comes together, making it perfect for busy weeknight dinners.

A pumpkin pie sits in a white pie dish, the pie has a golden-brown crust with a wavy edge. The pumpkin filling is smooth and deep orange-brown in color. On the top are several small, leaf-shaped pastries in a golden brown color, placed mainly in the center. Bright red cranberries are scattered around the leaves, some dusted lightly with white powder that looks like sugar. The pie dish is on a wooden surface with a silver knife nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe comes from a handful of fresh, wholesome ingredients that work beautifully together. When shopping, I always pick a firm, evenly-colored butternut squash and fresh sage leaves for the best aroma and flavor.

Butternut squash: Look for a medium-sized squash with smooth skin and no soft spots; it’s easier to peel and roast.
Yellow onion: Provides a mild sweetness and base flavor that enhances the soup without overpowering.
Fresh sage: The star herb here — choose fragrant leaves for that signature warmth.
Garlic cloves: Nothing beats fresh garlic for depth and aroma.
Vegetable broth: Use a good-quality broth for richness; homemade or store-bought both work well.
Coconut milk (full fat): This is the secret to the creamy texture without dairy – full fat gives the best silkiness.
Olive oil: For roasting and sautéing; extra-virgin is my pick for flavor.
Pepitas (pumpkin seeds): Toasted for a crunchy finish that’s perfectly nutty.
Salt and pepper: Essential seasonings to balance and elevate all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this soup is — you can easily adjust it based on what you have in your pantry or what flavors you enjoy. Don’t hesitate to make it your own!

Add a kick: I often stir in a pinch of cayenne or smoked paprika for a subtle heat that wakes up the flavors.
Swap garnishes: Instead of pepitas, toasted walnuts or pecans also add a lovely crunch — my family appreciates the variation.
Herb swap: If sage isn’t your thing, fresh thyme or rosemary also pair beautifully with squash.
Make it gluten-free or low-FODMAP: This recipe is naturally gluten-free, and you can easily adjust broth choices to suit dietary needs.

How to Make Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe

Step 1: Roast the Butternut Squash to Boost Flavor

Start by peeling and dicing your butternut squash into roughly 1-inch cubes. Toss them with a drizzle of olive oil and a pinch of salt, then spread them on a baking sheet. Roast in a preheated 400°F (200°C) oven for about 25–30 minutes until tender and caramelized at the edges. Roasting really develops the natural sweetness and adds a deeper, richer flavor to the soup that you simply can’t get from boiling.

Step 2: Sauté Aromatics and Sage

While your squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add finely chopped onion and garlic, cooking until soft and fragrant, about 5 minutes. Next, toss in chopped fresh sage leaves and let them release their perfume—it’s heavenly. This step builds the flavor base, so don’t rush it!

Step 3: Combine and Simmer

Once the squash is out of the oven, add it to the pot with the aromatics. Pour in your vegetable broth, bring it to a gentle simmer, and let everything meld together for 10 minutes. This gives the flavors a chance to become best friends and makes blending easier.

Step 4: Blend Until Silky Smooth

Using either an immersion blender right in the pot or carefully transferring to a countertop blender, puree the soup until silky smooth and creamy. Then stir in the canned coconut milk for richness. Adjust salt and pepper to taste—you’ll notice the soup really sings at this point!

Step 5: Toast Pepitas and Garnish

In a dry skillet over medium heat, toast pepitas until they just start to pop and turn golden brown—watch closely so they don’t burn! Sprinkle these over each bowl just before serving to add a delightful crunch and nutty contrast.

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Pro Tips for Making Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe

Peeling butternut squash easily: Use a sturdy vegetable peeler, and if you struggle, soften the squash by microwaving it for 1-2 minutes first.
Roast for flavor: Roasting the squash before simmering adds caramelized sweetness that boiling just can’t match.
Blending caution: Cool your soup slightly before blending if using a countertop blender to avoid steam burns.
Toasting pepitas: Keep the heat medium-low and stir frequently so they toast evenly and don’t burn.

How to Serve Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe

A slice of pumpkin pie sits on a white plate over a white marbled surface, showing two layers: a light golden crust at the bottom and a smooth, orange pumpkin filling on top. The pie edge is decorated with two brown, leaf-shaped cookies positioned near the thicker crust. On the pumpkin filling, there is a white dollop of whipped cream, surrounded by red and purple sugared cranberries placed on the plate and pie. A silver fork with a small piece of pie is resting on the right side of the plate. In the background, a white square bowl filled with sugared cranberries is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the toasted pepitas, I love adding a little drizzle of high-quality olive oil or a swirl of coconut cream for an extra touch of luxury. If you’re feeling fancy, a sprinkle of freshly cracked black pepper or crispy fried sage leaves adds a gorgeous finish and flavor pop.

Side Dishes

This soup is pretty hearty on its own, but pairing it with crusty artisan bread or a fresh green salad rounds out the meal nicely. My family goes crazy when I serve it alongside some garlicky roasted Brussels sprouts or a simple quinoa pilaf.

Creative Ways to Present

For special gatherings, I like serving this Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe in mini pumpkin bowls— just hollow out small sugar pumpkins for an autumnal presentation that impresses every time. For a casual night, beautiful rustic bowls with a scattering of pepitas and fresh sage on top do the trick.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and your soup will stay fresh and tasty for up to 4 days. Just make sure to cool it completely before sealing to keep that fresh flavor intact.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. Portion it into freezer-safe containers or bags (leave some room for expansion), and it will keep up to 3 months. When I’m ready to enjoy it again, I just thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems a bit thick after refrigerating or freezing, simply stir in a splash of vegetable broth or water to bring it back to your preferred consistency.

FAQs

Can I make this Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe without coconut milk?

Yes! While coconut milk gives the soup its signature creaminess and subtle sweetness, you can substitute it with unsweetened almond milk or cashew cream for a different but still delicious texture. Just keep in mind that coconut milk also adds body, so your soup might be a bit lighter without it.
How do I peel and chop butternut squash safely?

Butternut squash can be tough to peel, so use a sharp, sturdy vegetable peeler. Cutting the squash in half lengthwise first can stabilize it while peeling. To chop, carefully cut off the ends, then slice the squash into manageable chunks before dicing. If you prefer, microwaving it for a couple of minutes first softens the skin to make peeling easier.
What can I use instead of fresh sage?

If you don’t have fresh sage on hand, dried sage works in a pinch—use about a third of the amount since dried herbs are more concentrated. Alternatively, fresh thyme or rosemary can provide a lovely aromatic depth to complement the butternut squash.
Can I make this soup ahead of time?

Absolutely. In fact, the flavors often deepen after a day. Store it in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat gently to keep the creaminess intact.
Are the pepitas necessary?

While not absolutely necessary, toasted pepitas add a wonderful crunch and nutty flavor that I adore. If you’re nut-allergic or want a different texture, toasted seeds like sunflower or even a sprinkle of crispy shallots work great.

Final Thoughts

This Creamy Vegan Butternut Squash Soup with Sage and Pepitas Recipe has become one of my all-time favorites for so many reasons. It’s simple enough to throw together after a busy day but special enough to serve when guests come over. The combination of sweet, earthy, and nutty flavors — plus that velvety texture — never fails to comfort and delight. I can’t wait for you to try it and hear how much you love it as much as we do around here. Consider this your new kitchen hug in a bowl!