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A variety of vegan squash recipes including roasted butternut squash, stuffed acorn squash, and spaghetti squash pasta.

Vegan Squash Recipes! 15 Easy & Healthy Dinner Ideas

A smooth, cozy, dairy-free soup made with roasted butternut squash, garlic, and coconut milk. Perfect for healthy weeknight dinners and fall meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Soup / Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups butternut squash, peeled and cubed
  • 1 tbsp olive oil (for roasting)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • ½ cup coconut milk
  • 1 Salt to taste
  • 1 Black pepper to taste

Equipment

  • Baking sheet
  • Large soup pot or saucepan
  • Cutting board
  • Sharp knife
  • Spoon (for removing seeds)
  • Measuring cups and spoons
  • Blender or immersion blender

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place cubed squash on a baking sheet, drizzle with olive oil, and toss.
  3. Roast for about 30 minutes until tender and slightly caramelized.
  4. Heat a pot over medium heat.
  5. Add chopped onion and cook until soft (about 5 minutes).
  6. Add garlic and cook for 30 seconds.
  7. Add roasted squash to the pot.
  8. Pour in vegetable broth_ Simmer for 10 minutes.
  9. Blend using a blender or immersion blender until creamy.
  10. Stir in coconut milk. _ Season with salt and pepper.
  11. Ladle into bowls and add desired toppings. Serve warm.

Notes

Serving Suggestions

  • Crusty bread or toast
  • Side salad
  • Roasted chickpeas
  • Grain bowls

Notes & Tips

  • Roasting enhances the sweetness and depth of flavor
  • Add curry powder or cumin for a warm spice twist
  • For extra protein, stir in white beans before blending
  • Adjust the thickness with more broth or water

Storage

Refrigerator: Up to 4 days in an airtight container
Freezer: Up to 3 months
Reheating: Warm on stovetop or microwave, add water if too thick