About this recipe
This creamy butternut squash soup is paired with sage-infused grilled cheese croutons for the ultimate cozy dinner. The soup is naturally vegan, made with butternut squash, tomatoes, onion, and garlic. The grilled cheese croutons are crisp on the outside, gooey on the inside, and add the nostalgic comfort of a soup-and-sandwich combo in every spoonful.
Why You’ll Love This Recipe
- Comfort food made lighter: creamy, dairy-free, but still rich and flavorful.
- Two favorites in one bowl: soup + grilled cheese.
- Weeknight friendly: ready in about 30 minutes.
- Freezer-friendly: make a big batch and save some for later.
- Kid-approved: the grilled cheese croutons make veggies fun. You can easily make a grilled cheese sandwich for dipping.
Ingredient Notes
For the soup
- Vegetable broth or water, if that’s what you have.
- Butternut squash: fresh or store-bought, pre-diced. In a pinch, canned pumpkin puree works.
- Tomatoes, fresh or canned, diced.
- Onion + garlic
- Dried oregano + chile de árbol
For the grilled cheese
- Fresh sage, pairs beautifully with squash; basil or parsley also work.
- Bread: sourdough, no-knead 3-ingredient bread, or your favorite loaf.
- Cheddar, vegan or regular– Violife or Daiya melt well; swap with regular cheddar if not vegan.
- Use butter or mayonnaise for a crispier crust.
How to make the best butternut squash soup
- Sauté your veggies. In a large soup pot or Dutch oven, add olive oil, onion, and garlic, and cook until translucent, about 3 minutes.
- Now, add your spices. Add the salt, oregano, and dried chiles, and stir until the oregano releases its aroma and all the flavors have developed, about 1 minute.
- Add more vegetables. Add the tomatoes and butternut squash, let them brown for two minutes, and add your liquid of choice.
- Cook. Cover and let it simmer for 10-15 minutes until the vegetables are super soft. Remove the chile and set it aside.
- Blend. Use an immersion blender or blender to blend until creamy and perfect. If using a blender, blend in batches to prevent overprocessing. Return the pot to the stove and add the chile again.
Best tips to make your soup
- Go to this video to learn how to cut butternut squash.
- It is best to cook the vegetables in less liquid and add more after to thin them out.
- If you do not have time to peel and chop squash, buy it precut from the store.
- Store in an airtight container in the fridge; it will last up to a week. Do not store it with grilled cheese.
- This soup is 100% freezable.
Make the Grilled Cheese Croutons
- Butter bread slices, fill with cheese and sage, and grill until golden brown.
- Cut into cubes to top the soup.
Serve
Ladle the soup into bowls, drizzle with olive oil, crack fresh pepper, and crown with grilled cheese croutons.
Frequently asked questions
- Do I need to peel my butternut squash for soup? Yes, you always have to peel your butternut squash if you are going to cook it in the pot. But you can definitely roast it with the skin on and then scoop the flesh out.
- How do I thicken my butternut squash soup? Add pumpkin puree and blend with silken tofu, a can of white beans, or a cornstarch slurry.
- What should the vegan squash soup be served with? Serve it with a simple green, quinoa, or autumn Panzanella.
Variations
- Extra protein: Blend in a can of white beans or silken tofu.
- Spiced version: Add curry powder or smoked paprika.
- Non-vegan: Use regular cheddar or Gruyère.
Home Cook to Home Cook Tips
- Cook the veggies in less liquid, then thin with more broth to reach your perfect consistency.
- Store soup separately from the grilled cheese—otherwise, the croutons get soggy.
- Freeze without the croutons for up to 3 months.
- Make the grilled cheese in advance, cool, and store at room temp; toast before serving for crunch.
Vegan Butternut Squash Soup with Grilled Cheese Croutons
This recipe for butternut squash with vegan grilled cheese croutons soup is to die for. Creamy, flavorful, and perfect for a cozy night.
Equipment
- immersion blender or blender
- soup pot or dutch oven
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 onion roughly chopped medium size
- 3 cups butternut squash, diced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 dried chile de arbol
- 4 tomatoes chopped into large pieces or 1 15 oz diced ctomato can
- 4 cups vegetable stock
For the grilled cheese
- 4 slices bread
- 2/3 cup cheddar cheese I use vegan
- 2 teaspoon butter vegan
- 6 fresh sage leaves
For serving
- Freshly ground black pepper to taste
- drizzle olive oil
Instructions
- Sautee your veggies. Add olive oil, onion, and garlic until translucent in a large soup pot or dutch oven. About 3 minutes.
- Now, add your spices. Add the salt, oregano, and dried chiles and give it a stir until the oregano releases its aroma and all the flavors develop for about one minute.
- Add more vegetables. Add the tomatoes and butternut squash, let them brown for two minutes, and add your liquid of choice.
- Cook. Cover and let it simmer for 10-15 minutes until the vegetables are super soft. Take the chile out and leave it aside.
- Blend. Use an immersion blender or blender to blend until creamy and perfect. If you are using a blender, blend in batches. Return to the pot and put the chile in again.
Grilled cheese sandwich croutons
- Preheat a grill or grill pan over medium-high heat. Spread one side of each slice of bread with vegan butter or your favorite condiment. Place 2-3 slices or about 1/3 cup of shredded cheese on top of one slice of bread. Close the sandwich with the other slice of bread, condiment side up, and put two sage leaves. Grill the sandwich for 2-3 minutes per side or until the bread is toasted and the cheese is melted.
Serve
- Ladle the soup into bowls, drizzle with olive oil, and sprinkle with a pinch of salt and freshly ground pepper.Top with the sage grilled cheese sandwich cut into pieces.
Notes
- Go to this video, to learn how to cut butternut squash.
- It is best to cook the vegetables in less liquid and add more after to thin them out.
- If you do not have time to peel and chop squash, buy it precut from the store.
Nutrition
Serving: 1servingCalories: 230kcalCarbohydrates: 25gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 13mgSodium: 1001mgPotassium: 518mgFiber: 4gSugar: 7gVitamin A: 8612IUVitamin C: 28mgCalcium: 167mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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