This Creamy Vegan Sweet Dumpling Squash Soup is so easy to make, filling, and full of delicious squash flavor. Get ready for the absolute best vegan & gluten-free winter squash soup recipe!
Steps to make sweet dumpling squash soup:
Lately, I have been on a soup-making spree. It's the perfect way to have a hearty and healthy meal. Plus, there are really only four steps involved in making any roasted vegetable soup recipe at home:
Roast the squash
This is my go-to first step for many soup recipes because roasting brings so much flavor to vegetables. For example, in my Roasted Carrot & Cauliflower Soup, I start by roasting chopped carrots & cauliflower. This recipe is even easier because all you need to do is slice two dumpling squash in half, season, and bake them for 30-35 until the inside of the squash is soft and tender.
What does sweet dumpling squash taste like?
Sweet dumpling squash has a pretty mild and yes, sweet, flavor compared to many other squash varieties. It is one of those squash where you CAN eat the skin, but we are not using the skin for this recipe because we want a super smooth and creamy soup. Beyond soup, it would actually be a great squash to roast stuffed with your favorite rice or veggies.
Blend the squash & coconut milk
For that extra creamy texture, you're going to want a vegan soup made with coconut milk. If you have an immersion blender, you can save some cleanup and do the blending directly in your cooking pot. However, if you're like me and only have a standing blender, you're going to want to let your vegetables cool a bit and then blend them with coconut milk.
Can I use milk other than coconut milk?
You can, but the soup will be MUCH less creamy and thinner. Canned coconut milk has a very specific texture and consistency that makes this dumpling squash soup super creamy.
Add in veggie broth & spices, cook to thicken
Add some more seasoning and broth to your pot and bring to a boil. Then, turn down to a simmer and cook to thicken your soup. This step not only helps to warm up the soup, but it helps to thicken it a bit more too.
This is where you can be fun and creative. For this soup, I added fresh pomegranate seeds and kale chips following OhSheGlows Kale Chip recipe.
This soup has been one of my favorite meals to eat this winter. Enjoy this creamy, dairy-free, & healthy Sweet Dumpling Squash Soup!
More vegan soup recipes you will love:
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Creamy Vegan Sweet Dumpling Squash Soup
- 2 medium sweet dumpling squash halved (*about 3 cups of squash once cooked)
- 15 ounces can coconut milk
- ½-1 cup vegetable broth
- ¼-1/2 teaspoon chili flakes more or less depending on preferred spice level
- 1 teaspoon fresh lemon juice
- 1 teaspoon garlic powder
- salt & pepper to taste add salt to desired level
- 1 cup fresh pomegranate seeds
- 2-3 cups kale chips
- 4 Tablespoons roasted squash seeds
- Preheat your oven to 400F.
- Begin by taking your squash and cutting it in half horizontally to separate the top and bottom. Remove the seeds and stringy flesh from inside of the squash. Discard the seeds or wash and save them to roast as a topping.
- After the seeds are removed, coat the inside of the squash with a little cooking spray and season with salt and pepper to your liking. Lightly grease a large baking tray and place the squash on the tray with the skin facing up and hollow side facing down.
- Bake the squash for 30-40 minutes or until the inside is tender, soft, and easily pierced with a fork/knife. The size of your squash will influence the baking time, so check at the 30 minute mark. Once soft and easily piercable, remove the squash from the oven, flip over to release steam, and let cool.
- Once the squash has cooled enough to handle, scoop out the flesh and add into a blender. The amount can vary by the size of your squash, but you'll want to have around 3-3.5 cups of squash. Next, add in your canned coconut milk and blend with the squash until smooth. (If you have an immersion blender, you can keep the soup in the pot and use an immersion blender instead for this step).
- Pour the blended squash and coconut milk mixture into a large pot and add in your vegetable broth, chili flakes, garlic powder, fresh lemon juice, and as much salt and pepper as you would like. Stir to combine.
- Bring the pot of soup to a boil, then turn down the heat and simmer for about 5-10 minutes to thicken the soup. Remove from the heat and serve. Top with fresh pomegranate, kale chips, roasted squash seeds, or your choice of toppings. Enjoy!
- Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer 1 month. Soup can be reheated in the microwave or on the stove at low heat.
- If you'd like to roast the seeds as a topping for the soup, first rinse and dry them. Then, season to your liking with salt, pepper, oil, and spices. Roast at 300F for about 15-20 minutes or until the seeds start to pop. Let cool and then add to the top of your soup or eat as a snack
- I followed Oh She Glow's recipe for Kale Chips which is linked in this blog post.