This Creamy Vegan Sweet Dumpling Squash Soup is so easy to make, creamy, and can be made with 8 simple ingredients. Get ready for the absolute best vegan & gluten-free winter squash soup recipe!
*Recipe originally shared January 2019 and updated October 2023*
Lately, I have been on a soup-making spree! Between my cozy Spinach Artichoke Gnocchi Soup and Vegan Lentil Soup, there is no shortage of hearty and healthy soup recipes over here.
What does sweet dumpling squash taste like?
Sweet dumpling squash has a pretty mild and yes, sweet, flavor compared to many other squash varieties.
While you CAN eat the skin, we are removing it for this recipe because we want a super smooth and creamy soup.
Beyond soup, it is also a great squash to roast stuffed with your favorite rice or veggies, similar to my Vegan Wild Rice Acorn Squash.
Ingredients:
Ingredient notes:
- Full-fat coconut milk: Canned coconut milk has a very specific texture and consistency that makes this dumpling squash soup super creamy.
- You can substitute for other non-dairy milk, but keep in mind the soup will be less creamy.
- Vegetable broth: I prefer to use vegetable bouillon paste mixed with water vs. buying store-bought vegetable broth. It lasts way longer, tends to be more flavorful, and is more affordable!
How to make sweet dumpling squash soup
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.
To roast the squash start by slicing the squash in half and removing the stringy inner flesh and seeds. Then, add the squash to a baking tray and spray the inside of each squash with cooking oil and season with salt & pepper.
Flip the squash over and bake at 400F for 35-40 minutes until the insides are soft and the squash is beginning to brown and caramelize.
Then, flip over and let cool before blending with the other soup ingredients.
Blend the squash and soup ingredients
Scoop out the inside of roasted squash halves and add them to a large pot or Dutch oven.
Then, add the coconut milk, vegetable broth, fresh lemon juice, garlic powder, and chili flakes to the pot. Use an immersion blender to blend all the ingredients together until smooth.
If you don't have an immersion blender, you can also add all of the soup ingredients to a high-speed blender and, once blended, add it to a pot to heat.
Cook soup to thicken & season
Once blended, heat the soup over medium heat for about 10 minutes to thicken. This also warms up all the soup ingredients and gives the soup a deeper yellow color.
Once thickened, I recommend adding salt & pepper to your liking.
Add toppings & serve
The final step is to add toppings to this vegan squash soup!
For this soup, I added fresh pomegranate seeds and crispy kale chips with a dash of nutritional yeast for more flavor.
FAQ & Tips:
What other toppings can I add to this soup?
While I love this soup with pomegranate and kale chips, here are a few other ideas:
- Roasted Broccoli (try my spicy lime broccolini even!)
- Hemp seeds (for a great crunch and a boost of protein)
- Roasted pumpkin seeds (also provide a great crunch)
- Apple slices for a fresh twist
- Roasted Sriracha Chickpeas (brings a little spice to this dish!)
How do I store sweet dumpling squash soup?
This soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
Reheat in the microwave or stovetop until warmed throughout to enjoy!
I truly can't wait for you to try this easy, creamy, and Vegan Sweet Dumpling Squash Soup. Enjoy!
-TSG
More vegan soup recipes you will love:
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Creamy Vegan Sweet Dumpling Squash Soup
Ingredients
Soup ingredients
- 2 medium sweet dumpling squash halved (*about 4 cups of squash once cooked)
- 14 ounce can full-fat coconut milk
- 1 cup vegetable broth *more for a thinner soup
- 1 Tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon chili flakes more or less depending on preferred spice level
- salt & pepper to taste add to the desired level
Toppings (optional)
- 1 cup fresh pomegranate seeds optional
- 2-3 cups kale chips optional
- 4 Tablespoons roasted squash seeds optional
Instructions
- 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 flesh 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 hollow flesh facing down and the outer skin facing up.
- Bake the squash for 35-40 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 each half over to release steam, and let them cool.
- Once the squash has cooled enough to handle, scoop out the flesh and add to a large pot or Dutch oven. The amount can vary by the size of your squash, but you'll want to have around 4 cups of squash. Next, add in your canned coconut milk, vegetable broth, lemon juice, garlic powder, chili flakes, salt, & pepper.
- Use an immersion blender to blend all the soup ingredients directly into the pot. Alternatively, you can add the ingredients to a high-speed blender and blend until smooth, then pour into a large pot.
- 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!
Notes
- Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 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
Julia says
So good, and a lot easier than I thought it was going to be! I’d never made a squash soup before, but this will definitely not the the last time I make it! Loved this soup!!! I topped it with the pomegranate and kale chips and it made it that much better! Thank you! 🙂
Megan Horowitch says
Thanks for sharing! The toppings definitely make it even better 🙂
Jill says
Mmm mmmm good.
Audrey Tanner says
Best squash soup ever
I made it exactly like it said
THANKYOU
Megan Horowitch says
You're so welcome, so glad you liked it!