Roasted Butternut Squash Soup with Cashew Cream

Roasted Butternut Squash Soup with Cashew Cream

Prep Time: 15 min Cook Time: 60 min Total Time: 1 hr 15 min Servings: 6

As the temperatures are quickly dropping here in Chicago (fall is definitely here!), there is absolutely nothing that we crave more after a long day at work than a piping hot bowl of soup - and is there any dish more quintessential to fall then a rich, hearty butternut squash soup?! There are so many versions of this classic fall dish, and over the years, we’ve found ourselves loving bits and pieces of the various recipes we’ve tried. That said, we never found a version that we were completely happy with - at least until we started playing around with creating our own version! For our take on the classic, we built our recipe around the sweet and savory combination of sage, apple, shallots, and (of course!) oven-roasted butternut squash - trust us, this combination truly is a match made in heaven! And since everything goes into just one pot, this soup couldn’t be easier to make! So whip together a batch of this roasted butternut squash soup for a quick and easy dinner or make it ahead for next week’s meal prep - no matter how you use it, we guarantee you will love this recipe as much as we do!

Pairings:

Ingredients:

For Soup:

  • 1 medium butternut squash, peeled, seeds removed, and cubed

  • 1 shallot, finely chopped

  • 4 garlic cloves, minced

  • 1 apple, peeled and chopped

  • 2 celery sticks, chopped

  • 2 tbsp vegan butter

  • 2 tbsp fresh sage, chopped

  • 1 cinnamon stick

  • 2 tsp salt

  • 10-12 turns fresh-cracked black pepper

  • 6 cups low-sodium veggie broth

  • 1 bay leaf

  • 1/4 tsp nutmeg

For Cashew Cream:

  • 1 cup raw cashews

  • 3/4 cup unsweetened almond milk

  • 1 tbsp nutritional yeast

  • 2 cloves garlic, minced

  • 1 tbsp fresh-squeezed lemon juice

  • 1 1/2 tsp salt

  • Fresh-cracked black pepper to taste

Instructions:

  1. Preheat oven to 400° F (205° C). Line a baking sheet with parchment paper.

  2. Spread the cubed butternut squash over the lined baking sheet. Roast for 20-25 minutes or until the butternut squash is tender throughout when stabbed with a fork.

  3. Add cashews to a small saucepan and fill with water until cashews are fully submerged. Bring to a rapid boil and then reduce to a simmer. Simmer on low heat for 30 minutes, ensuring that there is enough water for the cashews to remain submerged.

  4. In a large soup pot, add the shallot, garlic, apple, celery, and butter. Sauté for 3-4 minutes or until veggies are tender. Add the roasted butternut squash and chopped sage. Sauté for 1-2 additional minutes.

  5. Pour in the veggie broth and add the cinnamon stick, salt, pepper, bay leaf, and nutmeg. Bring to a rolling boil and reduce to a simmer.

  6. Allow soup to simmer for about 20 minutes, tasting and adjusting seasonings as needed. While the soup is simmering, drain the cashews and give them a quick rinse. Add the cashews and remaining ingredients for the cashew cream to a high-speed blender and blend until it is extremely smooth. Taste and adjust seasonings as needed. Set aside. Tip: To save yourself some time, consider using a citrus press and a garlic press

  7. Fish out the cinnamon stick and bay leaf from the soup pot and set aside. Using an immersion blender, blend the contents of the soup pot until the veggies are broken down and a very smooth and creamy consistency remains.

  8. Taste and adjust seasonings as needed. Allow to simmer for 5 minutes, stirring constantly to prevent popping. Serve with a drizzle or dollop of cashew cream.

  9. Enjoy!

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