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–+ servings
Vegan Butternut Squash Soup served in white bowls
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5 from 6 votes

Vegan Butternut Squash Soup

A silky, warmly spiced squash soup. Feel free to increase the amount of fresh ginger if you want the soup to have a bit more kick.
Prep Time15 minutes
Cook Time10 minutes
Soaking Time1 hour
Total Time1 hour 25 minutes
Course: Soup
Cuisine: American
Keyword: vegan
Servings: 8 people
Author: Marissa Stevens

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 large onion cut in to 1/2 inch chunks
  • 1 large butternut squash peeled and cut in to 1 1/2 inch chunks
  • 1 medium sweet potato cut in to 1 1/2 inch chunks (no need to peel)
  • 4 large cloves garlic smashed and peeled
  • 6 cups vegetable broth
  • 3 inch piece fresh ginger peeled and finely grated
  • 1/8 teaspoon nutmeg preferably freshly grated whole nutmeg on a microplane
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup raw cashews
  • pumpkin seeds to taste, optional

Instructions

For the Soup

  • Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.
  • Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil. After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.
  • Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If you're using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.
  • If desired,

To Make Cashew Cream

  • Soak 1 cup raw cashews in enough water to cover for at least 1 hour and up to 24 hours. Drain cashew water and add cashews to a blender pitcher. Add enough fresh water to cover by 1 inch and blend until smooth. 

To Serve

  • Ladle soup into bowls and serve with a swirl of cashew cream and a sprinkle of pumpkin seeds.

Nutrition

Calories: 235kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 873mg | Potassium: 571mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14350IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 2mg

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