Easy Butternut Squash Soup
This roasted butternut squash soup recipe is creamy, sweet and fully satisfying. Subtle spices and herbs bolster the flavors of squash and cashews. This simple butternut squash soup has become a house hold staple recipe for our family. This is one recipe that I love to have in my back pocket – especially on work nights – because it is quick and easy and packed with nutrition. This is a good “clean eating” meal as it is just a few ingredients and does not need anything more added to it to make it taste delicious. This is a seriously quick and healthy dinner that you and your kids will love.
This winter squash soup is made with butternut squash but can feature a variety of different squash such as hubbard or acorn. This spin on the classic butternut squash soup is just as tasty but with some elements that make this recipe unique, delicious and a healthier option.
In this iteration, I omit real dairy and opt for the equally good tasting plant-based alternative. I made this recipe to be a vegan butternut squash soup because it is so easy to add cashews instead of dairy and reap the vast nutritional benefits of cashews. I use cashews to add the creamy and fatty elements that regular dairy cream would provide. Cashews are a superfood and squash is equally amazing, both adding a host of benefits to your health and energy. I find that this recipe is super easy to keep clean and healthy because it packs a punch in flavor and the consistency is naturally great, not needing any improvement. This is a healthy butternut squash soup recipe you can feel proud to make and eat!
There are tons of squash recipes, but there is something about the humble yet mighty squash soup that speaks pure comfort and nourishment to the body and soul. Transforming this amazing, hearty and flavorful vegetable into a soup is one of the best ways to enjoy its unique flavor and textures. Squash harmonizes with spices and herbs perfectly.
Read on to learn how to make this roasted butternut squash soup recipe.
Ingredients for Vegan Squash Soup
- Butternut, hubbard, acorn or yellow squash
- Cashews
- Garlic granules
- Crushed hot red pepper flakes
- Dried thyme
- Sea salt
Ingredient quantities and notes:
- 5 cups of of cooked squash
- 1.5 cups of soaked cashew
- 3 cups water
- 1/2 tsp crushed red pepper flakes
- 1 tsp dried garlic granules
- 1/2 tsp dried thyme
- Salt to taste
Preparation:
Soak cashews in water. Make sure they are fully submerged as they absorb the water, they will expand twice in size.
Instructions for Simple Butternut Squash Soup
- Cut the squash in half, cross section, brush with olive oil and cook in the oven at 400 degrees Fahrenheit for 35-40 minutes. Check the squash by slicing through the thickest section with a knife to make sure it is cooked through. Once the squash is done cooking remove it from the oven and allow it to cool before handling it.
- After the squash has cooled, scoop out the center that contains seeds and strings, discard this part. Scoop out the rest of the squash center and put it in a high speed blender. Discard the leftover outer skin.
- Add the soaked cashews, water, crushed red pepper flakes, thyme, dried garlic granules and salt to the blender.
- Blend all ingredients together on high for approximately 50 seconds.
- Garnish with a drizzle of cream, smoked paprika or red pepper flakes.
Notes:
-You can use a variety of different squash or use multiple different for the same batch of soup. In this I used butternut – which I think is essential – and also acorn and yellow squash because it is what I had and I wanted to use a few different kinds to play with the flavor profile. Butternut is my favorite because the flavor is robust and sweeter, the texture is nice and the color is bright and alluring. Color matters, we eat with our eyes and enjoy attractive looking food. If you would like to make your squash soup brighter in color you can add turmeric for a deep yellow/orange tone or beet juice to make a more pink orange color.
-If you have an allergy to cashews, there are several other options for the cream element in this recipe. You can use any plant-based cream. I suggest Nut Pod’s creamer, which tastes just like the real thing. Squash soup with coconut milk is another option to make a vegan squash soup. One vegan option for cream that is friendly for people with a nut allergy is oat cream. You could always omit the nut based cream altogether and just do a pureed squash soup.
-If you prefer another spice over what is listed above, try it out and let me know how it was. I have tried sage and found it good but my favorite for this particular recipe is dried thyme.
-Omit the crushed red pepper if you’re not a fan of spicy foods.
-Winter squash, sometimes called autumn squash are grown during the hotter months but get their name because they over winter well as they can stay 6+ months stored in a cool dark place.
-The cream element in this recipe – provided by the cashews – helps this soup to feel like butternut squash bisque, which tastes amazing with a nice bread like a baguette or sour dough bread for dipping. Or even better, served in a bread bowl!
-Butternut soup is a cost effective dinner option as squash provides a lot of bang for your buck in its large size and heartiness to make a satisfying meal.
-Easy butternut squash soup is great for week nights as it only takes a couple minutes to put together after the squash is cooked.
Alternatives and additional options:
-Swap out any of the spices for ones you prefer more, have access to or can procure from your own garden.
-Garlic – Sauté fresh garlic instead of the dried granules.
-Cream – Almonds, coconut cream, oat or real dairy cream.
-Red pepper flakes – Increase, decrease or omit altogether. Alternative options are cayenne, jalapeño or a hot sauce like sriracha.
Additions – Pumpkin, sweet potato, carrot, apple are all great additions that can be added to squash soup.
-Garnish with whatever you love or grow yourself!
Health Benefits:
Squash are an incredible source of nutrients and densely packed with minerals. They are particularly high in Vitamins A, C, and B’s. The level of antioxidants has been shown to be extremely high, this is protective to the cells from damage and stress. Squash are an excellent food for nourishing and fueling your body. They provide critical carbohydrates that are food and energy for your brain, muscles and organs. Skin, hair and nails is another area that squash are known for improving health and vitality. Squash are very easy on the digestive system and can be a great option for people with a sensitive stomach.
Cashews offer many amazing nutritional elements that benefit your body and mind. Some notable benefits that have been recorded are stability in blood sugar(which helps with energy and stamina), heart health and reversing nutrient deficiencies. They are packed with vitamins minerals, essential fatty acids and antioxidants.
If you make this homemade roasted squash soup please comment or rate below. If you amended this recipe to suit your preferences let me know how you enjoyed it and if you recommend it as something to try. If you would like, share this creamy butternut squash soup recipe to your Pinterest or socials, I appreciate it! You can follow my food journey on my Pinterest account at Molé in the Wall or by subscribing to my email list.
If you like this recipe, you may also enjoy this Mexican Stuffed Sweet Potato recipe!
I hope you love this roasted butternut squash soup recipe!
