Roasted Butternut Squash Soup with Cashew Cream
 
Prep time
Cook time
Total time
 
This soul-soothing roasted butternut squash soup with cashew cream is delicious and simple. Flavored with a touch of ginger and turmeric it's sure to delight foodies and health nuts alike. Gluten-free. Vegan.
Author:
Recipe type: soup, side-dish
Serves: 6
Ingredients
  • 1 medium butternut squash (about 3 cups if you prefer to buy it diced)
  • 2 tablespoons extra virgin olive oil
  • 1 shallot or small onion, chopped
  • 2 garlic cloves, minced
  • 1-inch fresh, peeled ginger, grated
  • 1 teaspoon dried turmeric (or use 1-inch fresh if available) (optional)
  • 1 (32-ounce) container of reduced sodium vegetable stock (or chicken stock if not vegeterian)
  • Freshly ground peppper
  • Salt to taste (add ¼ teaspoon at a time)
  • For cashew cream:
  • 1 cup cashews, soaked in filtered water for 3 hours
  • ½ - ¾ cup water (start with ½ cup and increase depending on desired consistency)
  • Juice of ½ lemon
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut squash in half and scoop out seeds. Place skin-side down on a roasting pan lined with foil for easier cleanup. Drizzle with ½ of the olive oil. Roast for about an hour, until tender when pierced with a fork. If it starts to get too brown but is not yet tender, lower the heat and cook a little more slowly for a longer period of time.
  3. After roasting, heat the other tablespoon of olive oil over medium heat in a Dutch oven or stock pot. Add shallots or onion and garlic saute for a few minutes, until fragrant. Next add the ginger and turmeric and saute for another couple of minutes.
  4. Scoop out the roasted squash and add that too. Then pour in the stock. Bring to a boil and then reduce heat and simmer for about 30 minutes without a lid.
  5. Meanwhile, make cashew cream. Simply drain and rinse the soaked cashews. Place into a high-speed blender with water, lemon juice, and salt and blend until smooth and creamy. Taste test and adjust seasoning accordingly. Transfer to a small bowl.
  6. Use a stick blender to puree the soup. (If you don’t have a stick blender you can transfer to a blender in batches, but let it cool slightly first so you don’t burn yourself.)
  7. Season with salt and pepper to taste. Start with ¼ teaspoon of salt at a time, stir, taste, and repeat until desired taste is achieved.
  8. Serve with cashew cream, roasted chickpeas, and parsley. Store extra in the refrigerator for up to 4 days or freeze for longer storage.
Notes
Topping suggestions:
Roasted sea salt or turmeric chickpeas (you can make your own or use store-bought)
Roasted pumpkin seeds
Plain Greek yogurt (instead of cashew cream if not dairy-free or vegan)
Fresh, chopped parsley
Side Suggestions:
Fresh bread or crispy crackers
Green salad with protein source
Recipe by Hälsa Nutrition at https://halsanutrition.com/roasted-butternut-squash-soup-cashew-cream/