This roasted butternut squash soup is pure feel-good food. It’s a delicious, cheerful soup that the whole family will love. Cashew cream and roasted chickpeas provide extra flavor, crunch, and nutrition.

It’s been a cold and snowy week here in the Northeast, but it’s still winter after all, and that’s what it’s supposed to be like! Lots of fun for the kids, and I like it—at least until the end of the month. After that, I’m ready for spring!

Butternut Squash: Not Just for Fall

Speaking of winter, we often think of butternut squash as a fall vegetable. Yes, that’s typically when this vitamin A and C-packed veggie is harvested, but like root vegetables, winter squash stores well all winter long. This means we can enjoy it from late summer until early spring, when we crave pea soup and fresh asparagus in everything (soup, frittatas, and flatbread).

I don’t often make roasted butternut squash soup, but whenever I do, I’m reminded of how simple it is. I also find roasting or sauteeing veggies very therapeutic (I guess I have found myself a good profession!) Like usual, it’s usually just about getting started…

Simply Halve and Roast the Squash

I love that you don’t need to chop up the squash for this recipe. While I know you can buy pre-cut squash, which I sometimes do, there is nothing like a whole squash. It’s just such a fantastic, hardy food, and one that you will almost always find at the grocery store. But peeling and dicing it is no fun.

In this recipe, you slice the squash in half, remove the seeds, and roast! Much like the Hasselback potato recipe from last week, it can also be done ahead of time. You don’t even need to tend to the oven for this one. Okay, you should always tend to the oven, but you don’t have to do anything for an hour while it roasts!

Anti-inflammatory and Immune Boosting

I’ve been making this soup for years. Still, I just recently started adding ginger and turmeric—two anti-inflammatory and immune-boosting ingredients that I’ve been trying to incorporate more into my diet. It’s just a tiny amount, so they don’t overpower the dish, and I think most kids won’t even notice. (However, if you have a supertaster or selective eater in your house–I have both–read my tip below for introducing new flavors such as these.)

[bctt tweet=”This roasted butternut squash soup is packed with immune-boosting vitamin C, garlic, turmeric, and ginger.” username=”halsanutrition”]

Don’t Forget the Toppings!

Another favorite part of this recipe is the toppings! I’m so glad we’ve branched out from saltines! I love the taste and crunch of the sea salt chickpeas on smooth soups such as this one. Cashew cream is one of my favorite toppings these days. While I’m not a vegan, I love incorporating more vegan foods into my diet and exploring new foods and flavors. Adding a dollop of plain Greek yogurt or Crème Fraiche would also be delicious.

Hälsa Kid Tip:

You can leave out the ginger and turmeric if you think the kids are more likely to enjoy this soup “plain.” One way to entice them to taste it is to have them help you grate the ginger and add it to the soup. You can also have them smell the ginger and ask if they know what baked goods ginger is often used in. (e.g., perhaps their favorite gingerbread cookies or pumpkin muffins!)

It also helps to pair the unfamiliar with the familiar. Serve the soup with a well-loved accompaniment such as grilled cheese, baguette, or crackers. A nice green salad with fresh lemon vinaigrette would also go well with this meal.

Mom Tip:

If you have to momentarily dash out of the house while roasting squash or other veggies (it happens—basketball practice drop-off, play date pick-up…, etc.), turn the oven off and let the food slowly get more tender in the oven. Just don’t leave it too long, or it will shrivel up and overcook!

Roasted Butternut Squash Soup with Cashew Cream

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.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Soaking Cashews in Water 4 hours hrs

Course Soup

Cuisine American

Servings 6

Ingredients

  

Cashew Cream

• 1 cup cashews, unsalted and unroasted soaked in water for 4 hours or overnight
• ½ cup water Add more to reduce thickness
• ½ lemon, juiced
• ½ teaspoon salt

Soup

• 1 medium butternut squash or 3 cups pre-diced
• 2 tablespoons extra virgin olive oil
• 1 shallot or small onion, chopped
• 1-inch piece fresh ginger, peeled and chopped or grated
• 1 teaspoon turmeric optional
• 32 ounces vegetable stock or use water + bouillon
• freshly ground pepper, to taste
• salt to taste add ¼ teaspoon at a time

Instructions

 

Cashew Cream

• Soak cashews in water for about 4 hours or overnight in the fridge. (Alternatively, you could soak them in boiling water for 15 min).
• Drain and rinse the soaked cashews. Place into a high-speed blender with water, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides once or twice. Taste test and add more salt, water, or lemon juice if needed. Transfer to an airtight container and store in the fridge until ready to use.

Soup

• Preheat the oven to 400 degrees.
• Cut squash in half and scoop out seeds. Place skin-side down on a roasting pan lined with foil for easier cleanup. Drizzle with 1/2 of the olive oil. Check squash after 35-40 minutes; continue roasting until tender when pierced with a fork, usually 45-60 minutes total. If it starts to get too brown but is not yet tender, lower the heat and continue to roast until ready.
• 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.
• 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 15 minutes without a lid.
• 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. 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.
• 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 a protein source (e.g., lentils, beans, edamame)

Keyword anti-inflammatory, chili, beans, barley, dairy-free, gluten-free, vegan