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Roasted Butternut Squash Soup with Cashew Cream

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Soaking Cashews in Water 4 hours
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

Cashew Cream
  1. Soak cashews in water for about 4 hours or overnight in the fridge. (Alternatively, you could soak them in boiling water for 15 min).
  2. 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
  1. Preheat the oven to 400 degrees.
  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 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.
  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 15 minutes without a lid.
  5. 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.
  6. 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)