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Roasted Butternut Squash Soup (Creamy Cashew Blend)
A sweet, nutty, autumn-inspired soup roasted to perfection, lightly spiced with cinnamon and nutmeg, and made luxuriously creamy with blended cashews.
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt & black pepper to taste
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups 1 liter vegetable broth
- 1/2 cup 75g raw cashews, soaked for at least 2 hours or boiled for 10 minutes
- 1 tbsp maple syrup optional, enhances sweetness
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Roast the Squash. Preheat oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 30–35 minutes, until tender and lightly caramelized.
- Sauté the Aromatics. In a large pot, sauté onion and garlic until softened and fragrant. Stir in cinnamon and nutmeg, warming the spices for 30 seconds.
- Simmer Everything Together. Add roasted squash and vegetable broth to the pot. Bring to a simmer for 5 minutes to blend flavors.
- Blend with Cashews. Add soaked cashews to the pot. Use an immersion blender to blend until completely smooth and creamy. (Or transfer to a blender in batches.)
- Stir in maple syrup if you want a touch more sweetness.
- Taste and adjust salt, pepper, or spices.
- Serve. Ladle into bowls and garnish with fresh parsley or pumpkin seeds for crunch.
Notes
Add chili flakes for a spicy variation.
Replace cashews with coconut milk for a different creaminess.
Perfect with toasted sourdough, croutons, or grilled vegan cheese sandwiches.
Freezes beautifully for up to 3 months.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gFiber: 5g
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