Buy Now → Butternut Squash Soup
It is butternut squash season! Time to whip up many healthy and delicious recipes like this Easy Roasted Butternut Squash Soup with cashews is vegan, creamy and incredibly nutritious! Butternut squash is a nutrient-dense autumn vegetable that is an excellent source of fibre, calcium, magnesium and Vitamins A, C, E and B. Just three tablespoons of cooked butternut squash counts as one of your five a day!
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 4-6 bowls 1x
- Category: Soup
- Method: Roast, Boil
- Cuisine: Pacific Northwest
- Diet: Vegan
Ingredients
Scale
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- 1 medium butternut squash approximately 3 pounds
- 2 tbsp avocado oil
- 1 yellow onion, quartered
- 1 carrot, chopped
- 1 red pepper, quartered
- 5 clovers, garlic, chopped
- 2-inch knob of ginger, minced
- 3 tbsp Organika Veggie Broth (or Organika Chicken Bone Broth dissolved in 3 cups or water, or your 3 cups of vegetable broth
- 250ml full fat coconut milk (optional)
- 1 tsp fresh sage (or dried sage)
- ½ tsp fresh rosemary (or dried rosemary)
- ½ tsp celery salt
- ½ tsp black pepper
- salt and pepper to taste
Garnish
- ½ cup cashews, chopped
- 1 bunch cilantro, chopped
- dash of chili pepper flake
Instructions
- Preheat oven to 425F.
- Wash and chop carrots, onions, red peppers, shallots, garlic and ginger.
- Slice off the ends of the butternut squash so the vegetable can stand without slipping. Place one end of the butternut squash on a cutting board and slice through lengthwise.
- Place the butternut squash on a baking tray, gently coat it with avocado oil, and season with salt and pepper.
- Roast the butternut squash for 45-60 minutes at 425F. You may wish to add garlic, onions, red peppers and carrots to the baking tray and roast for another 15 minutes.
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Spoon and scoop the flesh out and place it directly into a high-powered blender like a Vitamix (I use this Vitamix).
- Stovetop Method: You may also heat oil in a large pot over medium heat. Once hot, add the roasted vegetables, vegetable broth, coconut milk if desired, ginger, herbs and spices and simmer over low-medium heat for 15 minutes.
- Use an immersion blender. Blend on high until creamy and smooth.
- Add or reduce the amount of veggie broth to thin it down to desired consistency.
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Season with salt and pepper.
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Pour into bowls. Garnish with chopped cilantro, chili flakes or toasted cashews.
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Serve and enjoy!
Notes
- Fresh vs Dried Herbs – I always prefer to use fresh herbs whenever possible. This goes the same with fresh in season produce vs frozen. Dried sage and rosemary works equally fine.
- Store in refrigerator up to 4 days or up to 1 month in the freezer.
Nutrition
- Serving Size: 1 pot
- Calories: 265
- Sugar: 5.5 g
- Sodium: 313.3 mg
- Fat: 5.5 g
- Carbohydrates: 51.5 g
- Fiber: 5 g
- Protein: 8.4 g
- Cholesterol: 0 mg
Find it online: https://www.nomss.com/butternut-squash-soup/
