Vegan Butternut Squash Soup

Make this creamy vegan squash soup recipe. This recipe makes a lot which is perfect because it can be frozen and reheated for later!

Course Soup

Cuisine American

Prep Time 10

Cook Time 45

Resting Time 5

Total Time 55

Servings

Calories 122kcal

Author Marly McMillen

Equipment

Ingredients

1 large butternut squash
2 tablespoons olive oil, divided
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 small onion, peeled and roughly chopped
½ cup raw cashews
1 clove garlic
2 medium gala apples, cored and chopped (with peel)
5 cups low sodium vegetable broth
1 teaspoon curry powder
1 teaspoon dried ginger
1 teaspoon turmeric
¾ cup Ripple half and half
¼ cup pumpkin seeds, for topping

Cups - Metric

Instructions

Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
Cut top and bottom off of butternut squash. Then sit it upright and beginning at the top, cut it in half lengthwise. Scoop out the seeds. Place both halves, cut side up, on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and use your fingers to make sure all the squash is covered. Sprinkle with salt and pepper. Turn the squash cut-side down and place in a heated oven and cook for 40 to 45 minutes, until squash is tender. Remove from oven and set aside to cool slightly.
In the meantime, set a large pot over medium-high heat and add the remaining olive oil. Add onions and cashews and stir until coated. Cook about 5 minutes until onions are tender. Add chopped garlic and cook for about 30 seconds.
Stir in the following to the pot: chopped apples, broth, curry, ginger, turmeric, and rosemary. Bring to a simmer, then reduce heat to low. Cook over low heat for about 20 - 30 minutes while the squash is cooking.
When the squash is done and cooled slightly, spoon out the flesh into a high-speed blender. Then pour in the mixture from the pot and vegan half and half. Don’t fill the blender more than halfway full, and remove the lid insert to allow heat to escape. Place a kitchen towel over top and blend at low speed, increasing to a higher speed, in short bursts until the mixture is smooth
Transfer soup back to pot to allow it to cool. After it's cooled slightly, either serve immediately or transfer to sealable containers and refrigerate. This will keep up to 5 days in the fridge or can be frozen for up to 2 months.
To serve, pour into individual bowls and top with additional cream and pumpkin seeds.

Nutrition