Vegan Butternut Squash Soup
Make this creamy vegan butternut squash soup. This recipe makes a lot which is perfect because it can be frozen and reheated for later!
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
- 1 large butternut squash
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 small onion, peeled and roughly chopped
- 1/2 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
- 3/4 cup Ripple half and half
- 1/4 cup pumpkin seeds, for topping
Preheat oven to 400F. Line a baking sheet with parchment paper.
Cut top and bottom off of a 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 tablespoons 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 heated oven and cook for 40 - 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 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 mixture from pot and vegan half and half. Don’t fill blender more than halfway full, and remove 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 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.
Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 112mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7.8% | Vitamin C: 2.8% | Calcium: 1.7% | Iron: 4.4%