Butternut Squash Soup with Cashew Swirl

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Picture your perfect Fall day.

Wood burning fireplaces, cinnamon scented soy candles, fuzzy socks, snuggled up on the couch with a terrific book, and soup. Butternut Squash Soup to be exact. It is the best.

butternut squash soup cashew cream

And not just in flavour. Winter squashes have an abundance of health benefits; they are a terrific source of healthy carbohydrate (complex carbs or polysaccharides) and can aid with digestion and cardiovascular health. They are also high in vitamin C, magnesium, and protect against stroke and heart disease.

One of the highest plant-based sources of anti-inflammatory nutrients, they are also high in dietary fiber, so if you’re looking for a little assistance in the pooping department, winter squash is your best friend.

Expecting a baby? Winter squashes contain large amounts of folate, which supports a healthy pregnancy.

These magical vegetables should definitely be a part of Fall routine… and why not start now.

butternut squash soup cashew cream


Butternut Squash Soup

  • 1 onion, diced
  • 3 cloves fresh garlic, minced
  • 1 tablespoon coconut oil
  • 1 medium butternut squash
  • 1 medium sweet potato
  • 2 ripe pears
  • 4 cups vegetable stock
  • 1 cup water
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons brown sugar

Cashew Cream Swirl

  • 1/2 cup raw cashews, pre-soaked
  • water

butternut squash soup cashew cream

  1. Peel squash, potato and pears with a vegetable peeler and cut into cubes
  2. In a large pot, melt the coconut oil on medium heat
  3. Add diced onion and cook for about 3 minutes
  4. Add in the minced garlic and cook for another 2 minutes
  5. Stir in the cubed squash, potato and pear, and cook for another 3 minutes
  6. Pour in vegetable stock and water and combine
  7. Add honey, cinnamon, nutmeg, and brown sugar and simmer until tender, about 20 minutes
  8. Once the vegetables are soft enough (you can check with a fork) remove from heat and allow to cool
  9. Once cool add to your blender or food processor and blend until smooth {you can also use your immersion blender}

To make cashew cream swirl:

  1. Pre-soak your cashews, in a bowl covered with water for at least 30 minutes
  2. Drain and rinse and then add to your blender
  3. Add enough water to just cover the nuts
  4. Blend until desired consistency. For thinner, add more water.

Drizzle cashew cream swirl to your soup, curl up with a good book and enjoy!

butternut squash soup cashew cream

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