Creamy Cashew Butternut Squash Soup Recipes

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
• Next, prepare the butternut squash. Do do this, first cut the squash in half lengthwise. Scoop out the seeds and stringy membranes and cut off the ends.Stand the squash up on a flat end. With a sharp knife, remove the skin by carefully cutting it away, trying to keep the knife as close to the flesh as possible. Once all the peel is removed, cut the squash into 1″ cubes.
• In a large soup pot, heat the olive oil over medium-high heat. Add onions and sauté for 3-5 minutes, until onions are translucent. Add minced garlic and sage and sauté for another minute until fragrant. Stir in the carrots, celery, butternut squash, and spices. Stir to fully coat the butternut squash. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
• Remove from heat. Stir in the cashew cream. With an immersion blender, blend your soup until it is completely puréed. If you don't have an immersion blender, you can do this in a food processor. If you are using a food processor, allow your soup to cool slightly before transferring it carefully to the food processor. Be sure not to over-fill your food processor. This is best done in batches. Serve immediately with additional cashew cream, toasted pepitas, or freshly ground pepper.

CREAMY CASHEW BUTTERNUT SQUASH SOUP

Steps:

• In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
• Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
• If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.