Creamy Cashew Butternut Squash Soup Recipes
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
CREAMY CASHEW BUTTERNUT SQUASH SOUP
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and protein. One of my favorite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have swapped out the heavy cream for the healthy, raw cashews. This soup is perfect for your vegetarian and vegan guests.
Provided by Dawn Lerman
Categories soups and stews, appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 373 milligrams, Sugar 4 grams, TransFat 0 grams
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VEGAN BUTTERNUT SQUASH SOUP WITH CASHEW CREAM
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- Heat a medium-sized soup pot and add the chopped onion. Sauté over medium-high heat, splashing with broth or water as necessary if the onions stick to the pan. Sauté slowly until they are translucent and soft.
- Add minced garlic and stir and cook for about 1 minute or until garlic is aromatic. Don't brown the garlic.
- Transfer garlic and onions to the blender. Add about 1/2 cup of the broth and the cooked squash (and apple if using). Blend slowly to start and increase the speed until all is blended smoothly. Add more broth a little at a time if you need to get things moving.
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- Preheat oven to 400°F. Season the butternut halves generously with salt and pepper, drizzle each with 1 tablespoon olive oil, and place them flesh side down on a parchment-paper-lined baking sheet. Bake until browned and tender, about 35 minutes.
- While that cooks, cover the raw cashews with the boiling water and let sit for at least 30 minutes.
- In a large pot, heat a couple tablespoons of sunflower-seed oil over medium heat. Add the onion, garlic, thyme, and a pinch of salt. Let that cook for about 10 minutes until softened and fragrant.
- When the squash is cooked, let it cool slightly, then scrape out the flesh of 1 half and add it to saucepan. You should have about 2 cups cooked squash. Add the cooked squash, sautéed onion mixture, and the cashews and their soaking liquid to a powerful blender. Carefully pulse, then slowly pour in the vegetable stock and blend until smooth. Return the mixture to the pot, bring to a boil, and simmer gently for about 10 minutes. Taste for seasoning and add salt and pepper if desired.
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