Butternut Squash Soup

This Creamy Vegan Butternut Squash Soup is smooth, brightly flavored, and swirled with easy cashew cream. It's topped with crunchy spiced pumpkin seeds. This paleo vegan soup is perfect for chilly days and is best served with crusty bread! Ready in under 45 minutes.

Course Soup

Cuisine Healthy

Keyword butternut, dinner, gluten free, soup, vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 201kcal

Author Rachel Conners

Ingredients

For the soup

2 tablespoons olive oil or avocado oil
1 yellow onion roughly chopped
3 stalks celery roughly chopped
1 carrot peeled and roughly chopped
2 garlic cloves peeled and minced
4 cups cubed butternut squash can also use acorn squash, if desired
3 cups vegetable broth
½ teaspoon dried thyme
Salt & pepper to taste
3/4 cup unsweetened almond milk or neutral-flavored dairy-free milk

For the cashew cream

½ cup Sunfood raw cashews soaked in water for at least 4 hours
½ cup filtered water
1 lemon juiced
½ teaspoon kosher salt

For the spiced pumpkin seeds

½ cup Sunfood pumpkin seeds also known as pepitas
½ teaspoon olive oil or avocado oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon pink salt
Pinch of cayenne pepper

Instructions

For the soup

Heat the oil in a soup pot over medium heat. Once hot, add the onion and saute until translucent, about 5 minutes. Add in the celery, carrot, and garlic and saute for about 2 minutes or so, until the garlic is fragrant. Add the butternut squash, vegetable broth, and thyme. Cover and bring to a boil.
2 tablespoons olive oil, 1 yellow onion, 3 stalks celery, 1 carrot, 2 garlic cloves, 4 cups cubed butternut squash, 3 cups vegetable broth, ½ teaspoon dried thyme
Turn down the heat to a simmer and let cook for 20 minutes, or until the butternut squash and other veggies are tender. Use an immersion blender (or transfer to a regular blender - if you do this you may have to do multiple batches) to blend until completely smooth.
Add salt & pepper to taste, and then stir in the almond milk.
Salt & pepper, 3/4 cup unsweetened almond milk
Serve with cashew cream, pumpkin seeds, fresh thyme springs, and/or hemp seeds. Enjoy!
Store leftovers in the fridge or freezer.

For the cashew cream

Combine the soaked cashews, water, lemon juice, and salt in a high-speed blender and blend until completely smooth. Add more liquid if you want it any thinner.
½ cup Sunfood raw cashews, ½ cup filtered water, 1 lemon, ½ teaspoon kosher salt
Serve drizzled over the soup. Store any leftovers in a jar in the fridge.

For the pumpkin seeds

Heat a small saute pan over medium heat. Add the pumpkin seeds and oil and toast until lightly golden brown. Add the spices and toss to coat them all. Use as garnish for the soup.
½ cup Sunfood pumpkin seeds, ½ teaspoon olive oil, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon pink salt, Pinch of cayenne pepper

Notes

How to store leftovers or make ahead

Fridge: Store leftovers in an airtight container for 4–5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then gently rewarm in the microwave or on the stovetop.
Reheating tip: Add a splash of broth if it thickens.

Nutritional info includes full batch of cashew cream and spiced pepitas.

Nutrition