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Butternut Squash Soup Feature

Squash Soup with Cashew Cream

This soup is creamy without the addition of cream, seasoned with herbs and spices and topped with a light and flavorful swirl of cashew cream.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Servings 2 quarts


  • 1 medium size butternut squash see text above
  • 2 tablespoons extra-virgin olive oil divided
  • Salt
  • Black Pepper
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups vegetable or chicken stock

Cashew Cream

  • 1/3 cup cashews see text above
  • 1/3 cup Milk see text above
  • 1 tablespoon lemon or lime juice
  • 1/2 teaspoon extra-virgin olive oil
  • 1 pinch sea salt
  • toasted pumpkin seeds & cashews


  • Preheat oven to 400°.
  • Wash and dry the outside of the squash. Cut in half, length wise, and scoop out the seeds.
    Roasting Squash
  • Drizzle the cut side with one tablespoon of olive oil and sprinkle with salt and pepper.
    Roasting Squash Step 2
  • Place squash halves, cut side down, on a rimmed baking sheet and roast for 30-40 minutes, or until is it very soft and the skin bubbles. Make sure to test the thickest part of the squash (i.e. the end without the seed cavity). A fork or knife inserted in the skin should go through the squash easily.
    Roasting Squash Step 3
  • Remove from oven and cool. Peel away the skin.
    Roasting Squash Step 4
  • Sauté the onions with the remaining tablespoon of olive oil in a soup pot over medium-low heat. Cook for 4-5 minutes. Add garlic, thyme and crushed red pepper flakes and continue cooking for 1-2 minutes. Slowly add the vegetable or chicken stock and bring to a simmer over medium heat for 5-10 minutes. Add squash and return to simmer.
  • Purée soup with an immersion blender until smooth. (Also, see text above for alternate methods of puréeing.
  • Serve with cashew cream and toasted pumpkin seeds or cashews.
    Squash Soup Serving

Cashew Cream

  • Soak the cashews in water for 30-45 minutes.
  • Drain off all water. Place the soaked cashews in a blender or food processor with the milk, lime or lemon juice and olive oil. Blend or process until smooth. Season with salt to taste.
Keyword cashew, recipe, simple, soup, squash, Thanksgiving, vegetables