Creamy Butternut Squash Cashew Soup

1.22.16 / Comment

Creamy Butternut squash with pumpkin seeds

Cold winter days can be hard for anyone, but they don’t seem to be as brutal when you have something to warm up with. That’s why our Creamy Butternut Squash Cashew Soup is a staple when the weather turns nasty! It’s the perfect soup to curl up by the fire and slowly enjoy while a storm is brewing. This soup is not only comforting, but it’s rich in nutrients too–between the cashews, butternut squash, and turmeric, the nutrition content is on point and it will leave you feeling satisfied, warm, and happy regardless of the weather. The cashews present in this recipe provide a healthy amount of polyunsaturated fatty acids, which have been linked to heart health (1), and is rich in iron and magnesium. Along with the cashews, butternut squash is also a big nutritional kick in this recipe, as it is an excellent source of immune-supportive vitamins A, C, K, and B2, fiber, manganese, copper, potassium, folate, and pantothenic acid. So the next time the weather takes a turn for the worst, go into the kitchen and whip up this delicious soup! Even if the snow is falling and the wind is howling, it won’t be long until you’re smiling with joy.

Creamy Butternut Squash Cashew Soup
Prep time:
Cook time:
Total time:
Serves: 9 servings
  • 1 ½ tablespoon olive oil
  • 1 large onion, diced
  • 1-cup raw cashews
  • 2 garlic cloves, minced
  • 1 medium Butternut squash, peeled and cubed
  • ½ teaspoon fresh ginger, grated or ¼ teaspoon ground ginger
  • 1 teaspoon turmeric
  • ¼ teaspoon sea salt
  • 1 teaspoon garam masala (a warm aromatic spice blend)
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tablespoon Pumpkin seeds (optional)
  1. In a soup pot over medium-high heat, add the olive oil and onions and cook for about 5 minutes, stirring, until they are soft.
  2. Add cashews and garlic and stir until the cashews have slightly browned.
  3. Add the squash, ginger, turmeric, sea salt, garam masala, broth, and water to the pot and stir until combined.
  4. Bring the soup to a simmer.
  5. Reduce the heat to medium-low, cover the pot, and cook the soup until the squash is easily pierced with a knife. This will take about 30 minutes.
  6. Uncover the soup and let it cool for 10 to 15 minutes.
  7. Purée the soup with a hand-held immersion blender until smooth. You can also use a high-speed blender on low speed, or in a standard blender, as long as the soup is divided into batches.
  8. This will make it easier to blend.
  9. Pour blended soup in a serving bowl or container.
  10. Garnish with pumpkin seeds, and serve immediately.
Serving size: 1 cup Calories: 180 Fat: 13g Saturated fat: 2g Carbohydrates: 13g Sugar: 3g Sodium: 305 mg Fiber: 2g Protein: 5g Cholesterol: 0 mg
This is a good soup to cook once, eat twice with. Make a double batch to freeze in small containers, or quart size freezer bags, which are easier to reheat to have on those cold winter days. To freeze, soup should be cooled, and placed in labeled containers or freezer bag. If using freezer bags, lay bags flat and stack the bags, making sure all of the air is removed from the bag. Freeze up to 3 months. You can also refrigerate this soup for 3 to 4 days in an airtight container.

(1) Polyunsaturated fatty acids and cardiovascular health. Nutrition Revolution.

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