Squash Soup with Cashew Cream

Squash Soup

This soup is super delicious and easy.  I recommend using a sweet squash as that is the main component of the dish.  I forgot to take pictures of the process but due to the simplicity there really is no need.  I made this soup for 5 people so I used 4 squashes.

  • Squash, I used 3 baby delicata and 1 medium buttercup
  • Veggie Broth, I used Imagine brand; you want something thick and rich like this (I used about 6 cups total through the recipe)
  • Olive Oil
  • Thyme, ~1-2 tsp
  • S&P
  • Raw Cashew, 1 1/2 C

Step 1: Peel, half, and deseed squash.  Coat in olive oil and roast in a 400° oven until tender ~30 minutes.

Step 2: Once the squash is cooked roughly chop and add to a large pot with ~4 cups veggie broth, salt, pepper, and thyme.  Bring to a boil and cook a bit.  Then blend in batches using more veggie broth if needed.  The soup should look like baby food.

Step 3: Blend the raw cashews with veggie broth on a 1:1 ratio (1 1/2 broth, 1 1/2 cashews).  Let blend until smooth, it will become a cream.

Step 4:  Add most of the cashew cream to the soup.  Find the consistency you want using more veggie broth if too thick.  Heat and simmer for at least 30 minutes on low heat.

Step 5: Serve and with the small amount of remaining cashew cream garnish the soup.

YUM, this is by far the best squash soup I’ve ever made.  I recently learned about cashew cream and it is a great thickener, I will be experimenting with it more in the future.

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