In the past, I didn’t like winter squashes, but over the last year I have come to love all squash. I especially love squash soup!
To get in the mood for fall, I decided to make some butternut squash soup. I tried my own variation by using cashews as the creaminess in the soup, and coconut milk instead of cow’s milk or cream. I actually prefer this recipe since it has more depth of flavor from the nuts and coconut! But, if you prefer regular milk, then you can substitute it equally for the coconut milk, and substitute in some yogurt or cream for the cashews.
Dairy Free Butternut Squash Soup
Get your ingredients ready:
- 1 butternut squash
- 1 cup raw cashews (I buy them in the bulk section of the grocery store)
- 2 Tbsp. olive oil
- 1 yellow onion
- 3-4 cloves of garlic, minced
- 2 Tbsp. fresh ginger, chopped
- 2 tsp. dried basil
- 2 tsp. dried cumin, ground
- 2 tsp. dried coriander, ground
- 1 tsp. dried rosemary
- salt and pepper
- 4 cups vegetable stock (or chicken stock) Note: To make this gluten free, make sure to buy a gluten free stock (most store brands contain gluten)
- 1 cup coconut milk (make sure it is unsweetened, plain, not lowfat)
- honey (I always use local honey) for drizzling on top of soup upon serving (omit to make this vegan friendly and try maple syrup instead)
- rosemary for garnish (optional)
- In an extra large saucepan (one large enough for a lot of soup), heat olive oil on medium-low and add onions with a pinch of salt and pepper. Cook until they soften and turn a little golden (about 7-10 minutes).
- Meanwhile, using a vegetable peeler, peel the outer skin of the squash, like so:
- Next, cube the squash. Remove the seeds. Tip: I simply cut out the parts of the squash that have a lot of seeds.
- In your saucepan, add the cashews and all seasonings, and garlic. Stir and cook about 5 more minutes.
- Add your cubed squash to the saucepan. Stir to combine.
- Add 4 cups of stock to the saucepan, and cover on medium-low. Cook at a simmer for about 30-40 minutes.
- Using an immersion blender, blend the soup. If you don’t have an immersion blender, you can use a standard blender, but be very careful because your soup will be HOT!
- Stir in your coconut milk. Check consistency. If you would like a thinner consistency, add water or more coconut milk.
- Serve with a drizzle of honey on top!