Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sage leaf and cashew sage crema on top of soup

Creamy Vegan Butternut Squash Soup


  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 6 servings 1x

Description

Full of flavor and creamy texture, this vegan butternut squash soup is perfect for fall.  For a boost of flavor, add a drizzle of vegan sage creme on top!


Ingredients

Scale

Creamy Vegan Butternut Squash Soup

  • 1 cup cashews, raw
  • 1 ½ cups water
  • 1 to 1 ¼ lb butternut squash, peeled and cut in ½ to 1 inch cubes
  • 1 leek, diced
  • 1 garlic clove, minced
  • ¼ cup white wine
  • 3 sprigs fresh thyme
  • 3 ½ cups vegetable stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sage Cashew Crema

  • 1/4 cup cashews, raw
  • 1/4 cup + 1/8 cup water
  • 4 large leaves fresh sage

Instructions

  1. Soak cashews in water for 2 to 4 hours prior to making the soup.
  2. Heat oil in a large stock pot over medium high heat.  Cook leek and garlic 3 to 5 minutes until they become soft and shiny.
  3. Stir in cubed squash and thyme, season with salt and pepper. Cook 3 minutes then add white wine and chicken stock.  Cover and cook over med high heat for 10 minutes, stirring occasionally.
  4. After 10 minutes, reduce heat to medium low and simmer, covered, for 15 minutes or until squash is very soft.
  5. While squash and liquids are simmering, prepare the cashews.  Using a blender or food processor, add the cashews and the soaking water.  Blend on high for 1 to 2 minutes until thorough processed.  Cashew liquid should resemble the same thickness as cashew or almond milk.
  6. Add cashew liquid to the stock pot and remove from heat.  Using an immersion blender, purée the squash and liquid together until smooth and creamy, about 3 minutes.¹

Sage Cashew Creme

  1. Using a food processor or blender, add cashews, soaking liquid and sage leaves.  Process on high for 1 to 2 minutes until well combined.  The creme should be thick but still a bit liquid.  Drizzle over Creamy Vegan Butternut Squash Soup.

Notes

¹If you do not have an immersion blender, a standard blender can be used.  Carefully transfer the contents of the stock pot into the blender, cover and process.  Use caution when transferring and removing the blender lid.

  • Category: soup
  • Method: stove top
  • Cuisine: vegan

Keywords: creamy vegan soup, butternut squash soup, soups to make for fall, creamy vegan butternut soup

Recipe Card powered byTasty Recipes