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sage leaf and cashew sage crema on top of soup

Creamy Vegan Butternut Squash Soup

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!
Course Soup
Cuisine vegan
Keyword butternut squash soup, creamy vegan butternut soup, creamy vegan soup, soups to make for fall
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings 6 servings
Calories 217kcal
Author Lauren


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

  • ¼ cup cashews raw
  • ¼ cup + ⅛ cup water
  • 4 large leaves fresh sage


  • Soak cashews in water for 2 to 4 hours prior to making the soup.
  • 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.
  • 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.
  • After 10 minutes, reduce heat to medium low and simmer, covered, for 15 minutes or until squash is very soft.
  • 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.
  • 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

  • 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.


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.


Calories: 217kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 950mg | Potassium: 551mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10609IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 3mg