Cooler temperatures require more warming foods which makes it the perfect time to experiment with soup recipes. This week I made this delicious vegan butternut squash soup!
It is a truly healthy treat. Butternut squash is rich in vitamin A, B6 and C, Manganese, Potassium and dietary fiber. The cashews used in the recipe are a great source of protein, Folate, Vitamin K, Biotin, Thiamin, Riboflavin and Niacin.
The recipe makes 8 servings. Refrigerate the leftovers for a quick meal later in the week.
1 cup raw cashews, soaked overnight
1 large butternut squash
1 yellow onion, chopped
1 large carrot, chopped
2 stalks of celery, chopped
1 – 2 cups vegetable broth (depending on how thick you like your soup)
Sage, thyme, salt, and pepper
Tip: Prepare the cashew cream and squash the night before to make day of cooking time less than 20 minutes.
Rinse the cashews under cold water. Place the cashews in a glass bowl, cover with 1 – 2 inches of water, cover and refrigerate for at least 8 hours. Remove from fridge, rinse with cold water, place in Vitamix and cover with 1 – 2 inches of water. Turn Vitamix on Variable 1, increase to 10, then flip the switch to high and blend until cashew mixture is completely homogeneous.
Cut butternut squash in half length-wise. Scrape out seeds with a spoon, drizzle with extra virgin olive oil and sprinkle with kosher salt and freshly ground black pepper. Roast at 400 degrees in a pan with 1/2 inch of water for about an hour (until squash begins to brown). Remove from oven, let it cool, and scrape the cooked squash away from the skin with a spoon.
Saute onion, carrots, and celery, in extra virgin olive oil over medium heat until onions are translucent (about 10 minutes) or golden brown (about 15 minutes).
Add the onion, carrots, celery, vegetable broth, and butternut squash to the cashew cream in the Vitamix. Add 2 fresh sage leaves or a tsp of dried sage and about a tsp of dried thyme. Turn the Vitamix on to Variable 1, increase to 10, then flip the switch to high and blend until steam starts to escape from the lid. Pour yourself a bowl, garnish with a drizzle of extra virgin olive oil, some freshly ground black pepper, and a sage leaf or 2 and enjoy!