Butternut Squash Pumpkin Soup
This Vegan Butternut Squash Pumpkin Soup is made with tender squash, canned pumpkin, rosemary, and cashews. Blended into a velvety fall appetizer or side dish, it will be love at first slurp! Vegan and Gluten-Free, Nut-Free Option.
Servings 4 servings
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion fine dice
- 10 cloves garlic minced
- 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1 tablespoon grade A maple syrup
- 1 small butternut squash peeled and diced into 1/2” pieces (about 4-5 cups or 600-700g)
- 1 15 ounce can pumpkin puree
- 4 cups low sodium vegetable or imitation chicken broth
- 1/2 cup roasted unsalted cashews or sub raw cashews
- Salt and black pepper to taste
Instructions
- Brown the Onion: Warm the olive oil over medium heat in a large Dutch oven or heavy bottomed pot. Sauté for 7 to 9 minutes, stirring every minute or so, until its edges are beginning to brown.
- Aromatics: Add the garlic, rosemary, chili flakes, nutmeg, and maple syrup to the pot. Sauté for 2 to 3 minutes, until the garlic is fragrant and beginning to brown.
- Add the Squash: Add the butternut squash, pumpkin puree, and roasted cashews to the pot. Pour the vegetable broth over the squash mixture and mix well.
- Simmer: Bring the soup to a boil over high heat, then reduce the heat to medium to maintain a simmer. Simmer for 15 to 20 minutes, until the squash can be easily pierced with a fork. Stir the soup every few minutes, to prevent anything from sticking to the bottom of the pan. Reduce the heat to medium-low if the soup begins to splatter too much, but maintain a simmer.
- Blend: Carefully transfer the soup to a blender and blend until smooth; depending on the size of your blender, you may need to do this in two batches. Taste the soup once blended and add any salt or pepper to taste, if necessary. If the soup is too thick for your liking you can thin it out with water or additional vegetable broth.
- Serve & Store: Return the soup to the pot and heat briefly until warm. Serve immediately, with a drizzle of olive oil and crusty bread, or as desired. Store any leftovers in an airtight container in the refrigerator, or in the freezer for up to 2 months.
Notes
- Nut-Free: Omit the cashews from the recipe and add in 1/4 cup (60ml) of plant-based heavy cream or 1/2 cup (120ml) of full-fat coconut milk to the soup just before blending.