Creamy Butternut Squash Soup

Name: Creamy Butternut Squash Soup
Prep time: 30 min
Total time: 30 min
Yield: 6

Published on November 1, 2016 | In By Jackie |

- Prep Time
- 30 Minutes
- Yield
- 6
- 6 cups

This butternut squash soup is so tasty and satisfying! It is a family favorite at our house and I hope it will be at your house too. This is great as a starter for Thanksgiving instead of a salad especially if it’s cold outside!

Here are just a few reasons to include butternut squash in your diet:

Reduces inflammation because of the high anti-oxidant content of butternut squash.
Less than 100 calories and 7 grams of fiber in a cup of butternut squash.
Half your daily dose of Vitamin C in one cup of butternut squash.

The cashew cream is optional in this recipe, but I think it really makes the soup! Cashew cream is a great alternative to dairy in soups and sauces and really simple to make. I would make the cashew cream a day ahead since you have to soak the nuts for 24 hours. Learn how to make cashew cream here.

The walnuts are optional, but the crunch is really nice. Learn how to toast nuts here

You can also cook the squash the day before and store it in a bowl in the fridge and then it’s just a matter or getting your blender out and adding the rest of the ingredients. I love cooking a whole squash in the crock pot… so easy and you don’t have to worry about slicing your finger off trying to cut up the squash.

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Ingredients

1 (2 to 3 pound) butternut squash
1 small onion finely chopped
2 teaspoons butter or olive oil
4 cups good quality chicken stock - I used Bonafide
1/2 tsp. turmeric
1 cup cashew cream (this is optional, but we think it makes the soup taste great)
Crumbled goat cheese for garnish (optional)
Toasted walnuts for garnish (optional)
1/2 tsp sea salt or to taste
Black pepper to your taste

Nutrition Info

Instructions

If you want to use the cashew cream, make it a day ahead of time. The recipe for cashew cream is <a href="https://veganunderconstruction.wordpress.com/2013/03/30/tal-ronnens-cashew-cream-recipe/">here.</a>
Wash butternut squash and place in crock pot with small amount of water. Cook on low for 4 hours or until soft. Carefully remove squash from crock pot and place on cutting board to cool.
Once the squash is cooled, gently slice in half and remove the seeds and pulp with a fork or large spoon. Use a knife and slice away the squash from the skin and place squash in Vitamix or heavy duty blender.
Add butter or olive oil to saute pan and warm, add in chopped onion and saute until soft, usually about 5 minutes.
Slowly add chicken stock to blender with squash and blend thoroughly. If squash is still warm, you might need to put a paper towel under lid to keep it from spattering.
Add cooked onions, sea salt and turmeric to blender and blend.
Transfer mixture to a large pan and set heat to medium low. If you are adding in cashew cream add it now and stir thoroughly while warming.
Sprinkle your desired amount of black pepper into soup and stir
Once soup is warmed add goat cheese and toasted walnuts!
Hope you enjoy!

Servings : 6
Ready in : 30 Minutes
Recipe Type : Dinners Paleo SCD Recipes Soups Whole 30

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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...