Butternut Squash Soup with Cashew Cream

Butternut Squash Soup
Butternut Squash Soup
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Butternut Squash Soup with Cashew Cream

Course Soup
Keyword Nuts


  • ½ cup Equal Exchange Organic Cashews
  • 2 cups roasted butternut squash or 1 can squash or pumpkin puree
  • 4 cups vegetable stock
  • 1 tsp salt to taste
  • ¼ tsp nutmeg
  • Black pepper to taste


  1. Soak cashews in water for at least 2 hours. Drain cashews, then put them in a blender with 1 cup of the stock. Blend on high for several minutes, until the cashew cream is very smooth, with no grittiness.
  2. Combine squash with remaining broth in a stock pot and puree with an immersion blender. Heat on medium-low until the soup is hot. Add salt, pepper, and nutmeg. Stir in cashew cream. If soup is too thick, add a bit more broth. Adjust salt and pepper to taste.

Recipe Notes

This creamy soup is completely dairy free.