Megan KerryThis vegan creamy butternut squash soup is made with cashews instead of the dairy! The Vitamix or another high powered blender is a must for this plant-based recipe.
Why You Need a Vitamix (or another high powered blender)
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It’s no secret that I am obsessed with my Vitamix. This small machine has completely transformed my kitchen. It’s allowed me to recreate many of my favorite restaurant and store-bought items right at home and for a fraction of the cost of what I would pay someone else to make them for me.
I’m thinking specifically of my homemade cashew sour cream recipe here.
When you compare the cost savings to the time savings, owning a Vitamix is a no brainer for the home cook. This is doubly true if you are moving towards more plant-based eating.
The value you’ll get from this tiny machine is incredible. From traditional green smoothies to piping hot, creamy mushroom soup.
There are a few different models on the market now. My Vitamix is the traditional tall version, but if I had to buy another, I would opt for this wider, low-profile version.
The reviews are excellent (of course), and I like that you could store it on the counter with the blending jug attached. My taller version doesn’t fit under my upper cabinets at home.
The other great thing about this one is that it has the same 64oz volume of the taller version. It’s a win-win as far as I’m concerned.
Why This Vegan Butternut Squash Soup is Amazing
There are a few reasons why you’re going to appreciate this vegan soup recipe. For one, it uses frozen butternut squash.
I can’t tell you how much time and effort you’re about to save, my friend! No peeling, cubing and baking. Using frozen squash is so easy!
This vegan butternut squash recipe is amazing because it’s:
- completely dairy-free
- silky-smooth texture
- warming spices
- filling
- fast to make
- uses ingredients from the freezer and pantry
How to Make Butternut Squash Soup Dairy-Free
To keep this butternut squash soup vegan we are replacing the traditional cream with raw cashews.
The cashews will be blended in the Vitamix along with the soup. They thicken the soup up beautifully and add a really nice heaviness and slight sweet flavor-just like traditional dairy does.
How to Use Frozen Squash for Soup
Frozen squash is incredibly easy to use right from the freezer. For this vegan soup, the entire bag of frozen squash is added into a pot along with the veggie broth and other ingredients.
The squash defrosts and becomes very soft once the soup comes to the boil. It’s never been easier to make homemade butternut squash soup!
Ingredients for Dairy-Free Butternut Squash Soup
All of the ingredients you need to make this dairy-free butternut squash soup you can find on hand at home.
For this vegan soup recipe you will need:
- 1 bag of frozen butternut squash (750g)
- raw cashews, unsoaked
- garlic cloves
- yellow onion
- veggie broth. You can use powder, bouillon cubes, or liquid stock
- maple syrup
- nutmeg
How to Make Vegan Butternut Squash Soup in the Vitamix
To make this vegan butternut squash soup you’re going to only need to follow a few easy steps:
- Saute the onion and garlic in a few tablespoons of water. There’s no need to add oil.
- Once they’ve softened up a bit, add in the vegetable stock and the entire bag of frozen squash. I also add in my raw cashews in this step. By boiling everything together it will soften the cashews up a bit since we aren’t pre-soaking them.
- After the soup has come to the boil, spoon half of the mixture into the Vitamix and process until very smooth. About 2 minutes. Then remove the processed soup into another container and process the second half of the soup.
- Pour all of the processed soup back into the pot and sprinkle in the nutmeg, maple syrup and salt and black pepper to taste.
Creamy Butternut Squash Soup (Dairy-Free)
Ingredients
- 750 grams Butternut Squash, cubed
- 2 tbcp Water
- 2-3 cloves Garlic, minced
- 1/4 Yellow onion, diced
- 4 cups Veggie broth
- 1 cup Raw Cashews, unsoaked
- 1/4 tsp Nutmeg
- 1 tsp Maple syrup
- Salt and pepper to taste
Instructions
-
Saute the onion and garlic in a few tablespoons of water for about 5 minutes.
-
Add the vegetable stock, frozen squash, raw cashews, maple syrup and nutmeg to the pot.
-
After the soup has come to the boil, spoon half of the mixture into the Vitamix and process until very smooth. About 2 minutes.
-
Remove the processed soup into another container and process the second half of the soup.
-
Pour all of the processed soup back into the pot and sprinkle with salt and black pepper to taste.
Recipe Notes
**Nutritional information is an estimate. The calories are based on a 1 cup serving.
This soup serves between 4-6 people as a main dish and 6-8 people as an appetizer.
There is no need to add oil when sauteing the onion and garlic. Water works well and is much healthier for you:)
I like to boil my raw cashews in the soup pot along with the other ingredients to soften them up a bit, since we are not pre-soaking them.
Read This Next:
Here are even more vegan soup recipes to sooth the soul!
- Beefy Lentil Barley Soup
- Easy Black Bean Soup
- The BEST Creamy Vegan Mushroom Soup
- Easy Vegan Minestrone Soup
- Vegan New England Clam Chowder
- Smoky Sweet Potato Soup
I’ve created a pin for your board so you can come back to this recipe when you are ready to try it out for yourself!
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Until next time guys,
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