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Creamy Butternut Squash Soup (Dairy-Free)

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 8 Cups
Calories 165 kcal

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

  1. Saute the onion and garlic in a few tablespoons of water for about 5 minutes.

  2. Add the vegetable stock, frozen squash, raw cashews, maple syrup and nutmeg to the pot.

  3. After the soup has come to the boil, spoon half of the mixture into the Vitamix and process until very smooth. About 2 minutes.

  4. Remove the processed soup into another container and process the second half of the soup.

  5. 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.