Description
Cozy up in a hurry with this quick and easy dairy-free butternut squash soup recipe that comes together in just 30 minutes and only uses one pot! This simplified version uses just 9 ingredients and does not involve the oven. The result is a delicious and incredibly creamy soup that the whole family will love. Perfect for Thanksgiving!
Ingredients
- 1 medium butternut squash (~2.5 lbs), peeled and diced into small cubes
- 1 small shallot (~1 oz), diced
- 3 large cloves of fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/8 tsp pepper
- 5 cups water (add more if thinner consistency is desired)
- 1 tbsp maple syrup
- 1/4 cashew cream
Instructions
1. Prepare the cashew cream (if making homemade). Add soaked raw cashews, water and salt to a high-speed blender and blend for 1 minute, pausing after about 45 seconds to scrape down the sides.
2. Dice the butternut squash into small cubes.
3. Sauté the shallot and garlic. Add olive oil, diced shallot, minced garlic, salt and pepper to a large pot and sauté for 10 minutes over low-to-medium heat until fragrant, translucent and slightly caramelized.
4. Add the diced butternut squash and cover with water.
5. Bring to a boil, cover with a lid and cook for 10 minutes.
6. Transfer soup to a high-speed blender and add cashew cream and maple syrup. Blend for approximately 1 minute.
7. Serve immediately. Garnish with a drizzle of additional cashew cream or top with roasted butternut squash seeds, pine nuts, pepitas and/or fresh herbs (optional).
Notes
For making ahead or leftovers: Store in an airtight container for 3-4 days. Reheat in the microwave or on the stovetop. If freezing, allow for 1-2 inches of space at the top of the storage container to leave room for expansion.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Blender