Roasted Butternut Squash Soup

Serves: 4


Roasted Butternut Squash:

  • 2 tbs olive oil
  • 6 cups peeled and cubed (approx 1″) butternut squash
  • 2 cloves of garlic, minced
  • salt & pepper

Other Ingredients:

  • 2 tbs olive oil
  • 1 medium size onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 tsp dried marjoram
  • 1/4 tsp black pepper
  • 1/8 tsp red pepper flakes
  • 3 cups vegetable broth
  • 1 cup raw unsalted cashews + 3/4 cup water, blended until smooth
  • several pinches of nutmeg, freshly ground (optional)
  • 1/4 cup sliced almonds, toasted (for garnish)
  • 1/4 cup Parmesan, shredded (for garnish)


  1. Preheat oven to 425.
  2. Toss the squash with olive oil, garlic, salt & pepper.
  3. Roast the squash for approx. 30  minutes (or until fork tender).
  4. In a dutch oven / large pot, saute onions, garlic, marjoram, pepper, and red pepper flakes in olive oil until tender (approx. 5 minutes).
  5. Place the cashews and water in a blender and blend until smooth.
  6. Add the cashew cream, squash, onions, garlic and vegetable broth to the pot.  Stir until well combined.
  7. Place in the blender, in batches, and puree until smooth.
  8. Pour back into the pot and heat through, do not allow to boil.
  9. Season with salt and pepper.
  10. Top with grated fresh nutmeg, toasted almonds, and Parmesan cheese.

Variations & Notes:

  • The butternut squash can be replaced with cauliflower (spices: 2t cumin, 2t paprika, 1/4t red pepper flakes), sweet potatoes (spices: 2t ground ginger, 1/2t nutmeg, 1/4t red pepper flakes) or carrots (spice: 2T curry).

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