Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Serves: 8


Roasted Butternut Squash:

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

Other Ingredients:

  • 4 tbs olive oil
  • 3 medium-size onions, chopped
  • 4 cloves of garlic, minced
  • 1 tsp dried marjoram
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 6 cups vegetable broth
  • 2 cups raw unsalted cashews + 1 1/2 cups of water, blended until smooth
  • several pinches of nutmeg, freshly ground (optional)
  • parmesan cheese, shredded (for garnish)
  • toasted pine nuts (for garnish)


Roasted Butternut Squash:

  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. Refrigerate, if you are not making the soup right away, or set aside.


  1. In a dutch oven / large pot, add the olive oil and saute onions for 5-7 minutes, until translucent.
  2. Add the garlic, marjoram, pepper, and red pepper flakes and cook for 30 seconds – 1 minute, stirring constantly.
  3. Place the cashews and water in a blender and blend until smooth.
  4. Add the onion mixture to the blender and blend until smooth.
  5. Add the cashew cream / onion mixture, butternut squash, and vegetable broth to the pot.
  6. Blend with an immersion blender until pureed.
  7. Heat the soup, but do not allow to boil.
  8. Season with salt and pepper, if needed.
  9. Top with grated fresh nutmeg, toasted pine nuts, and / or 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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