Vegan Butternut Squash Soup
Ingredients
- 5 cups butternut squash (about 1 medium-large butternut squash), peeled and cut into 1/2 inch / 1.25cm square pieces
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery sticks, finely chopped
- 6 cups vegetable broth + 1/2 cup for sautéing veggies
- 1/2 cup raw cashew pieces
- 1 tablespoon nutritional yeast
- Salt and pepper, to taste
Preparation
Heat a large soup pot over medium heat. Add 1/2 cup vegetable broth, butternut squash pieces, garlic, onion, carrots and celery, and sauté until the butternut squash starts to brown and the vegetables start to soften, about 10 minutes (add more vegetable broth as needed).
Next add vegetable broth, cashew pieces, nutritional yeast, and a pinch of salt and pepper, stir well. Raise heat and bring soup to a boil. Once the soup has reached boiling point, reduce heat to a simmer and cook until vegetables are soft, around 20 minutes. Set soup aside to cool for at least 10 minutes.
Once the soup has cooled slightly, using an immersion blender or counter top blender, carefully blend until the soup is smooth and creamy. If you used a counter top blender, return soup to pot. Taste the soup and adjust seasoning as needed. If necessary, reheat the soup.
Ladle soup into bowls and, if using, top with toasted cashews, crunchy croutons, and fresh herbs (try parsley, thyme or sage).
