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Savory Butternut Squash Soup

Yield1 Serving

This creamy, vegan soup is resonant with flavor, signifying the golden days of autumn. Serve as an opening course or the meal itself.


 1 butternut squash (approx. 40 ounces or 2.5 pounds)
 Coconut or canola oil or spray to brush on the inside of the squash
 ½ cup whole, raw, unsalted cashews
 2 teaspoons bouillon paste or 1 bouillon cube + 2 cups hot water
 1 medium yellow onion, diced
 1 medium carrot, diced
 1 stalk celery, diced
 1 large garlic clove, pressed or minced
 1-3 sprigs of fresh thyme or 1 teaspoon dried thyme
 1 teaspoon dried, ground or rubbed sage
 ½ teaspoon ground cinnamon
 a dash – ¼ teaspoon cayenne (depending on your preference for heat)
 1 bay leaf
 3 cups water (or more if desired)
 Salt and pepper as needed

Set the oven to bake at 400F.


Slice the whole squash length-wise and scoop out the seeds. On the inside of the squash, brush or spray lightly with coconut oil.

Turn the squash cut-side down onto a lined baking sheet and bake for 1 hour. Although the roasted squash may brown on the inside, this adds flavor to the soup.


While the squash is cooling, place the cashews in a small pan on the stove. Cover with water, by 2 inches. Bring to a boil and continue to boil for three minutes.

Turn off heat and let the cashews sit. (If you prefer, you can soak the cashews in the refrigerator the night before.)


In a small, heat-resistant bowl, place 1 tablespoon of bouillon paste or 1 bouillon cube. Pour 1 cup of scalding hot water into the bowl and mix, melting the bouillon.

This can be added one spoon-full at a time to the skillet while sautéing the vegetables to prevent them from sticking to the pan.


Heat 1 teaspoon canola oil in a soup pan and add the mire poix (onion, carrot, celery) and sauté together over a medium heat. Begin adding the bouillon one spoon full at a time, as needed.


When soft, add the garlic, cinnamon, sage, thyme, cayenne, and bay leaf. Add a pinch of kosher salt. Cook for 2-3 minutes over a medium-low heat, continuing to add bouillon as needed.


Scoop the cooled butternut squash from its rind and add to the mixture. Cook together for 5 minutes.


Pour in the remaining bouillon mixture and add three cups of water to the mixture. Let simmer for 30 minutes over a low heat.


Strain the cashews and place in a blender. Removing the bay leaf, and add four ladles of the soup mixture to the cashews. Blend on high. When creamy, return to the soup mixture.


You can blend more of the soup mixture for desired texture. However, the soup is also delicious with a combination of the creamy broth and texture of the vegetables.


Cook together another fifteen minutes. Add broth for desired consistency.

Note: When reheating leftovers, the soup may become thick. Add water or broth to thin if desired.

Serves: 6