Nothing screams fall quite like butternut squash soup. It's smooth, creamy and perfect for those cool fall netflix nights. Honestly it makes me feel far classier than I actually am when I make it lol. If you've ever cooked with a whole butternut squash then I'm sure you've probably experienced the "I almost cut off a finger tip trying to cut open this damn squash" moment. I decided to make my life easier and reduce my risk of injury by buying the pre-cut squash from the grocery store.
Cook Time: 60 Minutes
1 Large Butternut Squash peeled and chopped into 1 inch pieces
2 Fresh Thyme Leaf Sprigs
3 large fresh sage leaves chopped
1/2 Red medium onion chopped
1 Red Pepper chopped
2-3 Garlic Cloves Minced
1/2 a Leek Cleaned and Chopped
4 Cups of Vegetable Stock/Broth
3-4 Tbs of Extra Virgin Olive Oil
1/2 tsp of sea salt
1 Cup of Raw Cashews (soaked for at least 30 minutes then rinsed and drained)
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
2 Tbs of Nutritional Yeast
1/4 Tsp of Salt
1 Cup of Water
Preheat oven to 375*
First make your cashew cream by combining your cashews, water, nutritional yeast, garlic powder, onion powder, lemon juice and salt into a blender and blend until smooth and set aside.
Next place the all of the vegetables and herbs onto a large roasting pan or baking dish.
Drizzle with Extra Virgin Olive Oil and Sea Salt.
Roast for about 20 minutes or until the squash is fork tender.
Remove from oven and let cool enough to handle (about 10 minutes).
Discard the herb stems
Next pour 3 cup of vegetable stock into your blender and add in the vegetables and blend until smooth. *You may need to do this in small batches if you have a small blender.
Pour the soup into a large pot over low heat add in the remaining stock and stir.
Add salt to taste
To make the cool swirl on top with cream just add a spoonful of the cream on top and use the spoon to swirl it around.