Creamy Cashew Butternut Squash Soup

It’s soup weather. Even down here in the beautiful Southeast there is a nip in the air which makes us long for the warmth of a good homemade soup. This recipe, which is labelled “Creamy” (and it is), uses no dairy product to achieve it’s creaminess. The surprise ingredient is cashews and the result is delicious. We made this for dinner recently and with the addition of a simple green salad and some crusty garlic bread made for a very satisfying meal.

It comes together quite easily so give it a try on some chilly weeknight. Healthy, inexpensive and delicious.

Creamy Cashew Butternut Squash Soup


  • 3 tablespoons olive oil or unsalted butter

  • 1 large onion, peeled and finely chopped

  • 1 cup (150 grams) raw cashews

  • 1 clove garlic, finely chopped

  • 1 large butternut squash (about 2 pounds)*

  • 5 cups vegetable or chicken stock, plus additional (optional)

  • 2 tablespoons minced fresh ginger

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon curry powder

  • 1 teaspoon ground turmeric

  • Kosher salt and freshly ground black pepper to taste

  • 1 cup coconut milk, plus additional (optional)**

  • 1 sprig fresh rosemary



Cut the squash into halves or quarters, remove the seeds and roast in a 350 degree preheated oven for about an hour until tender*. Remove from the oven to cool slightly before scooping out the flesh.


In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup for 15 to 20 minutes to let all the flavors combine. Uncover the soup and let it cool for 15 minutes.


Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.


If using a blender, return the soup to the pot, add the coconut milk** and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.


*The original recipe called for peeling the squash and cutting it up into a 1/2” dice and cooking it in STEP 2 until tender. We find that roasting squash is easier than peeling and cutting, and also the resulting flavor is more interesting. But feel free to through cut up squash into step to if that is the way you want to roll.

**We did not add the coconut milk when we made this recipe. Total brain freeze on our part. But we did not miss it. The soup was still surprisingly creamy. But I am sure the coconut milk will add another layer of goodness to your soup.

Thanks to NY Times for the original recipe.

recipesMichael Liss