Butternut Squash Soup

Why You'll Love This Recipe:

- It's comforting and the perfect dish to enjoy as the weather cools down. - It's the best way to indulge in yummy fall flavors.   - It's incredibly easy to make!

Ingredients You'll Need:

Step One

Cut the squash in half lengthwise. Scoop out the seeds and stringy membranes and cut off the ends. Remove the skin then cut into cubes.

Step Two

In a large soup pot, heat the olive oil over medium-high heat. Add the onions and sauté for 3 to 5 minutes. Next, add the minced garlic and sage and sauté for another minute until fragrant.

Step Three

Stir in the carrots, celery, butternut squash, and spices. Stir to fully coat the butternut squash.

Step Four

Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes or until the squash is tender.

Step Five

Remove the soup from heat and stir in the cashew cream. Using an immersion blender to blend your soup until it is completely puréed.

Step Six

Serve immediately with additional cashew cream, toasted pepitas, or freshly ground pepper.

Recipe Tips and Tricks:

- Make sure you make your butternut squash cubes as close in size as possible and around 1 inch wide. - To reduce sodium, use a low-sodium vegetable broth. They taste almost identical but often contain a fraction of the amount of salt. - Use fresh carrots for the recipe. Frozen carrots will not result in the same flavor.

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