By Dawn Lerman
- Total Time
- 1 hour 30 minutes
- Rating
- 5(1,666)
- Notes
- Read community notes
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and protein. One of my favorite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have swapped out the heavy cream for the healthy, raw cashews. This soup is perfect for your vegetarian and vegan guests.
Featured in: A Fat Dad Thanksgiving
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Ingredients
Yield:6 to 8 servings
- 3tablespoons olive oil or unsalted butter
- 1large onion, peeled and finely chopped
- 1cup (150 grams) raw cashews
- 1clove garlic, finely chopped
- 1large butternut squash (about 2 pounds), peeled and cut into ½-inch dice
- 5cups vegetable or chicken stock, plus additional (optional)
- 2tablespoons minced fresh ginger
- 2teaspoons ground cumin
- 2teaspoons ground coriander
- 1teaspoon curry powder
- 1teaspoon ground turmeric
- Kosher salt and freshly ground black pepper to taste
- 1cup coconut milk, plus additional (optional)
- 1sprig fresh rosemary
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
319 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 9 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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 until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
Step
2
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.
Step
3
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.
Ratings
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out of 5
1,666
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Cooking Notes
Kara
Fantastic recipe! I made this tonight with a few changes. My local market sells packages of butternut squash that they skin and chop daily. I tossed the chunked squash in olive oil, salt and pepper and roasted in a 400 degree oven for about 50 minutes with a peeled apple, turning halfway, until golden brown. I used coconut oil instead of olive oil to cook the onions and added the spice mixture to the onion and cashew mixture and let it bloom before adding the garlic.
Geoff
As a person who is deathly allergic to cashews, I really don't recommend playing the "secret ingredient" game described in the article. Tree nuts are a common allergen, and that would be a really good way to put somebody in the hospital, or worse.
Mark
I agree with Ingrid. Cut the squash in half, remove the seeds and roast for 45 min to 1 hour at 350 (or until soft enough to scoop out with a spoon. Acorn squash would work equally well in this soup.
Ingrid
I always roast squash for soup. It gives it a rich flavor, and is much easier than peeling and chopping.
Erin
Made this for the first time tonight. Smelled beautiful while it was cooking with all the spices. I would NOT add the coconut milk next time. It really masked the flavor of the spices and gave the soup an oily mouth feel. The soup would’ve been so much better without it, it was creamy enough with just the cashews...just my opinion.
Georgia
I made this with a few changes, using what I had on hand. I had no cashews or rosemary. I roasted the squash, onion and an apple with olive oil and pepper. Then I put in stock pot with more olive oil. I bloomed the spices in the oil and added chopped garlic and ginger and cooked till fragrant. I added chicken stock, brought to a simmer and cooked for 20 minutes. I used the immersion blender. I added the coconut milk and brought it back to simmer. It is very good.
Fran
Good point. That's why whenever I issue a dinner invitation I ask if there's anything people can't or won't eat.
Rachel
this is the best squash soup recipe I've ever found. I think the curry powder and coconut milk really sets it apart.
Elizabeth
Excellent with a quarter-teaspoon cayenne pepper added.
Andy in Dallas
Made exactly as is, as I always do the first time working with a recipe, out of respect for the chef/author. Wouldn't change a thing. Served for my wife and some friends and glad to report that nobody died.
nic
Last time it was a bit salty for me. Maybe Dec by 1/2 tbs
Kathleen McC
As others recommended, I doubled the ginger, garlic and all the spices except turmeric and added 1/4-1/3 tsp cayenne. Excellent advice! Used 5 cups of homemade chicken broth and a cup of coconut milk. Nice and creamy, especially with the coconut milk. Completely missed the comment about the rosemary; going to add that and some lime juice to the leftovers tomorrow, as I have both in the garden.
Ellen Perduyn, Akron, Ohio
This has become a winter soup staple! Adaptions:Do ahead: up to 4 pound butternut squash, roasted as-is in 350 for 45 min to an hour until soft to touch. Skin comes off easily. Add to soup instead of raw. 3 T minced ginger1.5 c cashewsOther spices and liquid as in recipe 1 c Savoy brand coconut cream (excellent brand!) No salt is needed. Drizzle bowls with 1/2 t hot pepper oil and add a few roasted pumpkin/other seeds.
coolbeans from VA
Superb soup. I did roast the squash first, upped the curry powder to two teaspoons, added a half teaspoon of cayenne, and omitted the coconut milk. Swoon-worthy.
roger
Made 12/15/23.
NHchickens
This soup was a huge hit in my family and at a party. First time I made exactly per recipe. Second time I subbed homemade chicken broth for water and coconut milk, and upped the heat with spice. Both versions were excellent.
Anna
This is so so good- I plan to make it instead of all other butternut squash soups in the future!
Camille
Cut in half, scoop out seeds (save and roast them to put on top of the soup!), and bake face down at 400 with olive oil/salt/pepper and then toss into the pot with the skins! Adds flavor and nutrients and the skin is not chunky at all after it’s been blended :)
Richard
Does the "1 large butternut squash (about 2 pounds)" refer to the weight of the whole squash or the weight after it's been peeled? A 2-pound butternut squash isn't that large...
Jess
I made this with one substitution: instead of cashews (which never last long in our pantry), I added chickpeas! I added about half a can of chickpeas while blending the soup and then added the rest after I’d was all back in the stockpot. The blended chickpeas made this soup so thick and smooth but the whole chickpeas added some texture too! Will make again!
Liz
I love this soup and I use vegetable stock, as the recommended vegetarian option. I’ve made it about 20 times and it’s always delicious, gets raves from everyone.
Rachel
Made the recipe as written, except for adding a little extra garlic and ginger. A warming crowd pleaser (for vegans and non vegans alike)!
Libby
Made the first time as is - great soup. But apparently, I need to wear my reading glasses to cook! I grabbed the ground cardamom thinking it was ground coriander. As soon as I measured it I knew my mistake, but decided to lean in. I skipped the curry powder, added a 1/2 tsp of cinnamon and cayenne pepper with the full measure of coriander, and followed the recipe through the puree. I decided to skip the coconut milk and add the juice of two limes. I think I like this new version even better!
Ae
One of the best soup recipes here - delicious!!
Ramya
This was wonderful! I subbed heavy cream for coconut milk since I had some to use up. Perfect for a gray fall evening!
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