“Creamy” Butternut Squash and Apple Soup

Creamy Butternut Squash and Apple Soup

I absolutely love butternut squash soup.  For me, it’s fall in a bowl.  When I made risotto last week, I only used half of the squash, so I was happy I could whip up a quick pot of soup with the leftover half.  I have been making a version of this butternut squash and apple soup for some time now.  I got the recipe at a cooking demo my aunt and I went to several years ago.  It’s a craveable soup, so I have made it at least once every fall since I’ve had the recipe in hand.  It’s definitely not a “meal” soup, though.  It’s light and incredibly flavorful, but not very filling.  This time around, I thought I’d thicken it up by adding some sort of healthy cream to it.  That definitely did the trick.  I added cashew milk to mine and it helps the soup stick to your ribs a little more.  I swiped this cream from the Curried Cauliflower Soup I made a while back.  It’s a super easy blend of water and raw cashews and it does wonders for the texture of soups you still want to keep thick, but maybe go more of a healthy, vegan route with.

“Creamy” Butternut Squash and Apple Soup

Serves 6

Ingredients

  • 2 large apples, something slightly sweet and tart
  • 1/2 butternut squash
  • 1 cup of chopped onion
  • 2 cups of vegetable broth
  • 1 Tbs of coconut oil
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1/4 tsp of salt.  Maybe more for your taste
  • 1/2 cup raw cashews
  • 1 cup water

Instruction

Chop the onion and sauté it in a large soup pot with the tablespoon of coconut oil over medium heat until translucent.  About 7 minutes.

While the onion is cooking, peel the butternut squash and cut it into 1 inch cubes.  Add it to the pot.  Cook with the onion for another 7-10 minutes.

Peel the apples, and cut them into cubes.  Add them to the pot along with all of the spices and vegetable broth.  Bring the pot up to a boil and cook until the squash is fork tender.  About 15-20 minutes.

While the soup is cooking, make the cashew cream.  Blend the cashews in a blender until they are fine.  Add in the cup of water and blend again.  Strain through a fine mesh sieve to remove any bits of cashew that didn’t blend.

When the soup is done cooking and the squash is tender, remove it from the heat and allow it to cool for about 10 minutes.  Puree in batches.  If the soup is too thick, you can thin it out with water when you puree it.  Return the pureed soup back to the pot, add in the cashew cream, stir well and bring it back up to medium heat before serving.