Vegan Roasted Butternut Squash & Cashew Soup (“Stir it up; little darlin’!”)

What more does my bustling heart need on a Sunday besides an old friend, healthy food and good music? Not much else! If my heart could sing it would have been belting out Earth Wind & Fire’s September to honor the last day of the month and the full harvest moon.  My friend TK and I decided we wanted something warm and delicious for our Sunday dinner.  Luckily, I had the 1/2 butternut squash remaining in the fridge from the salad I made during the week.  We wanted a soup with a “creamy” consistency and needed to figure out how do a cleanse-friendly version without using dairy.  Enter: cashews!  If you don’t eat dairy and you are craving the richness that heavy cream brings to a soup, cashews are a great substitute. The nutty flavor pairs wonderfully with the roasted butternut squash!  It turned out just perfect.  Give it a try and let me know what you think!

Sunday Funday-

Roasted Butternut Squash & Cashew Soup

1/2 butternut squash

extra light olive oil

3 cups unsalted vegetable broth

1 large sweet potato

2 large carrots

1 white onion

1 yellow onion

1 cup unsalted, raw cashews

1 tbs. ginger

kosher salt & pepper

1/2 tsp. cumin


1. Preheat the oven to 400 degrees F.  Remove the skin from the butternut squash with a knife and peel the sweet potato, carrots and onions. Cut the vegetables into similarly sized small chunks so they cook evenly while roasting.

2. Add vegetables to a bowl and drizzle olive oil on top.  Add salt and pepper. Use your hands to mix everything together so that all the vegetables are covered in oil.   (Add more oil if necessary, but I try to use the least amount possible when cooking).

3. Pour vegetables out on baking sheet and place in the oven.  After 20 minutes, take the tray out and flip the vegetables. Set timer for another 20 minutes.

Sunday Funday squash-

4. Add the ginger, cashews and a drizzle of olive oil to a large pot.  Bring the heat to medium and saute the cashews until they are slightly brown.  Remove from heat.

5. Add the roasted vegetables, cashews and vegetable broth to a blender.  It is possible you will need to add about 1/2 cup of water to get everything blended.

6. Once everything is blended together, add the mixture to the pot and turn up the heat to medium.  Add salt and pepper (to taste) and cumin. Stir in extra vegetable broth if  needed. You can decide what consistency you prefer and go from there.  I prefer it to be thicker then your average soup!

“Stir it up; little darlin’!!!”  And enjoy.

Sunday Funday soup-


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