The Easiest Butternut Squash Soup
As an Amazon Associate, I earn from qualifying purchases.
Print Recipe Servings 4 servings
Get the Recipe with Step-by-step Photo Instructionswith our app
Ingredients
- 1.5 pounds (700 g) butternut squash or pumpkin, peeled and deseeded
- 2 medium (420 g) potatoes
- 1 large carrot
- 1 large onion
- 2 cloves garlic
- 1 inch (2.5 cm) fresh turmeric tuber
- 1- inch fresh ginger root
- ¾ tsp thyme
- 1 tsp salt
- ½ cup (60 g) raw cashews
- 5 cups (1200 ml) water
Discover 150+ Healthy Whole Food Vegan Recipeswith no ads Learn more.
Instructions
- Chop the veggies (butternut squash, potatoes, carrot, and onion) into 2-3 large pieces.
- Place them in a pot together with the garlic, turmeric, and ginger. Add the water and bring to a boil. Cook for about 20 mins or until tender.
- Put the cooked veggies, garlic, ginger, turmeric, and cashews in a blender. Add vegetable broth from the pot, season with thyme and salt, and blend for several minutes or until creamy.
- Transfer the soup back to the pot. Serve with croutons, boiled chickpeas, or buckwheat. Enjoy!
Easily create custom shopping listsfrom recipes you choose Learn more.
Notes
- You can adjust the thickness of your soup by adding more or less vegetable broth.
- I prefer to add the pumpkin last, around 10 mins after the other vegetables. It boils quickly and I don’t want to overcook it. Thus more nutrients are preserved.
- If you don't have fresh ginger or turmeric, you can use 1 teaspoon dried of each.
Want More Details?
For a more detailed version of this recipe, visit our full ad-supported site wellnessdove.com.