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Vegan Butternut Squash Soup

Vegan Butternut Squash Soup

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings
Author: Kathy Patalsky

Equipment

  • blender
  • large soup pot

Ingredients

  • 5 cups butternut squash cubes - about 1 medium butternut squash
  • 2 cups vegetable broth
  • 2 tablespoon maple syrup optional
  • 2 cloves garlic
  • ⅓ cup cashews raw
  • 1 /2 cup green apple chopped
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper ground
  • pinch cayenne optional

Instructions

  • Prep squash by peeling, removing seeds and chopping into cubes. Cubes can be a rough chop.
  • Bring a large pot of water to a boil. Add squash cubes. Boil 5-10 minutes - or until tender. Strain out cubes and transfer to blender.
  • Add all the ingredients to a blender, blend until smooth. Then blend an additional 3-5 minutes on the 'soup' setting to fully warm soup. Otherwise, pour soup into a side soup pot and simmer over medium heat until warm.
  • Pour and serve with desired toppings.

Nutrition Estimate

Calories: 190kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 625mg | Potassium: 743mg | Fiber: 5g | Sugar: 15g | Vitamin A: 18870IU | Vitamin C: 39mg | Calcium: 102mg | Iron: 2mg