Creamy Butternut Squash Soup
This soup is cheery, flavourful and packed full of immune-boosting nutrients. The addition of cashews makes it thick, creamy and filling. We love to top it with Golden Pan-Fried Chickpeas (recipe link in Notes below). These only take eight minutes to make, so we prepare them while the soup is simmering or cooling.
Ingredients
- ½ TBSP olive oil
- 1 medium onion finely chopped
- 2 tsp minced garlic
- 750 ml / 3 cups vegetable stock (broth)
- 800 g / 5 cups butternut squash deseeded and chopped into small, bite-size pieces
- 1 TBSP tomato puree (paste)
- 72 g / ½ cup cashews
- salt & freshly ground black pepper to taste
Instructions
- Gently heat the oil in a large saucepan. Cook the onion until it starts to soften (about 4 minutes). Add the garlic and cook for a further minute.
- Add the vegetable stock, squash, tomato puree and cashews to the pan. (This is meant to be a thick soup, so the liquid should just be sufficient to cover the squash). Bring to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes or until the squash is tender.
- Leave to cool slightly then transfer to a high speed jug blender (due to the quantity of soup, I recommend blending half at a time). Start blending on low speed, then increase to high speed until silky smooth.
- Transfer the soup back to the pan and gently heat through. Season with salt and freshly ground pepper, to taste.
- This soup will keep for five days in the fridge. I haven’t tried it yet, but I’m pretty confident it will be freezable too.
Notes
My recipe for Golden Pan-Fried Chickpeas can be found here.
Tried this recipe?Let us know how it was!