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This Vegan Roasted Butternut Squash Soup is the perfect way to welcome fall! It's warm-spiced, hearty and oh-so cozy!

Vegan Roasted Butternut Squash Soup

This Vegan Roasted Butternut Squash Soup is the perfect way to welcome fall! It's warm-spiced, hearty and oh-so cozy!
Course Soup
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 289kcal


Cashew Cream

  • 1/2 cup raw cashews , soaked in water 2-4 hours (*See Note)
  • 3/4 cup soy milk , unsweetened (or any plant-based milk)


  • 2 medium butternut squash (about 4 pounds)
  • 1 tablespoon grapeseed oil (or preferred oil)
  • 1 medium onion , diced
  • 2 medium carrots , diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger , minced (more if preferred)
  • 1/2 teaspoon each of cumin, cinnamon and cardamom
  • 5 cups vegetable broth , low sodium
  • 1 bay leaf
  • 1 teaspoon Himalayan salt , more to taste (or preferred salt)
  • Fresh cracked pepper to taste


Cashew Cream

  • Drain cashews and discard soaking water. Add to a high-speed blender along with the soy milk. Blend on high until creamy and smooth. Set aside.
  • Preheat oven to 400 degrees F. 
  • Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise. Scoop out seeds and membranes. Lightly brush with oil and season with salt and pepper. Place on baking sheet and roast for 40-50 minutes. Rotate midway. Cook until squash is fork tender and browned. Scoop out soft flesh and set aside. 
  • In a large soup pot, heat oil over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add carrots, garlic and ginger, sauté about 6-7 minutes, until carrots are tender. Add cumin, cardamom & cinnamon, cook 1 minute more. 
  • Pour in broth and add the squash, bay leaf, salt, and pepper. Turn heat up again to medium-high to simmer. Once simmering, turn heat back to medium and lightly simmer for about 8-10 minutes. Remove from heat. 
  • Remove bay leaf. Pour in about 1/2 the cashew cream (more if preferred) and save the rest for swirling on top. Using an immersion blender or regular blender, puree soup mixture until it has a smooth consistency. Season with more salt and pepper, if needed.
  • Pour into your favorite soup bowls. Garnish with cashew cream, roasted pumpkin seeds and a pinch of cinnamon. 


*To speed up soaking time for cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened.
* If you don't have cashews on hand, you can replace the cashew cream with canned coconut milk. 
* If you'd like to add heat, you can add 1/8- 1/4 teaspoon cayenne pepper to the mix. You can also slightly bump up the cumin if you prefer. 
* Additional spices: a pinch of nutmeg, 1/4 teaspoon turmeric or 1/2 teaspoon coriander. 
* If you'd like to add a subtle sweetness, you can swap out the carrots for a tart green apple. You would add it to the pot at the same time. 
* To brighten up the flavors, you can add 1-2 tablespoons of fresh lemon juice after you remove from heat. 
*Prep time doesn't include soaking time for cashews.


Serving: 1g | Calories: 289kcal | Carbohydrates: 42g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 499mg | Potassium: 1426mg | Fiber: 7g | Sugar: 10g | Vitamin C: 66.4mg | Calcium: 206mg | Iron: 3.4mg